Sweet Potato Cinnamon Rolls with Orange Cream Cheese Frosting

Name: Sweet Potato Cinnamon Rolls with Orange Cream Cheese Frosting
Prep time: 1 h 25 min
Cook time: 25 min
Yield: 12 rolls
Ingredients: rolls; 4 1/4 - 4 3/4 cups all-purpose flour; 1/3 cup sugar; 2 packets Fleischmann’s® RapidRise™ Yeast; 1 teaspoon salt; 1 cup water; 3/4 cup mashed sweet potatoes; 3 tablespoons butter; 1 egg; filling; 1/3 cup packed brown sugar; 2 teaspoons pumpkin pie spice; 3 tablespoons very soft butter; Orange Cream Cheese Frosting; 4 oz cream cheese; 2 tablespoons butter; 2 1/2 cups powdered sugar; Zest of 1 orange; 1 to 2 teaspoons fresh orange juice

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Prep Time
1 hr 25 mins
Cook Time
25 mins
Servings
12 rolls
Calories
393 kcal
Course
Breakfast

Sweet Potato Cinnamon Rolls with Orange Cream Cheese Frosting

Heidi Pena

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Mashed sweet potatoes make these rolls super tender and soft and the orange cream cheese glaze takes these Sweet Potato Cinnamon Rolls with Orange Cream Cheese Frosting to a new level!

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Ingredients

Servings

rolls
4 1/4 - 4 3/4 cups all-purpose flour
1/3 cup sugar
2 packets Fleischmann’s® RapidRise™ Yeast
1 teaspoon salt
1 cup water
3/4 cup mashed sweet potatoes
3 tablespoons butter cut into small cubes
1 egg
filling
1/3 cup packed brown sugar
2 teaspoons pumpkin pie spice
3 tablespoons very soft butter
Orange Cream Cheese Frosting
4 oz cream cheese softened
2 tablespoons butter softened
2 1/2 cups powdered sugar
Zest of 1 orange
1 to 2 teaspoons fresh orange juice

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Instructions

In the bowl of a stand mixer, combine 2 cups of the flour, the sugar, dry yeast and salt. Stir until blended. In a separate bowl, combine the water, sweet potatoes and the butter. Microwave the mixture on high in 15 second increments until very warm, but not hot (120º to 130ºF). The butter will not melt completely. Add the liquid mixture to the flour mixture along with the egg.
Beat the mixture on medium speed for 2 minutes, scraping the bowl occasionally. Continue adding in flour, 1/2 cup at a time, until the dough just pulls away from the sides of the bowl.
Lightly flour a work surface and turn the dough out. Knead until the dough is elastic and smooth, about 6 to 8 minutes. Cover with a towel and allow the dough to sit for 10-15 minutes.
While the dough is resting, prepare the filling. Combine the brown sugar and pumpkin pie spice in a small bowl.
Roll the dough out into a 15x12-inch rectangle. Spread the butter over the dough, stopping about 1/2-inch from the sides. Sprinkle the sugar/spice mixture evenly over the butter. Starting at the long end of the rectangle, roll up tightly. Pinch the ends to seal. Cut the log into 12 even pieces and place cut side up in a greased 13x9-inch baking dish. Cover the dish and allow the rolls to rise until doubled, about 45 minutes.
Heat the oven to 350ºF. Bake the rolls until they are golden brown, 20-25 minutes. Cool the rolls on a wire rack for at least 20 minutes.
To make the icing, beat the cream cheese and the butter together. Beat in the powdered sugar, about 1/2 cup at a time. Beat in the orange extract. Add enough orange juice to make it the right consistency. Spread the icing over the rolls and serve.

Notes

adapted from Fleischmanns’s recipe for Pumpkin Rolls with Cream Cheese Frosting
adapted from Fleischmanns’s recipe for Pumpkin Rolls with Cream Cheese Frosting
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition information provided as an estimate only. Various brands and products can change the counts.