SWEET POTATO CINNAMON ROLLS

By stepjo7269

Southern Living January 2007, Grand-Prize Winner

Ingredients

• Directions:
• 2 (1/4 oz) envelopes active dry yeast
• 1/2 c. warm water (100-110 degrees)
• 1 t. granulated sugar
• 5 1/2 c. all-purpose flour
• 1 c. mashed sweet potatoes
• 1 egg, lightly beaten
• 1 c. buttermilk
• 1/2 c. granulated sugar
• 1/4 c. melted butter
• 2 T. grated orange rind
• 1 1/2 t. salt
• 1 t. baking soda
• non-stick cooking spray
• Filling
• Glaze
• 3 4 5 ingredients in a large capacity (11 c.) food processor 4 times or just until combined; using the metal blade. Remove blade scraping yeast mixture into food processor bowl. Let stand 5 minutes.
• 1 to 1 30 large bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85 degrees), free from drafts, 1 hour to 1 hour 30 minutes or until doubles in bulk.
• 10 18 1 1 Turn dough out onto well-floured surface and roll into a 10 x 18 inch rectangle. Spread evenly with filling leaving a 1 inch border. Roll up dough, jelly-roll fashion, starting with 1 long side.
• 12 1/2 13 9 30 inch) slices, and arrange in a lightly greased 13 x 9 inch baking pan. Cover with plastic wrap, and let rise in a warm place (85 degrees), free from drafts, 30 minutes.
• 400 10 1/2 1 F. for 10 minutes. Remove rolls from oven; drizzle 1/2 c. glaze slowly over rolls, starting at 1 edge of pan and drizzling in a circular pattern. Let glaze soak in. Repeat process with remaining glaze.
• 7-10 rolls 7-10 more minutes or until lightly browned and a wooden pick inserted into center comes out clean. Remove rolls from oven, and invert onto an aluminum foil lined baking sheet. Invert again, glaze side up, onto a serving platter.
• 20-30 cool 20-30 minutes. Serve warm.
• FILLING:
• Ingredients:
• 3/4 c. melted butter
• 2 c. brown sugar, firmly packed
• 1 c. chopped pecans, toasted
• 2 T. ground cinnamon
• Directions:
• ●Stir together all ingredients until blended.
• GLAZE:
• Incredients:
• 1 c. light brown sugar, firmly packed
• 1/3 c. light corn syrup
• 1/4 c. butter
• 1/2 c. whipping cream
• 1 t. vanilla
• Directions:
• to together sugar, syrup and butter in a small sauce pan over medium heat. Bring to a light boil, stirring constantly.
• ●Remove from heat and stir in cream and vanilla.

Details

Servings 12

Preparation

Step 1

●Dough can be made the night before and let rise over-night in the refrigerator.
●Just in case some of the glaze spills over, place an aluminum foil lined baking sheet on the rack below while baking.