If its going to be bitterly cold, I believe it should look like a winter wonderland. I’m a bonified snow lover! We are talking walking around with my mouth open, snow angel making, skiing, sledding, snow cream eating, and squealing with excitement over here. (let me also say that I have spent many hours working outside in the cold, numb, sick, and muddy..but I still LOVE snow!)
No matter the time or location, my mom and I always call each other upon the first snowflake sighting. A tradition that involves facetime, photos, and texts in all caps of “ITS SNOWING!!”. More importantly we both agree that being snowed in equates to lots of warm and tasty flavors from the kitchen.
Today’s comfort food is a flaky outside with a gooey center sweet potato cinnamon roll with vanilla cream cheese icing. I will just let you think about that for a sec….Now wipe up your drool and make a grocery list! There are several process steps, but the end result is worth it. And, you can freeze a few rolls to enjoy on another snow day:)
Sweet Potato Cinnamon Rolls
Recipe for Sweet Potato Cinnamon Rolls - A twist on the classic cinnamon roll recipe using pureed sweet potato mash. Delicious soft rolls with a cream cheese frosting. Perfect for breakfast and non frosted rolls freeze easily.
- 1 2/3 cups mashed sweet potatoes takes 3-4 sweet potatoes, peel, chop, boil in water, drain and then mash
- 1 cup warm vanilla almond milk
- 6 cups sifted all purpose flour
- 2 eggs
- 4 Tbsp melted unsalted butter
- 5 Tbsp organic sugar
- 1 Tbsp salt
- 2 1/4 tsp yeast
- 3/4 cup light brown sugar
- 2 Tbsp cinnamon
- Extra butter for brushing on dough and work surface
- 1 8 oz package room temperature cream cheese
- 1 Tbsp vanilla
- 1 cup powdered sugar
In mixing bowl add yeast, 1 Tbsp sugar, and warm milk. Stir and let sit until frothy, about 5 minutes.
Next add in remaining 4 Tbsp sugar, sweet potato mash, eggs, and butter. Using paddle attachment on medium until well blended.
Switch to dough hook and slowly add in flour a cup at a time, stirring at medium.
Once dough is well formed, place into a lightly buttered bowl, cover in plastic wrap. Let sit in a warm place until dough has doubled in size (about an hour).
While dough is proofing, mix together cinnamon and brown sugar with a fork in a small bowl.
Now that dough has doubled, place into a buttered or oiled surface and roll into a 18 x12 rectangle. Make sure dough is a somewhat even 1/4 inch thickness.
Brush surface with a thin coating of melted butter. Then sprinkle cinnamon/sugar mix across butter.
Taking the long side of the dough closest to you and begin to roll away from you into a tight coil. Place long roll onto a parchment paper lines tray and place in the freezer for 10 minutes to firm.
Preheat over for 350 F
Remove dough from freezer and place back onto buttered work surface. With a large smooth knife cut dough into 2 in. rounds. Place into buttered cast iron skillet or baking tray, pressing the buns close together.
Cover skillet loosely with plastic wrap and let sit for an additional 40 min. to allow dough to puff.
Bake 25-30 min until edges are golden brown.
Spread icing onto hot buns and let cool 15 min.
Combine all ingredients in a bowl and mix with hand mixer or spoon until desired creamy consistency.
Serve warm with a glass of milk or coffee!!