They are the lovely reward for washing all of these dishes:
Boo, dishes. No fun.
I liked mine with peanut butter (surprise, surprise) and my husband enjoyed his with maple syrup.
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).