Best Sweet Potato Cinnamon Rolls Recipes

SWEET POTATO-PECAN CINNAMON ROLLS RECIPE BY TASTY

Steps:

• In a small saucepan, warm the soy milk and vegan butter over medium heat until the butter has melted. Do not boil it. Remove from the heat and stir in the mashed sweet potato.
• In a large bowl, mix together the flour, granulated sugar, salt, and yeast. Pour the liquid ingredients into the dry and use a wooden spoon to combine. Once it gets too difficult to stir, use your hands to combine the ingredients.
• Flour a clean work surface and transfer the dough onto the prepared work space. Knead it until you've got a smooth dough ball. Lightly oil a large bowl. Place the dough ball in it, cover with plastic wrap or a kitchen towel, and let rise for 1 hour. The dough should double in size.
• Make the filling: In a small bowl, combine the brown sugar and cinnamon and set aside. Chop the pecans into small pieces and set aside. In a small saucepan, melt the vegan butter and set aside.
• Once the dough has doubled in size, preheat the oven to 375°F (190°C).
• Press the air out of the dough, then transfer it back onto your floured work space. Roll the dough until it is about ¼-inch (6 mm) thick. You should end up with a roughly rectangular oval, about 12x16 inches (30x40 cm).
• Brush the dough with the melted butter, sprinkle with the cinnamon-sugar mix, and then top with the chopped pecans. Fold the short side of the dough over and roll tightly until you have a log.
• Carefully cut the log into twelve 1-inch (2 cm) slices. Grease a large skillet or a 10-inch (25 cm) round baking dish and place the rolls in it cut-side down.
• Bake for 25 minutes, or until they've expanded and turned slightly golden on top.
• Meanwhile, make the frosting: Place all the ingredients in a food processor or standing mixer with the whisk attachment on high and blend until creamy.
• Remove the rolls from the oven and let cool for 5 to 10 minutes. Top with the sweet potato frosting and serve immediately. They will stay fresh for up to 2 days, but they're best eaten the day you bake them.
• Enjoy!

SWEET POTATO CINNAMON ROLLS

Steps:

• Dough: (Using ABM).
• Make sure the potatoes are smoothly mashed. Combine all ingredients, in order listed, into pan of bread maker. Run dough cycle.
• (By Hand).
• Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.
• Stir in egg, buttermilk, sugar and melted butter.
• Mix baking soda into 1 cup flour. Stir mixture into liquids.
• Stir in orange zest.
• Stir in 3 1/2 cups flour.
• Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky.
• Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled.
• While dough is rising, make filling by combining the ingredients.
• When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle.
• Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan.
• Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes.
• Bake rolls at 400 for 10 minutes.
• While baking, make glaze: Stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.
• After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls.
• Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.
• Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter.
• Let cool for about 20 minutes, then serve warm.

QUICK SWEET POTATO CINNAMON ROLLS

Steps:

• For dough: Combine sweet potato, 9 tablespoons melted butter, and 1/2 cup milk. Stir in the flour,1/4 cup sugar, baking powder, and salt. Mix until well blended.
• When a soft dough forms, roll the dough onto a floured surface. Form the dough into a 12 x 15 inch rectangle.
• In a small boewl, combine the 6 tablespoons of melted butter, raisins, and cinnamon. Sprinkle the filling mixture over the dough. Roll dough lengthwise, pinching the seams together.
• Cut dough into 3/4 inch slices and place close together in greased baking pan.
• Bake until golden brown at 425 degrees for 15-20 minutes.
• While rolls are baking, make the glaze. In a small bowl, combine the powdered sugar, 2 tablspoons milk, and vanilla extract until smooth.
• When the rolls are done, remove them from the oven. Immediately spoon the glaze over the rolls. Serve hot. (Makes 20 rolls.).

SWEET POTATO CINNAMON ROLLS - DEE DEE'S

Steps:

