I can’t believe I haven’t posted this recipe yet. I have made these no less than four times in the past month. As soon as I make them they seem to disappear so quickly I have to make another batch. I loved the recipe for Pumpkin Cinnamon Rolls that I posted last year but I have to say these are even better! The sweet potatoes make these rolls such a pretty, orange color and the potatoes give these rolls a natural sweetness. The caramel penuche frosting makes these Sweet Potato Rolls a perfect 10 in my book! Don’t let the end of the year come without making this delicious dessert.

Sweet Potato Cinnamon Rolls
  1. 2 1/2 Tbls. yeast
  2. 1 cup sugar
  3. 2 cups hot water
  4. 2 1/2 cups mashed sweet potatoes
  5. 1 stick butter, melted
  6. 1 1/2 Tbls. salt
  7. 4 eggs
  8. 11 1/2-12 cups flour
  1. 1 stick butter
  2. 1 cup brown sugar
  3. 1/2 cup heavy whipping cream or milk
  4. 3-4 cups powdered sugar (until the thickness you like--I like my glaze a little softer)
  5. 1 tsp. vanilla
  6. Dash salt
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  1. Cook the sweet potatoes in a large bowl with water. Boil them until they are fork tender. Drain the water from the pot. Let the sweet potatoes cool until you can peel them. Peel the sweet potatoes and mash them with a fork. In a bowl put the yeast, sugar and hot water. Let this mixture rise and get bubbly for 5 minutes. Then add the mashed sweet potatoes and melted butter and mix with a dough hook. Add the salt, eggs, and flour one cup at a time. Knead the dough for 5 minutes and then stop mixing and let the dough rest and rise until it's doubled in size.
  2. Turn the dough out onto a floured or oiled surface. Cut dough ball into two pieces. Roll one of the balls out into a rectangle. Spread 1/2 stick butter, 1 cup brown sugar and 1 tsp. cinnamon on top of the rectangle piece of dough. Roll up the dough from the far side, towards you, as tight as you can get the roll to be. Evenly cut the dough log into 16 pieces. Place the 16 pieces on a jelly roll pan that has been coated with cooking spray. Do the same with the second dough ball. Cover the two cookie sheets with a lightweight towel and let them rise for an hour, or until doubled in size. When rolls have risen, bake at 350 for 12-15 minutes, or until tops are golden brown.
  3. While rolls are baking, make the frosting. In a sauce pan, bring the butter, sugar and cream to a boil in a sauce pan. Let boil for 2 minutes to let the sugar dissolve and then pour into a mixing bowl. With an electric mixer, beat together the sugar mixture with four cups of powdered sugar and a teaspoon of vanilla. Beat until smooth.
  4. Once the rolls are out of the oven, drizzle the rolls with the warm frosting.
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