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Sweet Potato Cinnamon Rolls

Servings 10 -12
Author Katie Clark

Ingredients

  • Dough
  • 4 tablespoons butter
  • 2/3 cup almond milk or regular milk
  • 1 cup mashed sweet potato
  • 3/4 cup white sugar
  • 2 eggs
  • 2 packages yeast
  • 4 1/14 cup all purpose flour or cup for cup Gluten Free Flour
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • Filling
  • 1/2 cup chopped pecans
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • Glaze
  • 6 tablespoons marshmallow cream
  • 3/4 cup brown sugar
  • 1/2 cup water
  • 2 tablespoons butter
  • 4 tablespoons softened butter

Instructions

  • Heat butter and milk over low heat until butter melts and the mixture is warm. Remove from heat and cool about 10 minutes.
  • Add the two packages of yeast to the milk. Stir it and then let it sit for 5-10 minutes.
  • In the mean time, combined mashed sweet potato and eggs with an electric mixture.
  • In another bowl, whisk together white sugar, flour, cinnamon, nutmeg, and cardamom.
  • Add the flour mixture to the sweet potato mixture, about 1/2 cup at a time, mixing in between each addition. Make sure the dough is slightly sticky to the touch and doesn't get overly dry.
  • Slowly pour the yeast mixture into the flour and mix in - do not overmix!
  • Using a dough hook, knead the dough for about five minutes. Alternatively, you can use hand kneading. I just think a dough hook is easier!
  • Place in a greased bowl, cover, and let rise for about an hour.
  • After an hour, punch the dough down and roll into a large rectangle, about 1/2 of an inch thick. Make sure the surface you roll it on is well-floured so it doesn't stick.
  • Using softened butter, spread butter liberally on the dough.
  • Mix together the pecans, brown sugar, and cinnamon, and spread evenly on top of butter/dough.
  • Roll up, and cut into slices. Place on a greased pan.
  • Bake at 350 degrees for about 20-25 minutes.
  • Remove from oven. While cooling, prepare the glaze.
  • Combine sugar and water in a pot and heat until boiling. Stir until sugar dissolve.s.
  • Whisk in marshmallow cream and butter until everything is combined. Let it lightly boil for a minute or two, whisking the entire time.
  • Remove from heat and let cool for 30 seconds to a minute.
  • Drizzle on top of warm rolls.
  • Serve immediately