Marshmallow Yam Rolls

Ingredients

Dough

• 1c warm water

• 1c active starter

• 1/4c melted butter

• 1 egg

• 1/3c white sugar OR honey

• 3/4c mashed yams I like Bruce's Yams (buy the large 40oz can to use for filling and dough)

• 6c bread flour

• 1 tsp pumpkin pie spice

• Marshmallow Fluff to top the rolls

• approx. 1/4c heavy cream to drizzle over the rolls before baking if desired

  
  

Roll Filling

• 1c brown sugar

• 1 tbsp ground cinnamon

• 1/4c soften butter

• 3/4c - 1c mashed yams

Directions

1. Strain the yams and place them into a separate bowl and mash.

2. In a stand mixing bowl add the water, egg, sugar, active starter, mashed yam, pumpkin pie spice and butter. Mix until just combined.

3. On low speed, using a dough hook, start adding the flour one cup at a time. You may need less or more depending on how you scoop your flour. Run the mixer on low for about 5-8 min. Your dough should be slightly sticky.

4. Cover your dough and let rest in warm area for 4-6 hours or until doubled. If you're making it at night you can let it sit in the counter in a cool spot until the next morning.

5. Once the dough has proofed turn it out onto a floured surface and roll it into a rectangle. Depending out how you like your cinnamon rolls you'll roll it out differently. For thicker layers roll it out less to keep the dough thick. For more layers roll out the width more.

6. Smear the softened butter over the top of the rolled out dough. Then use as much of the remaining mashed yams as you'd like. Remember the more you use the more messy it'll be when rolling (totally worth it).

7. Mix the brown sugar and cinnamon together and sprinkle over top of the mashed yams. Make sure to sprinkle as evenly as possible. Then press down on the filling to pack it into the yams slightly. Lightly sprinkle some flour over top. This will absorb any excess liquid and thicken up the filling when cooking.

8. Once the filling is evenly distributed start rolling the dough toward you until it's rolled all the way.

9. Then cut 1 1/2 - 2" pieces using a serrated knife.

10. Place the pieces on a buttered baking sheet or 9x13 dish. Let proof covered for about 2-3 hours or until the rolls are noticeably puffed up.

11. Preheat the oven to 365.

12. Drizzle heavy cream on top of each roll and bake the for about 25-30min.

13. Once the rolls are done cooking use an ice cream scoop to scoop your desired amount of marshmallow fluff on top of each roll. Spread evenly.

14. If you'd like you can use a torch to torch the tops of each roll. I use this one. You could also use the broiler to achieve this look just make sure to not over cook the tops.

15. Enjoy!