aawa
Babbling Farker
- Joined
- Jul 3, 2012
- Location
- Virginia...
Well this morning I had to try to impress someone with my "cooking" skills. I wanted to do up some cinnamon rolls to enjoy with a fresh cup of coffee, but I wanted something more than just a cinnamon roll. I lucked out and had some sweet potatoes that I roasted off on the kettle from Saturday's dinner. So I threw together a quick sweet potato puree.
Then I went to town to make this. Sorry I couldn't get more pictures of the process, my hands were doughy/floury and I didn't want to get it all over my camera or phone.
Sweet potato/pumpkin spice cinnamon rolls w/ salted caramel icing.
Base recipe for the cinnamon rolls and optional to alter them some.
Dough -
2 1/2 cup all purpose flour
2 tablespoons white granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk
1 full stick of butter (cubed small)
Optional - 1 cup pumpkin puree, can also use sweet potato or acorn/butternut squash. If you do this, you might have to add a little bit more flour or buttermilk/milk
Mix dry ingredients together. Once combined add the cubed butter (want the butter super cold and hard) and fork it till combined.
Mix wet ingredients together till nice and smooth. Then add to the dry ingredients and need till thoroughly combined. You might need to add a little flour to keep it from sticking to the countertop and finger tips.
Roll out to a thin sheet of dough.
Cinnamon Filling
3/4 cup packed brown sugar
1/4 cup white granulated sugar
3 teaspoons cinnamon
Optional - 1/2 teaspoon nutmeg, 1/2 teaspoon all spice, 1/2 teaspoon ground ginger
Combine all ingredients till mixed up.
Melt 1/2 stick of butter and spread over the rolled out dough. Put the filling over from edge to edge of the butter dough. Roll dough up into a log and cut into even rolls. Place on a buttered baking sheet and bake in a preheated 350 degree oven until done (15-25mins depending on how you like the interior)
Frosting was store bought, that my roommate had opened and I just used what was left.
Then I went to town to make this. Sorry I couldn't get more pictures of the process, my hands were doughy/floury and I didn't want to get it all over my camera or phone.
Sweet potato/pumpkin spice cinnamon rolls w/ salted caramel icing.
Base recipe for the cinnamon rolls and optional to alter them some.
Dough -
2 1/2 cup all purpose flour
2 tablespoons white granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk
1 full stick of butter (cubed small)
Optional - 1 cup pumpkin puree, can also use sweet potato or acorn/butternut squash. If you do this, you might have to add a little bit more flour or buttermilk/milk
Mix dry ingredients together. Once combined add the cubed butter (want the butter super cold and hard) and fork it till combined.
Mix wet ingredients together till nice and smooth. Then add to the dry ingredients and need till thoroughly combined. You might need to add a little flour to keep it from sticking to the countertop and finger tips.
Roll out to a thin sheet of dough.
Cinnamon Filling
3/4 cup packed brown sugar
1/4 cup white granulated sugar
3 teaspoons cinnamon
Optional - 1/2 teaspoon nutmeg, 1/2 teaspoon all spice, 1/2 teaspoon ground ginger
Combine all ingredients till mixed up.
Melt 1/2 stick of butter and spread over the rolled out dough. Put the filling over from edge to edge of the butter dough. Roll dough up into a log and cut into even rolls. Place on a buttered baking sheet and bake in a preheated 350 degree oven until done (15-25mins depending on how you like the interior)
Frosting was store bought, that my roommate had opened and I just used what was left.
