Sweet Potato Pie Cinnamon Rolls
Sweet Potato Pie Cinnamon Rolls are a delightful twist on traditional cinnamon rolls, combining the warm flavors of sweet potatoes and cinnamon, topped with a creamy glaze.
Ingredients
Dough Ingredients
- 2 1/4 teaspoons active dry yeast 1 package
- 1/2 cup warm water
- 1/2 cup warm milk
- 1/4 cup sugar divided
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup mashed sweet potato (cooked and pureed)
Filling Ingredients
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg optional
- 1/4 teaspoon ground ginger optional
Glaze Ingredients
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- In a small bowl, dissolve the yeast in warm water with 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the warm milk, remaining sugar, melted butter, vanilla extract, egg, mashed sweet potato, and the yeast mixture. Mix well.
- Gradually add the flour and salt, stirring to form a dough. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Rising
- Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for about 1-1.5 hours, or until doubled in size.
Filling Preparation
- While the dough is rising, mix together the softened butter, brown sugar, cinnamon, nutmeg, and ginger in a small bowl until smooth.
Assembly
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 16×12 inches.
- Spread the cinnamon-sugar butter mixture evenly over the dough.
- Starting from one edge, tightly roll the dough into a log and slice it into 12 even pieces.
- Place the rolls in a greased 9×13-inch baking dish, making sure they are snug against each other. Cover with a towel and let them rise for 30 minutes to 1 hour.
Baking
- Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through. Remove from the oven.
Glazing
- In a medium bowl, beat the cream cheese with powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and creamy.
- Once the cinnamon rolls have cooled slightly, drizzle them with the cream cheese glaze and serve.
Notes
These rolls can be served warm, drizzled with the cream cheese glaze. They pair well with a hot cup of coffee or tea. Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. You can freeze them for up to 3 months.