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Sweet Potato Cinnamon Rolls




Source of Recipe


blue ribbon recipes






List of Ingredients



• 2 (1/4-oz.) envelopes active dry yeast
  
• 1/2 cup warm water (100° to 110°)
  
• 1 tsp. 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 Tbsp. grated orange rind
  
• 1 1/2 tsp. salt
  
• 1 tsp. baking soda
  
• CRISCO No-Stick Cooking Spray
  
• Filling
  
• Glaze
  






Instructions



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.
   






Final Comments


Makes 12 rolls

Filling:

Makes 2 1/2 cups

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:

Makes 1 1/2 cups

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

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.