Easy Sweetpotato Cinnamon Rolls
Created for the North Carolina SweetPotato Commission By: Nicole Barby, Raleigh, NC
Recipe
Ingredients
- 1 sheet frozen puff pastry (thawed)
- 1 cup brown sugar
- ½ stick butter (softened)
- 1 Tbsp cinnamon
- 2 large NC sweetpotatoes (cooked and cooled)
For glaze
- 1 cup powdered sugar
- Milk
Instructions
- If frozen thaw puff pastry, overnight in the refrigerator or 30 minutes at room temperature.
- On lightly floured surface, roll together segments in puff pastry to seal together.
- Peel cooked sweetpotatoes and puree in food processor until smooth.
- To make cinnamon roll filling: Combine 1 cup of brown sugar, ½ stick of softened butter and 1 tablespoon of cinnamon together. Using spoon, mix until well combined. Mixture should be thick.
- To Assemble: On previously rolled puff pastry sheet, spread even layer of sweetpotato puree covering whole surface. Be careful not to overfill. Generously sprinkle brown sugar mixture over sweetpotato puree.
- To roll: Start at one side, push and roll tightly until you have formed a “log.” Wrap cinnamon roll log in plastic wrap and refrigerate overnight or 30 minutes for a quick chill. After cinnamon rolls have chilled, cut to desired thickness (2 inches recommended) using sharp knife.
- Butter baking dish or cast iron pan. Arrange cinnamon rolls close together starting in center of pan. Bake AT 400° for 20 minutes or until fully baked and golden brown.
- Prepare glaze while cinnamon rolls cool. In bowl, combine powdered sugar and milk (one tablespoon at a time) until desired consistency is reached. Spoon over cooled rolls.
- Enjoy!
