So I absolutely love these sweet potato cinnamon rolls!!! I could eat them everyday and be content with life! These are also vegan- surprise! I swear they are amazing though, so give them a shot and let me know what you thought, I hope you all enjoy :)
Sweet Potato Cinnamon Rolls Recipe:
Yield: 24 Rolls
Cook Time: 2 Hr 30 Min
*This Recipe is by Weight*
Ingredients:
- ½ Lb. Sweet Potatoes
- 1 Cup Water
- 1/3 oz. Yeast
- ¼ Lb. Sugar
- 26 oz. Flour
- ¼ oz. Salt
- ¼ Lb. Vegetable Shortening
- 6 oz. Brown Sugar
- ¼ Lb. Butter
- ¾ oz. Ground Cinnamon
- 1/8 Cup Flour
- 6 oz. Powdered Sugar
- 1 oz. Milk or Soy Milk
- 1 Tbsp Lemon Juice
Directions:
1. First, peel sweet potatoes, cube them, and then place in a large pot of water and bring to a boil. Boil until potatoes are fork-tender and then drain, set aside, and let cool.
2. Add the potatoes, shortening, flour, salt, water, yeast, and sugar to a mixer or mixing bowl. Using the dough hook attachment or by hand, combine until a dough ball forms.
3. Place in a lightly oiled bowl and let proof with a damp towel over the top until the dough has doubled in size.
4. Prepare the cinnamon filling while proofing dough. Combine melted butter, brown sugar, flour, and cinnamon and mix together.
5. Preheat oven to 425 degrees. Roll out dough into a large rectangle and spread the cinnamon mixture over the dough.
6. With the widest part of the dough in front of you, roll the dough into a log and slice into individual rolls, about 1 inch thick.
7. Place rolls onto parchment lined sheet trays about two inches apart and let proof for thirty minutes.
8. Bake cinnamon rolls in oven for 15-20 minutes or until they are golden brown and delicious!
9. Prepare icing by mixing powdered sugar, milk, and lemon juice together. Spread over lightly cooled cinnamon rolls and enjoy!
Tips/Tricks:
- You can freeze any extra cinnamon roll dough either as a log or sliced individually for easier baking next time.
- I like to make a large batch and then freeze for up to 3 months. I can pop some on a baking tray and let proof for an hour and then bake off like normal :)
Click Link Below For Recipe PDF:
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