Sweet Potato Cinnamon Rolls with brown sugar cinnamon filling and exquisite icing are the most tender, soft, and delectable.
– 1 pound sweet potato– 4½ cups all-purpose flour– 8 tablespoon butter – 3 egg– ½ cup water– 1 tablespoon active dry yeast– 2 tablespoon sugar– 1⅓ cup brown sugar– 2½ tablespoon cinnamon– 3 tablespoon all-purpose flour
Ingredient
1
Wash and clean the baked potato(es) and bake on the middle rack at 400°F for 1 hour or until fork-tender.
2
Peel and cut the potatoes into little chunks after they cool, then mash them with 1 stick of butter. Mash the 3 eggs and 1 cup of flour until smooth.
3
Mix water, yeast, and sugar in a mixing basin and let sit for 10 minutes until yeast dissolves and foams.
4
Add potato mixture to yeast mixture and mix for two minutes with paddle attachment. Add three more cups of flour, one at a time, and stir well.
5
The sweet potatoes provided enough moisture, so I didn't need to add more water. The dough should be sticky after adding 3 cups of flour.
6
Sprinkle half a cup of flour on your work surface and scrape the dough. It depends on how sticky your dough is, but knead it for approximately a minute until smooth and elastic.
7
Put the dough in a big basin, cover it with foil, and let it rise for an hour in a warm area. While waiting, mix the filling ingredients in a bowl with a fork.
8
Preheat the oven to 425°F when the dough doubles. This need a large baking sheet. Roll out the dough to 24x16 inches and ½ inch thickness on a floured surface.
9
Roll dough carefully from long edge to bottom. It's simplest to cut the roll in half, then each half in half, then each quarter in three to get 12 equal-sized rolls.
10
Place the rolls on the baking sheet, cover with plastic, and let rise for 20 minutes. Bake the rolls till golden brown, 15–20 minutes.