Ingredients
- All Purpose Flour4 1/2 cups
- Sugar1/3 cup
- Active Dry Yeast2 1/4 teaspoons
- Salt1 teaspoon
- Water1 cup
- Mashed Sweet Potatoes3/4 cup
- Unsalted butter5 tablespoons, cut into small cubes
- Eggs1
- Brown Sugar1/3 cup, packed
- Pumpkin Pie Spice2 teaspoons
- Cream Cheese4 oz, softened
- Powdered sugar2 1/2 cups
- Orange zest
- Fresh Orange Juice1 to 2 teaspoons
Sweet Potato Cinnamon Rolls are a delightful twist on the traditional cinnamon roll, bringing in the natural sweetness and moisture of sweet potatoes. The dough is enriched with butter and slightly spiced with pumpkin pie spice, making them perfect for breakfast or a sweet afternoon treat. The addition of an orange zest and juice in the frosting adds a refreshing citrus note that beautifully complements the warm spices in the rolls.
The preparation begins with mixing the dry ingredients and incorporating the sweet potato mixture, creating a dough that is perfectly soft and pliable. After kneading, the dough is left to rise until it doubles in size, ensuring a light and fluffy texture. Rolling out the dough and filling it with a buttery brown sugar mixture creates that signature swirl that everyone loves in a cinnamon roll.
Once rolled and cut into pieces, the rolls will rise again before baking, allowing them to become airy and golden brown. The final touch is a luscious cream cheese frosting that melts beautifully over the warm rolls, creating a sweet glaze that everyone will enjoy. Store any leftovers in an airtight container to keep them fresh for a few days, or freeze them for later enjoyment!
Tip: Ensure that the butter is softened adequately to make spreading over the dough easier. Also, let the rolls cool for a bit after baking before frosting them to prevent the frosting from melting away completely.
Instructions
Mix Dry Ingredients
5 minIn a stand mixer bowl, combine all-purpose flour, sugar, active dry yeast, and salt. Stir until well mixed.
Prepare Sweet Potato Mixture
5 minIn another bowl, mix mashed sweet potatoes and butter, heating until the butter is nearly melted. Combine this mixture with the dry ingredients, and add the egg.
Knead the Dough
10 minMix the ingredients until combined, then gradually add more flour until the dough pulls away from the bowl. Switch to the dough hook and knead until smooth and elastic, about 5-7 minutes.
Let Dough Rise
60 minTransfer the dough to a greased bowl, cover it, and let it rise until it has doubled in size, which should take about 1 hour.
Roll Out Dough
5 minOnce risen, turn the dough onto a floured surface and roll it into a large rectangle, about 1/4 inch thick.
Spread Butter and Filling
5 minSpread very soft butter over the rolled dough. Mix brown sugar and pumpkin pie spice together, then sprinkle evenly over the buttered dough.
Roll and Cut Dough
5 minRoll the dough tightly into a log, pinching the edges to seal. Cut into 12 equal pieces using a serrated knife.
Second Rise
40 minPlace the cut rolls in a greased baking dish, cover them, and allow them to rise until doubled, about 30-40 minutes.
Bake the Rolls
25 minPreheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they are golden brown on top.
Prepare Frosting
5 minIn a bowl, beat together cream cheese, butter, powdered sugar, zest of 1 orange, and fresh orange juice until smooth.
Frost and Cool Rolls
20 minSpread a quarter of the frosting over the warm rolls to let it melt in, then allow the rolls to cool for another 20 minutes before applying the remaining frosting on top.
FAQ
Yes, you can prepare the dough and let it rise, then refrigerate it overnight. In the morning, let it come to room temperature before rolling and baking.