Ahhhh it’s Autumn, and October. Goodness, we’re into my favorite month of the entire year and I couldn’t be happier! This week has been just perfect; every day full of crisp mornings and cool evenings. It’s just right for a glass of wine in the evenings and friends over for brunch on the weekends. It’s also the perfect time for baking.
Couldn’t wait to release a new version of this year’s cinnamon rolls! I grew up making homemade cinnamon rolls for the family over the weekends and it’s so fun to have a new twist on this recipe.
The dough is made with pureed sweet potatoes – it lends a flaky, sweet texture to the dough. Absolutely heavenly when paired with butter, sugar, spices and the unexpected nut addition of pistachios.
You can also make this without nuts, which you’ll see pictured below in the 13×9 pan. Nearly just as delicious.
I hope you can enjoy these this weekend and celebrate the beauty of the season that we are in.
Let me know what you think, and make sure to post a photo on social and tag me so I can see the result! Thanks to everyone who contributed to this week’s recipe – absolutely loved our chats as always!
Sweet Potato Spiced Cinnamon Rolls
- 4 oz. 1/2 cup warm milk
- 125 g 1/2 cup sweet potato, cooked & pureed
- 469 g 3 cups King Arthur Unbleached All-Purpose Flour
- 25 g ¼ cup butter, warmed
- 3 eggs
- 2 teaspoons whisky
- 2 teaspoons yeast
- 3 tablespoons coconut sugar
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- 78 g 6 tablespoons butter, at room temperature
- 160 g 1 ½ cups dark brown sugar
- 80 g ¾ cup pistachios
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoon cinnamon
- Prepare dough by first warming the milk on the stove in a small saucepan on low heat, stirring constantly.
- Remove from heat when warm (do not allow to boil or even simmer).
- Add all ingredients into a standard bread machine and place on “dough” setting. Alternatively, make by hand with a traditional method.
- When dough is ready, approximately 1.5 hours later, remove from pan onto a lightly floured surface. Knead once or twice and roll out to ½ – ¾” thick circle. Using a knife, spread butter evenly over the dough. Top with butter, sugar, pistachios and spices. Gently roll the dough in, gathering the filling so it’s fairly tight in the roll.
- Preheat oven to 175 degrees.
- Using a sharp knife, slice the roll into 1 ½” thick wedges, placing in a greased baking pan (any size pan is fine).
- Cover pan of rolls with a lightweight towel and place in the warm oven for about another 40-45 minutes, or until rolls have nearly doubled in size.
- Remove dough from the oven, leaving the towel on and heat oven up to 375 degrees. When oven has preheated, remove towel and place pan in oven. Bake for approximately 25-35 minutes or until rolls are lightly browned.
- When rolls are lightly browned, remove from oven. Allow to cool for about 10 minutes. Serve warm and store any leftovers in an airtight container for up to 2 days.