I love sweet rolls: caramel rolls, cinnamon rolls, whatever. But most of the time I don't have time to mess with yeast, waiting for the dough to rise, etc. So I was looking for a faster, easier cinnamon roll recipe, when I came across something that sounded pretty good at the blog Iowa Girl Eats (if you've never read her blog, I highly recommend it). But remember that I had that sweet potato caramel from the experiment last time? I did, and had to figure out what to do with it, since it's been sitting on my counter for 2 weeks. So the gears in the brain started grinding away and I thought, "Why not a sweet potato caramel roll?" The addition of sweet potato is the "unexpected" part. :-)
Now, I am under no illusions that what I came up with is much healthier than any other sweet roll out there, but I did try to cut down the refined sugar, and I thought that adding the sweet potato, using some whole wheat flour, cutting the butter a teensy bit and taking out a little of the salt might help just a bit.
Y'all, they were really good! Which, of course, is why I'm sharing with you, because I wouldn't waste your time with crap. :-) I know there are a few steps, but none are very hard, and even the mixing is pretty straight forward. Give it a try and let me know what you think!
Preparing the pan with the nuts and caramel topping:
Getting on with mashing up the cooked sweet potato. The heat from the potato will melt the butter:
After adding the flour, you'll get something like this:
Don't worry if it's not really well mixed. You'll knead that together so it gets nice and smooth.
Rolling out the dough is not an exact science...
On goes the yummy cinnamon filling:
Rolled and sliced, then placed in the prepared pan. See my little wonky one in the bottom right corner? We never leave a man behind, even if it's the sad looking end pieces. See that bench scraper in the picture on the left? It helps a lot for baking: I used it to help roll the dough (loosen parts that might be sticking to the sheet) and cutting the roll into pieces.
Puffed and ready to take out of the pan. Looks like I could have brushed off some of the flour, though...
They need to rest, and let that gooey caramel goodness drip down onto the top.
Voila! Sort of healthy-ish but super delicious caramel rolls!
Unexpected Ooey, Gooey Caramel Rolls:
(Inspired by this recipe on Iowa Girl Eats)
For the Dough:
about 1 cup mashed sweet potato (or take a small sweet potato, pierce and microwave on high for 7 minutes until cooked - be sure to peel it before using in the recipe)
2 Tbsp butter
1 cup buttermilk
1 cup whole wheat flour
1.5 cups all purpose flour (plus more for rolling out)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
Throw warm sweet potato and butter into a mixing bowl and combine (if sweet potato was already mashed, melt the butter and combine with mashed sweet potato). Add buttermilk and combine until smooth.
Measure dry ingredients into separate bowl. Whisk to combine. Add to the sweet potato/buttermilk mixture and stir until the dough comes together. It might look a little shaggy, but that's okay. Turn dough out onto a floured surface and knead a couple of times to get a smooth dough. Roll out to a 9x14 -ish inch rectangle (it doesn't really have to be exact).
1 cup packed brown sugar
1 Tablespoon cinnamon
3 Tablespoons butter, melted
For the Cinnamon Filling: Combine all ingredients in a small bowl. Set aside.
For the caramel topping:
1 cup chopped pecans
1/4 cup brown sugar
1/4 Sweet Potato Caramel (or you could substitute pure maple syrup)
1 Tbsp butter
For the pan and caramel topping: heavily butter the bottom of a 9x9 inch baking pan. Sprinkle nuts over. Combine brown sugar, syrup and butter in a small bowl, microwave for 30 seconds on high, then stir to combine. Pour caramel over the nuts.
After you have all the components ready, spread filling over the dough. The filling has a wet sand kind of texture, so don't worry if you don't get it spread completely evenly -- I didn't. ;-) Roll up dough from by the long end, trying to keep the roll as tight as you can (I admit I'm not very good at this part). Cut dough into nine pieces. How do you do this, you ask? Cut off each of the ends, set them aside for now, then cut the remaining roll in half, then cut each of those pieces in half, then in half again. And there you go. Put rolls in the prepared pan, then take the uneven ends, smoosh them together a little, then use that as your ninth roll. press each of the rolls down slightly.
Put pan into a preheated 400 degree oven and bake for 25 minutes. After pulling the rolls out of the oven, immediately turn over onto a serving plate, but keep the pan on top for 5 minutes. After 5 minutes, remove pan. There might be bits of the caramel-nut topping left in the pan. I just scrape that out and spread over the rolls. Enjoy! Makes 9.