These sweet potato cinnamon pecan sticky buns are a big hit with my kids and family! My 4 year old however, made me pick out all the pecans, which I gladly did! These take a little more time than traditional cinnamon rolls but the result is well worth the wait. The dough is soft, moist and has the most amazing texture. The subtle sweet potato flavor to the dough is just down right yummy!
what you need to make Sweet Potato Cinnamon Pecan Stick Buns
Makes 12 large cinnamon rolls
Dough:
1 cup warm water
1 tablespoon dry active yeast
4 tablespoons sugar
1 teaspoon salt
4 tablespoons butter – melted
2 eggs
1 cup sweet potato – roasted or boiled then mashed
2 tablespoons maple syrup – I use pure maple syrup but any will do
1 teaspoon cinnamon
5 1/2 – 6 cups flour
Filling:
1/2 cup sugar
2 tablespoons cinnamon
2 tablespoons maple syrup
1/2 cup butter – softened
1/2 cup Pecan halves or pieces
For bottom of pan:
1/4 cup butter – melted
2 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon maple syrup
Cream Cheese Frosting:
4 ounces cream cheese
1 -1/2 cups powdered sugar
1 tablespoon vanilla extract
1/4 cup cream or milk
pinch of salt
Instructions
- In a large mixing bowl, add warm water, yeast, and sugar and let sit for 3 minutes.
- Add salt, melted butter, eggs, sweet potato, maple syrup and cinnamon and stir.
- Add flour one cup at a time until dough isn’t too sticky but all of the dough is incorporated.
- Knead with a electric stand mixer for 6 minutes or until the dough is smooth and has the consistency similar to chewed bubble gum. If kneading by hand knead for 10 minutes or until consistency is reached.
- Place dough in bowl and cover. Then let dough rise for 1:30 hours in a warm place.
- The dough should be doubled in size. Gently punch down and turn bowl out to a lightly floured surface. Roll into a rectangle where the dough is just under 1 inch thick.
- To make the filling: Mix sugar and cinnamon together.
- Add softened butter to the surface of the rectangle and drizzle maple syrup over that followed by the cinnamon sugar mixture, followed by the pecans.
- Roll the dough starting at the longest side of the rectangle to the other side. Making a long log.
- Slice the log into 1-1/2 inch thick segments.
- In the bottom of your pan/pans, add melted butter, sugar, cinnamon and maple syrup evenly.
- Add the dough segments and cover the pans with plastic wrap.
- Allow to rise for 1 hour.
- Heat oven to 350 F.
- Bake for 20 minutes.
- Allow to cool slightly before adding cream cheese frosting.
- To make the frosting: Add softened cream cheese, powdered sugar, vanilla, cream or milk and a pinch of salt to a bowl and blend until a smooth frosting forms.
- Frost your freshly baked sweet potato cinnamon pecan sticky buns and enjoy!
Sweet Potato Cinnamon Pecan Sticky Buns
Ingredients
- Dough:
- 1 cup warm water
- 1 tablespoon dry active yeast
- 4 tablespoons sugar
- 1 teaspoon salt
- 4 tablespoons butter – melted
- 2 eggs
- 1 cup sweet potato – roasted and mashed
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 5 1/2 – 6 cups flour
- Filling:
- 1/2 cup sugar
- 2 tablespoons cinnamon
- 2 tablespoons maple syrup
- 1/2 cup butter – softened
- 1/2 cup Pecan halves or pieces
- For bottom of pan:
- 1/4 cup butter – melted
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
- Cream Cheese Frosting:
- 4 ounces cream cheese
- 1 -1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/4 cup cream or milk
- pinch of salt
Instructions
- In a large mixing bowl, add warm water, yeast, and sugar and let sit for 3 minutes.
- Add salt, melted butter, eggs, sweet potato, maple syrup and cinnamon and stir.
- Add flour one cup at a time until dough isn’t too sticky but all of the dough is incorporated.
- Knead with a electric stand mixer for 6 minutes or until the dough is smooth and has the consistency similar to chewed bubble gum. If kneading by hand knead for 10 minutes or until consistency is reached.
- Place dough in bowl and cover. Then let dough rise for 1:30 hours in a warm place.
- The dough should be doubled in size. Gently punch down and turn bowl out to a lightly floured surface. Roll into a rectangle where the dough is just under 1 inch thick.
- To make the filling: Mix sugar and cinnamon together.
- Add softened butter to the surface of the rectangle and drizzle maple syrup over that followed by the cinnamon sugar mixture, followed by the pecans.
- Roll the dough starting at the longest side of the rectangle to the other side. Making a long log.
- Slice the log into 1-1/2 inch thick segments.
- In the bottom of your pan/pans, add melted butter, sugar, cinnamon and maple syrup evenly.
- Add the dough segments and cover the pans with plastic wrap.
- Allow to rise for 1 hour.
- Heat oven to 350 F.
- Bake for 20 minutes.
- Allow to cool slightly before adding cream cheese frosting.
- To make the frosting: Add softened cream cheese, powdered sugar, vanilla, cream or milk and a pinch of salt to a bowl and blend until a smooth frosting forms.
- Frost your freshly baked sweet potato cinnamon pecan sticky buns and enjoy!