Sweet Potato Pecan Cinnamon Rolls
"From Fleischmann's Yeast company. Sweet potatoes are so delicious, and they add flavor and moisture to breads."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 23
- Yields:
-
12 rolls
- Serves:
- 12
ingredients
-
Dough
- 4 1⁄4 - 4 3⁄4 cups all-purpose flour
- 2 (1/4 ounce) envelopes instant yeast
- 1⁄4 cup sugar
- 1⁄4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon freshly grated orange peel
- 1⁄2 cup water
- 1⁄2 cup buttermilk
- 1⁄4 cup butter or 1/4 cup margarine
- 1 cup mashed sweet potato
- 1 egg
-
Filling
- 1⁄2 cup brown sugar
- 1 tablespoon cinnamon
- 1⁄2 cup chopped pecans
- 1⁄4 cup butter or 1/4 cup margarine, softened
-
Topping
- 2⁄3 cup powdered sugar
- 1⁄4 cup butter or 1/4 cup margarine, melted
- 1 egg white
- 2 tablespoons light corn syrup
- 1⁄2 cup chopped pecans
-
Glaze
- 2 cups powdered sugar
- 2 -3 tablespoons milk
- 1 teaspoon vanilla extract
directions
- Combine 2 cups flour, undissolved yeast, sugars, salt and orange peel in a large mixer bowl.
- Heat water, buttermilk and butter until very warm (120° to 130°F) and add to bowl.
- Add sweet potato and egg; beat on high for 3 minutes.
- Stir in enough flour to form a soft dough.
- Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
- Cover and let rest for 10 minutes.
- (Or, put ingredients into bread machine pan in recommended order, set on dough cycle, and let it do its thing).
-
To prepare the filling:
- Combine brown sugar and cinnamon in a small bowl.
- Stir in pecans.
- Reserve 1/4 cup butter.
-
To prepare the topping:
- Mix together powdered sugar, butter, egg white and corn syrup until smooth.
- Stir in pecans.
- Roll dough into a 10 x 18-inch rectangle. Spread evenly with reserved 1/4 cup butter.
- Sprinkle brown sugar mixture over butter leaving a 1-inch border on the long edges.
- Roll up dough starting at one long side, like a jelly-roll. Place the roll seam side down.
- Cut roll into 12 equal slices and place in a greased 13 x 9-inch baking pan. Evenly spread topping over rolls.
- (At this point, you can cover with plastic wrap - spray with a little oil - and refrigerate for 12 to 24 hours. Remove from fridge and let stand 30 minutes before baking).
- Cover and let rise in a warm, draft-free place for 45 to 60 minutes, or until doubled in size.
- Bake in a preheated 350°F oven for 30 to 35 minutes, or until golden brown.
- Let rolls cool for 5 minutes. Stir together glaze ingredients until smooth, drizzle evenly over rolls.
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Reviews
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Good rolls these were. Only trouble was the dough, it really didn't rise like we thought it would, just thought they would rise a little more. The filling was fantastic, and flavorful, as well as the topping as it had a melt in your mouth taste. Overall good rolls. Made as a bonus in I Recommend.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
