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The holiday season is truly my favorite time of year. It’s a time when we can enjoy time with our loved ones and our hearts are full of gratitude and an eagerness to help and serve others. One of my favorite traditions that I look forward to every year is our holiday brunch, where we join together with my parents and my sisters and their families to enjoy delicious food and participate in a service project. Sometimes we’ll bring Christmas presents for a family in need and for the past couple of years, we’ve participated in a project that provides backpacks filled with boxes of food to children who don’t have food to eat outside of school and on the weekends.
We had our brunch last weekend and in true Bell family spirit, the food was delicious, the buffet spread spectacular. Pre-sliced, bone-in ham, like Hormel’s Cure 81 spiral ham, is part of our brunch menu every year. What I love about Hormel Cure 81 bone-in ham is that it’s so easy to prepare and perfect for any gathering. Just pop it in the oven and you have a dish elegant enough for a fancy Christmas dinner or simple enough for a family breakfast. And the best thing about ham is that it pairs wonderfully with so many things. You can have it in an omelet, in a cheesy casserole, in pasta, in fried rice, on a sandwich, or just by itself. Our brunch menu this year featured Hormel Cure 81 ham in Cherrywood flavor, homemade Cinnamon Sweet Potato Rolls, a vegetable omelet, hearty brunch potatoes, assorted sliced cheeses and pastries, fresh fruit, pumpkin pancakes, and a hot chocolate bar.
Now I’ll be the first to admit I don’t love making bread or rolls. The kneading, the waiting for them to rise…it just doesn’t work well for an impatient person like me. But these fluffy Cinnamon Sweet Potato Rolls are so easy to make and a holiday treat in every delicious bite. They’re soft and slightly sweet with a hint of cinnamon—and they’re the perfect accompaniment to a delicious glazed Hormel ham. I found my Hormel ham, as well as everything I needed to make my Cinnamon Sweet Potato Rolls, at my neighborhood Walmart.
Ready to make the rolls? Let’s go! Gather all your ingredients.
Then, dissolve the yeast in warm water.
In a mixing bowl, cream together the butter and sugar until fluffy.
Add the eggs, sweet potatoes, salt, cinnamon, and yeast mixture and beat until smooth.
Add flour, a cup at a time, until you have a soft dough. Put the dough in a greased bowl, turning once to grease the top.
Refrigerate the dough overnight and set it out until it doubles in size, about 2 hours. Then divide the chilled dough into three equal parts and place them onto a lightly floured surface.
Roll each part into a log and cut it into eight equal slices.
Roll each slice into a ball and place balls into three greased 9-inch round baking pans.
Bake the rolls at 375 degrees for 20 to 25 minutes, until golden brown.
Remove Cinnamon Sweet Potato Rolls from the pans onto a cooling rack and wait until they’ve cooled slightly to tear them apart. Then serve them with glazed Hormel Cure 81 bone-in ham and Dijon mustard or honey butter for a meal sure to satisfy at your holiday party! And for more delicious ways to use Hormel ham, click here.
- 2 pkg active dry yeast
- 1-1/3 cup water, divided
- ⅔ cup sugar
- ⅔ cup butter (1 stick + 3-1/3 Tbsp)
- 2 eggs
- 1 cup mashed sweet potatoes*
- 2-1/2 tsp salt
- 1 tsp cinnamon
- 7 to 7-1/2 cups flour
- In a small bowl, dissolve the yeast in ⅔ cup warm (110 to 115-degree) water. I just poured ⅔ cup hot water in the bowl and kept checking with my candy thermometer until it got to be the right temperature, then added the yeast. Set aside.
- In a mixing bowl, cream together the butter and sugar until fluffy. Add the eggs, sweet potatoes, salt, cinnamon, and remaining ⅔ cup water and mix until smooth.
- Add flour, a cup at a time, until you have a soft dough.
- Remove to a large greased bowl and flip the dough once to coat the top. Cover with plastic wrap and refrigerate overnight.**
- Remove from refrigerator and set out until doubled in size, about 2 hours.
- Preheat oven to 375 degrees. Divide the dough into three equal parts.
- Roll each part into a log onto a lightly floured surface. Cut log into 8 uniform slices.
- Roll each slice into a ball and divide balls into three greased 9-inch round baking pans.
- Bake for 20 to 25 minutes until golden brown. Remove and invert onto a cooling rack. Wait until cooled slightly to tear rolls apart.
**Refrigerating the dough overnight is optional. I've found it easier to handle and create uniform pieces when the dough has been chilled.
