Laughing Child Farm - Vermont Sweet Potatoes

Overnight Cinnamon Rolls

Dough:
1/2 C warm water
1 T yeast
1/2 C flour
1 C pureed sweet potatoes
2 eggs
2 T butter, softened
4 1/2 C flour
1 t salt

Filling:
4 T melted butter
1/4-1/2 C sugar (we use almost 1/2 C)
1 T cinnamon
3/4-1 C crushed walnuts (optional)

Glaze:
1 T butter, melted
1 T milk
1 t vanilla extract
1/2 – 1 C powdered sugar (we use closer to 1/2 C)

In bowl of mixer, add water and yeast and let stand for a few minutes. Add 1/2 C flour and mix until smooth. Let stand in warm spot up to 30 minutes.

In another bowl, add sweet potatoes, eggs, and softened butter and mix. Add to yeast mixture and blend well. Gradually add in salt and flour, mixing for about 5 minutes, or until dough is smooth and elastic. Cover with plastic wrap, place in warm spot to let rise until doubled, about 2 hours.

Butter a 9×13 baking dish. Transfer dough to floured surface and roll out to 10×15 rectangle. Brush 1/2 of the melted butter over the rectangle, leaving one of the long edges bare. Mix the sugar and cinnamon and then sprinkle over the buttered dough. (If using walnuts, add them on top of the sugar/cinnamon.) Beginning with the buttered side, roll up the dough and pinch the ends together. Slice into rounds (about 12-15) and place, cut side up in baking dish. Brush/drizzle the remaining melted butter on the rolls. Cover with plastic wrap and place in the refrigerator overnight.

In the morning, remove from the refrigerator and let rise about 1 hour. Preheat the oven to 350. Remove plastic wrap and bake for about 30 minutes. While they are baking, make the glaze by  combining all of the ingredients in a bowl. Let the rolls cool for 10-15 minutes before drizzling the glaze over.