Sweet Potato-Ricotta Cinnamon Rolls
- Prep Time 0:45
- Cook Time 0:20
- Estimated Cost $10.50
- 3 Comments
I like nothing more than a sticky, sweet cinnamon roll, but sometimes, after eating one, I feel slightly sick and in need of a nap. These little orange treats actually have a decent amount of fiber, less sugar than regular cinnamon rolls and relatively little fat—though they still taste decadent. Plus, the ricotta and sugars blend together in a consistency similar to traditional cinnamon roll glaze, so there’s no need for any extra work.
- 2 cups flour, plus more for kneading and rolling Pantry
- 1 cup warm water
- 1 packet dry active yeast $1.50 for 3
- 1/8 cup plus 2 tsp. sugar Pantry
- 1 tsp salt Pantry
- 1 small sweet potato, peeled, boiled until soft, and mashed $0.50
- zest of 1 orange $0.50
- 1 tbsp. vegetable oil plus more for greasing baking sheet Pantry
- 2 tsp cinnamon $1.50 for 1 oz.
- 1 tsp nutmeg $1.50 for 1 oz.
- 1/8 cup brown sugar Pantry
- 2 tbsp butter at room temperature $1 for a stick
- 1/4 cup ricotta $4 for 10 oz.
- Preheat oven to 375 degrees F. Lightly grease a baking sheet.
- Combine water, yeast and 2 tsp sugar in a mixing bowl. Stir in sweet potato, orange zest, salt and flour until a soft dough forms. Add a little more flour if necessary to achieve a dough you knead.
- Turn dough out onto a floured surface and knead 10-12 times until dough become elastic. Use the vegetable oil to lightly oil a clean mixing bowl. Place dough in bowl and cover with a clean kitchen towel. Place in a warm place to rise for 30 minutes.
- While dough rises, combine butter, ricotta, 1/8 cup sugar and 1/8 cup brown sugar, cinnamon and nutmeg in a small bowl until a paste forms.
- After rising, punch dough down and transfer to a floured surface. Roll dough out into a 14" x 14" square. Use a rubber spatula or butter knife to spread ricotta-butter mixture over the entire square. Roll dough from the bottom up, pinching as you go to seal until you have a long cylinder.
- Use a sharp knife to cut dough into 10 rolls. Bake for 15-20 minutes or until rolls brown slightly and the sugars bubble.
Makes 8-10 rolls.