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Sweet Potato Cinnamon Rollswith icing and pecans

Sweet Potato Cinnamon Rolls

5 from 2 votes
Sweet Potato infused dough, brown sugar-orange zest filling, nutty brown butter icing, and topped with candied rosemary pecans
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Prep Time 30 minutes
Cook Time 30 minutes
dough rising 1 hour
Total Time 2 hours 30 minutes
Servings: 6 people
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Video Notes

Ingredients
  

Dough
  • 1 pack dry yeast Fleischmann's Original ActiveDry Yeast
  • 1/2 cup Milk
  • 1/4 cup Sugar 50g
  • 2 tbsp Orange Zest
  • 1 cup Sweet potato Puree
  • 1/4 cup Unsalted Butter melted
  • 1 egg
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • 3 1/2 cup AP Flour 420g
Filling
  • 1/4 cup Butter softened
  • 3/4 cup Dark Brown Sugar 150g
  • 1 tbs cinnamon
  • Pinch Salt
Icing
  • 1/2 cup Unsalted Butter
  • 1/2 cup Cream Cheese softened
  • 2 cups Powdered Sugar 240g
  • 1 tsp Vanilla Paste or vanilla extract
  • Pinch Salt
  • 3 tbsp Milk
Garnish
  • 1 Lb Pecans
  • fresh rosemary chopped
  • 1/4 cup heavy cream

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. add milk and butter to a microwave safe dish and microwave for about 45 seconds or until the mixture is warm.
  3. dissolve sugar and yeast in the warm milk mixture and let it sit for about 5 minutes, or until foamy.
  4. in a bowl, or stand mixer combine the yeast mixture, sweet potato puree, egg, cinnamon, salt, and the freshly grated orange zest. Mix well until combined
  5. Gradually add the flour, 1 cup at a time, stirring until a soft, shaggy dough forms. Turn the dough out onto a floured surface and knead for 5-7 minutes, or until smooth and elastic.
  6. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  7. Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
  8. For the filling, mix together the softened butter, cream cheese, brown sugar, salt, and cinnamon.
  9. Spread the softened butter evenly over the dough, leaving a 1-inch border around the edges.
  10. Starting from one of the longer sides, tightly roll up the dough into a log. Use a sharp knife to cut the log into about 6 equal slices.
  11. Place the slices in a greased baking dish, leaving a little space between each roll. Cover the dish with a clean kitchen towel and let the rolls rise for another 30 minutes.
  12. after proofing, pour heavy cream on top of the cinnamon rolls.
  13. Bake the rolls for 25-30 minutes, or until they are golden brown.
Brown Sugar Glaze
  1. In a small saucepan, melt the butter over medium heat. Allow the butter to cook until it turns a light golden brown color and develops a nutty aroma, about 3-5 minutes. Once browned, remove from heat and let it cool for a few minutes.
  2. In a mixing bowl, combine the softened cream cheese and powdered sugar. Mix until smooth and creamy.
  3. Gradually pour the slightly cooled browned butter into the cream cheese mixture, making sure to whisk continuously to incorporate it evenly.
  4. Add the vanilla paste and 2 tablespoons of milk or cream. Stir well to combine. If you prefer a thinner consistency, you can add an additional tablespoon of milk or cream.
  5. Once your sweet potato cinnamon rolls are baked and slightly cooled, drizzle this brown butter cream cheese glaze generously over the rolls.
  6. Top with toasted pecans and rosemary

Video

Notes

  1. Sweet Potatoes: Ensure the sweet potatoes are thoroughly cooked and mashed smoothly to guarantee a soft and uniform texture in the rolls.
  2. Yeast Activation: Check the temperature of the milk before adding the yeast. Too high a temperature can kill the yeast, while too low might not activate it properly.
  3. Toppings and Variations: Experiment with different toppings like toasted nuts, shredded coconut, or even a drizzle of caramel for added texture and flavor complexity.