RECIPE
Sweet Potato Cinnamon Rolls with
Toasted Marshmallow Glaze
Total Time: 4 hours
Yields: 10-12 rolls
Ingredients
Dough:
595 g (4 - 4 ½ cups) all-purpose flour
1 tsp. kosher salt
50 g. (¼ cup) white sugar
8 oz. (1 cup) warm whole milk (100-110 F)
5 oz. (about ½ heaping cup) sweet potato puree (use canned or prepare your own*)
2 ¼ tsp. active dry yeast
1 large egg + 1 large egg yolk
30 ml (2.5 TB) neutral oil
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
1 tsp. ground nutmeg
Filling:
113 g. (8 TB) softened, salted butter
200 g. (1 cup packed) light brown sugar
1 TB. cinnamon
1 tsp. ground nutmeg
3 oz. (⅓ cup) sweet potato puree
1 tsp. pure vanilla extract
For sprinkling over cinnamon sugar spread:
150 g (1 ½ cups) mini marshmallows
Toasty Marshmallow Glaze:
113 g. (8 TB) salted butter, melted and cooled
120 g. (1 cup) powdered sugar
3-4 TB. milk, room temperature
1 tsp. pure vanilla extract
1 ½ - 2 cups (150-200 g) mini marshmallows (adjust accordingly for sweetness)
Large pinch of kosher or sea salt
*For this recipe, you can use canned sweet potato, or make your own sweet potato puree. If making your own, place 1 large whole sweet potato on a foil lined sheet tray and bake for 1 hour at 400 F.
Your sweet potato is ready when you are able to poke it with a fork with very little resistance. Allow the sweet potato to cool slightly, then peel it. In a bowl, mash the potato with a fork. You want the puree to be pretty smooth, so I suggest mixing it with a hand mixer or food processor/blender until most of the fibrous pieces have disappeared. Using a rubber spatula or back of a spoon, smooth out the surface of the puree to test the texture. It should be creamy and smooth - and it’s ready for this recipe!
Preparation
Dough
To a large bowl, combine your flour, sugar, salt, nutmeg and cinnamon. Whisk until combined, and create a well at the center of the flour mixture using your hand. If you are measuring your ingredients using cups, start with 4 cups of flour. Adjust as needed with the remaining ½ cup when you begin the kneading and mixing process.
To the flour well, add your warm milk, yeast, egg and egg yolk, 5 oz. or a ½ cup of the sweet potato puree, vanilla and oil.
Using a spatula or wooden spoon, mix the ingredients together to create a sponge. You want to make sure all the ingredients are well incorporated, and all the flour has been coated and hydrated. If you plan to knead your dough by hand, allow your mixture to sit covered in a warm place for 15 minutes. If using a stand mixer, begin mixing right away at speed 2 with the dough hook attachment.
If kneading by hand, move your sponge to a lightly oiled or floured surface. Set aside a ¼ cup of flour in case you need to add more. Be sure to oil your hands, and begin kneading until a soft dough forms. If using a stand mixer, your dough should come together after 5-10 minutes. You will know it’s ready when it pulls away from the sides, and easily forms into a ball with your hands. It should not be too sticky, and you are not looking for a super elastic dough either. It should be smooth, and should come together in roughly 5-10 minutes with a stand mixer. Be careful to not overwork the dough, it really does come together fairly quickly.
After your dough has come together, gather it into a ball shape and place it in a well oiled bowl. Cover with a tea towel and allow to rise in a warm place until about doubled, 1 - 1.5 hours.
If you are preparing the dough ahead of time, place the dough into a large, lightly oiled bowl. Cover with multiple layers of plastic wrap and ensure it is sealed. Place the dough into the fridge for up to 2 days. The dough will rise overnight in the fridge, and will be ready for rolling and assembling the next day.
Filling
To prepare the filling, combine the softened butter and brown sugar in a medium bowl. Using a spatula or wooden spoon, mix until mostly incorporated.
