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SWEET POTATO CINNAMON ROLL DONUTS Heaven 🍂 Recipe below OR go to my website at wellmadebykiley.com 🤎 Glaze recipe is on my website! #Recipe Details (makes 16): Dough: - 3/4 cup (180ml) milk of choice, warmed to 110F - 1/2 cup (120g) brown sugar, divided - 2 1/2 tsp (11g) active dry yeast - 1/2 cup (120g) sweet potato puree, room temp - 1/2 cup (113g) salted butter, very softened (almost melted) - 1 egg, room temp - 1 tsp (4g) vanilla extract - 4 1/2 cups (540g) bread flour (sub: AP flour) - 1 tsp (6g) salt - 2 tsp (4g) pumpkin pie spice - 1 1/2 tsp (3g) cinnamon - Avocado oil, for frying Cinnamon Filling: - 1/2 cup (113g) salted butter, softened - 1 cup (240g) light brown sugar - 2 tbsp (12g) cinnamon - 1 tsp (4g) vanilla extract Instructions: Activate the yeast. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (15g) of the brown sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon. Set aside. Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the brown sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), sweet potato puree, butter, egg, vanilla, and the flour mixture. With the dough hook attachment, mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids. Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Transfer the dough to a lightly greased bowl. Cover & rise in a warm environment for 1-1.5 hours, or until doubled in size. While rising, prepare the cinnamon filling by mixing together the ingredients in a bowl until well combined. Set aside. Cut out 16 squares of parchment paper and spread them across 2-3 baking sheets. Lightly dust each square of parchment paper with flour. Once the dough is done rising and is doubled, punch it down and turn it onto a floured surface. Roll the dough out to a 16x15” rectangle. Disperse the cinnamon filling all over the surface of the dough, and spread/smooth it out evenly, leaving a very small border around the edges. Starting on the long end, tightly roll the dough up into a log and pinch the seam to seal as best as you can. PLEASE make sure to roll tightly and pinch very well. Using a sharp knife or unflavored floss, cut the dough into 16 rolls/donuts total. Each roll/donut should be ~1” in width. Place the donuts onto the prepared parchment paper squares on the baking sheets. Loosely cover with a kitchen towel and allow to proof for 30-45 minutes, until puffy. While the donuts are proofing, prepare the maple cream cheese glaze by beating together all of the ingredients until smooth. Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 350F-365F. Line a wire cooling rack with a thick layer of paper towels. If you really want to ensure that the donuts don’t unravel, you can take a toothpick and push it into the seam end of each donut to hold the seam in place while frying. Carefully transfer the parchment paper squares with the donuts on them slowly into the hot oil, 2-3 at a time. After 10-15 seconds, pull the parchment paper away from the donuts. Fry the donuts for 1-2 minutes on each side (2-4 minutes total), until a deep golden brown. *NOTE: some of the filling will leak out as they cook — this is completely normal!* Carefully remove the donuts from the oil and to the rack with paper towels. Repeat with the remaining donuts. While the other donuts are frying, dip the warm donuts into the glaze, making sure to generously coat both sides. Then place onto a cooling rack that’s positioned on top of a baking sheet to let the glaze set. Serve warm with a cup of coffee. Enjoy!

SWEET POTATO CINNAMON ROLL DONUTS Heaven 🍂 Recipe below OR go to my website at wellmadebykiley.com 🤎 Glaze recipe is on my website! #Recipe Details (makes 16): Dough: - 3/4 cup (180ml) milk of choice, warmed to 110F - 1/2 cup (120g) brown sugar, divided - 2 1/2 tsp (11g) active dry yeast - 1/2 cup (120g) sweet potato puree, room temp - 1/2 cup (113g) salted butter, very softened (almost melted) - 1 egg, room temp - 1 tsp (4g) vanilla extract - 4 1/2 cups (540g) bread flour (sub: AP flour) - 1 tsp (6g) salt - 2 tsp (4g) pumpkin pie spice - 1 1/2 tsp (3g) cinnamon - Avocado oil, for frying Cinnamon Filling: - 1/2 cup (113g) salted butter, softened - 1 cup (240g) light brown sugar - 2 tbsp (12g) cinnamon - 1 tsp (4g) vanilla extract Instructions: Activate the yeast. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (15g) of the brown sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon. Set aside. Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the brown sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), sweet potato puree, butter, egg, vanilla, and the flour mixture. With the dough hook attachment, mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids. Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Transfer the dough to a lightly greased bowl. Cover & rise in a warm environment for 1-1.5 hours, or until doubled in size. While rising, prepare the cinnamon filling by mixing together the ingredients in a bowl until well combined. Set aside. Cut out 16 squares of parchment paper and spread them across 2-3 baking sheets. Lightly dust each square of parchment paper with flour. Once the dough is done rising and is doubled, punch it down and turn it onto a floured surface. Roll the dough out to a 16x15” rectangle. Disperse the cinnamon filling all over the surface of the dough, and spread/smooth it out evenly, leaving a very small border around the edges. Starting on the long end, tightly roll the dough up into a log and pinch the seam to seal as best as you can. PLEASE make sure to roll tightly and pinch very well. Using a sharp knife or unflavored floss, cut the dough into 16 rolls/donuts total. Each roll/donut should be ~1” in width. Place the donuts onto the prepared parchment paper squares on the baking sheets. Loosely cover with a kitchen towel and allow to proof for 30-45 minutes, until puffy. While the donuts are proofing, prepare the maple cream cheese glaze by beating together all of the ingredients until smooth. Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 350F-365F. Line a wire cooling rack with a thick layer of paper towels. If you really want to ensure that the donuts don’t unravel, you can take a toothpick and push it into the seam end of each donut to hold the seam in place while frying. Carefully transfer the parchment paper squares with the donuts on them slowly into the hot oil, 2-3 at a time. After 10-15 seconds, pull the parchment paper away from the donuts. Fry the donuts for 1-2 minutes on each side (2-4 minutes total), until a deep golden brown. *NOTE: some of the filling will leak out as they cook — this is completely normal!* Carefully remove the donuts from the oil and to the rack with paper towels. Repeat with the remaining donuts. While the other donuts are frying, dip the warm donuts into the glaze, making sure to generously coat both sides. Then place onto a cooling rack that’s positioned on top of a baking sheet to let the glaze set. Serve warm with a cup of coffee. Enjoy!

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