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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.
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.