Description
Elevate your morning with these incredibly soft and pillowy sweet potato cinnamon rolls. By incorporating roasted sweet potato purée into the yeast dough, you achieve an exceptionally moist texture and a beautiful golden color. Infused with warm spices and topped with a luxurious maple cream cheese glaze, these rolls are a comforting, indulgent treat perfect for brunch or family celebrations. They are remarkably forgiving to bake and offer a depth of flavor that turns a simple breakfast into a true occasion.
Ingredients
1 cup whole milk, warmed to 110°F
1/2 cup granulated sugar, divided
1 packet active dry yeast
1 large egg, room temperature
1/2 cup unsalted butter, melted and cooled
3/4 cup sweet potato purée
4 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/4 cup unsalted butter, softened (for filling)
1 cup brown sugar, packed (for filling)
2 tablespoons ground cinnamon (for filling)
1/2 teaspoon ground nutmeg (for filling)
1/4 teaspoon ground cloves (for filling)
4 ounces cream cheese, softened (for glaze)
2 cups powdered sugar (for glaze)
2 tablespoons maple syrup (for glaze)
2 tablespoons milk (for glaze)
Instructions
In a bowl, combine warm milk, 1 tablespoon sugar, and yeast; let sit until foamy.
In a large mixer, whisk together the remaining sugar, egg, melted butter, sweet potato purée, and salt.
Add the yeast mixture and gradually mix in the flour until a dough forms.
Knead the dough until smooth and elastic, then place in a greased bowl to rise until doubled, about 1-1.5 hours.
Punch down the dough and roll it out into a large rectangle.
Spread the softened butter over the dough and sprinkle evenly with the brown sugar, cinnamon, nutmeg, and cloves.
Roll the dough tightly into a log and cut into 12 even slices.
Place slices in a greased baking pan, cover, and let rise for 45 minutes.
Preheat oven to 350°F and bake rolls for 20-25 minutes until golden.
Whisk together glaze ingredients and drizzle over warm rolls.
Notes
You can prepare the dough the night before and let it rise in the refrigerator overnight. Bring to room temperature before baking in the morning. Ensure your sweet potato purée is smooth and cooled to room temperature before adding to the dough.
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg