Sweet Potato Cinnamon Rolls

Confession….I love cinnamon rolls.  After all I’ve made all of these since starting the blog: pumpkin, roasted banana, easy cinnamon rolls, and now these sweet potato cinnamon rolls.  These little ooey gooey treats are my big weakness.  The smell of the cinnamon baking in the oven and the icing…ok I need to stop because I may break down and run to the refrigerator to grab one of these rolls.  They are really something I would probably want on a deserted island.  Luckily I’m pretty good about stay away from my weakness for cinnamon rolls but when I saw these Pumpkin Cinnamon Rolls from Katie at goodLife {eats} last week I knew I had to make some, and quick!  With a bag full of fresh sweet potato’s I knew this would be the next adventure I would take with a cinnamon roll.  Flipping through some cookbooks I ran across the perfect recipe that I flagged a long time ago but never made.  Shame on me!  This recipe comes from Southern Livings Cookbook 2006 and actually won award, which I totally understand why now.  I did make some slight adjustments and additions to the recipe.  Their recipe called for a glaze and I’m not much for a glaze on cinnamon rolls.  I’m all about icing!  And as always I couldn’t make these delicious treats without a little whole grain mixed in.  I think next time I would do the whole recipe in White Whole Wheat Flour instead of half and half.  As always, you can use all-purpose flour for the whole recipe.  I just don’t feel as guilty if I get whole grains in there.  Either way these are sinfully good.  Another thing that I did and I would highly recommend if you have a busy household like I do.  I made the dough the night before and then stuck it in the refrigerator overnight to let it rise.  In the morning I took it out, punched it down, and rolled them up and let them rise a little more.  In about 45 minutes to an hour we had warm and gooey cinnamon rolls ready to eat.  The sweet potato and the orange zest is the perfect combination and really a great fall breakfast treat.  I have these on my list to make again when Thanksgiving rolls around.  These would be perfect for the morning while we all watch the Macy’s parade. 

Happy baking everyone and if you have a weakness for cinnamon rolls I promise these are a must try. 

Sweet Potato Cinnamon Rolls

Print Recipe

2 (1/4-oz.) envelopes active dry yeast

1/2 cup warm water (100 to 110 degrees)

1 teaspoon sugar

3 cups white whole wheat flour

2 1/2 cups all-purpose flour

1 cup mashed sweet potatoes

1 egg, lightly beaten

1 cup buttermilk

1/2 cup sugar

1/4 cup melted butter

1 tablespoon grated orange zest

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

Filling:

3/4 cup melted butter

2 cups light brown sugar, packed

1 cup chopped toasted pecans

2 tablespoons ground cinnamon

Icing:

2 cups confectioners sugar

1/2 teaspoon vanilla extract

Milk (2 to 3 teaspoons)

Instructions:

Pulse first 3 ingredients in a large capacity (11-cup) food processor 4 times or just until combined, using metal blade.  Remove metal blade, scraping yeast mixture into food processor.  Let stand 5 minutes.

Insert short plastic dough blade; add 1/2 cup flour to processor bowl, and process 2 minutes.  Add mashed potatoes, next 8 ingredients, and 4 cups flour, and process 30 seconds or until dough forms, coming together to hold a shape.  Dough will be very sticky.

Place dough in a large bowl coated with cooking spray.  Cover with plastic wrap and either place in refrigerator overnight to rise or let stand in a warm place, free from draft, 1 hour to hour and 30 minutes or until doubled in bulk.

Right before taking dough out of refrigerator or before it has risen in a warm place, mix all of the ingredients for the filling together until well blended.

Punch down dough.  Turn dough out onto a well floured surface; roll into an 18- x 10-inch rectangle.  Spread evenly with filling leaving a 1-inch border.  Roll up dough, jelly-roll fashion, starting at 1 long side.  Cut into 12 (1 1/2-inch) slices; arrange in a lightly greased 13- x 9-inch pan.  Cover with plastic wrap, and let rise in a warm place (85 degrees), free from draft, 30 minutes.

Bake rolls at 400 degrees for 15 to 18 minutes or until lightly browned and wooden pick inserted in center comes out clean.

Allow rolls to cool slightly.  While rolls are cooling make icing.  In a bowl, combine confectioners sugar and the vanilla extract, gradually add the milk a teaspoon at a time until icing is to a pouring consistency.