Sweet Potato Cinnamon Rolls
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Sweet Potato Cinnamon Rolls
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Sweet Potato Cinnamon Rolls are the perfect fall breakfast! Huge rolls with real sweet potato, warm spices, pecans and a creamy frosting!
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Ingredients
Sweet Potato Cinnamon Roll Dough:
- 1 1/2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 packet active dry yeast , (2 1/4 teaspoons)
- 1 cup sweet potato puree
- 4 1/2 cups flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Roll Filling:
- 1 cup sugar
- 2 tablespoons cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1/2 cup butter room temperature
Cream Cheese Icing:
- 12 ounces cream cheese , (1 1/2 packages) softened
- 1/3 cup butter , room temperature
- 1 tablespoon vanilla extract
- 5 cups powdered sugar
- 3 tablespoons milk
Topping:
- 1 cup pecans , chopped
Instructions
Cinnamon Roll Dough:
- In a small saucepan heat the milk and vegetable oil and sugar to 110 degrees (warm to touch).
- Into your stand mixer add the yeast and milk and whisk and let sit for five minutes.
- Stir in pumpkin puree
- Add 4 cups of the flour, ground cinnamon, ground nutmeg and ground cloves to the stand mixer and combine until sticky.
- Cover with a dish towel and let rise for 1 hour.
- Add in the remaining 1/2 cup flour, baking powder, baking soda, and salt on the lowest speed setting until just combined.
Filling:
- In a medium sized bowl mix the sugar, cinnamon, nutmeg, and cloves.
- Using a large even surface, flour your surface and roll the rolling pin into the flour to coat the rolling pin.
- Roll out the dough into a large rectangle about a 1/2 inch thick (if your space is limited do this in two halves).
- Spread the butter over the dough and sprinkle the sugar mixture over the butter.
- Roll the dough tightly to form a long log and using a piece of thread slice off pieces.
- The dough will make 18 large cinnamon rolls.
- Place the rolls into buttered baking pans or jelly rolls.
- Place the rolls into a warm place for 20 minutes.
- Preheat oven to 375 degrees.
Cream Cheese Frosting:
- In your stand mixer beat cream cheese, sugar, and vanilla extract until creamy.
- Add the powdered sugar and milk, beating until light and fluffy.
To Finish:
- Bake the rolls for 18-20 minutes or until golden brown.
- Spread the cream cheese frosting over the rolls and serve warm or at room temperature.
- Sprinkle pecans over the rolls
Nutrition Information
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Calories
576kcal
(29%)
Carbohydrates
81g
(27%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
44mg
(15%)
Sodium
256mg
(11%)
Potassium
205mg
(6%)
Fiber
3g
(12%)
Sugar
53g
(106%)
Vitamin A
3550IU
(71%)
Vitamin C
3mg
(3%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18Servings
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 81g | 27% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 256mg | 11% |
| Potassium | 205mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 53g | 106% |
| Vitamin A | 3550IU | 71% |
| Vitamin C | 3mg | 3% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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