Tag Archives: breakfast

Sweet Potato Cinnamon Rolls with Spiced Orange Maple Cream Cheese Icing

25 Aug

Some days I am conceited enough to doubt others’ taste preferences. This cinnamon roll is the case in point. Jess and I were talking about what we should create for breakfast this week. She was being the creative force of the week tossing out tons of ideas. I was struggling to be human that day, so when Jess brought up a fall-ish cinnamon roll with an orange cream cheese icing I doubted her. I had just made Orange Cream Cheese Muffins (post to come), and the glaze was refreshingly citrusy. I had in my mind that glaze, and could not see it on a cinnamon roll. Jess being the gracious friend that she is, found various icing recipes and I finally came to my senses.

Please note- this is not your typical cinnamon roll dough. Jess found a Quick Cinnamon Roll recipe that does not use any yeast (aka no need to make it the night before aka we can just mix it quickly in the morning and still have a tasty breakfast). So we started there. The idea of cottage cheese in the dough was intriguing and since we use our Friday Breakfasts to try out our crazy ideas, it fit the bill nicely. We wanted to change the recipe up a bit. So we thought (note- Jess thought… I wasn’t using the creative side of my brain yet) why not give it a pumpkin filling! Here is where my laziness.. ahem I mean creativity came in… I had a lonely sweet potato in my pantry begging for use. I asked my partner in crime her thoughts on that and we came to the agreement that here they could be used interchangeably. So Jess browsed some recipes and came up with a tasty spiced sweet potato maple mixture for the filling! Mmmm!

We didn’t use a food processor to make the dough because mine is a mini one, but used an immersion blender to process the dough. Random, yes, but it did a great job and once the dough was tacky, I hand mixed it the rest of the way. There is something so satisfying about getting your hands in dough and mixing it. Note- it is meant to be a wetter dough so don’t over mix. I used a glass (because I cannot find my rolling pin….) to roll out the very tasty dough (yes, we tasted it.. and it was good). Jess was preparing the sweet potato mixture. She spread the orange goodness on the dough. We decided it still needed more spices… so we liberally sprinkled cinnamon over the whole thing. Then Jess rolled it up because I lack the skills necessary to roll up dough without squishing the filling out all over the counter. We sliced the dough in half, and then made 8 slices per roll to fill two 9 inch round pans. After baking for 25 minutes they looked quite perfect and they were ready for the icing I had previously been doubting… don’t worry, I saw the light.

Jess had found THIS recipe for pumpkin spice cinnamon rolls with orange maple icing. We started with that recipe and then, as we usually do, added a bit here, tasted a bit there, added a little more and came up with an adapted version that tasted like Christmas Morning! We think it largely had to do with the addition of ground cloves. There is something about orange and clove that is reminiscent of the holidays isn’t there? We had created a spiced orange maple cream cheese icing that we could eat with a spoon! Luckily it was needed on our rolls, otherwise Jess and I might have made our selves sick with continued “tasting” of the delicious concoction. We iced the rolls and served our guests and thankfully- everyone was pleased (even our two and four year old guests who we knew might be our toughest critics!). We decided this was a keeper.

Jess made the smart executive decision not to ice the second pan that we didn’t eat Friday. The icing was stored in the fridge separate from the rolls. Reason being that the rolls would reheat better un-iced. They could be iced after and that way the icing would not be zapped and become super thin. It was definitely the right choice. I heated them this morning in fact and then iced them and enjoyed myself all over again!

Here is the “how to” of our tasty little rolls:

Quick Sweet Rolls with Sweet Potato or Pumpkin

For the dough:
3/4 cup cottage cheese (4% milk fat)
1/3 cup buttermilk (or milk/lemon juice)
1/4 cup granulated sugar
4 Tbs real butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) flour; more for rolling
1 Tbs. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda

  • Process wet ingredients in a bowl (use a food processor if you have one big enough). Once combined add in dry ingredients and process until combined. Do not over mix. The dough will be soft. Knead a few times until the dough forms a ball.
  • Roll out dough on floured surface (12×15).
  • Note- you need to use the 4% cottage cheese- the fat helps with the texture of the dough.
For the filling:
3/4 cup sweet potato or pumpkin (if using fresh, it will need to be cooked first)
spices to taste (cinnamon, ginger, nutmeg, cloves)
1/3 cup maple syrup
2-3 tbsp brown sugar
2 tbsp room temperature butter
  • Mash sweet potato (or pumpkin), butter and maple syrup together. Add in brown sugar and spices. Mix well.
  • Spread mixture on rolled dough
  • Roll dough, slice log in half. Slice each half in 8 and fill two 9 inch round pans.
  • Bake in oven preheated to 400 degrees for 25 minutes or until lightly browned.
For the icing:
2 tbsp room temperature butter
1/2 cup room temperature cream cheese (4 oz)
1/4 cup maple syrup
1 tbsp orange juice
1 tbsp grated orange zest (the zest of an entire navel orange)
1 tsp vanilla
3/4-1 cup sifted powdered sugar
ground cloves (to taste)
  • Mix together butter and cream cheese. Add maple syrup, orange juice, orange zest and vanilla. Add powdered sugar until it is desired consistency. Add cloves to taste.
  • Once the rolls are out of the oven try to let them cool for a minute or so. Then, once you can’t wait any longer spread icing on and enjoy!