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, 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?