sweetpotato cinnamon rolls – North Carolina Sweet Potatoes

sweetpotato cinnamon rolls

12 portions

350 g sweetpotatoes from North Carolina
30 g ground hazelnuts
30 g maple sugar
1-2 tsp cinnamon
500 g fresh yeast dough with butter (e.g. from Aunt Fanny)
30 g soft butter
80-100 ml maple syrup from Canada
Butter for greasing


1.       Peel and dice the sweetpotatoes and cook them in water for 10-15 minutes until soft. Drain, finely puree and allow to cool.  Mix with hazelnuts, maple sugar and cinnamon. Preheat oven to 180 °C convection oven (200°C top and bottom heat). Grease a Muffin tray with butter

2.       Roll out the yeast dough, remove from the paper and place on a lightly floured work surface. Spread with the sweetpotato puree to a rim of 2 cm. Roll up from the long side, place the seam side down. Cut the roll into 12 pieces, place each piece upright in the tray.

3.       Cover with butter flakes and bake for 5 minutes, then sprinkle with maple syrup and bake for another 10-15 minutes. Remove carefully from the trays while still warm.

Tip: Mix chopped walnuts into the sweetpotato puree. Use a large ovenproof dish instead of the muffin tray

Preparation time: 30 minutes, backing time 15-20 minutes

230 kcal/ 960 kJ
4 g
7 g
35 g