• JJ & Michelle

Life Changing Sweet Potato Cinnamon Rolls


INGREDIENTS


4-4 1/2 Cups of All-Purpose Flour

1 Package of Active Dry Yeast

1 Cup of Milk

1 Cup of cooked, mashed sweet potato

1/3 Cup of butter, cut in

1/3 Cup of granulated sugar

1 Tsp. salt

2 Eggs

1/4-1/2 cup of softened butter

Desired filling and desired icing *(recipe to follow)


DIRECTIONS


1. In a large bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, mashed sweet potato, the 1/3 cup butter, the granulated sugar, and salt just until warm (120°F to 130°F) and butter almost melts; add to flour mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.


2. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total kneading time). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).


3. Punch down dough. Turn out dough onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9-inch baking dish or pan; set aside.


4. For filling, in a small bowl stir together 1cup of brown sugar, 2 Tbsp of cinnamon, 2 Tbsp. finely chopped ginger, and 1/2 tsp. fresh cracked pepper and set aside.





5. Roll dough into an 18x12-inch rectangle. Spread the 1/2 cup butter over dough rectangle. Sprinkle filling over butter-spread dough rectangle, leaving 1 inch unfilled along one of the long sides. Roll up filled rectangle into a spiral, starting from the long side with the filling. Pinch dough to seal seams.


6. Cut dough spiral into 12 equal pieces. Arrange pieces, cut sides down, in the prepared baking dish. Cover loosely with oiled plastic wrap. Chill at least 2 hours or up to 24 hours.


7. Let chilled rolls stand, covered 30 minutes at room temperature. Preheat oven to 350°F. Bake for 30 to 35 minutes or until golden brown and done in center (200°F). Cool in dish on a wire rack for 10 minutes. Remove from dish, if desired. Drizzle or spread with Cinnamon Roll Icing. Serve warm.


8. Cream Cheese Icing: In a medium bowl beat 4 oz. softened cream cheese, 2 Tbsp. softened butter and 1 tsp. vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 2 1/4 cups of powdered sugar. Beat in 2 Tbsp. honey.


TIPS:


WATCH THE TEMP: If the milk mixture heats beyond 130 degree f, you might kill the yeast. Use a candy thermometer to keep you temp in check and watch for the point when the butter is almost melted.


LESS IS BEST: Too much flour creates heavy, dense Rolls. Start with the smallest amount listed, then gradually work up as you knew\ad. (You might not need any extra flour)


EASY CUT: A ruler helps with an even cut. We slice the log using kitchen string or dental floss because it doesn't squish the spiral. Place a loop of string/floss around the log, then pull the ends in opposite direction.

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