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Sweet Potato Sticky Buns

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Serves 12 | Prep Time 1 hour 20 minutes | Cook Time 30-35 minutes

Why I Love This Recipe

While trying to use up the last of my sweet potatoes, I felt I had to make something slightly naughty. Ok, very naughty. There's a little orange zest in them, too. I ate two for dinner.

Ingredients You'll Need

3/4 cup milk
1/4 cup unsalted butter
1/3 cup granulated sugar
1 tablespoon freshly grated orange peel
2 1/4 teaspoons active dry yeast (1 package)
4-4 1/2 cups all purpose flour
2 eggs, room temperature
1/2 cup cooked, mashed sweet potato
1 teaspoon sweet dough flavoring or vanilla
1 teaspoon salt
1/2 cup packed light brown sugar
1 tablespoon cinnamon
1/4 cup unsalted butter, melted
3/4 cup packed light brown sugar
1/4 cup unsalted butter
3 tablespoons honey
1 tablespoon light corn syrup
1 1/4 cups chopped pecans


In a small saucepan, combine the milk, butter, sugar, and grated orange peel. Heat until the temperature is just 110-115 degrees F. (bathwater warm). If the temperature is too warm, let it cool for a few minutes.

Put the warm milk mixture in a large mixing bowl. Add the yeast and stir. Let it rest for about five minutes or until it becomes foamy. Add two cups of the flour, the eggs, sweet potato, sweet dough flavoring or vanilla, and salt. Fit a stand mixer with the paddle attachment and beat for about 4 minutes. Use a wooden spoon to add enough of the remaining flour to make a soft dough.

Turn the dough on to a lightly floured surface and knead in enough of the remaining flour to make a stiff dough (alternately, use the dough hook on the mixer and knead for 5 minutes). Continue to knead for about 6 to 8 minutes until the dough is smooth and elastic. Form into a ball and place into a buttered bowl, turning once to grease the dough's surface. Cover and let rise in a warm, draft-free place for about an hour or until doubled in size.

When the dough has doubled in size, gently deflate and let it rest for 10 minutes. In the meantime, prepare the filling by mixing the brown sugar and the cinnamon in a small bowl. Keep the melted butter in a seperate bowl.

In a medium saucepan, combine the all of the topping ingredients except the pecans. Heat over medium heat until just melted. Spread into a 9X13 baking pan and top with the pecans. Set aside.

Roll out the dough into a 9X12 inch rectangle. Brush with the melted butter and sprinkle the brown sugar/cinnamon mixture evenly over the top. Starting from the long end, roll up the dough like a jelly roll, pinching the seams to seal. Using a very sharp knife, cut the dough into 12 rolls. Place the rolls over the topping mixture in the pan, cover loosley, and let rise for 20-25 minutes (if desired, refrigerate the dough overnight after placing the rolls in the pan). Preheat oven to 375 degrees F.; bake for 30 to 35 minutes or until golden. A few minutes before taking the rolls out of the oven, line a sheet pan with non-stick foil. Remove the rolls from the oven and immediately, but carefully, invert them over the prepared sheet pan. Serve warm.

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