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Sweet Potato Cinnamon Rolls
Moist and tender Sweet Potato Cinnamon Rolls with a cinnamon-pecan filling and a sweet sugar glaze will really hit the spot for a lazy weekend breakfast. Mashed sweet potatoes give the rolls a beautiful orange hue and also add to the flavor.
I’m crazy about using sweet potatoes in anything and everything‚ especially this time of year. Recently I made Sweet Potato Rolls and had plenty of dough left over to do something else with. Cinnamon rolls immediately came to mind. I hadn’t made them since making Strawberry Sweet Rolls.
I rolled the dough out and spread it with a combination of brown sugar‚ butter‚ cinnamon‚ and chopped pecans. Next I rolled the dough up and cut it into slices.
Rolls before rising.
Rolls after rising.
After letting the rolls rise until doubled in bulk‚ I baked them for just 20 minutes and drizzled them with a simple powdered sugar glaze for a little more sweetness.
And boy of boy‚ what a delicious breakfast. Yes cinnamon rolls are a little time consuming to make‚ but if you enjoy baking‚ it is time well spent. Sweet Potato Cinnamon Rolls are a great way to get a fall day started.
Why Are My Cinnamon Rolls Not Fluffy?
There are a number of reasons your cinnamon rolls might not be fluffy.
Make sure you are using fresh yeast that hasn’t expired.
Careful that the liquid you add to it isn’t too hot. It shouldn’t be above 115 degrees F.
Let the dough have enough time to rise. It could take longer than the recommended time‚ especially if your house is cool.
You may have added too much flour. The dough should be a little sticky.
More Sweet Potato Recipes
Sweet Potato Cupcakes with Spiced Buttercream
Southern Sweet Potato Pie
Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing
Sweet Potato Cream Cheese Bars
More Cinnamon Roll Recipes
Nutella Cinnamon Rolls
Buttermilk Biscuit Cinnamon Rolls
Bourbon Pecan Cinnamon Rolls
Bisquick Cinnamon Rolls
Bacon Cinnamon Rolls
Air Fryer Cinnamon Rolls
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Sweet Potato Cinnamon Rolls
Tender sweet potato cinnamon rolls with a brown sugar-pecan filling and powdered sugar glaze. Such a great fall recipe!
Course BreakfastCuisine SouthernKeyword fall‚ sweet potato
Prep Time 1 hour hour 30 minutes minutesCook Time 20 minutes minutesTotal Time 1 hour hour 50 minutes minutes
Servings 9
Author Christin Mahrlig
Equipment9-inch Baking Pan
Ingredients1/2 a recipe of sweet potato dough1/2 cup brown sugar1 tablespoon flour1 1/2 teaspoons cinnamon3 tablespoons butter softened1/2 cup chopped pecansGlaze3/4 cup powdered sugar1 tablespoon hot water1/4 teaspoon vanilla
InstructionsPrepare sweet potato dough and let rise in refrigerator overnight.Lightly flour a work surface and roll dough into a 12×9-inch rectangle.In a small bowl‚ combine brown sugar‚ flour‚ cinnamon‚ butter‚ and pecans. Sprinkle mixture evenly on dough.Starting at wide end‚ roll dough up. Use a knife or dental floss to cut into 9 rolls. Place rolls in a lightly greased 9-inch square baking pan.Let rise until doubled‚ about 1 hour.Bake in a 375 degree oven for 20-25 minutes.Whisk together all ingredients for glaze in a bowl. Drizzle glaze on cinnamon rolls.
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Originally published October 19‚ 2014.
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