Cinnamon Sweet Potato Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides, Bread
Serves: 24 rolls
Ingredients
  • 2 pkg active dry yeast
  • 1-1/3 cup water, divided
  • ⅔ cup sugar
  • ⅔ cup butter (1 stick + 3-1/3 Tbsp)
  • 2 eggs
  • 1 cup mashed sweet potatoes*
  • 2-1/2 tsp salt
  • 1 tsp cinnamon
  • 7 to 7-1/2 cups flour
Instructions
  1. In a small bowl, dissolve the yeast in ⅔ cup warm (110 to 115-degree) water. I just poured ⅔ cup hot water in the bowl and kept checking with my candy thermometer until it got to be the right temperature, then added the yeast. Set aside.
  2. In a mixing bowl, cream together the butter and sugar until fluffy. Add the eggs, sweet potatoes, salt, cinnamon, and remaining ⅔ cup water and mix until smooth.
  3. Add flour, a cup at a time, until you have a soft dough.
  4. Remove to a large greased bowl and flip the dough once to coat the top. Cover with plastic wrap and refrigerate overnight.**
  5. Remove from refrigerator and set out until doubled in size, about 2 hours.
  6. Preheat oven to 375 degrees. Divide the dough into three equal parts.
  7. Roll each part into a log onto a lightly floured surface. Cut log into 8 uniform slices.
  8. Roll each slice into a ball and divide balls into three greased 9-inch round baking pans.
  9. Bake for 20 to 25 minutes until golden brown. Remove and invert onto a cooling rack. Wait until cooled slightly to tear rolls apart.
Notes
*I just used store-bought, premade mashed sweet potatoes, but this is a great way to use leftover homemade mashed sweet potatoes as well!
**Refrigerating the dough overnight is optional. I've found it easier to handle and create uniform pieces when the dough has been chilled.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/cinnamon-sweet-potato-rolls/