Sweet Potato Cinnamon Rolls Dee Dees Recipes

Steps:

• 1. Please read this recipe before you get started. The very first thing you need to do, is make sure that your yeast date has NOT expired! I found it very beneficial to have ALL my ingredients measured out before I got started. Also, I had everything at room temperature; eggs, buttermilk, butter, etc.
• 2. DIRECTIONS USING A BREAD MAKER (ABM). Make sure the sweet potatoes are smoothly mashed. I used my hand mixer. The mixer will also pull any strings out of this potato mixture. Proceed with step 11.
• 3. Combine all ingredients, in the order that they are listed, into pan of bread maker. Run dough cycle
• 4. DOUGH BY HAND (I used my big mixer with paddle)
• 5. Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.
• 6. Stir in egg, buttermilk, sugar and melted butter.
• 7. Mix baking soda into 1 cup flour. Stir mixture into liquids. (no where in this part of making dough by hand did it tell me where to add the sweet potatoes, this is where I added them) I had mashed them the day before and refrigerated. I set the container in warm water to bring to room temperature.
• 8. Stir in orange zest.
• 9. Stir in 3 1/2 cups flour. (I ended up having to add more than 3 1/2 cups of flour. I probably add 4 1/2 cups, I just kept adding a spoonful at a time until I felt like I could handle the dough).
• 10. Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky.
• 11. Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled. (I used a large glass mixing bowl and I sprayed the bowl as well as the top of the dough)
• 12. FILLING DIRECTIONS: While dough is rising, make filling by combining the ingredients. (I melted the butter in a sauce pan, and then added the other ingredients. I also added the raisins. I let this mixture get hot so the raisins would puff. I didn't add the nuts here, I sprinkled them on after I spread this mixture on the dough, I would suggest doing this before you start the dough so that it can cool down before spreading).
• 13. When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle. (I rolled out a bit bigger and ended up wit more rolls and still a Giant roll)
• 14. Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan.
• 15. Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes. (Well I put the filling on warm, and this dough was rising before I could get it rolled good and sliced, so remember to cool your feeling. Even with this slight error, the rolls were awesome).
• 16. Bake rolls at 400 for 10 minutes. (You aren't finished yet, the rolls will go back into the over after you pour glaze on for another 10 minutes).
• 17. GLAZE DIRECTIONS: While baking, stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.
• 18. After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls.
• 19. Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.
• 20. Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter.
• 21. Let cool for about 20 minutes, then serve warm. (Not sure you have to wait 20 minutes, but you do need to let them cool, hot sugar will BURN your mouth).
• 22. NOTE: This makes a bunch of rolls. I put in baking dishes and froze for later use. ENJOY and Happy Baking!

Steps:

• In a small saucepan, warm the soy milk and vegan butter over medium heat until the butter has melted. Do not boil it. Remove from the heat and stir in the mashed sweet potato.
• In a large bowl, mix together the flour, granulated sugar, salt, and yeast. Pour the liquid ingredients into the dry and use a wooden spoon to combine. Once it gets too difficult to stir, use your hands to combine the ingredients.
• Flour a clean work surface and transfer the dough onto the prepared work space. Knead it until you've got a smooth dough ball. Lightly oil a large bowl. Place the dough ball in it, cover with plastic wrap or a kitchen towel, and let rise for 1 hour. The dough should double in size.
• Make the filling: In a small bowl, combine the brown sugar and cinnamon and set aside. Chop the pecans into small pieces and set aside. In a small saucepan, melt the vegan butter and set aside.
• Once the dough has doubled in size, preheat the oven to 375°F (190°C).
• Press the air out of the dough, then transfer it back onto your floured work space. Roll the dough until it is about ¼-inch (6 mm) thick. You should end up with a roughly rectangular oval, about 12x16 inches (30x40 cm).
• Brush the dough with the melted butter, sprinkle with the cinnamon-sugar mix, and then top with the chopped pecans. Fold the short side of the dough over and roll tightly until you have a log.
• Carefully cut the log into twelve 1-inch (2 cm) slices. Grease a large skillet or a 10-inch (25 cm) round baking dish and place the rolls in it cut-side down.
• Bake for 25 minutes, or until they've expanded and turned slightly golden on top.
• Meanwhile, make the frosting: Place all the ingredients in a food processor or standing mixer with the whisk attachment on high and blend until creamy.
• Remove the rolls from the oven and let cool for 5 to 10 minutes. Top with the sweet potato frosting and serve immediately. They will stay fresh for up to 2 days, but they're best eaten the day you bake them.
• Enjoy!

Steps:

• Dough: (Using ABM).
• Make sure the potatoes are smoothly mashed. Combine all ingredients, in order listed, into pan of bread maker. Run dough cycle.
• (By Hand).
• Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.
• Stir in egg, buttermilk, sugar and melted butter.
• Mix baking soda into 1 cup flour. Stir mixture into liquids.
• Stir in orange zest.
• Stir in 3 1/2 cups flour.
• Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky.
• Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled.
• While dough is rising, make filling by combining the ingredients.
• When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle.
• Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan.
• Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes.
• Bake rolls at 400 for 10 minutes.
• While baking, make glaze: Stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.
• After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls.
• Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.
• Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter.
• Let cool for about 20 minutes, then serve warm.

Steps:

• Combine 2 cups flour, undissolved yeast, sugars, salt and orange peel in a large mixer bowl.
• Heat water, buttermilk and butter until very warm (120° to 130°F) and add to bowl.
• Add sweet potato and egg; beat on high for 3 minutes.
• Stir in enough flour to form a soft dough.
• Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
• Cover and let rest for 10 minutes.
• (Or, put ingredients into bread machine pan in recommended order, set on dough cycle, and let it do its thing).
• To prepare the filling:.
• Combine brown sugar and cinnamon in a small bowl.
• Stir in pecans.
• Reserve 1/4 cup butter.
• To prepare the topping:
• Mix together powdered sugar, butter, egg white and corn syrup until smooth.
• Stir in pecans.
• Roll dough into a 10 x 18-inch rectangle. Spread evenly with reserved 1/4 cup butter.
• Sprinkle brown sugar mixture over butter leaving a 1-inch border on the long edges.
• Roll up dough starting at one long side, like a jelly-roll. Place the roll seam side down.
• Cut roll into 12 equal slices and place in a greased 13 x 9-inch baking pan. Evenly spread topping over rolls.
• (At this point, you can cover with plastic wrap - spray with a little oil - and refrigerate for 12 to 24 hours. Remove from fridge and let stand 30 minutes before baking).
• Cover and let rise in a warm, draft-free place for 45 to 60 minutes, or until doubled in size.
• Bake in a preheated 350°F oven for 30 to 35 minutes, or until golden brown.
• Let rolls cool for 5 minutes. Stir together glaze ingredients until smooth, drizzle evenly over rolls.