I will eat cinnamon buns anytime, anywhere, but Sunday mornings are made for cinnamon buns. Am I right?

Take a humble sweet potato and roast it to even more caramelised sweetness…

Make some dough with it and slather it with butter, brown sugar and cinnamon…

Roll and cut that sucker up…

Bake to golden deliciousness…

Smother in a sweet, cinnamon-y glaze…

And stuff it into your pie hole.  Easy.

Sweet Potato Cinnamon Buns

adapted from here

Makes 6

For the Dough:

1 small sweet potato

75ml maple syrup

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch ground cloves

1/4 teaspoon ground cardamom

1/4 teaspoon ground ginger

Pinch sea salt

1 teaspoon vanilla extract

125g plain flour

125g wholemeal flour (I use Atta flour)

1 1/2 teaspoon baking powder

75g unsalted butter, at room temperature

For the Filling:

30g unsalted butter, at room temperature

2 tablespoons light brown sugar

1 teaspoon ground cinnamon

45g pecans, lightly toasted and crushed

For the Glaze:

50g cream cheese at room temperature

2 tablspoons milk

100g icing sugar

1/4 teaspoon ground cinnamon

Make the Dough:

Preheat the oven to 200C and line a baking tray with foil.

Prick the sweet potato a few times with a skewer, put it on the prepared baking tray and roast for 45 – 50 mintues, or until tender when pierced with a fork.  Leave until cool enough to handle, cut it open and scrape out the soft flesh.  Discard the skin, measure 150g and put it into the bowl of a food processor along with the maple syrup, spices, salt and vanilla extract.  Blitz until smooth. (I sometimes do this a day ahead.)

Combine both flours and baking powders in a bowl. Add the sweet potato puree and mix to a smooth dough.

Lightly flour a work surface and roll the dough out to a 1cm thick rectangle. Spread the filling all over the dough.  Using a long edge, roll the dough tightly into a log shape and cut it into 6 even portions. Line a baking pan with baking paper and put the buns, cut side up, into it, leaving enough room for them to rise and spread.

Bake for 20 – 25 minutes until golden.

Make the Filling:

Put all the filling ingredients into a bowl and mix together.

Make the Glaze:

Put the cream cheese into the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.  Add the milk, icing sugar and cinnamon and whip until you have a drizzling consistency. Drizzle over the warm cinnamon buns.

MORE BAKELIFE

Responses

  1. Gibble

    Oh my goodness. I have one sweet potato left to use up, but I’ve just thrown it into the fridge today along with the other bits and bobs. I won’t have time to bake now before we head off, but definitely when I’m back I want to try this! I’ve not baked cinnamon rolls before – they are on my list of neverending bakes… Til Sunday… in a few weeks.

  2. Bakesbyranchcookie

    These look delicious! Love that you added sweet potatoes with it, making them so much more wholesome! And hey you can justify them if there are veggies right 🙂

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