Sweet Potato Cinnamon Rolls

[kirra]

Sweet Potato Cinnamon Rolls

Ingredients:

1 tablespoon of instant yeast
1/2 cup of warm water (100F to 110F)
1 teaspoon of sugar
4 1/2 cups of flour, divided
1 cup of mashed sweet potatoes
1 egg, lightly beaten
1 cup of drinkable plain yogurt
1/2 cup of sugar
1/4 cup of melted butter
1 tablespoon of powdered orange rind
1 teaspoon of salt
1 teaspoon of baking soda
cooking spray

Filling:

1/4 cup of melted butter
3/4 cup of light brown sugar
1 tablespoon of ground cinnamon

Preparation:

Combine yeast, water and 1 teaspoon of sugar in a large bowl. Stir with a wooden spoon until yeast is dissolved and allow the mixture to rest for 5 minutes.

Add 1/2 cup of flour and mix for 2 minutes. Add mashed sweet potatoes, egg, yogurt, sugar and butter mixing until combined. Add orange rind, salt, baking soda and remaining flour, 1 cup at a time. Stir with a wooden spoon or with your hands until the dough forms. Knead gently, if needed, to bring the dough together.

Place dough in a well-greased bowl, turning to grease top. Cover loosely, and let rise in a warm place (85F), free from drafts, about 1 1/2 hours or until doubled in bulk.

Filling:

In a small bowl, combine butter, brown sugar and cinnamon.

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 slices, and arrange in a lightly greased 15 x 10 inch baking pan. Cover loosely, and let rise in a warm place (85F), free from drafts, for 30 minutes. Preheat oven to 400F.

Bake rolls at 400F for 17-20 minutes until lightly browned and a wooden pick inserted in center comes out clean.

Remove rolls from oven, and invert onto a baking sheet. Invert again, onto a cooling rack or a serving platter. Let cool 20 to 30 minutes. Serve warm. Makes 12 rolls