Sweet Potato Cinnamon Rolls

Sometimes I get in heated discussions (arguments?) about food. I don't mind them; disagreement is what makes the world go round, and I actually don't mind finding out that I'm wrong about something.

But then there's the pastry argument.  The discussion often begins innocuously enough, like, 'do you think this tarta is storebought?' or 'i'm not much of a sweet eater'. But somehow (and I swear it's not my fault!) it often ends up at the question 'which culture is King of the Sweet?'

And, sorry if this seems patriotic, it's not, but it's the United States.

As exhibit A, I would like to present one of my favorite pastries, the sweet potato cinnamon roll. Maybe you know what it is to eat a cinnamon roll hot out of the oven. Maybe you don't. But I swear to you that these are a world of their own. The rarity of a completely homemade cinnamon roll already puts these at an advantage, but the sweet potato gives the dough an edge, making the finished product shockingly tender.

It takes time, but most can be done the night before and it is soooo worth the wait.

Every aspect of these is perfect. When I can't get my hands on pecans, that American nut, I sub with walnuts. Rarely is a dessert so fun to make. Rolling up the dough around the filling, then slicing what you know will turn into the most delicious of breakfasts-it's so satisfying.

So, whoever wants to try to convince me that the USA doesn't have the best desserts and pastries can do so in the comments section.

I proudly present you a recipe that is not mine, but that I am honored to have grace the pages of this site: 

Southern Living's Sweet Potato Cinnamon Roll

• 2 (1/4-oz.) envelopes active dry yeast
• 1/2 cup warm water (100° to 110°)
• 1 teaspoon Granulated Sugar
• 5 1/2 cups all-purpose flour
• 1 cup mashed sweet potatoes
• 1 egg, lightly beaten 
• 1 cup buttermilk
• 1/2 cup Granulated Sugar
• 1/4 cup melted butter $
• 2 tablespoons grated orange rind $
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• Filling (recipe below)
• Glaze (recipe below)

Stir together yeast, 1/2 cup warm water (100° to 110°), and 1 tsp. sugar in a 1-cup glass measuring cup; let stand 5 minutes.  Combine yeast mixture and 1/2 cup flour in a mixing bowl; stir vigorously until mixture is well blended. Gradually add mashed sweet potatoes, next 7 ingredients, and 4 1/2 cups flour, stirring until well blended after each addition.

Turn dough out onto a well-floured surface, and knead in remaining 1/2 cup flour. Continue to knead until smooth and elastic (about 4 to 5 minutes). Place dough in a large bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour to 1 hour and 30 minutes or until doubled in bulk.

Punch dough down. Turn dough out onto a well-floured surface, and roll into a 10- x 18-inch rectangle. Spread evenly with Filling, leaving a 1-inch border. Roll up dough, jelly-roll fashion, starting at 1 long side. Cut into 12 (1 1/2-inch) slices, and arrange in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 30 minutes.

Bake rolls at 400° for 10 minutes. Remove rolls from oven; drizzle about 1/2 cup Glaze slowly over rolls, starting at 1 edge of pan and drizzling in a circular pattern; let glaze soak in. Repeat procedure with remaining Glaze.  Bake rolls 7 to 10 more minutes or until lightly browned and a wooden pick inserted in center comes out clean.

Remove rolls from oven, and invert onto an aluminum foil-lined baking sheet. Invert again, glaze side up, onto a serving platter. Let cool 20 to 30 minutes. Serve warm.

filling

• 3/4 cup melted butter 
• 2 cups firmly packed Light Brown Sugar
• 1 cup chopped toasted pecans 
• 2 tablespoons ground cinnamon

 Stir together all ingredients until blended.

glaze

• 1 cup firmly packed Light Brown Sugar
• 1/3 cup light corn syrup
• 1/4 cup butter 
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract

Stir together sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat, and stir in cream and vanilla.

bagels

There's plenty of things from America to miss here, even if they are the kinds of things that make you blush a bit to admit. I wouldn't change the coffee or cafe culture here for anything in the world, but sometimes I want a frozen coffee to carry around and sip in the street, you know? America's got some things right.

Take the bagel. I'm not a passionate bagel lover, but it is a special bread. No croissant, no baguette, no roll can really have the same effect, the same mouthfeel. So in cases like this, you have to take matters into your own hands.

I've made baguettes, croissants, and the like, but never tried a homemade bagel. Turns out they're pretty much as easy as it gets. Stir, knead, form (which can be tricky at first, but gets easier). Then comes the step that makes a bagel a bagel: boil for a couple of minutes in water.

Then off into the oven, where the signature outer crust is formed. Then it's just 20 minutes to perfect bagels. And fortunately cream cheese does exist here. And working on getting some Belle Chevre breakfast cheese across the pond.

homemade bagels

• 4 cups of bread flour
• 1 pkg of instant yeast
• 1 Tbsp olive oil
• 1 Tbsp sugar
• 1 1/2 tsp salt
• 1 1/4 cup warm water

Mix all ingredients. Knead the dough until smooth and elastic, about ten minutes. Let it rest for 10-20 minutes. Break off a piece of dough (about 1/6 of the dough for full-size bagels) and roll it like a snake on the counter. Loop it around your hand and pinch the dough together, giving it a quick roll on the counter to fully unite the two ends. Set it aside and repeat with the remaining dough. Allow the dough bagels to rest for 20-30 minutes.

Meanwhile, heat a large pot of water to a boil and your oven to 425. When your dough is ready, boil for one minute, flip and boil for one more minute. Remove bagels and allow them to air dry for a minute. Then place them on an oiled baking sheet and bake for 10 minutes, flip, and bake 10 more minutes.

strawberry buttermilk pancakes

For me, some mornings Honey Bunches of Oats just don't cut it. Then, I usually eat an apple. But sometimes that doesn't cut it either. That's when I get out the big guns. And these, my friends, do indeed qualify.

Generally, I just whip up Southern Living's Buttermilk Pancakes, but with the last of the strawberry crop flooding the market, it seemed like a good idea to take these buttermilk pancakes to a new level. The addition of strawberry puree gives an overall strawberry flavor as well as a light pink coloring, and then the diced strawberries add that chunky goodness that I require in almost all foods I consume.

1 c flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp sugar
1 tsp cinnamon
1 egg
1 /2 c buttermilk
1/8 c veg oil
1/2 c strawberry puree
1/2 c diced strawberry

combine dry ingredients, stirring well.
combine eggs, buttermilk, water, oil, and strawberry puree in a bowl, then add to flour mixture. add the diced strawberries. don't stir it a lot; just until mixed.
cook pancakes until the tops bubble, then flip.