Sweet Potato Cinnamon Rolls
Ingredients
2 sweet potatoes, medium, cooked, peeled and mashed
2tablespoons of pure maple syrup
2 cups of All Purpose Flour (I use King Aurthur)
2 teaspoons of baking powder
1/4 teaspoon of baking soda
MAKE IT FALL-ISH
1/4 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1/3 cup of canned pumpkin
Filling
1/3 cup of brown sugar
3 teaspoons of cinnamon
2 tablespoons of EVOO
Recipe Steps
wrap sweet potatoes in plastic wrap and microwave for 5-7 minutes
let cool then peel and scrape out middle
add wet ingredients to sweet potatoes in stand mixer
slowly add dry ingredients
take dough ball out of mixer and put on a floured surface
knead dough for 5 mins then place in a bowl and cover for 30 mins
once the dough has doubled in size roll the dough into a rectangle on a floured surface
spread cinnamon sugar filling on top and cut into strips
take each strip and roll it into a traditional cinnamon roll
add rolls to a greased pan (I used my cast iron skillet) or greased muffin tins
cook for 10-15 mins on 375 depending on your oven (it doesn’t take long)
let cool then add icing and enjoy!
ICING option 1
1/2 cup nondairy milk
1 cup of powdered sugar (use less if desired consistency is too thick)
hand whisk until combined
ICING option 2
1/2 cup Country Crock non-dairy Whipping Cream
1/2 cup powdered sugar
whip on high in stand mixer until desired texture
