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kindkitI made a batch of these sweet-potato cinnamon rolls with maple cream cheese frosting (with modifications noted below) to bring to work this afternoon as motivation for my team. Having tasted one (quality control is important!) I'm now extremely tempted to keep the whole pan for myself and let the team find its own motivation.
Here's what I did to the recipe:
I used more like 3/4 cup of sweet potato rather than 2/3, used 1 teaspoon instant yeast instead of active dry yeast, and added a little milk powder to the dough to enrich it further. The extra sweet potato made the dough a little sticky, but sprinkling it occasionally with flour as I kneaded was enough to keep it workable and I think the softer texture makes for a better result.
Then, most importantly, I doubled the amount of butter and cinnamon sugar in the filling. Cinnamon roll recipes have this weird tendency to be light on the cinnamony goodness.
Since I didn't have pecans, I omitted them.
And after assembling the unbaked rolls in the pan last night, I refrigerated overnight. This morning I let them warm up and rise, then baked.
Here's what I did to the recipe:
I used more like 3/4 cup of sweet potato rather than 2/3, used 1 teaspoon instant yeast instead of active dry yeast, and added a little milk powder to the dough to enrich it further. The extra sweet potato made the dough a little sticky, but sprinkling it occasionally with flour as I kneaded was enough to keep it workable and I think the softer texture makes for a better result.
Then, most importantly, I doubled the amount of butter and cinnamon sugar in the filling. Cinnamon roll recipes have this weird tendency to be light on the cinnamony goodness.
Since I didn't have pecans, I omitted them.
And after assembling the unbaked rolls in the pan last night, I refrigerated overnight. This morning I let them warm up and rise, then baked.
