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Sweet Potato Cinnamon Rolls

Today was such a beautiful day!  Fritz started opening up the pool and we grilled chicken for our dinner salad today–summer’s on its way!  Even finals can’t get me down on a day like today.

Unlike winter midterms, it’s easier to not care about my finals because the weather is just so darn nice.  Which is probably not a good thing (but only three weeks to go ’till I’m a third year!)

I took a nice long study break to make a recipe that I found on FoodGawker (or TasteSpotting…I can’t remember which) for sweet potato cinnamon rolls.  The site is called So Good and Tasty, and there are some beautiful photos on there that you should go check out!

Rejoice with me.  They came out fluffy, sweet, orange, and fluffy.  Did I say fluffy already?  Lightest, finest (is that a word?) cinnamon rolls ever–you would never guess they are made with whole-wheat flour.  Or sweet potatoes, for that matter.

When I say you should make this recipe immediately, I really mean it.  I’m not cryin’ wolf.  Go make them.  This is a “healthy” treat that actually tastes incredibly decadent.  The best part?  It makes enough that I froze two more batches of unbaked cinnamon rolls, all ready for the lucky person that sleeps over next (Eber–that might be you!).

Sweet Potato Cinnamon Rolls (makes 16-24 rolls)

  • 1 C milk, warmed
  • 4 t yeast
  • 2 T maple syrup
  • 2 C mashed cooked sweet potato (hello, microwave!  I used 3 1/2 small sweet potatoes)
  •   2 1/2 C whole-wheat flour
  • 2- 2 1/2 C all-purpose flour
  • 1 egg
  • 1 T olive oil
  • 1 t salt
  • 6 T butter, softened
  • 1/2 C cinnamon sugar (I didn’t measure how much I used–this is a rough estimate)

Combine the milk, yeast, and maple syrup in a bowl and set it aside until the yeast gets nice and foamy.

Keep an eye on it, though.  Don’t be like me.

In the mixer, combine the sweet potato, olive oil, salt, egg and 1 C of flour (I started with the wheat flour).  Mix until fluffy (see?  this is where the airiness begins!).

Add the yeast combination to the mixer bowl and mix on low until it’s all blended.  Starting with the rest of the whole-wheat flour and finishing with the all-purpose, add the flour slowly until the dough forms a ball and cleans the side of the bowl–it’ll still be sticky.  Switch to the dough hook.

Let the dough knead for 8-10 minutes until it’s smooth, adding more flour if you need.  Cover the bowl and let sit for an hour or so until it has doubled in size.

Divide the dough in half.

One at a time, roll the dough out to a rectangle that’s about 16 inches by 10 inches.  Spread the softened butter over the top and cover with cinnamon sugar.  Starting at the long side, roll it up tightly and press the seam together.  Cut gently into sections–8 if you want giant rolls or 12 if you want smaller ones.  I did both–12 big ones and 6 small ones.

Arrange in an oiled baking dish (I put 6 large ones in a pie pan, and 6 small ones in a muffin tin), leaving space in between each one.

Cover, and allow them to rise until doubled in size.

Preheat the oven to 400 degrees and bake for 15-18 minutes until golden brown–be sure not to overbake, because they’ll dry out fast.

While they are cooling, mix together some icing by combining a little milk, vanilla extract, and confectioners’ sugar until it’s nice and thick.  Drizzle over the top and serve warm.

SO GOOD!

So good, they needed capslock to properly describe them.

One last thing–how can I get any studying done when there’s a cat sleeping on my orthopedics notebook?

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2011/05/07/sweet-potato-cinnamon-rolls/

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  1. katshealthcorner

    They are so pretty!!! :) Now I want to make those! YUM!

  2. Heidi @ Food Doodles

    Yum! Those look and sound amazing!

  3. Jen @ keepitsimplefoods

    These are stunning! Love the idea of using a sweet potato dough. I’ll be bookmarking these for sure! Thanks!

  4. Kayla

    I can’t wait to get a Kitchen Aid! Those look amazing, I’ll have to try them.

    xoxo
    jane.

    Adorable blog, by the way. Love it!

  5. Claudia

    These look lovely!

    Didn’t you know that cats are very literate creatures? I am convinced that since they enjoy sitting on paper they are able to read with their butts. :)

  6. Amanda

    Thanks for sharing this recipe! They look divine, and I love that they’re so much healthier than regular cinnamon rolls. These are a must-make.

    1. Lauren Zietsman

      Definitely do–you’ll be glad you did.

  7. Michelle

    These look absolutely stunning. I love being able to sneak in sweet potato!

  8. Daniela

    These look amazing. I’m wondering if i can make the dough the night before, refrigerate, and pop them in the oven the next morning?

    1. Lauren Zietsman

      I think that would work just fine!

  9. lastpieceofcake

    I’m gonna make these for my mum. We both adore cinnamon, so we’ll be very happy munching our way through these one afternoon!

  10. Willy

    OMG!! Your photos are the bomb!! Truly the photos is what made me want to make these. I have yet to make them but that’s because I only just found your blog but have you bookmarked!!

    1. Lauren Zietsman

      thanks! hope you get to make them because as I remember correctly, they were delish!

  11. Amy

    I don’t own a kitchen aid mixer- only a simple hand mixer :( Will they turn out the same, or is there something special I would need to do to ensure perfection?

    1. Lauren Zietsman

      you could just do it the regular way no problem!

  12. Lori

    I just made the Cinnamon rolls and they are, cap lock worthy, AMAZING! Getting ready to freeze 1/2 the batch for another day. I got 8 large rolls following the recipe exactly. I did do a cream cheese frosting instead, but basically the same. Thank you for sharing!!

    1. Lauren Zietsman

      glad you liked them!

  13. Zenophymushroom

    Hi,
    These look amazing! I’m typing from the other side of the pond and we don’t have cinnamon sugar over here, could you advise a mix for me, I would love to make these :)
    Thank xx

  14. Megan

    I can’t wait to make these with all the sweet potatoes from our CSA. But wondered how you guys froze a portion of the batch, did you bake before freezing or just the dough?

    Thanks!

  15. Hariani Yusoff

    Will this work with normal potatoes, say yukon gold or russet? Which one u think is best? Cant wait to try em..I am salivating already…

  16. B

    I did make them and couldn’t wait to make them again. It’s only been a couple days and I’m making a double batch. I used to make a sweet roll dough cinnamon roll, however, I like the sweet potato ones so much more.
    This recipes uses so much less sugar and they still taste so good.

  17. B

    I made mine without the Kitchen-Aid mixer. I like the warm dough on my hands. This recipe is much faster in getting them in the oven than the cinnamon roll recipe I’ve used in the past. I didn’t even put icing on and they were still my favorite (my new favorite). Thanks so much.

    I didn’t even measure how much sugar and cinnamon mixed together-I like my mix on the darker side.

  1. Fall Comfort Food: Sweet Potato Cinnamon Rolls | Daily Dish with Foodie Friends Friday

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