Sweet Potato Cinnamon Rolls
Chef: Brad Cecchi
Prep Time: 1 hour
Cook Time: 40 min.
Serves: 15 Cinnamon Rolls
3 Cups Warm Whole Milk
4 Whole Eggs
5 Tsp Dry Active Yeast
1 Cup Homemade Sweet Potato Puree* (option to use caned puree)
3 Lbs All Purpose Flour
4 oz Sugar
1 Tbsp Salt
1/2 Lb Butter
*Sweet Potato Puree:
4 Large Peeled Sweet Potatoes
1/2 Gallon of Water
1/2 Lb Soft Butter
1/2 Lb Brown Sugar
2 Tbsp Ground Cinnamon
1/2 Lb Cream Cheese
1/4 Lb Butter
1/2 Lb Powdered Sugar
1 Tbsp Vanilla
When making this recipe, make the sweet potato puree & dough first. Then make the filling & frosting while the dough is being refrigerated.
Instructions for Sweet Potato Puree:
Boil peeled 4 large sweet potatoes in water until tender remove from water and blend in food processor til smooth.
Instructions for Dough:
Mix together in a Kitchen Aid Mixer milk, eggs, yeast, and potato puree.
Add flour, sugar and salt. Mix on low.
Soften butter and add 1 tablespoon at a time to mixer as it mixes on low speed.
Allow dough to proof in refrigerator for 2-3 hours.
Instructions for Filling:
Mix together in a Kitchen Aid Mixer the soft butter, brown sugar and ground cinnamon.
Instructions for Frosting:
Mix together in a Kitchen Aid Mixer cream cheese, butter, powdered sugar, and vanilla.
Instructions for assembling Rolls:
Roll out dough to 1 inch thick.
Spread with filling and roll into a tight log.
Cut cinnamon rolls to 2” thick and arrange evenly in a greased baking dish.
Bake at 350 for 25-30 minutes
Let rolls cool, frost, and enjoy!