These Sweet Potato Cinnamon Rolls are so yummy and quick to make.
1 sweet potato
2 1/2 tbsp butter
1/2 cup self rising flour
Sprinkles of cinnamon
Sprinkles of sugar
1 tbsp butter
1 tbsp water
Sprinkles of powdered sugar
(This recipe is for 1 medium sized sweet potato- double if using 2 and so on, add a little more if your potato is larger, and just a tad less if it is on the small side- makes about 4 rolls or 8-10 mini rolls)
These Sweet Potato Cinnamon Rolls are simple, but Sweet Potato Biscuits are even easier. Follow the dough directions and leave out the cinnamon and sugar. Separate the dough into balls, croissants or any other shape you like. Brush with melted butter and bake.
Preheat the oven to 425° F for minis 8-12 minutes bake time or 400° F for regular sized rolls 13-17 minutes bake time.
Wash and bake the sweet potato. For easy baking, I poked it with a fork, popped it in the microwave and pushed baked potato.
I cut off the skin before mixing the baked potato with softened butter. If your butter is hard, thinly slice it so the heat from the potato softens it. Try to mash and smooth the chunks with a fork.
Use a 1/2 measuring cup to scoop the flour right out of the container. Use your hands to mix the flour and potato into a dough ball.
Flatten and stretch it out on a baking sheet. Melt 1 tbsp butter and brush a little on top. Sprinkle with sugar and cinnamon.
Wrap it up and slice to create cinnamon rolls. Brush the tops with melted butter and bake for about 13 minutes, or so, until done.
To make the icing, mix in 1 tbsp water with the rest of the melted butter. Add small amounts of powdered sugar until you get the taste and consistency you prefer. More sugar will give you a thicker, sweeter icing. Less will give you a thinner, sweet, buttery glaze.
Drizzle the sweetness on top of your warm cinnamon roll and enjoy!