The weather is getting colder which means it’s time to curl up by the fire. Nothing is better on a chilly night than some sweet cinnamon buns! Fall is my favorite season! The crisp cool air, the festive decorations, and let’s not forget all of the delicious treats! Here is another one to add to your fall menu, Sweet Potato Cinnamon Rolls. You’re gonna love them!
Sweet Potato Cinnamon Rolls
2 c. Flour
1/4 c. Sugar
2 Medium Sweet Potatoes (roasted)
1/2 c. Milk
1/4 c. Coconut Oil
1/2 tsp. Salt
2 tsp. Yeast
1/2 c. Water
1/4 c. Brown Sugar
1 tsp. Cinnamon
1 tbl. Melted Coconut Oil
1 c. Confectioners Sugar
1/2 tsp. Vanilla
1/4 tsp. Cinnamon
First things first, let’s proof the yeast by placing two teaspoons of yeast, and one teaspoon into a half cup of warm water. Allow the yeast to sit for five to ten minutes. If the yeast bubbles up, you are good to go!
In a large bowl, mash two cooked sweet potatoes. Add milk, sugar, coconut oil, yeast (and water) and thoroughly mix. Next, stir in the flour, and salt. Place the bowl in a warm place and allow it to rest for an hour.
Preheat the oven to 350 degrees, and line a round nine inch pan with parchment paper.
Once the dough has risen, pour it out on to a floured surface. Knead the dough for about five minutes, adding flour so the dough doesn’t stick to the surface.
Roll the dough into a long rectangle and brush it will melted coconut oil. Sprinkle Brown sugar and Cinnamon on top, and roll the dough up into a log. Slice the log into eight pieces. Place the slices into a pan and bake for thirty five minutes, or until the top begins to brown.
In a small bowl mix together the dry ingredients for the icing. Add the vanilla, and slowly add water into the mixture (only add enough water to the mixture, so it forms a thick icing). Allow the buns to cool and top with icing.