Sweet Potato Cinnamon Rolls
  • Cooking Time: 25 to 30 minutes
  • Servings: 12
  • Preparation Time: 1 1/2 hours
  • Dough:
  • 3/4 cup milk
  • 1/4 cup butter
  • 2 tablespoons sugar
  • 2 1/4 teaspoons yeast (1 package)
  • 3-3 1/2 cups flour (I used bread flour)
  • 1/2 cup cooked, mashed sweet potatoes
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon salt
  • 1 tablespoon grated orange peel
  • Filling:
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1/2 tablespoon cinnamon
  • 3 tablespoons cooked, mashed sweet potatoes
  • Icing:
  • 4 oz. cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla
  • 2 tablespoons fresh orange juice
  • 1 tablespoon grated orange peel
  • 2 - 2 1/2 cups powdered sugar
  1. Combine the milk and butter in a measuring cup and microwave for about 45 seconds on high or until the temperature is 110 ° F. (bathwater warm). If it gets too hot, just let it cool for a few minutes. Pour into a large mixing bowl and stir in the sugar and then the yeast. Let this mixture stand for about 5 minutes, or until it begins to foam.
  2. Add two cups of the flour, sweet potatoes, cardamom, salt, and orange peel to the yeast mixture and beat well. Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 5 minutes. (Alternately, add 3 cups of the flour right away and just use the dough hook on your mixer to knead the dough for about five minutes).
  3. Place the dough in a greased bowl and cover with a clean damp towel. Allow dough to rise until double, about 1 hour. In the mean time, in a small bowl, mix together the softened butter, brown sugar, cinnamon and 3 tablespoons sweet potatoes.
  4. Roll out the dough into a 12X9 inch rectangle (I like to do this on my Silpat). Spread the dough with the cinnamon/sugar mixture. Roll up the dough and pinch seam to seal. Cut into 12 equal sized pieces and place into a greased 9X13 inch pan. Cover and let rise until doubled.
  5. Bake at 375 ° F. for 25 to 30 minutes or until browned. Remove from oven and frost while warm.
  6. For icing, combine cream cheese, butter, vanilla, orange juice and orange peel in a medium sized bowl. Beat well with a hand mixer. Slowly beat in enough of the powdered sugar to make the desired consistency.
Using up the last of my sweet potatoes....what's better than a nice orange kissed, gooey and warm cinnamon roll? The sweet potatoes make these super moist and good. They did not last long....