Gochujang Sweet Potato Rolls

Sweet potato dessert rolls with a spicy kick.

Spread the gochujang filling over the dough.

Bake and let cool slightly before serving.

Ingredients

Dough

• 150g (3/4 cup) sweet potato puree

• 3 tbsp aquafaba or 1 egg

• 100g (scant 1/2 cup) sourdough starter

• 50g (1/4 cup) olive oil

• 50g (1/4 cup) sugar

• 1/2 tsp salt

• 270-300g (2 1/4 - 2 1/2 cups) all-purpose flour

Filling

• 75g (3/8 cup) brown sugar

• 2 tbsp margarine or butter

• 3 tbsp gochujang

• 1 tsp cinnamon

• 30g (1/4 cup) all-purpose flour

• 50g (1/4 cup) sugar

• 1 tsp cinnamon

Instructions

1. Make the rolls. Combine all of the dough ingredients in a large bowl or stand mixer. Knead until a smooth dough forms.

2. Let the dough rise until slightly puffy. Depending on your starter's activity, this can take 4-12 hours.

3. Roll the dough out into a large rectangle.

4. Make the filling. Combine the brown sugar, margarine, gochujang, and 1 tsp cinnamon in a small bowl. Microwave it for 30-second intervals until it can be mixed into a thick paste.

5. Mix the flour into the paste and spread it evenly over the rectangle, leaving a 1/2-inch border.

6. Mix the sugar and 1 tsp cinnamon in a small bowl. Sprinkle it evenly on top of the paste. Roll up the rectangle and cut it into 9 rolls.

7. Grease a square pan. Place the cinnamon rolls in the pan and cover. Let the rolls rise for a few hours at room temperature or overnight in the fridge.

8. Preheat oven to 375 F. Bake uncovered for 20 to 25 minutes until lightly browned on top. Let cool slightly before serving.