A delightful twist on traditional cinnamon rolls, these sweet potato cinnamon swirl rolls are soft, flavorful, and perfect for any occasion.
In a large mixing bowl, combine the mashed sweet potato, egg, buttermilk, sugar, and melted butter.
Ensure the sweet potato is smooth and lump-free for a consistent dough texture.
In a separate bowl, mix the flour, salt, and baking soda. Gradually add this to the wet ingredients, stirring until a dough forms.
Add the dry ingredients slowly to avoid lumps and ensure even mixing.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Let it rise in a greased bowl, covered, for 1 hour or until doubled in size.
Cover the bowl with a damp cloth to maintain moisture during rising.
Roll out the dough into a rectangle on a floured surface. Spread the filling mixture evenly over the dough.
Ensure the filling is spread evenly to achieve consistent flavor in every bite.
Roll the dough tightly into a log and cut into 12 equal slices. Place the slices in a greased baking pan.
Use a sharp knife or dental floss to cut the rolls cleanly.
Let the rolls rise for another 30 minutes. Preheat the oven to 375°F (190°C).
Allowing the rolls to rise again ensures a soft and fluffy texture.
Bake the rolls for 20-25 minutes until golden brown. Meanwhile, prepare the glaze by mixing powdered sugar, butter, milk, and vanilla in a saucepan over low heat.
Stir the glaze constantly to avoid lumps and ensure a smooth consistency.
Drizzle the glaze over the warm rolls and serve.
Pour the glaze while the rolls are warm to allow it to seep into the layers.
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