Delicious Sweet Potato Cinnamon Roll Recipe

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



Wash and clean the baked potato(es) and bake on the middle rack at 400°F for 1 hour or until fork-tender.   


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.  


Mix water, yeast, and sugar in a mixing basin and let sit for 10 minutes until yeast dissolves and foams.  


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.  


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.  


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.  


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.  


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.  


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.  


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.  

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