Decadent cinnamon rolls packed with ooey-gooey deliciousness
that you’re bound to end up craving as we do...

Yields: 12 Rolls
Prep/Rise: 2 to 2.5 Hrs.
Bake: 25 to 30 Mins.


1-1/8 cup condensed milk (not sweetened)
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup canned candied sweet potatoes, drained and mashed
1/4 teaspoon freshly grated nutmeg
3 teaspoons pumpkin pie spice
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1 large egg, slightly beaten
1 tablespoon agave (or 2 tablespoons honey)
3 teaspoons fresh, dry yeast (be sure to check expiration date)
3 cups unbleached bread flour, (or all-purpose flour)
--approximately, to reach desired consistency...bread flour provides for lighter rolls vs all-purpose

6 tablespoons unsalted butter, melted
3/4 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup raisins

1/4 cup unsalted butter
1/2 cup dark brown sugar, packed
3 to 4 tablespoons condensed milk (not sweetened), enough to reach desired icing, not frosting, consistency
1/4 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
Pinch of salt
3/4 cup sifted confectioners' sugar (important)

Turn on light in oven (no heat though).

Lightly spray a large glass bowl, and set aside.  Spray a 9x11" baking dish; set aside as well.

In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is 'almost' melted, stirring constantly (do not boil); remove from heat and add vanilla extract; set aside to cool to lukewarm.

Meanwhile, in stand mixer bowl using the paddle attachment, combine sweet potatoes, nutmeg, pumpkin pie spice, cardamom, and salt. Add lukewarm milk mixture and beat on low until incorporated. Beat in egg, agave or honey, and yeast.

Switch to dough hook attachment. Add the flour 1 cup at a time to pumpkin mixture and beat over medium speed for 5 minutes, while frequently scraping sides. Dough will form a ball around hook. 

Turn into lightly greased large glass bowl, then lightly spray surface of dough.  Cover and let rise in a (no-heat) oven with only the light on until doubled in size, about 45 minutes to 1 hour. 

Punch dough down, and turn onto very lightly floured surface. Knead a few turns to form a smooth and soft dough. 

In a small bowl, combine brown sugar, cinnamon, and cardamom; whisk to combine.

Roll dough into an 18”x16” rectangle. Brush surface with room temperature melted butter, sprinkle with brown sugar mixture, then raisins while retaining 1” of long edge closest to you with no filling. Use rolling pin to gently roll over filling mixture to press into dough (this ensures the filling won’t pool to bottom of pan when baking).  

Beginning with long side of dough, roll up jellyroll style toward you, then pinch seam to seal. Using kitchen scissors or a very sharp knife, cut into twelve equal 1-1/4” slices. 

Place rolls cut-side-up in prepared baking dish. Cover and let rise a final time in the (no-heat) oven with only the light on, until nearly doubled, about 1 hr.  

Before rise...

After rise...
Preheat oven to 350 degrees.

Bake rolls for 25 to 30 minutes until golden brown; turning half way though to ensure even baking.

Meanwhile, prepare icing. In small saucepan, heat butter until melted. Whisk in brown sugar and milk. Cook over medium-low heat for 3 to 5 minutes while whisking until you reach a slight simmer and sugar has fully dissolved.  Remove from heat, pour in a bowl, and add vanilla extract. Add sifted confectioners’ sugar, pumpkin pie spice, and salt. Vigorously whisk until well blended and smooth enough to sufficiently drizzle; adding more milk if needed, for about 3 mins.

Use the back of a spoon to spread icing over piping hot rolls (this makes them ooey-gooey delicious). 



Munatycooking said...

I haven't made cinnamon rolls sine sometimes now. Looking at yours, I'm all set to make a batch. The rolls look so yummy :)

sandra said...

How exciting, Muna - I hope you have a much fun making them, including tasting them when they are hot out of the oven, + enjoying the aroma of the cinnamon rolls cooking is second to none ;)!

Oishii Treats said...

oooh who doesn't like ooey-gooey cinnamon rolls. This is a crowd pleaser! I want to make this for my new office :)

sandra said...

How wonderful Neshanne, thanks so much. I hope your new office co-workers love them my dear ;)

Michela said...

These look sooo yummy!!!

Last year I was an exchange student in Alaska and loved it because through my experience I also got the chance to discover American cuisine, whose best part I think are desserts! These rolls look delicious! I'll copy the recipe ;)

Michela from Italy

sandra said...

Thank you very much for the compliment, Michela! I love that the name of your blog is COOKALASKA, and how exciting that you were a recent exchange student from Italy here in Alaska. I hope you enjoy this recipe ~ Happy baking and cooking in Italy ;)!! BTW, I'm your latest follower...

Carole said...

Caramel icing sounds wonderful. I can almost taste it from here. Have a great week.

Yelena said...

Cinnamon and aroma of the apples must be Autumn is here. I love how in september everybody start baking! Just amazing-)) Thank you, Sandra!

sandra said...

Thanks so much, Carole and Yelena...Yes, fall is in the air with the aroma of kitchens wafting cinnamon, spice and everything nice ~ Have a great weekend all ;)!

Lea's Cooking said...

Yummy!!! I love cinnamon rolls:)
Will defiantly try these.

sandra said...

Wonderful! Please let me know how you like them - Thank you!!


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