Sweet Potato Cinnamon Rolls
Delicious overnight sweet potato cinnamon rolls. NO-knead and NO machine required!
Servings Prep Time
9large rolls 20minutes
Cook Time
30-35minutes
Servings Prep Time
9large rolls 20minutes
Cook Time
30-35minutes
Ingredients
Dough
Filling
Cream Cheese Icing
Instructions
Dough Part 1
  1. Combine flour, salt, and yeast in a large bowl. Place yeast on one side of bowl and salt on the other side so they are not touching. Then whisk everything together.
  2. In a heat proof bowl, place heavy cream, water, sugar and butter. Heat until the butter is completely melted and whisk until sugar has dissolved. You can also heat on stove but do not boil! Quickly whisk in eggs and sweet potato puree. ** You want the mixture to remain hot but not too hot that you can’t touch it.
  3. Add the wet ingredients to the dry ingredients and mix with a wooden spoon or spatula, until there are no more lumps of flour. The dough will be sticky. Cover with plastic wrap and place kitchen towel over it and let it rest at room temperature for 2 hours, it will double in size. Once is has doubled in size, keep wrapped with plastic and place in the fridge over night.
Filling
  1. Next day, Preheat oven to 350 degrees F. Spread pecans on sheet pan and toast for about 6-8 minutes. Remove from heat. Chop and set aside.
  2. Remove dough from fridge and place on counter. For the filling, combine softened butter, brown sugar, cinnamon and salt. Beat with a hand mixer until nice and fluffy.
Dough Part 2
  1. Line a deep 9′ by 13′ baking pan with parchment paper and set aside. Transfer dough to a lightly floured work surface and roll out dough into a rectangle 1/4 inch thick (if dough springs back, allow to rest on counter for 5 minutes). TIP: while rolling out dough, rotate/move the dough around so it doesn’t stick to work surface. Spread the cinnamon-sugar filling all over, leaving 1/4 inch space around the edges. And sprinkle with toasted pecans.
  2. Starting with the long edge, start rolling your dough tightly BUT gently away from you. Not too tight. Once it’s rolled into a log, wet the edge that we left with no filling with a little bit of water and pinch the dough together to close it up. With a sharp knife slice the rolls 2 inch thick.
  3. Place rolls about 2 inches apart and place in prepared baking dish, cut side facing up. Cover with plastic wrap and a kitchen towel and allow to rise one last time for half an hour or until the rolls have doubled in size. They should be touching. While this is happening, preheat oven to 375 degrees F.
  4. When rolls are ready, remove plastic wrap. Melt 2 tbs of butter in microwave and brush the sweet potato rolls with butter. Place in the oven and bake for about 30-35 minutes.
Cream Cheese Icing
  1. While rolls are in the oven, place softened cream cheese and butter in a bowl and beat until nice and fluffy. Add the powdered sugar and beat until well combined. Add the vanilla, milk and pinch of salt and beat again until smooth.
  2. Remove cinnamon rolls from oven and allow to cool just a little, cool enough to handle. Slather on the cream cheese icing and consume immediately!