Prep 30 mins
Cook 30 mins
Grand Prize Winner from a Southern Living Magazine contest. Tender, gooey, and sweet--these rolls hit the spot and are worth the extra effort.
- 1⁄2 cup warm water
- 1 cup mashed sweet potato
- 1 egg
- 1 cup buttermilk
- 1⁄2 cup sugar
- 1⁄4 cup melted butter
- 5 1⁄2 cups flour
- 2 tablespoons grated orange rind
- 2 1⁄4 ounces yeast
- 1 1⁄2 teaspoons salt
- 1 teaspoon baking soda
- 3⁄4 cup melted butter
- 2 cups packed brown sugar
- 2 -4 tablespoons cinnamon
- 1 cup chopped pecans (optional)
- 1 cup packed brown sugar
- 1 teaspoon cinnamon
- 1⁄2 cup light corn syrup
- 1⁄4 cup butter
- 1⁄2 cup heavy cream
- 1 teaspoon vanilla
- Dough: (Using ABM).
- Make sure the potatoes are smoothly mashed. Combine all ingredients, in order listed, into pan of bread maker. Run dough cycle.
- (By Hand).
- Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.
- Stir in egg, buttermilk, sugar and melted butter.
- Mix baking soda into 1 cup flour. Stir mixture into liquids.
- Stir in orange zest.
- Stir in 3 1/2 cups flour.
- Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky.
- Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled.
- While dough is rising, make filling by combining the ingredients.
- When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle.
- Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan.
- Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes.
- Bake rolls at 400 for 10 minutes.
- While baking, make glaze: Stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.
- After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls.
- Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.
- Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter.
- Let cool for about 20 minutes, then serve warm.
This recipe is good, but I will make some modifications for the next time. I should note that I made mine without the breadmaker, I just used the kitchenaid with the dough hook. First, the filling was too wet, requiring it to be poured onto the dough. I even let it set up in the frig a bit, but it was still thin. I measured everything, so I know it can't have been that. Next time I will soften the butter and spread it on the dough and then sprinkle it with brown sugar and cinnamon. The glaze is yummy, but it makes the rolls too sweet for our tastes, so I would cut back on the sugar used in the filling. I was skeptical that the rolls would be done in the amt. of time specified, but they were right on. But I would recommend flipping them onto your serving dish immediately after taking tham out of the oven (as instructed) because they will glue fast if you don't. I made them in disposable baking pans so I could share with our neighbors and I discovered that you need a pretty deep pan or else your glaze will flow over the sides as they bake. All in all, these are delicious and I think with these modifications, I will add them to my permanent file. Thanx for sharing Dragonfly AZ!
Hi Dragonfly AZ: This recipe intrigued me and sounded wonderful. But I couldn't justify all those calories!! So I just made the bread and used it for fruit sandwiches. It was terrific. I didn't quite follow the recipe: 1/4 c sugar; 3 cups white flour, 1 cup wheat flour and 1/2 cup coarse cereal grains from Bob's Red Mill flours. 1 Tbsp molasses. didn't have orange rind so used 1tsp orange oil instead. And did use pecans blended right into the dough. I used less flour than the recipe called for based on the Artisan Bread in 5 Minutes a day method of more liquid and less flour to get a very slack dough. Just blended instead of kneading and let it sit for about 6 hours. I couldn't wait over night. Made a 1 lb portion size. Smelled wonderful cooking. Used it for a light dessert simply buttered and served with apple slices. FAbulous. This I'll do many times with lots of simple variations. Thank you so much for posting. Judy in WA
These are the best cinnamon rolls and ever tasted let alone made. I left out the pecans(don't care for them)and substituted cinnamon and vanilla for the orange zest. I also added a little nutmeg and ginger to the filling. I thought the caramel glaze would make the rolls too sweet but boy was I wrong. I wouldn't eat them any other way. The recipe made fifteen huge cinnamon rolls that came light, moist, and delicious. I'll be making these often.