Sweet Potato Cinnamon Rolls

Chef: Brad Cecchi
Prep Time: 1 hour
Cook Time: 40 min.
Serves: 15 Cinnamon Rolls

Ingredients:

DOUGH:
3 Cups Warm Whole Milk
4 Whole Eggs
5 Tsp Dry Active Yeast
1 Cup Homemade Sweet Potato Puree* (option to use caned puree)
3 Lbs All Purpose Flour
4 oz Sugar
1 Tbsp Salt
1/2 Lb Butter

SWEET POTATO PUREE:
4 Large Peeled Sweet Potatoes
1/2 Gallon of Water

FILLING:
1/2 Lb Soft Butter
1/2 Lb Brown Sugar
2 Tbsp Ground Cinnamon

FROSTING:
1/2 Lb Cream Cheese
1/4 Lb Butter
1/2 Lb Powdered Sugar
1 Tbsp Vanilla

Directions:

WHEN MAKING THIS RECIPE, MAKE THE SWEET POTATO PUREE & DOUGH FIRST. THEN MAKE THE FILLING & FROSTING WHILE THE DOUGH IS BEING REFRIGERATED.

INSTRUCTIONS FOR SWEET POTATO PUREE:

1. Boil peeled 4 large sweet potatoes in water until tender remove from water and blend in food processor til smooth.

INSTRUCTIONS FOR DOUGH:

1. Mix together in a Kitchen Aid Mixer milk, eggs, yeast, and potato puree.

2. Add flour, sugar and salt. Mix on low.

3. Soften butter and add 1 tablespoon at a time to mixer as it mixes on low speed.

4. Allow dough to proof in refrigerator for 2-3 hours.

INSTRUCTIONS FOR FILLING:

1. Mix together in a Kitchen Aid Mixer the soft butter, brown sugar and ground cinnamon.

INSTRUCTIONS FOR FROSTING:

1. Mix together in a Kitchen Aid Mixer cream cheese, butter, powdered sugar, and vanilla.

INSTRUCTIONS FOR ASSEMBLING ROLLS:

1. Roll out dough to 1 inch thick.

2. Spread with filling and roll into a tight log.

3. Cut cinnamon rolls to 2” thick and arrange evenly in a greased baking dish.

4. Bake at 350 for 25-30 minutes

5. Let rolls cool, frost, and enjoy!