Not your everyday cinnamon rolls! A soft, sweet potato dough filled with Nutella and chocolate and glazed with a cinnamon-cocoa glaze.
Messy and not-too-sweet rolls that is finger licking good, literally!
First things first, make sweet potato puree. Wash 2 medium sweet potatoes, prick with a fork and place on a baking sheet (line it with foil or parchment for easy clean up). Bake in a preheated 400 degree oven for 45 minutes to one hour or until soft to touch. Place pan on a wire rack and cool completely. Peel skin off and mash sweet potato with a potato masher until smooth. Measure 1 cup for the recipe.
The dough is a basic enriched bread dough with the addition sweet potatoes. A stand up mixer is essential! Combine all ingredients in the bowl of the stand mixer and knead for few minutes. Let rise, roll into a rectangle, spread Nutella and chocolate chips, roll, slice and let rise again. Bake at 350 degrees until golden brown. Cool completely.
Whisk all glaze ingredients together and drizzle over rolls.
-Sweet potato puree can be made up to 2 days ahead and stored in the refrigerator. Bring puree to room temperature before proceeding with the recipe.
-First add about 1/2 cup + 3 tablepoons milk and then 1-2 tablepoons more if the dough does not look soft.
-Consistency of the glaze can be adjusted to desired thickness. Add more milk for a thinner glaze and more sugar and cocoa powder for a thicker one.
Serve rolls with plenty of napkins.
Cocoa glazed Nutella-Sweet Potato Rolls
Sweet potato dough
3 1/4 cups all purpose flour
2 tablepoons sugar
3 teaspoons yeast
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
4 tablepoons unsalted butter, room temperature
3 /4 cup lukewarm milk, approximately
1 cup sweet potato puree
1/2 cup Nutella
1/2 cup semi sweet chocolate chips
1 cup confectioners sugar
1/4 cup dutch process cocoa powder
1 teaspoon ground cinnamon
3-4 tablespoons milk
To make sweet potato dough,
Combine first 5 ingredients in the bowl of your stand mixer and whisk together.
Add butter, milk and sweet potato and knead with the dough hook for 3-5 minutes.
Shape dough into a ball and place in a large greased bowl, cover bowl with a clean kitchen towel and let dough rise for 1 1/2 hours or until double in size.
Grease a 9 x 13 inch rectangular baking pan with non stick cooking spray and set aside.
Transfer dough on the kitchen counter, roll gently into a 15 x 12 inch rectangle, spread Nutella evenly and sprinkle chocolate chips on top.
Roll tightly into a jelly roll, cut into 12 equal slices and place cut side up in the prepared pan, spacing evenly.
Cover pan with a kitchen towel and rise for 30 minutes.
Preheat oven to 350 degrees and bake rolls for 45 minutes until golden brown.
Place pan on a wire rack to cool completely.
To make cocoa glaze,
Whisk together all ingredients in a medium bowl, until smooth. Adjust milk to get desire thickness.
Drizzle glaze on top of the rolls and enjoy.
Makes 12 rolls