Recipe Review! Sweet Potato and Pecan Cinnamon Buns with Maple Glaze

Re-use of images is fine, but those who do should link back to this post.

I found this recipe on www.vegetariantimes.com and just had to give it a try. Originally vegan, I switched out the dairy substitutes for real dairy ingredients (don’t hate me!), and even though it calls for a lot of rise time, they were impressively easy to make- not to mention delicious! I can’t think of a better way to use up any leftover sweet potato you might have from Thanksgiving.

 I loved that these rolls weren’t too sweet- they had just the right balance of sugar and spice, and they came out pillowy soft. Instead of kneading the dough by hand, I whipped it up in my food processor, which took only about 2 or 3 minutes- so simple. In the beginning, the dough mixture was a little dry, and seemed like it wasn’t going to come together, but I just tried to be patient and lifted the lid every so often to push it together with a spoon. It ended up being perfect (pliable but not at all sticky, just right for rolling).

I think my favorite part of the whole thing was the cream cheese maple glaze. It took just seconds to make and complimented the rolls perfectly. I only wish it had made more! (Though that might have been because I kept eating it out of the bowl with a spoon).

Here’s the recipe as I made it, with real dairy ingredients: (If you want the original vegan recipe, I included the link below)

Sweet Potato and Pecan Cinnamon Buns with Maple Glaze

Makes 12 buns

This recipe makes 12 medium cinnamon buns. If you prefer jumbo bakery-style buns, slice the dough into nine pieces and bake in a 9-inch square pan.

Sweet Potato Dough

  • 1 0.25-oz. pkg. active dry yeast
  • 3 ⅓ cups a/p flour, plus more for rolling dough
  • 2/3 cups water, divided
  • 2 Tbs. sugar
  • 1 ½ tsp. salt
  • ⅔ cup mashed cooked sweet potato
  • 3 Tbs. vegetable oil, plus more for oiling bowl

Cinnamon-Pecan Filling

  • ⅓ cup packed light brown sugar
  • 1 ¾ tsp. ground cinnamon
  • 2 Tbs. very soft butter, plus more for greasing pan
  • ¾ cup chopped toasted pecans, divided

Maple Glaze

  • 3 Tbs. cream cheese
  • 1 – 1 ½ tsp. natural maple syrup
  • 1 pinch salt
  • 1 cup confectioners’ sugar

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 and knead until smooth. 
(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.

6. Roll dough into 14- x 12-inch rectangle. Spread with butter. 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 syrup, and salt in small bowl. Stir in confectioners’ sugar. Spread glaze over warm buns; top with remaining pecans.

Check out the original vegan recipe here: www.vegetariantimes.com/recipe/sweet-potato-and-pecan-cinnamon-buns-with-maple-glaze/

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