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About the Recipe
These are the best gooey cinnamon rolls with a little nutrition boost. The added nutrients and fiber from the sweet potatoes clearly negate the icing that I often add to these for an extra special treat.
Ingredients
3/4 cup Milk, 2% warm
1 tsp Sugar
2-1/2 tsp Yeast
1 cup Sweet Potato Puree, canned or fresh (about 1 medium sweet potato - baked and flesh scooped out)
1 Egg
3 cups Flour
3/4 cup Whole Wheat Flour
1/4 tsp Salt
1 Tbs Cinnamon
4 Tbs Butter
1/4 cup Brown Sugar
Preparation
Prep
Measure milk and microwave or heat on stove-top until temperature is warm to the touch but not hot. Add sugar and yeast and let sit for about 5 minutes to allow yeast to bloom.
For Cinnamon Filling: Melt butter in a bowl and add brown sugar and cinnamon. Mix well.
Make
Add sweet potato and egg to a blender and blend until smooth.
Mix sweet potato mixture into milk mixture.
Add flour and salt and mix in a stand mixer with the dough hook or by hand for about 2 minutes.
Let dough rise for about 1 hour or until doubles in size.
Roll dough out into a rectangle (about 10 x 14 inches).
Spread cinnamon butter mixture evenly over dough. Roll up lengthwise and slice into 12 even slices. Place rolls in a glass baking dish and let rise 20 minutes.
Bake at 350 for 20 minutes or until done.
