Sweet Potato Cinnamon Rolls with maple cream cheese frosting – superb breakfast for a lazy Sunday morning!
I published this recipe 7 years ago. Even though the recipe itself was really good, it went rather unnoticed, mainly because of my poor photography, as I was only learning how to do it at the time. This week I reshot it and I believe it looks much better now.
The recipe as such is a bit healthier then regular cinnamon rolls since it contains pureed sweet potatoes. In my opinion it is a great way to include your veggies into your meal.
I used orange sweet potatoes. They give such a nice color to the dough. I’m sure white sweet potatoes would work as well. I wouldn’t use purple ones, as I’m afraid the dough would turn gray (haven’t tried it, though).
- This yeast dough is easy and quick to make from scratch. It takes about 1 hour and 30 minutes to rise in a warm kitchen. On the other hand, if you put it in your oven preheated to 122°F / 50°C oven), it will be ready in only 30 minutes.
- Cinnamon rolls can be frozen in the baking pan after rising, but before baking (after Step 5 in the recipe below). To bake them, take the pan out of the freezer the night before. Let them thaw in the fridge overnight. Bake in the morning and frost as the recipe specifies
These Sweet Potato Cinnamon Rolls are filled with cinnamon, butter and chopped walnuts. Pecans would work as well.
They are glazed with cream cheese frosting into which I’ve added some maple syrup and vanilla for flavor.
With a cup of tea or coffee, Sweet Potato Cinnamon Rolls make an ideal breakfast for lazy Sunday morning.
Sweet Potato Cinnamon Rolls
- 2 1/2 – 3 cups all-purpose flour*
- 17 g fresh yeast (or 1 Tbsp active dry yeast)
- 1 Tbsp sugar plus an additional 1/4 cup
- 1/4 cup lukewarm water
- 3/4 cup cooked sweet potato, finely mashed
- 1/2 cup milk
- 1 large egg, lightly beaten
- 2 Tbsp (28 g) unsalted butter, melted
- 3/4 tsp salt
- FOR FILLING:
- 1/2 cup brown sugar**
- 6 Tbsp unsalted butter, chilled and cut into small pieces
- 1/2 cup walnuts, finely chopped
- 1/3 cup raisins, soaked in hot water and rum (rum is optional)
- 1 Tbsp ground cinnamon
- FOR GLAZE:
- 1/2 cup (about 100 g) cream cheese
- 3.5 Tbsp unsalted butter
- 1 cup powdered sugar
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- a splash of milk, if needed
Mix 1 Tbsp sugar with warm water and yeast. Let stand 10 minutes.
Combine sweet potato, the additional 1/4 cup sugar, 1/2 cup milk, the egg, 2 tablespoons melted butter, and salt in bowl of food processor. Stir yeast mixture into flour mixture. Pulse 4 times or just until combined.
Add flour and pulse on and off 8 to 10 times until until dough comes together in a ball. Place dough in oiled bowl. Cover and let rise in a warm place until doubled in bulk (about 1 hour and 30 minutes in a warm kitchen, or 30 minutes in 122°F / 50°C oven).
TO MAKE FILLING: Combine all ingredients.
Roll dough into a rectangle with a 1/4-inch thickness. Spread filling evenly over the dough, leaving a 1-inch border. Tightly roll the dough, lengthwise, and turn seem side down. Cut into 12 slices, and arrange in a lightly greased 13×9-inch baking pan. Cover, and let rise in warm spot 30 minutes, or until doubled in size.
TO MAKE GLAZE: Whisk together all ingredients until light and fluffy. Add a splash of milk if thinner glaze is needed.
Preheat oven to 375°F / 175°C. Bake buns for 25 minutes. Let cool to room temperature. Spread glaze over buns.
*I used full 3 cups flour because my sweet potatoes were cooked in water and full of moisture. You may need less flour if your sweet potato puree is more on a dry side.
**I suggest using brown sugar with finer grains if you don’t like it to crunch under your teeth. I was even thinking about processing it in coffee grinder (or spice grinder).
This recipe was first published on: October 22, 2012