¼ cup Epicurean Butter Pumpkin Spice Flavored Butter, softened
1¼ cup roasted sweet potato, mashed/pureed
⅔ cup dark brown sugar
1½ Tbsp cinnamon
¼ tsp cardamom
Salted caramel whiskey glaze
4 oz cream cheese, softened
1 cup powdered sugar
½ tsp vanilla extract
3 Tbsp whiskey
4 Tbsp caramel, slightly warmed so it’s easy to mix
Candied walnuts
4 Tbsp butter
1 Tbsp brown sugar
⅓ cup toasted walnuts
Directions
Make rolls:
Warm milk to around 110°F, it should be warm, not scalding.
Transfer warm milk to a bowl or to the bowl of your mixer. Sprinkle yeast on top, then add in your eggs, sugar, and melted butter. Mix until well combined. Next, stir in the flour and salt with a wooden spoon until a dough begins to form.
Knead the dough with a mixer on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. (You can also knead the dough with your hands if you don’t have an electric mixer, be sure the surface you knead on is well-floured.)
Transfer your dough to a well-oiled bowl and cover with plastic wrap and a warm, damp towel. Allow dough to rise for 1 - 1 ½ hours, or until it’s doubled in size.
After your dough has doubled in size, transfer it to a well-floured surface and roll it out into a 14"x9" rectangle.
Spread softened Pumpkin Spice Flavored Butter onto the dough, leaving room at the edges for rolling. Then spread sweet potato purée on top of butter.
In a bowl mix together brown sugar, cinnamon, and cardamom. Sprinkle mixture on top of the sweet potato.
Tightly roll your dough up, starting from the 9-inch side, and place the seam side down, making sure to seal the edges of the dough as well as you can. Cut off your ends, as they won’t have much of the filling in them.
Cut roll into 1-inch sections with a serrated knife or with floss/thin kitchen twine. You should get 9 large pieces.
Place cinnamon rolls in a greased 9x9-inch baking pan or a round 9-inch pan.
Cover with plastic wrap and a warm, damp towel again, and let rise for 30-45 minutes.
Preheat your oven to 350°F.
Remove towel and plastic wrap then bake the rolls for 20-25 minutes or until just slightly golden brown on the edges. Allow them to cool for 5-10 minutes.
Make glaze and walnuts:
Glaze: in a mixing bowl combine cream cheese, powdered sugar, vanilla extract, whiskey, and caramel and mix on medium speed until it’s smooth.
Walnuts: in a small pan, melt and brown butter, then whisk in brown sugar. Once it starts to melt, add in walnuts and cook for 4 minutes. Then transfer to a bowl to cool off.
When rolls have cooled, top with glaze and sprinkle with candied walnuts.
