[donotprint]Sweet potato cinnamon rolls made with pureed sweet potatoes have been on my mind for as long as I can remember, but I just never got around to trying them out. So, when Jen from My Kitchen Addiction announced the September/October Bootcamp Challenge was yeast breads, I knew I had to try and create the recipe that had been floating around in my head for the last several months. And boy am I glad I did! These sweet potato cinnamon rolls turned out AMAZING and I can’t wait to share the recipe with you!!!
Although I did use The New Best Recipe as a resource, I actually ended up using a recipe I already had, which has proven itself time and time again. The main difference this time was that I wanted to add sweet potato puree to the dough. So after several rounds of research to determine the ratio of flour to potato puree, I set out to tackle a recipe. Something I didn’t account for though, was the extra moisture sweet potatoes contain versus their regular potato counterparts. So, needless to say, I ended up adding a lot more flour than I anticipated. But, it was a good lesson. I also think by using freshly baked sweet potatoes to make the puree, there was more moisture in the puree than there would have been had I used canned potatoes, but that’s just my opinion.
So, if you are ready for a light and fluffy, but oh so gooey recipe, here is my version of Sweet Potato Cinnamon Rolls for the September/October Bootcamp Challenge. I hope you enjoy them as much as we did! They are addicting and perfect for a cold fall day![/donotprint]