Directions: |
Directions:Dough:
1. Pulse first three ingredients in a large capacity (11 cup) food processor 4 times or just until combined, using the metal blade.
Remove metal blade,scraping yeast mixture into food processor bowl. Let stand 5 minutes.
2. Insert short plastic dough blade; add 1/2 cup flour to processor bowl, and process 2 minutes. Add mashed sweet potatoes, next 7 ingredients, and four cups of flour; process 2 minutes. Add remaining 1 cup flour, and process 30 seconds or until dough forms, coming together to hold a shape( dough will be sticky).
3. Place dough in a large bowl coated with cooking spray. Cover with plastic wrap, and left rise in a warm place (85 º), free from drafts, 1 hour to 1 hour 30 minutes. Or until doubled in bulk. Punch dough down. Turn dough out onto a well-floured surface, and roll into a 10 x 18 inch rectangle. Spread evenly with filling, leaving a 1 inch border. Roll up dough, jelly-roll fashion, starting at 1 long side. Cut into 12 (1.5 inch) slices, and arrange in a lightly greased 13 x 9 inch baking pan. Cover with plastic wrap, and let rise in a warm (85º) place, free from drafts, 30 minutes.
5. Bake rolls at 400º F for 10 minutes. Remove rolls from oven; drizzle about 1/2 cup Glaze slowly over rolls, starting at one edge of pan and drizzling in a circular pattern; let glaze soak in. Repeat the process with remaining glaze
6. Bake rolls 7 to 10 more minutes or until lily browned and a wooden toothpick inserted in the center comes out clean.
7. Remove rolls from oven, and invert onto an aluminum foil-lined baking sheet. Invert again, glaze side up, onto a serving platter. Let cool 20-30 minutes. Serve warm.
Filling (step 3): stir together all ingredients until blended.
Glaze (step 5): stir together sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat, stir in cream and vanilla.
To prepare without a food processor, omit steps 1 and 2 and proceed as follows:
1. Stir together yeast, 1/2 cup warm water, and 1 tsp. Sugar in a 1 cup glass measuring cup and let stand 5 minutes.
2. Combine yeast mixture and 1/2 cup flour in a mixing bowl. Stir vigorously until mixture is well blended. Gradually and mashed sweet potatoes and next 7 ingredients, and 4.5 cups of flour, stirring until well blended after each addition.
3. Turn dough out onto a well-floured surface and knead until smooth and elastic(about 4 to 5 minutes). Proceed with recipe as above, beginning with step 3. |
Personal
Notes: |
Personal
Notes: By Maureen Tischue and Christina Katona from Kent, Washington
Grand Prize Winner, Southern Living, January 2007
The recipe had info about how the recipe developed, left out. I usually skip step 7 and just take out of pan with a spatula.
|
This recipe for Sweet Potato Cinnamon Rolls is from