Happy First Day of Fall!
You could say that I’m just a tiny bit excited.
I’ve even been doodling all over my notebook to get myself pumped up. So weird. Sorry. 😉
Please forgive my artistic skills….I play flute and handle a camera…I don’t draw.
I’ve played with these cinnamon buns a couple of times and finally narrowed into a good recipe.
They are the lovely reward for washing all of these dishes:
Boo, dishes. No fun.
The cinnamon buns were very dense (due to the whole wheat flour) and very filling.
I liked mine with peanut butter (surprise, surprise) and my husband enjoyed his with maple syrup.
I hope you have an excellent first day of fall today and your weekend is exceptionally tasty and filled with cinnamon-y treats! 🙂
Sweet Potato Cinnamon Rolls
adapted from Easy & Light Cinnamon Rolls
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- dash of salt
- 2 medium sweet potatoes
- 1 1/3 cups unbleached all purpose flour
- 2 cups whole wheat flour
- 2 tablespoons sugar
- 1 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 skim milk
- 3 heaping tablespoons of buttermilk powder
- 6 tablespoons unsalted butter, divided, melted and cooled
- Prepare an 8 inch square baking dish by spraying it with cooking spray and setting it aside.
- Preheat the oven to 425°F.
- Wash the sweet potatoes and poke them with a fork.
- Wrap in a wet paper towel and microwave them for 6 minutes, or until tender.
- Set aside to cool.
- In the meantime, prepare your filling by combine all of the filling ingredients together in a bowl and setting it aside.
- In the bowl of your stand mixer, combine the flours, sugar, baking powder, and baking soda. Mix just for a few seconds to combine.
- In a small bowl, whisk the skim milk and buttermilk powder together and pour into the mixing bowl.
- Scoop the potatoes out of their skins and mash with a fork and add it to the mixing bowl.
- Add 4 tablespoons of the melted butter to the mixing bowl and mix with the dough hook attachment for about 2 minutes. The dough will be sticky
- Turn out the dough onto a heavily floured surface.
- Roll out the dough to a 9″ x 12″ rectangle.
- Brush the dough with the last 2 tablespoons of melted butter, leaving a 1/2″ border.
- Sprinkle the filling mixture over the butter.
- Roll the dough up along the long edge (so that the dough is long).
- Cut into 9 equal parts using a pastry scraper or serrated knife (You can also cut until 12 equal parts for smaller cinnamon rolls).
- Gently reshape cinnamon rolls as your put them in the dish to be more circular (if they became more oval when cutting).
- Cover the dish with aluminum foil and bake for 12 minutes.
- Uncover and bake for another 15-20 minutes until golden brown.
- Serve warm with maple syrup, melted peanut butter (my favorite) or a maple glaze (1 cup powdered sugar, 3 tablespoons maple syrup).
Oh..I am in love with these cinnamon and sweet potato rolls! Wonderful idea to add sweet potato in the rolls.
Love, love, love! Pretty sure that the sweet potatoes make these super healthy!
I would be ALL over these ;). Awesome recipe, and a perfect way to ring in the first day of fall (so so so excited!). I made vegan sweet potato cinnamon rolls last year, and they came out a bit dry – but yours look absolutely perfect. I will definitely be making these soon!
These look absolutely scrumptious. I’m drooling. And wishing that one was sitting in front of me right now instead of a cold bowl of cereal. :-p I’d definitely enjoy mine with peanut butter as well!
great idea! Super clever. You had me at “sweet potato”
Can I trade you my breakfast smoothie for one of those? Serious question.
Umm…yes! My blender is broken and I would love a smoothie about now. 🙂
This looks amazing!
These look gorgeous!
happy first day of fall! these look absolutely wonderful!
YUM! These look amazing! I WILL be making these this fall. I SIMPLY MUST!
WOW, these are a must-bake for me. I’ve tried pumpkin cinnamon rolls, but I think these may just be better! And adding peanut butter as a topping? Genius!
Yum! I also had to laugh when I read your post and saw your doodling. It made me think how you and Logan are two peas in a pod. I caught him doodling during a meeting this week – only his drawings were of a new mechanical design!!!!
What a creative idea! I never would have thought of sweet potatoes and cinnamon rolls going together, but it makes sense! Cinnamon and sweet potatoes go together, so why not cinnamon ROLLS? Love it!
These look amazing!! Your pictures are making me want to lick the computer screen 🙂
i have two sweet potatoes in my fridge BEGGING me to use them. and now thanks to you Caroline, i know exactly what i’m going to do with them! they look FAB, thank you for sharing 🙂
I certainly need these in my life. Love it!
could you or would you use pumpkin instead of sweet potatoes? If so, what would the conversion be? as in 1 cup pumpkin or 2 cups? thanks.
That’s a great question JudyLee! I’d have to experiment with it, but pumpkin cinnamon rolls are on my list to make soon! 🙂 Be on the look out for the recipe!
How very kindred food spirits we are! I will eat peanut butter on just about anything, and sweet potatoes are a close second food favorite 🙂 Just the other day I had a sweet potato doughnut, and sweet potato cinnamon rolls sound like the perfect follow up! Thanks for sharing the recipe!
I made these and they were fantastic! http://www.eatrunread.com/2011/12/cake-of-week-sweet-potato-cinnamon.html
Thank you so much for the recipe! 🙂
Yours look great!!! 🙂
Holy cow. These were good! Now I got all adventurous and wanted to see if I could successfully make them gluten-free, cup for cup. I used my own mix, which contains superfine ground brown rice flour and some other goodies, and it *almost* worked. I say ‘almost’ because the dough was incredibly difficult to work with, but the texture and flavor were outstanding. I cut the entire recipe in half because I didn’t want to waste all that flour if it bombed (the superfine brown rice flour is quite a bit more expensive than standard brown rice, and it is required if you are going to do a cup-for-cup conversion…otherwise it’s grit and grain city). I ended up adding a Tbsp. of superfine sweet rice flour to kind of mimic the gluten formation, and a 1/2 tps. of xanthan gum so they would stay together, but not too much as we didn’t want the rolls to tighten up. I went through COPIOUS amounts of brown rice flour just trying to roll these out and then keep them from sticking to me and the surface. I eventually got them rolled and cut, although they weren’t as pretty…but they still baked up perfectly. (They were NOT photo worthy, hahaha.) I made a vanilla glaze to pour over the top, and the pumpkin pie spice was the perfect addition. I also added some vanilla and maple to my dough for extra flavor. I ate two…and yes, these are dense. My tummy is a little unhappy, but that’s okay. Totally worth it.
Wow…I’m impressed Trish! 😀 I’m so glad they were tasty, despite being difficult!
Yes, I don’t think I’ll be making these on a weekly basis, not in the summertime anyhow. But this is definitely a recipe to play around with. I think an extra 1/4 cup of my flour mix would help this recipe tremendously while still being moist enough. And I may have been a ‘tad’ generous on the sweet potato puree. 🙂 I think possibilities are endless with this…pumpkin, butternut sqaush…wow, even banana! I laughed at your ‘revisited’ post, the no more ‘mallows sign. I detest ‘mallows on my sweet potatoes. I REFUSE to put them on my casseroles. Anyhow, thanks for the great recipes…shared it on Facebook…love the blog!
This recipe is amazing. So easy to make and the results are phenomenal!! Thank you for this recipe.