Sweet potatoes and cinnamon rolls don’t go together at first glance? Wrong thought! Because the autumnal vegetables make the sweet cinnamon rolls particularly juicy and fluffy. We’ll show you how to make these special sweet potato cinnamon rolls yourself.
The best cinnamon rolls!
Who doesn’t love this cinnamon-sweet treat?! But yeast dough treats in particular are not that easy to make. Sometimes the dough does not rise or is too dry. However, with the addition of mashed sweet potatoes in this cinnamon roll cake, that problem isn’t there.
For the puree, the sweet potato simply has to be boiled and then pureed. It couldn’t be easier! With good organic spelled flour, the sweet treat becomes even healthier.
Sweet potatoes are so healthy
Sweet potatoes contain a lot of beta-carotene. This can be converted into vitamin A in the body and has a cell-protecting effect and strengthens our immune system. In addition, the vegetable provides more fat-soluble vitamin E than any other low-fat vegetable. 100 grams of sweet potatoes already cover a third of the daily requirement. Vitamin E protects cells and prevents fatty acids and other fat-soluble vitamins in our bodies from aging too quickly.
There is also plenty of potassium in the sweet potatoes, which regulates the fluid balance in the body: it flushes out excess water and can lower high blood pressure.
This healthy tuber can be on the menu more often. The first thing you should do is make these deliciously fluffy sweet potato cinnamon rolls yourself!
The recipe for the sweet potato cinnamon rolls
Ingredients for 14 cinnamon rolls
For the dough:
- 160 ml milk
- 115g butter
- 1 egg (L)
- 1 sweet potato
- 390 g spelled flour
- 70 grams of brown sugar
- ¼ yeast cube
- ½ tsp salt
For the filling:
- 50 grams of brown sugar
- 2 tsp cinnamon
- ½ tsp salt
- 2 tbsp butter
For the glaze:
- 115 g cream cheese
- 50 grams of brown sugar
- 1 pinch of cinnamon
- 1 pinch of salt
- 3 tbsp milk
Preparation:
- Peel the sweet potato and let it cook. Then puree to a pulp.
- Bring the milk to a simmer, do not let it boil over. Remove from the heat and add the butter until melted.
- Pour the mixture into a small bowl and let cool slightly. Then add the egg, yeast, and sweet potato puree.
In a large bowl, mix together the flour, sugar, and salt. - In a food processor or with a wooden spoon, mix the dough thoroughly until elastic. Place in a buttered bowl, cover, and let rise in a warm place for 1 to 2 hours.
- When the dough is ready, prepare the filling: mix the sugar, cinnamon, and salt. Melt the butter over low heat.
- Grease a springform pan and dust the worktop with flour. The dough should now have doubled in size.
- Roll out the yeast dough into a rectangle (about 25 x 30 cm). Spread the melted butter evenly on top and sprinkle the cinnamon-sugar mixture on top. Now roll up the dough and pinch the ends together. Cut into 14 rolls and place in the springform pan, spiral side up. Cover with cling film and let rise for another 60 to 90 minutes.
- Preheat the oven to 180 degrees and bake the sweet potato cinnamon rolls until golden, about 20 to 25 minutes. Take out and let cool down a bit.
- For the glaze, mix together the cream cheese, sugar, and salt. Gradually mix with a spoonful of milk until the desired consistency is reached. Loosen the springform and sprinkle the cinnamon roll cake with the glaze. Enjoy!
