Sweet Potato Pecan Cinnamon Rolls Recipes

SWEET POTATO-PECAN CINNAMON ROLLS RECIPE BY TASTY

Steps:

• In a small saucepan, warm the soy milk and vegan butter over medium heat until the butter has melted. Do not boil it. Remove from the heat and stir in the mashed sweet potato.
• In a large bowl, mix together the flour, granulated sugar, salt, and yeast. Pour the liquid ingredients into the dry and use a wooden spoon to combine. Once it gets too difficult to stir, use your hands to combine the ingredients.
• Flour a clean work surface and transfer the dough onto the prepared work space. Knead it until you've got a smooth dough ball. Lightly oil a large bowl. Place the dough ball in it, cover with plastic wrap or a kitchen towel, and let rise for 1 hour. The dough should double in size.
• Make the filling: In a small bowl, combine the brown sugar and cinnamon and set aside. Chop the pecans into small pieces and set aside. In a small saucepan, melt the vegan butter and set aside.
• Once the dough has doubled in size, preheat the oven to 375°F (190°C).
• Press the air out of the dough, then transfer it back onto your floured work space. Roll the dough until it is about ¼-inch (6 mm) thick. You should end up with a roughly rectangular oval, about 12x16 inches (30x40 cm).
• Brush the dough with the melted butter, sprinkle with the cinnamon-sugar mix, and then top with the chopped pecans. Fold the short side of the dough over and roll tightly until you have a log.
• Carefully cut the log into twelve 1-inch (2 cm) slices. Grease a large skillet or a 10-inch (25 cm) round baking dish and place the rolls in it cut-side down.
• Bake for 25 minutes, or until they've expanded and turned slightly golden on top.
• Meanwhile, make the frosting: Place all the ingredients in a food processor or standing mixer with the whisk attachment on high and blend until creamy.
• Remove the rolls from the oven and let cool for 5 to 10 minutes. Top with the sweet potato frosting and serve immediately. They will stay fresh for up to 2 days, but they're best eaten the day you bake them.
• Enjoy!

SWEET POTATO PECAN CINNAMON ROLLS

Steps:

• 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.