Sweet Potato & Pecan Cinnamon Bun with Maple Glaze (adapted from Vegetarian Times)

 

Perfect Fall Breakfast
 
 

When I saw this recipe, it made me think of fall :) This would be a great family breakfast on a lazy Sunday morning.

 

These turned out great. Very yummy, and semi healthy :) There are parts of the recipe when it talks about the dough “rising” and “doubling in size.”

 

I don’t know if I am a bad judge of this, but I don’t think my dough did much rising. They still turned out amazing, so don’t worry too much it the rising isn’t super obvious.

 

Hope you enjoy these awesome BUNS!

XO- Corey

 
 

Here is what you need : makes 12 buns

Sweet Potato Dough

-3 cups bread flour, plus a little more for rolling dough.

- 1 .25 oz pkg of active dry yeast

- 2 tbsp sugar

- 1.5 tsp salt

- 2/3 cup mashed, cooked sweet potatoes

- 3 tbsp vegetable oil

Cinnamon-Pecan Filling

1/3 cup packed brown sugar

1.75 tsp ground cinnamon

- 2 tbsp very soft butter

- 3/4 cup chopped toasted pecans, divided

Maple Glaze

- 3 tbsp cream cheese

- 1/2 tsp maple flavor

- 1 pinch of salt

- 1 cup confectioners sugar

 

1. To make sweet potato dough: Stir yeast into 1/3 cup of warm water until dissolved. Let stand 10 minutes. 

2. Cook your sweet potatoes. I put my 2 medium potatoes in the microwave “bake potato” setting.

 

When done, cut open and scrape out the 2/3 cups needed for dough and set aside.

3. Combine flour, sugar, and salt in mixer.

 

4. Stir sweet potato and oil into 1/3 cup of warm water.

5. Add yeast mixture and sweet potato mixture into flour mixture.

6. This is what it should look like after mixing. 

7. Place dough in an oiled bowl; cover. Let rise 1 hour or until double in volume.

Cinnamon-Pecan Filling Time!

 

8. Toast pecans on a low/medium heat. Set aside.

9. Stir together brown sugar and cinnamon in bowl. 

 

10. Once dough has risen, roll dough into 14 X 12 inch rectangle. Spread with butter. 

11. Sprinkle cinnamon-sugar over dough. The recipe suggests added 1/2 of your toasted pecans here

 

. My girls are hit or miss with nuts, so I did not add the pecans to the inside of the roll, just sprinkled on top.

 

So, as my husband would say… “do what you dig” :)

12. Staring at the long edge, roll dough up. 

13. Cut into 12 1 inch think rolls and place on greased 13 X 9in baking pan.  

 

Cover and let rise in warm place, about 45 minutes. 

 

Preheat oven to 375 degrees. Bake buns 18-22 minutes until, until golden. 

14. To make maple glaze, combine cream cheese, maple flavor and salt into bowl, stir in confectioners’ sugar.

 

I had to add a couple tbsp of water to think out glaze a little. 

 

Spread glaze over warm buns and top with remaining pecans :)

MMMMMM…. may I have another?

 
 
 
 
 
 
 
 
 
 
 
 
 
Sweet Potato & Pecan Cinnamon Bun with Maple Glaze (adapted from Vegetarian Times)
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • Sweet Potato Dough
  • -3 cups bread flour, plus a little more for rolling dough.
  • - 1 .25 oz pkg of active dry yeast
  • - 2 tbsp sugar
  • - 1.5 tsp salt
  • - ⅔ cup mashed, cooked sweet potatoes
  • - 3 tbsp vegetable oil
  • Cinnamon-Pecan Filling
  • ⅓ cup packed brown sugar
  • 1.75 tsp ground cinnamon
  • - 2 tbsp very soft butter
  • - ¾ cup chopped toasted pecans, divided
  • Maple Glaze
  • - 3 tbsp cream cheese
  • - ½ tsp maple flavor
  • - 1 pinch of salt
  • - 1 cup confectioners sugar
Instructions
  1. To make sweet potato dough: Stir yeast into ⅓ cup of warm water until dissolved. Let stand 10 minutes.
  2. Cook your sweet potatoes. I put my 2 medium potatoes in the microwave "bake potato" setting. When done, cut open and scrape out the ⅔ cups needed for dough and set aside.
  3. Combine flour, sugar, and salt in mixer.
  4. Stir sweet potato and oil into ⅓ cup of warm water.
  5. Add yeast mixture and sweet potato mixture into flour mixture.
  6. This is what it should look like after mixing. (see pic on blog)
  7. Place dough in an oiled bowl; cover. Let rise 1 hour or until double in volume.
  8. Cinnamon-Pecan Filling Time!
  9. Toast pecans on a low/medium heat. Set aside.
  10. Stir together brown sugar and cinnamon in bowl.
  11. Once dough has risen, roll dough into 14 X 12 inch rectangle. Spread with butter.
  12. Sprinkle cinnamon-sugar over dough. The recipe suggests added ½ of your toasted pecans here. My girls are hit or miss with nuts, so I did not add the to the roll, just sprinkled on top. So do what you dig :)
  13. Staring at the long edge, roll dough up.
  14. Cut into 12 1 inch think rolls and place on greased 13 X 9in baking pan. Cover and let rise in warm place, about 45 minutes.
  15. Preheat oven to 375 degrees. Bake buns 18-22 minutes until, until golden.
  16. To make maple glaze, combine cream cheese, maple flavor and salt into bowl, stir in confectioners' sugar. I had to add a couple tbsp of water to think out glaze a little.
  17. Spread glaze over warm buns and top with remaining pecans :)
 
 
 

Comments

  1. OMG….FABULOUS!!!!!!!!!! I wanna make it right now!!!

  2. They are so yummy! Just reheated one to have with some pumpkin spice coffee :) Drooling yet?! hehe

  3. I’m still waiting for my dough to rise. I did want to mention, the recipe ingredients list should mention that additional 1/3 c. of water that you mix into the sweet potato, oil mixture. I thought it meant to mix in the 1/3 cup of water with the yeast mixture. My first batch was less a 1/3 cup of water. So when I noticed this, I just made a new batch. Looking forward to eating them. Thanks.

  4. I made these and they’re really good! I only used 2 tbsp of oil with the sweet potato, switched half the flour for wheat, and completely omitted the butter (just sprinkle the filling and press lightly, you can do this with any cinnamon roll dough). I also only used about a half teaspoon of salt, because 1.5 sounded like a LOT.

    I would like to say that your dough probably didn’t rise because of a couple possibilities:
    1: You can’t leave the water plain. Add a pinch of sugar and stir that in until it’s dissolved, then add the yeast. Yeast needs to ‘feed’ to do its job, and guess what makes good yeast-food?
    2: Some places recommend stirring yeast in. I’ve found ANY time I do more than gently sprinkle it on top of the sugar water, it won’t rise.
    3: The standard complaint with yeast… the water was too hot or too cold. Yeast is finicky! If you don’t have a thermometer, figure the water should be just barely above room temperature.

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