Thursday, January 1, 2015

Sweet Potato Cinnamon Rolls

Can you believe it's 2015?

Isaac told me that 2015 is the same distance from the year 2000 as it is 2030.  WHAT?!  That's crazy.

...So let's eat some cinnamon rolls.

Warning:  this recipe is a little involved.

I didn't really realize this until I had already started the first step... but by then I had to keep going.  Although you have to wait for the dough to rise twice... these little mini cinnamon rolls are worth it!

And since they're bite-sized, they disappear quick!  Just ask Isaac ;)


Sweet Potato Cinnamon Rolls

1 1/2 to 1 3/4 cup all-purpose flour
2 tbsp granulated sugar
1/2 tsp salt
1/4 tsp ground cinnamon
1 1/4 tsp fast-acting dry yeast
1/4 cup warm milk
1/3 cup mashed cooked sweet potato, cooled
3 tbsp butter, softened
1 egg yolk

2 tbsp. butter, softened
2 tbsp packed brown sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/8 tsp ground cloves

2 tbsp butter, melted
1 tbsp + 1 to 2 tsp milk
1 cup powdered sugar

In a large bowl, mix 1 cup of the flour, granulated sugar, salt, 1/4 tsp. cinnamon and yeast.
Add warm milk, sweet potato, 3 tbsp butter and egg yolk.
Beat with electric mixer on low speed 1 minute, scraping sides of bowl.  Mix on medium speed for 1 minute.
Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
Place dough on lightly floured surface.
Knead 3 - 5 minutes or until dough is smooth and springy.
Grease medium bowl and place dough in bowl, covering bowl loosely with plastic wrap that has been sprayed with cooking oil.
Let rise in a warm place for about 1 hour 15 minutes or until dough has doubled in size.  (Dough is ready if indentation remains when touched.)
In a small bowl, mix 1 tbsp. of butter and remaining filling ingredients; set aside.
Grease bottoms of mini muffin tin with cooking spray.
Once dough has risen, gently push fist into dough to deflate.
On lightly floured surface, flatten dough with rolling pin into 12x9 inch rectangle.
Cut rectangle in half, forming 2 9x6 inch rectangles.
Spread rectangles with 1 tbsp remaining butter; sprinkle with filling.
Roll rectangle up long ways and cut into 12 slices with dental floss or sharp serrated knife.
Do the same with the other rectangle.
Place each slice in muffin tin, cut side up.
Cover loosely with plastic wrap sprayed with cooking oil; let rise in warm place again for 30 minutes.
Heat oven to 350F.
Bake 10-12 minutes or until lightly golden brown; transfer from pans to cooling rack.
Meanwhile, in small bowl, combine glaze ingredients together (melted butter, 1 tbsp milk, and powdered sugar).  Stir in additional milk, 1 tbsp at a time, until glaze is smooth and consistency of thick syrup.
Drizzle over rolls.  Serve warm and enjoy!

Happy 2015!  

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