Originally posted September 16, 2014

Sourdough Sweet Potato Cinnamon Rolls

Sourdough Sweet Potato Cinnamon Rolls by Sarah Xiong

Ingredients

  • DOUGH
  • 4 oz sourdough
  • 5 oz sweet potato, baked and grated
  • 2 oz dark brown sugar
  • 2 tbsp maple syrup
  • 5 oz milk (coconut, almond, soy, cow)
  • 2.5 oz whole wheat flour
  • 7.5 oz bread flour
  • 5 tbsp softened butter, cubed
  • 1/2 tsp salt
  • FILLING
  • 3 oz dark brown sugar
  • 1 oz granulated sugar
  • 1.5 tbsp cinnamon
  • 1 tbsp maple syrup
  • 1 tbsp molasses
  • 1/4 c pecans, toasted
  • pinch salt
  • DRIZZLE
  • 3 tbsp marscapone
  • 1 tbsp maple syrup
  • 2 tbsp heavy cream
  • 2 oz powdered sugar
  • few marshmallows

Directions

In a stand mixer add all the dough ingredients. It will be a very wet dough. Beat for about 10 minutes or til you have a soft, supple dough. Scrape onto an oiled bowl, cover and rest for 2 hours.

After 2 hours place in fridge for 2-4 hours. In a small bowl mix sugar, cinnamon, maple syrup , salt and dark molasses together. On a heavily floured surface press dough into a rectangle shape. Roll out til 1/2" thick. Sprinkle filling evenly over the dough leaving a 1.5" space on one of the long ends of the dough. You will need blank space to seal and crimp the dough shut.

After you've sprinkled the filling on the dough, sprinkle the pecans evenly over the top of the sugar. Roll from the long end down to the 1.5" margin. Wet the dough's margin to ensure it sticks. Continue rolling then seal and crimp the edges. The dough will be extremely soft. Place on a small baking sheet and refrigerate minimum 30 min, max 1 hour.

After the dough is very cold, use a dental floss to cut the log into 12 pieces. Score from the center then cut into 4th's and 3'rds. Place the cinnamon rolls into greased and floured texas-sized muffin tins. You want to use muffin tins so the rolls will pop up creating a hollow for the marshmallows.

Set oven to 400 and bake for 3 minutes, then lower to 375 and bake for 12 minutes. Total cooking time should be 15-20 minutes. Pop out rolls asap so the caramel doesn't seal them into the tins. I like to run the end of a butterknife around the rolls first to loosen them up. A few will have been pushed up in the center. Turn those upside down on the serving platter.

Mix topping ingredients and drizzle over the rolls. Then stuff marshmallows onto the upside rolls in the hollow cavities. Toast marshmallows with a flame.

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