Sweet Potato and Pecan Cinnamon Buns with Maple Glaze
Adapted from Vegetarian Times, November 2011 Issue
Makes 12 buns
Ingredients
SWEET POTATO DOUGH
1 0.25-oz. pkg. active dry yeast
3 1/3 cups bread flour, plus more for rolling dough
2 Tbs. sugar
1 1/2 tsp. salt
2/3 cup mashed cooked sweet potato
3 Tbs. vegetable oil, plus more for oiling bowl
3 1/3 cups bread flour, plus more for rolling dough
2 Tbs. sugar
1 1/2 tsp. salt
2/3 cup mashed cooked sweet potato
3 Tbs. vegetable oil, plus more for oiling bowl
CINNAMON-PECAN FILLING
1/3 cup packed light brown sugar
1 3/4 tsp. ground cinnamon
2 Tbs. soft butter, plus more for greasing pan
3/4 cup chopped toasted pecans, divided
1 3/4 tsp. ground cinnamon
2 Tbs. soft butter, plus more for greasing pan
3/4 cup chopped toasted pecans, divided
MAPLE-GLAZE
3 Tbs. cream cheese
1/2 tsp. maple syrup
1 pinch salt
1 cup confectioners’ sugar
1/2 tsp. maple syrup
1 pinch salt
1 cup confectioners’ sugar
Directions
1. To make Sweet Potato Dough: Stir yeast into 1/3 cup warm (105°–115°F) water until dissolved. Let stand 10 minutes.
2. Combine flour, sugar, and salt in bowl of food processor, stand mixer, or regular bowl. (Reserve 1/3 cup flour if kneading by hand.)
3. Stir sweet potato and oil into 1/3 cup warm water. Stir yeast mixture and sweet potato mixture into flour mixture. (If using food processor, add liquids through feeding tube with processor running. If using stand mixer with dough hook, add liquids in steady stream with mixer on low speed.)
4. Place dough in oiled bowl; cover. Let rise 1 hour, or until doubled in volume.
5. To make Cinnamon-Pecan Filling: Stir together brown sugar and cinnamon in bowl. Grease 13- x 9-inch baking sheet with margarine.
6. Roll dough into 14- x 12-inch rectangle. Spread with margarine. Sprinkle cinnamon-sugar over dough; top with half of chopped pecans. Starting at long edge, roll up dough. Slice 1 inch off each end; discard. Cut roll crosswise into 12 1-inch-thick pieces, and place on prepared baking sheet. Cover, and let rise in warm place 45 minutes, or until doubled in size.
7. Preheat oven to 375°F. Bake buns 18 to 20 minutes, or until golden.
8. To make Maple Glaze: Combine cream cheese, maple flavor, and salt in small bowl. Stir in confectioners’ sugar. Spread glaze over warm buns; top with remaining pecans.
2. Combine flour, sugar, and salt in bowl of food processor, stand mixer, or regular bowl. (Reserve 1/3 cup flour if kneading by hand.)
3. Stir sweet potato and oil into 1/3 cup warm water. Stir yeast mixture and sweet potato mixture into flour mixture. (If using food processor, add liquids through feeding tube with processor running. If using stand mixer with dough hook, add liquids in steady stream with mixer on low speed.)
4. Place dough in oiled bowl; cover. Let rise 1 hour, or until doubled in volume.
5. To make Cinnamon-Pecan Filling: Stir together brown sugar and cinnamon in bowl. Grease 13- x 9-inch baking sheet with margarine.
6. Roll dough into 14- x 12-inch rectangle. Spread with margarine. Sprinkle cinnamon-sugar over dough; top with half of chopped pecans. Starting at long edge, roll up dough. Slice 1 inch off each end; discard. Cut roll crosswise into 12 1-inch-thick pieces, and place on prepared baking sheet. Cover, and let rise in warm place 45 minutes, or until doubled in size.
7. Preheat oven to 375°F. Bake buns 18 to 20 minutes, or until golden.
8. To make Maple Glaze: Combine cream cheese, maple flavor, and salt in small bowl. Stir in confectioners’ sugar. Spread glaze over warm buns; top with remaining pecans.
I want to add that I had a TON of the cinnamon-pecan filling left over. However, this was my first time kneading dough, so I think I should have let it rise more, and then I may not have had as much left over. Let me know if you end up making this - love to hear how they turn out for you! NOTE: The original recipe is vegan - using vegan cream cheese and butter.
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