MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet Potato Cinnamon Rolls
Categories: Cinnamon, Pastries
Yield: 12 Servings

4 1/2 c Bread flour (587 g);
- more as needed
1/3 c Granulated sugar (67 g)
2 1/4 ts Pkg instant yeast (9 g)
1 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground ginger
1/2 c Milk (150 g);
- +2 tb, warmed until
- warm to the touch
1 c Sweet potato puree (245 g);
- lukewarm
2 lg Eggs; room temperature
5 tb Unsalted butter; softened
6 tb Unsalted butter; softened
1 c Light brown sugar (200 g);
- packed
1 1/2 tb Ground cinnamon
1 ts Ground nutmeg
1/2 ts Ground ginger
1 pn Salt
1 c Powdered sugar (130 g)
2 tb Milk; more as needed
1 tb Pure maple syrup

Preparation time: 30 minutes
Cooking time: 30 minutes

Soft cinnamon rolls with sweet potato in the dough, warm fall spices
in the filling, and a simple maple glaze on top.

Whisk the flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger in
the bowl of a stand mixer. Add the warm milk, lukewarm sweet potato
puree, and eggs. Mix with the dough hook on low for about 2 minutes,
until a shaggy dough forms.

Add the softened butter a little at a time, then knead 8 to
10 minutes, until smooth and elastic and pulling away from the
sides of the bowl. The dough should feel soft and tacky. If it
feels stiff or dry, add warm milk a tb at a time. Add flour a
tablespoon at a time only if the dough is sticky.

Transfer the dough to a lightly greased bowl and turn it once to coat.
Cover and let rise in a warm spot for 1-1/2 to 2 hours, until doubled.

Stir the softened butter, brown sugar, cinnamon, nutmeg, ginger, and
pinch of salt into a smooth, spreadable paste.

Roll the dough into a 12x18" rectangle, with a long side facing you.
Spread the filling evenly over the dough, leaving a 1" border along
the far long edge. Roll up tightly from the long edge closest to you.
Pinch the seam closed and set the log seam side down. Cut into
12 rolls.

Butter a 9x13" baking dish and arrange the rolls in it. Cover and let
rise for 30 to 45 minutes, until puffy and just touching. During the
last 15 minutes, heat the oven to 350?F (177?C).

Bake 25 to 30 minutes, until golden and the center of the middle roll
reads 190?F to 200?F (88?C to 93?C) on a thermometer. If the tops
brown too fast, tent loosely with foil.

Whisk the powdered sugar, milk, and maple syrup until smooth and
pourable. If the glaze is too thick, add milk a ts at a time.

Cool the rolls about 10 minutes, then spread or drizzle the glaze
over the warm rolls. Serve warm.

Recipe by Tanya Harris

Recipe FROM:
<https://www.myforkinglife.com/sweet-potato-cinnamon-rolls/>

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