Add the cinnamon, nutmeg and vanilla extract. Mix until fully incorporated, and no streaks of butter remain.
Next, add the 1/3 cup, or 3 oz. of sweet potato puree. Mix thoroughly until a soft, spreadable consistency forms, and there are no streaks of sweet potato left.
Assembling the Rolls
After your dough has risen, turn it out onto a clean, lightly oiled surface and begin rolling out with a lightly oiled or floured rolling pin.
As you're rolling, form a rectangle with one of the short ends closest to you. Make the end closest to you a bit thinner (about ¼ inch thick), with the short end opposite of you thicker (about a ½ inch thick). When rolling into a log, you'll be able to create a tight spiral by starting with the thin side, and ending the roll with the slightly thicker side.
Spread your cinnamon sugar filling all over the dough using a rubber spatula or offset spatula. Try to spread it as evenly as possible, and close to the edges.
Next, sprinkle the mini marshmallows evenly over the cinnamon sugar. You will have to push them around with your hands. Gently press them into the cinnamon sugar mixture to lock them in place so they don’t move about when rolling the dough.
Begin rolling your dough from the edge closest to you. As you roll and tuck, pull the dough towards yourself before you roll again to create a tight spiral.
After you’ve formed a log, trim the edges. Using unflavored dental floss or a serrated knife, cut 10-12 rolls.
Place your rolls into a 9 x 13 inch baking pan that has been lightly greased with butter, oil or baking spray. Cover with a tea towel and allow to rise again for 30-45 minutes, or until doubled.
After the rolls have doubled in size, bake in a 350 Fahrenheit preheated oven for 24-30 minutes or until deep golden brown. If using a thermometer, the most center roll should read 195-200 F.
Allow the rolls to cool for 20-30 minutes while you prepare the frosting.
Toasty Marshmallow Glaze
To a large mixing bowl, add the melted butter and powdered sugar.
Using a handheld mixer, whisk together the butter and sugar until all lumps have dissolved. Add in the vanilla extract.
Gradually add in the room temperature milk a tablespoon at a time until the icing is a bit runnier - but not too liquidy. You do not have to use all the milk suggested. It should flow easily out of a spoon when you’ve reached the desired consistency.
Next, to a sheet pan lined with parchment and sprayed with non-stick oil, sprinkle and evenly distribute the mini marshmallows.
Broil the mini marshmallows in the oven - use the low broil setting and keep an eye on them. It should take no more than 5 minutes. If your marshmallows are not as toasty as you’d like, set the broil setting to high for 30 seconds to a minute. Do not walk away - your marshmallows may burn. Just keep an eye on them, and use your cellphone flashlight if you have to!
After your marshmallows have been toasted, immediately slide them off the sheet pan and into your icing bowl. You may have to use a rubber spatula to push the marshmallows off the sheet pan - the spray should have relieved any sticking to the parchment.
After all the marshmallows have been added to the icing bowl, begin beating them in using the handheld mixer set to the lower setting first. You must gradually adjust the speed setting to high as you mix. The marshmallows will stick to the beaters at first and it won’t seem like they are being incorporated. Gradually work the speed setting up to high, and the marshmallows will gradually begin to incorporate and mix into the icing.
The end result should be glossy and pourable. The glaze will have delicious specks of toasted marshmallow all throughout.
Add your last pinch of salt and mix thoroughly. This glaze is ready.
Finishing the Rolls
After allowing the rolls to cool slightly, it is time to frost.
Using a spoon, drizzle the toasted marshmallow frosting over the rolls. You can use the back of a spoon to evenly spread the frosting over each roll. I like using a mini ice cream scoop to frost each individual roll.
The glaze will fall into the crevices of each roll and down the sides. It will be gooey and messy and delicious.
Enjoy this last Fall of 2022 recipe!
Enjoy your rolls! I really hope y’all like this recipe!
Thank you. -Chanel
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