Sweet Potato Cinnamon Rolls Dee Dees Recipes

ORANGE SWEET ROLLS

Steps:

• For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.
• For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
• Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness.
• Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o'-dough into 1/2-inch pieces.
• Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.
• Bake for 15 to 17 minutes.
• While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn't already have enough. Just kidding on that last part. Whisk it together until it's nice and smooth and lovely. Your kitchen smells like oranges!
• Pull the rolls out of the oven when they're golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm.

SWEET CINNAMON ROLLS

Steps:

• In a small bowl, sprinkle the yeast over the water. Set aside.
• Scald the milk over medium-high heat. Pour the heated milk into a large bowl, add the butter, and wait until the butter has melted.
• Add the sugar and salt, then stir to dissolve.
• Mix in the instant pudding and 1 1/2 cups of the flour.
• Add the yeast mixture and eggs and beat well.
• Stir in the remaining flour, cup by cup, until well blended.
• Turn the dough onto a lightly floured board and knead for 5 to 8 minutes, until it springs back when touched.
• Place the dough in a lightly greased bowl. Cover and let rise until doubled, about 3 hours.
• Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
• Roll out the dough into a 1/2-inch-thick rectangle.
• Smear with butter.
• Blend the sugar and cinnamon, then sprinkle them over the dough. Wait 2 to 3 minutes.
• Tightly roll up the dough lengthwise. Cut the roll into 1-inch pieces and place them cut-side up on slightly greased baking sheets, leaving a few inches between rolls.
• Let rolls rise until double in size (1 to 1 1/2 hours).
• Preheat the oven to 350 degrees.
• Bake rolls for 15 to 20 minutes, or until golden.
• After removing them from the oven, brush them with 1/4 cup of melted butter.
• Once they've cooled, dribble with a thin icing (optional).

SWEET POTATO SOUFFLE - DEE DEE'S

Steps:

• FOR SOUFFLE: Bake sweet potatoes if using fresh. Once tender, peel and mash. Combine all ingredients and mix thoroughly. Pour into a greased 8x11 inch-baking dish.
• FOR PRALINE TOPPING: Combine topping ingredients. Dab over casserole.
• Bake at 300 degrees for 1 hour.
• HOW TO BAKE SWEET POTATOES: Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes to 1 hour.

DEE'S CAJETA CARAMEL SWEET POTATOES

Steps:

• Melt butter in skillet.
• Add brown sugar and cinnamon.
• When bubbling add caramel sauce; stir.
• Add can of sweet potatoes, juice and all.
• add lemon juice
• Cook down to a glaze.

SWEET POTATO CINNAMON ROLLS - DEE DEE'S

Steps:

• Please read this recipe before you get started. The very first thing you need to do, is make sure that your yeast date has NOT expired! I found it very beneficial to have ALL my ingredients measured out before I got started. Also, I had everything at room temperature; eggs, buttermilk, butter, etc.
• DIRECTIONS USING A BREAD MAKER (ABM). Make sure the sweet potatoes are smoothly mashed. I used my hand mixer. The mixer will also pull any strings out of this potato mixture. Proceed with step 11.
• Combine all ingredients, in the order that they are listed, into pan of bread maker. Run dough cycle
• DOUGH BY HAND (I used my big mixer with paddle)
• Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.
• Stir in egg, buttermilk, sugar and melted butter.
• Mix baking soda into 1 cup flour. Stir mixture into liquids. (no where in this part of making dough by hand did it tell me where to add the sweet potatoes, this is where I added them) I had mashed them the day before and refrigerated. I set the container in warm water to bring to room temperature.
• Stir in orange zest.
• Stir in 3 1/2 cups flour. (I ended up having to add more than 3 1/2 cups of flour. I probably add 4 1/2 cups, I just kept adding a spoonful at a time until I felt like I could handle the dough).
• Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky.
• Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled. (I used a large glass mixing bowl and I sprayed the bowl as well as the top of the dough)
• FILLING DIRECTIONS: While dough is rising, make filling by combining the ingredients. (I melted the butter in a sauce pan, and then added the other ingredients. I also added the raisins. I let this mixture get hot so the raisins would puff. I didn't add the nuts here, I sprinkled them on after I spread this mixture on the dough, I would suggest doing this before you start the dough so that it can cool down before spreading).
• When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle. (I rolled out a bit bigger and ended up wit more rolls and still a Giant roll)
• Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan.
• Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes. (Well I put the filling on warm, and this dough was rising before I could get it rolled good and sliced, so remember to cool your feeling. Even with this slight error, the rolls were awesome).
• Bake rolls at 400 for 10 minutes. (You aren't finished yet, the rolls will go back into the over after you pour glaze on for another 10 minutes).
• GLAZE DIRECTIONS: While baking, stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.
• After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls.
• Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.
• Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter.
• Let cool for about 20 minutes, then serve warm. (Not sure you have to wait 20 minutes, but you do need to let them cool, hot sugar will BURN your mouth).
• NOTE: This makes a bunch of rolls. I put in baking dishes and froze for later use. ENJOY and Happy Baking!