Monday, December 30, 2013

Sweet Potato Cinnamon Rolls


Last time I went back to Oregon, one of my best friends Holly made me cinnamon rolls. They were gooey and smothered in butter and delicious! I was craving cinnamon rolls, but maybe something a tad bit healthier. I blended many different recipes together and it worked out great! Today I made Sweet Potato Cinnamon Rolls!

Holly got me a marble rolling pin for Christmas. I didn't own a rolling pin so I was super excited, plus this one is really nice. I decided the best first recipe for my new rolling pin was cinnamon rolls.


First take one medium sweet potato and peel, chop and boil. You'll want to boil until fork tender which should be about 10-15 minutes.


Meanwhile, get your yeast going. Put the milk in the microwave just until warm, remember, if it's too hot it will kill your yeast. Add your sugar and yeast and set aside to work its magic.



Drain and mash the sweet potato until smooth.


Add the applesauce and egg to the sweet potato. Then add the yeast mixture.


In a large bowl combine flour, wheat gluten and salt.


Add the wet ingredients to the dry ingredients and combine. Start with a wooder spoon. Then transfer dough to a flat, floured surface and knead for about 10 minutes. Roll the dough into a ball and transfer to a large, greased bowl. Cover with plastic wrap and let rise for an hour, or until doubled in size.



Remove the dough back to the flat, floured surface and punch down. Roll out to a large rectangle.


Spread the filling across the dough. First the butter, then cinnamon, brown sugar, and honey. This can be done to taste preference. I probably needed a bit more sugar and cinnamon, but they still turned out delicious.


Roll the dough then pinch each end. When I first rolled it up, it was much thicker in the center. Simply squeeze the dough until it's all an equal thickness.


My first slice was done with a knife, that was a failure. All the knife does is smushes the dough. A quick google search told me that the best way to slice dough for a cinnamon roll is with a string, or dental floss! Being a dental hygienist, I have PLENTY of floss on hand. Don't mind the poor photo quality, I took this photo with one hand holding the floss, one hand taking the photo and my teeth holding the other eand of the floss. Worked well enough!


Place each roll into a lightly greased pan. You can use a 9"x13" pan or 2 pie dishes. Cover with plastic wrap and let rise for an additional 45 minutes to an hour, or until doubled in size again.


The rolls will be perfectly filling the dish. Preheat the oven to 350 degrees Fahrenheit and bake for 18-22 minutes, or until golden brown.



While the rolls are cooling, whip together some healthier cream cheese frosting. Combine whipped cream cheese (I used the light one), honey and vanilla. Add one tablespoon of honey then taste. Add more honey until desired sweetness is reached. Spread on top the rolls and enjoy!




Sweet Potato Cinnamon Rolls
Rolls:
1/3 cup warm almond milk (regular milk works too)
1 package or 2 1/4 teaspoon yeast
2 tablespoons sugar
3 cups whole wheat flour
1 tablespoon wheat gluten
1 1/2 teaspoons salt
1 medium sweet potato, mashed (about 2/3 cup)
1 egg
3 tablespoons applesauce

Filling:
2 tablespoons Brummel & Brown yogurt butter (or butter/oil spread)
2 teaspoons cinnamon
2 tablespoons brown sugar
2 tablespoons honey

Frosting:
1/2 cup light whipped cream cheese
1-2 tablespoons honey (until desired sweetness)
1 teaspoon vanilla

Mix warm milk, yeast and sugar together and set aside.  Chop and boil the sweet potato until fork tender. In a large bowl combine flour, wheat gluten and salt.  In a medium bowl combine mashed sweet potato, egg and applesauce.  Add yeast mixture to sweet potato mixture. Add wet ingredients to the dry ingredients.  

First mix with a wooden spoon, then transfer to a flat, floured surface and knead with hands for about 10 minutes.  Transfer dough to a lightly greased bowl and cover with plastic wrap. Let sit in a warm area and rise for an hour, or until dough has doubled in size.  

Transfer dough to a flat, floured surface and punch down. Roll out to a rectangle. Spread butter over entire surface. Sprinkle cinnamon over the butter. Sprinkle brown sugar. Lightly drizzle with honey. Roll the dough up and pinch both ends. Slice to desired thickness (easiest to slice with string or dental floss).

Transfer each roll to a lightly greased pan. A 9"x13" works great or 2 pie dishes. Cover with plastic wrap and let the rolls rise for another 45 minutes to an hour.

Preheat the oven to 350 degrees Fahrenheit and bake for 18-22 minutes, or until golden brown. Keep in mind, smaller rolls will need less cook time and larger rolls will need a longer cook time. 

While the rolls are baking, mix together cream cheese, honey and vanilla. Add more or less honey depending on you desired sweetness. Spread frosting over cinnamon rolls, serve and enjoy!

*If you plan on freezing the cinnamon rolls, cook until almost done, but not golden. Freeze without frosting. When ready to fully cook them, remove while oven is preheating and bake until golden brown. Top with frosting at the end.

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