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

 

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?