sweet potato pecan cinnamon rolls

RECIPE

INGREDIENTS

for the dough:

• 5 cups all-purpose flour, divided, plus more for dusting

• 2 1/4 tsp dried yeast

• 1 cup lukewarm milk

• 1 stick unsalted butter, room temperature

• 1/2 cup white granulated sugar

• pinch of salt

• 1 sweet potato, boiled, peeled and mashed

• 2 large eggs, room temperature

for the filling:

• 1 stick unsalted butter, softened

• 1 cup brown sugar

• 2 Tbs ground cinnamon

• 4 oz chopped pecans

for the topping:

• 2 cups confectioners sugar

• 5 Tbs cold milk

• 1 tsp orange extract

INSTRUCTIONS

1. In a large bowl add 1/2 cup flour, dried yeast and the warm milk. Let sit for 15 minutes until the yeast starts to bubble.

2. With the help of a blender, cream the butter, sugar, salt and the sweet potato. Pour this mixture over the yeast mixture.

3. Add the eggs and with the help of a mixer, beat on medium for 3 minutes.

4. Start adding the remaining flour, one cup at a time and knead for 5 minutes until a soft, pliable dough is obtained. Flour your hands as necessary.

5. Form the dough into a ball and allow it to rise in a covered bowl for an hour, or until doubled in size.

6. Remove the dough from the bowl and using an oiled surface (I oil my countertops), roll it into a 21x16 inch rectangle.

7. Spread the butter onto the dough into an even layer, continue with the brown sugar, the cinnamon and then the pecans.

8. Coat a 15x10 inch pan with parchment paper and set aside.

9. Roll the dough lengthwise and slice into 15 even slices. Arrange the cinnamon rolls into the previously prepared pan. Allow for some space between them as they will expand during rising and baking. Cover and allow for the cinnamon rolls to rise in a warm spot for 40 minutes.

10. Preheat the oven to 375 degrees F and bake the rolls for 35 minutes.

11. Meanwhile make the icing topping by mixing all the ingredients to reach a drizzling consistency.

12. Allow for rolls to cool off for 5 minutes then drizzle with the icing. Serve warm.