Sweet Potato Pie Cinnamon Rolls with Marshmallow Icing

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Ingredients

Dough

  • 2 ¼ tsp. active dry yeast
  • 1/4 c. granulated sugar
  • 1/4 c. warm water (about 105 F)
  • 1 tsp. cornstarch
  • 1/2 c. mashed sweet potatoes, at about room temperature
  • 1 c. warm milk (about 105 F)
  • 1/3 c. butter, melted
  • 1 large egg
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 4-5 c. all-purpose flour

Filling

  • 2 T. butter, melted
  • 2/3 cup packed brown sugar
  • 1 T. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg

Icing

  • 1 (7 oz.) jar marshmallow crème
  • 1/4 c. chopped pecans (optional)

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if mixing by hand), dissolve yeast and sugar in warm water.
  2. Let yeast mixture stand 5-10 minutes, or until foamy.
  3. Add cornstarch, sweet potatoes, milk, butter, egg, salt, vanilla; stir to combine.
  4. Stir in 2 cups flour until incorporated.
  5. Add enough of the remaining flour to form a soft dough.
  6. If mixing with the stand mixer, switch to the dough hook and knead for 4-5 minutes. If mixing by hand, knead until smooth and elastic on a lightly floured surface for about 6-8 minutes.
  7. Place in a greased bowl, and cover.
  8. Let rise until double, about 1 ½ hours.
  9. On a lightly floured surface, roll dough into a 13x9-inch rectangle.
  10. Brush dough with melted 2 tablespoons of melted butter.
  11. For the filling, stir together sugar and spices, and sprinkle sugar mixture over melted butter.
  12. Roll dough up, starting with a long side.
  13. Cut into 12 pieces.
  14. Grease a 13x9-inch pan.
  15. Place cinnamon roll slices, cut side down, in prepared pan.
  16. Cover, and let cinnamon rolls rise for 45 minutes – 1 hour.
  17. Toward the end of the second rising time, preheat oven to 350 F.
  18. Bake cinnamon rolls for 20-30 minutes, or until light golden brown.
  19. Remove the cinnamon rolls from the oven, and let them cool in the pan on a wire rack for about 10 minutes.
  20. While the cinnamon rolls are cooling, prepare the icing.
  21. In a large, microwave-safe bowl, microwave marshmallow fluff in 15 second intervals until soft and puffed.
  22. Stir until marshmallow is smooth and melted.
  23. Drizzle over cinnamon rolls, and serve warm topped with chopped nuts if desired.