Sweet Potato Cinnamon Rolls

Homemade cinnamon roll dough made with sweet potato puree.  Filled with chopped toasted pecans and raisins, and topped with a brown sugary glaze.

Sweet Potato Cinnamon Rolls

Ingredients:
1/2 teaspoon granulated sugar, plus an additional 1/4 cup
1/4 cup warm water (100 to 110 degrees F)
1 tablespoon active dry yeast
3/4 cup finely mashed cooked sweet potato
1/2 cup whole milk
2 tablespoons unsalted butter, melted
1 large egg, lightly beaten
3/4 teaspoon salt
2 1/2 -3 cups all-purpose flour

Filling:
6 tablespoons chilled unsalted butter, cut into small pieces
1 cup firmly packed brown sugar
1/2 cup finely chopped pecans, toasted*
1/3 cup jumbo raisins, soaked in hot water
1 tablespoon ground cinnamon

Glaze:
2 tablespoons unsalted butter
1/2 cup firmly packed brown sugar
2 tablespoons pure maple syrup
1/4 cup whole milk
3/4 teaspoon pure vanilla extract

Directions:
Stir together 1/2 teaspoon sugar in warm water, in bowl of mixer. Sprinkle yeast over water and mix; let stand 8 minutes until foamy. Add the additional 1/4 cup sugar, sweet potato, 1/2 cup milk, 2 tablespoons melted butter, egg, and salt to mixing bowl and mix with dough hook, on low speed, until just combined. Add 2 1/2 cups flour, and mix on medium speed for 8-10 minutes, until elastic, adding the additional 1/2 cup flour, if necessary. Dough should be sticky, but pull away from the bowl.

Pat dough into a ball, and lightly dust with flour. Place dough in a well-greased bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place, 1 hour to 1 hour and 30 minutes or until doubled in bulk.

Meanwhile, prepare the filling. Stir together 6 tablespoons butter pieces, 1 cup brown sugar, pecans, raisins, and cinnamon, until well combined.

Grease a 13x9-inch baking dish.
Punch dough down; turn dough out onto a lightly floured surface, and roll into a large rectangle, with a 1/4-inch thickness, using a rolling pin. Spread evenly with filling, leaving a 1-inch border. Roll up dough, jelly-roll fashion. Trim off ends, cut into 12 equal slices, and line up in baking dish. Cover with plastic wrap, and let rise in a warm place for 30 minutes.

Meanwhile, prepare the glaze. Melt 2 tablespoons butter in a small saucepan, over medium heat. Stir in 1/2 cup brown sugar, maple syrup, and 1/4 cup milk, until well combined, and bring mixture to a boil; remove pan from heat, and whisk in vanilla.

Preheat oven to 400 degrees F.
Remove plastic wrap from baking dish, and bake rolls for 10 minutes. Remove rolls from oven; drizzle glaze evenly over rolls.

Return rolls to oven, bake for 5 minutes, or until lightly browned. Cover with foil, and bake an additional 5 minutes.
Cool for 15 minutes before serving.

*To toast pecans, place in a dry skillet, over medium heat. Cook for 5-6 minutes, stirring often, until lightly browned and fragrant; cool.

Yield: 12 cinnamon rolls