BrokeAss Gourmet

BrokeAss Gourmet

Sweet Potato-Ricotta Cinnamon Rolls

  • Prep Time 0:45
  • Cook Time 0:20
  • Estimated Cost $10.50
  • 2 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.

Ingredients

  • 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.

Directions

  1. Preheat oven to 375 degrees F. Lightly grease a baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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What They're Saying

casey, on Aug 27, 07:00 AM, wrote:

WOW these look amazing!! Totally agree about ‘regular’ cinnamon rolls. These seems like just the right balance! I’m going to make these Saturday morning before the BF moves in…

Elke Barter, on Dec 23, 07:53 PM, wrote:

These rolls were great! Not too sweet, nice and light, and SO clever to include the sweet potato in the dough! I did a head to head comparison with regular cinnamon rolls, and my husband and I both picked these! I’m definitely making this again. Thank you so much!