🍠🧿✨🎀Fancy Mom’s Sweet Potato Cinnamon Rolls 🍠🧿✨🎀
Ingredients
Flour Paste
- 1/4 cup bread flour or all purpose
- 2/3 Cup water
Sweet Potato Dough
- Prepared flour paste cooled
- 1 cup warm milk whole
- ½ cup Granulated sugar
- 1 packet active dry yeast
- 1/2 cup unsalted butter melted and slightly cooled
- 3/4 cup canned sweet potatoes, drained and blended until smooth
- 1 large Egg room temperature
- 1 large Egg Yolk room temperature
- 2 tsp vanilla extract
- 1 tsp salt
- 4½-5 cups bread flour plus more if needed
Spiced Sweet Potato Filling
- 1/2 cup unsalted butter softened
- 2 tbsp mash sweet potatoes
- 3/4 cup dark brown sugar
- 1 tbsp ground cinnamon
- 1 tsp all spice
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp cream of tartar
Cinnamon-Speckled Cream Cheese Frosting
- 8 oz creme cheese
- 4 tbsp unsalted butter room temp
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 3 tbsp heavy whipping cream
Before Baking
- 3/4 cups heavy whipping cream preferably room temperature
Instructions
- Drain the canned sweet potatoes leaving about 1tbsp and blend or mash them until completely smooth.Measure ¾ cup for the dough and reserve 2 tablespoons for the filling. If your sweet potatoes are packed..
- Make the flour pasteWhisk the flour and water together in a small saucepan.Cook over medium-low heat, whisking constantly, until the mixture becomes smooth and thick like pudding. Remove it from the heat and allow it to cool completely.
- Pour the warm milk into the bowl of a stand mixer. Add 1 tablespoon of the measured sugar and sprinkle the yeast over the milk.Let it sit for 5–10 minutes, until the mixture looks creamy and foamy.
- Add the remaining sugar, melted butter, cooled flour paste, ¾ cup sweet potato, egg, egg yolk, vanilla, and salt. Mix until combined.Gradually add 4 cups of flour, mixing on low speed with the dough hook.Knead for 8–10 minutes. If the dough is still extremely wet, add additional flour 1 tablespoon at a time, using up to another ½ cup if needed.The finished dough should be soft, stretchy, and slightly tacky. Don’t add enough flour to make it dry or stiff.
- Place the dough in a lightly greased bowl and cover it.Let it rise in a warm place for 1–1½ hours, or until doubled in size. Because this is a rich dough made with sweet potatoes, eggs, milk, and butter, it may rise a little more slowly.
- Mix the softened butter and 2 tablespoons of mashed sweet potato until smooth. combine the dark brown sugar, cinnamon, allspice, cloves, ginger, cream of tartar, and salt.
- Turn the risen dough onto a lightly floured surface. Roll it into an approximately 16-by-20-inch rectangle.Spread the sweet potato-butter mixture. Starting with one long side, roll the dough tightly into a log. Cut it into 12 equal rolls using unflavored dental floss or a sharp serrated knife.
- Arrange the rolls in a greased 9-by-13-inch baking dish.Cover and let them rise for 35–50 minutes, or until noticeably soft and puffy.
- Preheat the oven to 350°F.After the rolls have finished rising, slowly pour 3/4 cup of heavy whipping cream evenly over and around them. Allow the cream to settle between the rolls.
- Bake at 350°F for 25–30 minutes, until lightly golden and cooked through in the center.
- Beat the softened cream cheese and butter together until smooth and creamy.Add the powdered sugar, vanilla, cinnamon, salt, and 2 tablespoons of milk or heavy cream. Beat until fluffy, adding another tablespoon of liquid if needed.Make sure you can see those pretty cinnamon specks throughout the frosting. Spread the frosting generously over the warm cinnamon rolls.
