Clover Krush Sweet Potato Cinnamon Rolls

The humble sweet potato is incorporated into this treat for a healthier twist

Serves: 5-6
Time: 45 minutes
Recipe by: Monicia Horne


For the dough
2 cups orange sweet potato, cooked
3 ½ cups flour
¼ cup sugar
2 tsp ground cinnamon
pinch of salt
½ cup milk
¼ cup butter
1 tsp yeast
1 large egg

For the filling
¾ cup brown sugar
1 tbsp ground cinnamon
1/2 cup butter, at room temp

Cream cheese glaze for topping (1/2 cup cream cheese whisled with 1/3 cup icing sugar)


To make the dough, add the milk and butter to a cup and microwave unti the butter is melted.
Once slightly cooled but still warm, sprinkle the yeast on top and allow to bloom.
To a large mixing bowl, combine the flour, sugar, cinnamon and salt together. Make a well in the centre and pour in the liquid. Mash the sweet potato and add to the liquid along with the egg.
Mix together until a sticky dough starts to form. Turn out dough onto a floured surface and knead for a few minutes. Place into a greased bowl and cover. Allow to rise until double in size.

To assemble
Preheat the oven to 180C.
Mix together the filling ingredients. Roll the dough out onto a floured surface into a rectangle. Spread the butter and cinnamon filling over. Roll up the dough to form a log. Slice into equal places and place the rounds into a greased baking tin. Allow to rise for a few more minutes then bake for 25-30 minutes until golden brown.
Allow to cool and drizzle with cream cheese glaze. Serve with a refreshing Krush juice

Chefs Tip: Kneading the dough for a good few minutes will ensure a uniform and an end result with volume. 

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