Sweet Potato Cinnamon Rolls
Author: 
Recipe type: Breakfast
 
In our recipe, we use bread flour that helps the dough to rise, and we use milk that softens the dough and makes it tender. The sweet potato provides a natural sweetness but the rolls themselves aren’t too sweet or cloying as rolls can sometimes be. Sweetness can be added in the filling and the drizzle on top. This is particularly good if there is some tartness or acid added, either through fruit or citrus.
Ingredients
For the dough:
  • 1⁄2 cup warm milk
  • 2 tablespoons plus 1 teaspoon yeast
  • 3 3⁄4 cups bread flour
  • 1⁄4 cup granulated sugar
  • 4 eggs
  • 2 teaspoons salt
  • 3⁄4 cup sweet potato purée
  • 2 tablespoons grated orange rind
  • 3⁄4 cup unsalted butter (12 tablespoons)
For the filling:
  • 3⁄4 cup softened unsalted butter
  • 1 cup firmly packed light brown sugar
  • 1 cup chopped toasted pecans
  • 2 tablespoons ground cinnamon
For the glaze:
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon lemon juice
  • 1⁄2 teaspoon vanilla
Instructions
  1. In a medium bowl mix together the milk, yeast, and 3⁄4 cup of the bread flour. Let the mixture sit for 5 minutes.
  2. Add in the remaining bread flour, sugar, eggs, salt, sweet potato purée, orange rind, and butter. Turn the dough out onto a well-floured surface, and knead until the dough is smooth and elastic (about 4 to 5 minutes).
  3. Place the dough into a large greased bowl. Cover the bowl with a kitchen cloth and let rise in a warm place for about 1 to 2 hours, or until doubled in bulk. In the meantime, combine the ingredients for the filling in a small bowl.
  4. Punch the dough down. Turn the dough out onto a well-floured surface, and roll out into a 10-by-18-inch rectangle. Spread evenly with the prepared filling, leaving a 1-inch border. Roll up dough, jellyroll fashion, starting at 1 long side. Cut into 12 (11⁄2-inch) slices, and arrange in a lightly greased 13-by-9-inch baking pan.
  5. This is the point that you can wrap up the pan tightly with plastic wrap and place it into the refrigerator. In the morning, remove, the wrap, bring the dough to room temperature and continue with the following instructions.
  6. Cover the rolls with a kitchen cloth and let rise in a warm place free from drafts for about 30 minutes. In a small bowl mix together the powdered sugar, milk, lemon juice, and vanilla to make the glaze.
  7. Bake the rolls at 400°F for 10 minutes. Remove rolls from the oven. Drizzle some of the glaze slowly over the rolls. Let the glaze soak in a bit and repeat.
Notes
Makes 12 rolls.
Recipe by Within The Wild at http://withinthewild.com/2012/12/sweet-potato-cinnamon-rolls/