I made sweet potato cinnamon rolls (the sweet potatoes make the dough so tender and fluffy)
I made sweet potato cinnamon rolls (the sweet potatoes make the dough so tender and fluffy)
by sarahlorraineAK
7 Comments
sarahlorraineAK
Used sweet potatoes to replace the eggs and butter in these cinnamon rolls. They turned out SO tender and fluffy, we’re obsessed. The recipe is from here: [https://www.liveeatlearn.com/sweet-potato-cinnamon-rolls/](https://www.liveeatlearn.com/sweet-potato-cinnamon-rolls/)
1. Prepare Sweet Potato: Peel and dice sweet potatoes, boil until tender, then mash to get 3 cups. 2. Make Dough: In a large bowl or stand mixer, combine 3 cups mashed sweet potato, 2 cups flour, 2 Tbsp brown sugar, 2 Tbsp oil, 1 packet instant yeast, and ¼ tsp each salt, baking powder, and baking soda. Knead until smooth, adding more flour if too sticky. 3. Rise: Place dough in a greased bowl, cover, and let rise until doubled (1½ hours at room temp or overnight in the fridge). 4. Fill: On a floured surface, roll dough into a 10×14-inch rectangle. Mix ¼ cup melted butter, ¾ cup brown sugar, 2 Tbsp cinnamon, ½ tsp each cloves and nutmeg, and ¼ tsp salt. Spread evenly on dough, leaving a 1-inch border at the top. 5. Roll & Slice: Roll dough into a tight log and slice into 12 rolls using floss or a sharp knife. Arrange rolls in a greased baking dish, cover, and let rise 30-60 minutes while preheating oven to 350°F (176°C). 6. Bake: Bake rolls for 25-30 minutes, until lightly golden. 7. Icing: Whip 8 oz softened vegan cream cheese, ¼ cup softened margarine, 1½ cups powdered sugar, 1 tsp vanilla, and a pinch of salt until smooth. Spread on warm rolls and enjoy!
7 Comments
Used sweet potatoes to replace the eggs and butter in these cinnamon rolls. They turned out SO tender and fluffy, we’re obsessed. The recipe is from here: [https://www.liveeatlearn.com/sweet-potato-cinnamon-rolls/](https://www.liveeatlearn.com/sweet-potato-cinnamon-rolls/)
1. Prepare Sweet Potato: Peel and dice sweet potatoes, boil until tender, then mash to get 3 cups.
2. Make Dough: In a large bowl or stand mixer, combine 3 cups mashed sweet potato, 2 cups flour, 2 Tbsp brown sugar, 2 Tbsp oil, 1 packet instant yeast, and ¼ tsp each salt, baking powder, and baking soda. Knead until smooth, adding more flour if too sticky.
3. Rise: Place dough in a greased bowl, cover, and let rise until doubled (1½ hours at room temp or overnight in the fridge).
4. Fill: On a floured surface, roll dough into a 10×14-inch rectangle. Mix ¼ cup melted butter, ¾ cup brown sugar, 2 Tbsp cinnamon, ½ tsp each cloves and nutmeg, and ¼ tsp salt. Spread evenly on dough, leaving a 1-inch border at the top.
5. Roll & Slice: Roll dough into a tight log and slice into 12 rolls using floss or a sharp knife. Arrange rolls in a greased baking dish, cover, and let rise 30-60 minutes while preheating oven to 350°F (176°C).
6. Bake: Bake rolls for 25-30 minutes, until lightly golden.
7. Icing: Whip 8 oz softened vegan cream cheese, ¼ cup softened margarine, 1½ cups powdered sugar, 1 tsp vanilla, and a pinch of salt until smooth. Spread on warm rolls and enjoy!
These look fabulous 😍😍😍😍
Oh my goodness 🤤🤤🤤
Brilliant
HOL UP OP THESE LOOK LEGENDARY I GOTTA MAKE THESE
Oh my goddd 🤤
Heavenly