• 1. Please read this recipe before you get started. The very first thing you need to do, is make sure that your yeast date has NOT expired! I found it very beneficial to have ALL my ingredients measured out before I got started. Also, I had everything at room temperature; eggs, buttermilk, butter, etc.
• 2. DIRECTIONS USING A BREAD MAKER (ABM). Make sure the sweet potatoes are smoothly mashed. I used my hand mixer. The mixer will also pull any strings out of this potato mixture. Proceed with step 11.
• 3. Combine all ingredients, in the order that they are listed, into pan of bread maker. Run dough cycle
• 4. DOUGH BY HAND (I used my big mixer with paddle)
• 5. Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.
• 6. Stir in egg, buttermilk, sugar and melted butter.
• 7. Mix baking soda into 1 cup flour. Stir mixture into liquids. (no where in this part of making dough by hand did it tell me where to add the sweet potatoes, this is where I added them) I had mashed them the day before and refrigerated. I set the container in warm water to bring to room temperature.
• 8. Stir in orange zest.
• 9. Stir in 3 1/2 cups flour. (I ended up having to add more than 3 1/2 cups of flour. I probably add 4 1/2 cups, I just kept adding a spoonful at a time until I felt like I could handle the dough).
• 10. Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky.
• 11. Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled. (I used a large glass mixing bowl and I sprayed the bowl as well as the top of the dough)
• 12. FILLING DIRECTIONS: While dough is rising, make filling by combining the ingredients. (I melted the butter in a sauce pan, and then added the other ingredients. I also added the raisins. I let this mixture get hot so the raisins would puff. I didn't add the nuts here, I sprinkled them on after I spread this mixture on the dough, I would suggest doing this before you start the dough so that it can cool down before spreading).
• 13. When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle. (I rolled out a bit bigger and ended up wit more rolls and still a Giant roll)
• 14. Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan.
• 15. Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes. (Well I put the filling on warm, and this dough was rising before I could get it rolled good and sliced, so remember to cool your feeling. Even with this slight error, the rolls were awesome).
• 16. Bake rolls at 400 for 10 minutes. (You aren't finished yet, the rolls will go back into the over after you pour glaze on for another 10 minutes).
• 17. GLAZE DIRECTIONS: While baking, stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.
• 18. After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls.
• 19. Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.
• 20. Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter.
• 21. Let cool for about 20 minutes, then serve warm. (Not sure you have to wait 20 minutes, but you do need to let them cool, hot sugar will BURN your mouth).
• 22. NOTE: This makes a bunch of rolls. I put in baking dishes and froze for later use. ENJOY and Happy Baking!

THE BEST SWEET POTATO CINNAMON ROLLS

Steps:

• HowToSection For the Dough Array
• HowToSection For the Assembly Array
• HowToSection For Glaze and Garnish Array

SWEET POTATO CINNAMON ROLLS

Steps:

• Scrub the sweet potato and remove any dark spots. Pierce it with a knife and cook in a microwave for 4 - 5 minutes. Test it wit ha fork and if it is still firm, cook it for another minute or so until the potato is tender. Once the potato is cool, chop it into chunks. Place it in a food processor with the milk, butter, and brown sugar and pulse until smooth. Transfer this to a microwave-safe bowl.
• In a large mixing bowl add the flour, yeast, salt, and cornstarch. Stir to combine. Heat the sweet potato mixture until warm to the touch and add to the flour bowl. Stir to combine. Next knead the dough right in the bowl for 3 to 5 minutes. Add flour as necessary to keep the dough from sticking to your hands. Spray or rub the top of the dough with vegetable oil, cover with a towel or plastic wrap and set aside to rest for about 15 minutes.
• Combine the brown sugar, butter, and cinnamon in a separate bow
• Once the dough is ready, cover a working area with a sheet of saran wrap. Place the dough on top of the saran wrap and sprinkle with some flour. Some people like to place another piece of saran wrap on top instead of flour, I have not mastered that technique yet, I add flour to the top :). Use a rolling pin to roll the dough out to approximately 14×9 inches.
• Spread the filling over the rolled dough using a spatula, covering all of it except for about a half-inch of the long edge furthest away from you. Take your time spreading it out evenly, it will be a thin layer. Sprinkle with walnuts if you are using them. Starting from the long end closest to you, roll the dough into a log. Cut the roll into 12 evenly sized pieces.
• Spray a 9-inch round or square cake pan with nonstick cooking spray. Place rolls in the prepared pan. Cover with a kitchen towel or plastic wrap and set aside to rise in a warm area until doubled in size, about one hour.
• When the rolls have doubled in size, preheat the oven to 375°. When oven reaches temperature, bake the rolls for about 20 to 25 minutes or until the rolls are golden in color.
• While the rolls are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar, almond or peanut butter and vanilla. Once combined add the milk one tablespoon at a time until you reach a desired, spreadable consistency.
• When the rolls are ready, remove them from the oven and allow them to cool for about 10 minutes before adding the glaze. Serve warm.

SWEET POTATO CINNAMON ROLLS

Steps:

• 1. Combine the milk and the butter in a measuring cup and microwave for 45 seconds. If it gets to hot, cool slightly.
• 2. In your bread machine add milk, sugar & yeast. Let sit for 1 minute. Add flour, sweet potatoes, cinnamon, salt and lemon peel. Set bread machine on the dough cycle.
• 3. In a bowl when dough is almost ready make the filling, combing all ingredients together. Set aside.
• 4. When dough is ready, remove from bread machine. Pull dough out and roll into a large rectangle shape. Spread filling almost to the edges. Roll up dough and cut into 8 large or 12 smaller slices. Place on parchment paper or sprayed cookie sheet with edges. Cover and let rise till double in size.
• 5. Place in a 375F oven and bake for 25-30 minutes.
• 6. Mix icing ingredients together and ice while still warm.