Sweet Potato Cinnamon Rolls
I baked this for a gathering at a friend’s house. I did not spread it with Cream Cheese Frosting this time as thought that it would be a bit too rich.
If you wish to top with cream cheese frosting, you may get the recipe my Pumpkin Cinnoman Rolls Recipe.
Enjoy baking....
Sweet Potato Cinnamon Rolls Recipe
INGREDIENTS:
Sweet Potato Rolls:
400g bread flour (I used Japan High Gluten Flour)
250g mashed sweet potato
40g brown sugar
1 large egg
1 tsp salt
1 ¼ tsp instant active yeast
160ml fresh milk
60g butter
Filling:
2 tbsp cinnamon powder
50g brown sugar
60g butter
½ cup raisins
METHOD:
- Peel and wash sweet potato (around 300g). Steam for 15 minutes and mash.
- Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage.
- In the meantime, mix all the filling ingredients except raisins into a paste and set aside.
- Roll out the dough on a floured surface into a 20 X 9 inch rectangle. Spread the filling mixture all over dough and sprinkle raisin over the dough. Starting with the widest end, roll the dough into a log.
- Pinch to seal seams. Cut the dough into 1.5 – 2 inc sections with a string of floss into 16 portions.
- Place the rolls in a greased/lined 10 X 10 inc square baking pan.
- Cover and let rise until nearly doubled, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (180 degrees C). Bake for 20 to 25 minutes until golden brown.
- Remove rolls from oven and serve warm.
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