I needed to revisit this recipe.
It feels like Fall outside today, even though it’s almost Summer. High of 70 degrees (we’ve been in the high 80’s lately in South Carolina)! I’ve had the windows opened all morning and I’ve gotten the house’s thermometer down to 64 degrees!!! This is great considering it’s been at 77 degrees and I refuse to turn the air conditioning on in March.
Also, I’m entering the North Carolina No More ‘Mallows contest where the recipes are all about the sweet potato…not the toppings marshmallows or strudel.
You could say that I’m just a tiny bit excited.
So, I love breakfast. I love fall. I love these cinnamon rolls. That’s all you need to know. 😉
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.
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).