Sweet Potato Cinnamon Roll

10

Minutes
Prep Time

45

Minutes
Cooking Time

55

Minutes
Total Time

6-8

Serves Servings

Ingredients

  • 1 Cup Harvest Fresh Cubed Sweet Potatoes, mashed
  • 1½ Cups – Flour, self-rising
  • 3 Tbsp. Butter, unsalted, melted

Filling:

  • 2 Tsp. Butter, melted
  • Cinnamon Powder
  • Brown Sugar
  • Walnuts, crushed

Glaze:

  • 6 Tbsp. Icing Sugar
  • 2 Tsp. Water

Directions

  1. Pre- heat oven at 350 degrees F, lightly spray a 6-cavity muffin tray
  2. In a pot of boiling water, add cubed sweet potato, cook until tender.
  3. In a bowl add cooked cubed sweet potato and mash with a fork, then add flour and melted butter, mix to form a dough, if the dough is sticking gradually add more flour.
  4. Lightly flour a clean surface, roll out dough in a rectangle shape, brush with butter, sprinkle with cinnamon and brown sugar.
  5. Roll the dough, starting from the long end, until completely rolled, using a knife cut a roll, repeat for each. Making 6-8 rolls.
  6. Place the rolls in each cavity, bake for 15-20 minutes, until slightly golden, remove from heat and let cool.
  7. For Glaze: In a bowl, add water and Icing Sugar, mix until desired consistency and glaze each roll and ready to serve.

Video Recipe Below:

What You Need

Cubed Sweet Potatoes