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Sweet Potato Cinnamon Rolls




Source of Recipe


(nanamitchum)


List of Ingredients




2 (1/4-oz.) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 teaspoon DOMINO Granulated Sugar
5 1/2 cups all-purpose flour
1 cup mashed sweet potatoes
1 egg, lightly beaten
1 cup buttermilk
1/2 cup DOMINO Granulated Sugar
1/4 cup melted butter
2 tablespoons grated orange rind
1 1/2 teaspoons salt
1 teaspoon baking soda
CRISCO No-Stick Cooking Spray
Filling
Glaze

Recipe



1. Pulse first 3 ingredients in a food processor 4 times or just until combined, using the metal blade. Remove metal blade, scraping yeast mixture into food processor bowl. Let stand 5 minutes.
2. Insert short plastic dough blade; add 1/2 cup flour to processor bowl, and process 2 minutes. Add mashed sweet potatoes, next 7 ingredients, and 4 cups flour; process 2 minutes. Add remaining 1 cup flour, and process 2 minutes or until a dough forms, coming together to hold a shape.

3. Place dough in a well-greased bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour to 1 hour and 30 minutes or until doubled in bulk.

4. Punch dough down. Turn dough out onto a lightly floured surface, and roll into a 10- x 18-inch rectangle. Spread evenly with Filling, leaving a 1-inch border. Roll up dough, jelly-roll fashion, starting at 1 long side. Cut into 12 (1 1/2-inch) slices, and arrange in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 30 minutes.

5. Bake rolls at 400° for 10 minutes. Remove rolls from oven; drizzle Glaze slowly over rolls, starting at 1 edge of pan and drizzling in a circular pattern.

6. Bake rolls 7 to 10 more minutes or until lightly browned and a wooden pick inserted in center comes out clean.

7. Remove rolls from oven, and invert onto a baking sheet. Invert again, glaze side up, onto a serving platter. Let cool 20 to 30 minutes. Serve warm.

You will need these too...

Filling:
3/4 cup melted butter
2 cups firmly packed DOMINO Light Brown Sugar
1 cup chopped toasted pecans
2 Tbsp. ground cinnamon
Stir together all ingredients until blended.

Glaze:
1 cup firmly packed DOMINO Light Brown Sugar
1/3 cup light corn syrup
1/4 cup butter
1/2 cup whipping cream
1 teaspoon vanilla extract

1. Stir together sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat, and stir in cream and vanilla