Thursday, January 24, 2013
Sweet Potato Cinnamon Rolls
And then there are some breakfasts that are worth even more time. These aren't your bike-by breakfast bagels, or your sunday morning banana pancakes. These are your sweet potato cinnamon rolls made from scratch Saturday night so you just have to bake them Sunday morning.
Recipe adapted from Vegetarian Times
0.25 oz. (1 package) active dry yeast
3 1/3 c. bread flour
2 Tbsp. sugar
1 1/2 tsp. salt
2/3 c. mashed, cooked sweet potato
3 Tbsp. vegetable oil
1/3 c. brown sugar, packed
1 3/4 tsp. cinnamon
2 Tbsp. butter, softened
3/4 c. chopped pecans, divided
3 Tbsp. cream cheese
2 Tbsp. good maple syrup
1 c. powdered sugar
1. Stir yeast into 1/3 c. warm (not boiling) water and allow to activate for 10 minutes.
2. Add sweet potato and vegetable oil to water/yeast mixture. Combine with flour, sugar and salt. Knead or use bread hook on stand mixer to combine. Dough should form a ball and pull away from the sides of the bowl.
3. Place in a greased bowl. Cover with a greased piece of plastic wrap. Allow to double in size (about 1 hour).
4. Grease a 9x13" pan. Set aside.
5. Roll dough out into a rectangle. Spread 2 Tbsp. butter (from filling ingredients) on dough. Sprinkle with brown sugar and cinnamon. Top with half of the chopped pecans.
6. Starting on the long edge, roll up dough. Cut roll into 12 1" slices. Place in greased pan. Cover and let rise for 45 minutes or until double in size. (*You can also allow the dough to rise, refrigerate overnight, and in the morning allow the dough to rise one more time, before baking.)
7. Bake for 18-20 minutes at 375˚.
8. Combine maple glaze ingredients and spread over warm cinnamon rolls. Sprinkle with remaining pecans.