nutritional information

Per Bun:

  • Calories: 331
  • Protein: 6 g
  • Total Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 52 g
  • Cholesterol: 0 mg
  • Sodium: 342 mg
  • Fiber: 2 g
  • Sugar: 19 g

Sweet Potato and Pecan Cinnamon Buns with Maple Glaze

Sweet Potato and Pecan Cinnamon Buns with Maple Glaze

Makes 12 buns

This recipe makes 12 medium cinnamon buns. If you prefer jumbo bakery-style buns, slice the dough into nine pieces and bake in a 9-inch square pan.
Sweet Potato Dough
  • 1 0.25-oz. pkg. active dry yeast
  • 3 ⅓ cups bread flour, plus more for rolling dough
  • 2 Tbs. sugar
  • 1 ½ tsp. salt
  • ⅔ cup mashed cooked sweet potato
  • 3 Tbs. vegetable oil, plus more for oiling bowl
Cinnamon-Pecan Filling
  • ⅓ cup packed light brown sugar
  • 1 ¾ tsp. ground cinnamon
  • 2 Tbs. very soft vegan margarine, plus more for greasing pan
  • ¾ cup chopped toasted pecans, divided
Maple Glaze
  • 3 Tbs. vegan cream cheese
  • ½ tsp. natural maple flavor
  • 1 pinch salt
  • 1 cup confectioners’ sugar

1. To make Sweet Potato Dough: Stir yeast into 1/3 cup warm (105°–115°F) water until dissolved. Let stand 10 minutes.

2. Combine flour, sugar, and salt in bowl of food processor, stand mixer, or regular bowl. (Reserve 1/3 cup flour if kneading by hand.)

3. Stir sweet potato and oil into 1/3 cup warm water. Stir yeast mixture and sweet potato mixture into flour mixture. 
(If using food processor, add liquids through feeding tube with processor running. If using stand mixer with dough hook, add liquids in steady stream with mixer on low speed.) Follow kneading instructions below.

4. Place dough in oiled bowl; cover. Let rise 1 hour, or until doubled in volume.

5. To make Cinnamon-Pecan Filling: Stir together brown sugar and cinnamon in bowl. Grease 13- x 9-inch baking sheet with margarine.

6. Roll dough into 14- x 12-inch rectangle. Spread with margarine. Sprinkle cinnamon-sugar over dough; top with half of chopped pecans. Starting at long edge, roll up dough. Slice 1 inch off each end; discard. Cut roll crosswise into 12 1-inch-thick 
pieces, and place on prepared baking sheet. Cover, and let rise in warm place 45 minutes, or until doubled in size.

7. Preheat oven to 375°F. Bake buns 
18 to 20 minutes, or until golden.

8. To make Maple Glaze: Combine cream cheese, maple flavor, and salt in small bowl. Stir in confectioners’ sugar. Spread glaze over warm buns; top with remaining pecans.

3 ways to knead

By Hand Best for cooks who want to “feel” when dough is ready and desire more control.

1. Combine all but 1/3 cup of flour (reserve this for kneading) with dry ingredients in bowl. Stir in yeast and liquids until a shaggy dough forms. Turn dough onto work surface dusted with reserved flour. Gather the edges of dough into center to make a tight ball, and press with heel of hand several times to remove air from dough. Let dough rest 4 to 5 minutes so it will be less sticky when you knead.
2. Flatten dough ball by pushing down and away from you with the heel of your hand (dough will be an oval-shaped blob). Pull and fold far edge back over dough. Turn dough a quarter turn. Repeat. Kneading can take 2 to 10 minutes. Fully kneaded dough will be smooth and won’t stick to your hands.

