Sweetpotato Cinnamon Rolls
Soft, fluffy rolls sweetpotato cinnamon rolls infused with sweetpotato purée and generously swirled with a rich cinnamon butter mixture.
Cooking time
15 mins
Prep time
45 mins
Serving
For the rolls:
- 500g strong bread flour
- 80g caster sugar
- 10 salt
- 7g dried instant yeast
- 150g sweetpotato purée
- 200g unsalted butter, cubed and softened
- 180ml milk
- 4 tbsp maple syrup
For the cinnamon butter mix:
- 100g soft butter
- 100g brown sugar
- 2 tbsp ground cinnamon
For the sweetpotato icing:
- 100g mashed sweetpotato
- 200g icing sugar
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 407kcals
Fat: 18g
Carbohydrates: 59g
Sugar: 24g
Protein: 6g
Fibre: 3g
Directions
Step 1
Sweetpotato purée
Cut one average-sized sweetpotato, approximately 170g, into 2.5cm/1-inch cubes. Boil the sweetpotatoes in water for 10 minutes or until tender, the size of the cubes may affect cooking time. Drain well and blend for a couple of minutes until smooth.
Step 2
Sweetpotato icing
In a small pan, whisk together icing sugar and the sweetpotato purée. Bring to a simmer then keep aside.
Step 3
Dough
Place all the ingredients, apart from the butter, in a stand mixer. Use a dough hook to mix everything together. Use the lowest speed for 2 minutes and start gradually adding the softened butter, then increase to a medium speed for five minutes, while gradually adding the remaining butter.
Step 4
Once the dough is very soft, scrape down the sides of the bowl to remove any excess then move the dough to a larger bowl. Cover with a tea towel and chill for at least 4 hours.
Step 5
After the dough has doubled in size, transfer to a well-floured surface and roll out into a 14×9 inch (36x23cm) rectangle.
Step 6
Cinnamon butter mix
In a small bowl mix, soft butter, brown sugar and cinnamon. Use a palette knife to spread the mixture over the dough leaving a ¼ inch margin at the far side.
Step 7
Assembly
Preheat oven to 180°C.
Step 8
Tightly roll the dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. Tip: you may need to cut off about an inch (2.5cm) of the ends of the dough as they won’t be as full of cinnamon sugar as we’d want them to be.
Step 9
Cut into 10 1-inch (2.5cm) sections with a serrated knife.
Step 10
Place cinnamon rolls on a greased baking tray. Cover with cling film and a warm towel and let them rise again for 30-45 minutes.
Step 11
Remove cling film and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. Allow them to cool for 5-10 minutes before frosting.
Step 12
Put the sweetpotato icing into an icing bag then drizzle the icing all over the top of the cinnamon rolls and serve.