Stand Mixer (with hook attachment) Best for traditionalists who don’t like to get their hands sticky. This method comes closest to hand kneading without the effort.
Place dry ingredients in mixer bowl, and fit mixer with dough hook. Mix on low speed 1 minute to combine. With mixer running at low speed, add yeast and liquids by pouring them down the inside of the bowl. Increase speed to medium-low, and mix 2 minutes. Let dough rest 5 minutes. Mix at medium-low speed 5 minutes, or until dough is smooth. Increase speed to medium, and mix 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F.

Food Processor (with regular or dough blade) Best for bakers in a hurry. The blade kneads dough in under 90 seconds.
Pulse dry ingredients in food processor fitted with dough blade to combine. With processor running, add yeast and liquids through feed tube. Stop once liquids have been added. Pulse on and off 8 to 10 times until dough comes together in a ball and no dry ingredients remain. Dough temperature will be about 90°F.

November 2011 p.46

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These turned out splendidly now twice for a morning after Thanksgiving breakfast. Using sweet potato makes making the dough so simple to make. It seems dry at first, but comes together perfectly as the sweet potato mixture is worked in. No one would believe these are vegan by tasting them!

Melissa - 2014-11-30 13:20:54

can't wait to try these rolls they sound wonderful

Terry - 2013-11-19 05:38:54

I switched the Sweet Potato with Pumpkin and WOW!! They were amazing!!

Susie - 2013-11-01 15:08:40

these look so wonderful! \o/ please note that most commercial vegetable oils are likely made with GMO ingredients... i think i will try using coconut oil when i make them. =)

gin - 2013-10-30 17:58:30

These are so good, I requested them as my birthday "cake" last year!!! LOVE them! I make the rolls the night before, refrigerate, rise a bit the next morning and bake. Delish!

Ti - 2013-10-30 15:40:23

I want to make these rolls, but wonder how I would proof. Can someone help?

Janel Barthe - 2013-02-26 17:57:05

Has anyone attempted a gluten free version of these? They look terrific and I'll experiment regardless but thought I'd check in case anyone had a flour brand or blend that worked especially well for this - thanks.

Elizabet - 2013-02-26 04:33:47

*****These are great. I've made them twice. LIght and delish. I did use vanilla for the icing vs. maple flavoring and also added fresh orange zest,a little water for it to drip so I could pour it over in spoon swirls. The other trick I came up with for the second batch is to place the rolls in cupcake papers to rise and bake on a cookie sheet. This way the gooey frosting and individual servings are much easier to share with friends, family, co-workers. Also agree with Laurie's comment, these are best right out of the oven so the individual cupcake serving can be slipped into sandwich baggies and it keeps them moist for day two, if there are any left.

Trish - 2012-11-15 01:55:17

These sound amazing! This might be a goofy question, but when you say natural maple flavor, is that just maple syrup? Thanks!

Jenn - 2012-11-14 19:58:20

not good for diabetecs i would prefer no fat - oils - sugars date sugar or natural sugar would be preferred. Way too much salt used in this receipe

Sharon - 2012-11-14 19:49:12

Tried these but I'm a little bit confused 1/3 cup of Water for yeast and again 1/3 c of water for sweet potato mix? I think I messed up. Sigh... Still got time for The dough to grow...

Ysol - 2012-11-08 22:49:25

when I made these I tried substituting butter for margarine and added 2 eggs - delicious!

Dr. Food - 2012-04-28 23:50:03

I have made these over and over again but instead of sweet potato, I use pure canned pumpkin. I bought a bunch around October and needed a way to use it up. These are wonderful. I always recommend a slight microwave on day #2 because they can get hard, but hot out of the oven they are wonderful!

Laurie Rice - 2012-04-24 15:53:32

I make these buns as often as possible. Everyone loves them, even people who are anti healthy food. Thanks for the recipe!

Hilary Atkin - 2012-04-16 21:02:41

Carol - Are you having trouble reading the fractions? It's 3 & 1/3 cups flour, 2/3 cup sweet potato, 1/3 cup brown sugar in the filling (no brown sugar in the glaze).

EJ - 2012-04-16 09:05:12