Sweet Potato Pecan Cinnamon Rolls

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• 4 1/4-4 3/4 cups all-purpose flour
• 2 (1/4 ounce) envelopes instant yeast
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon freshly grated orange peel
• 1/2 cup water
• 1/2 cup buttermilk
• 1/4 cup butter or 1/4 cup margarine
• 1 cup mashed sweet potato
• 1 egg
• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• 1/2 cup chopped pecans
• 1/4 cup butter or 1/4 cup margarine, softened
• 2/3 cup powdered sugar
• 1/4 cup butter or 1/4 cup margarine, melted
• 1 egg
• 2 tablespoons light corn syrup
• 1/2 cup chopped pecans
• 2 cups powdered sugar
• 2 -3 tablespoons milk
• 1 teaspoon vanilla extract

Recipe

• 1 combine 2 cups flour, undissolved yeast, sugars, salt and orange peel in a large mixer bowl.
• 2 heat water, buttermilk and butter until very warm (120° to 130°f) and add to bowl.
• 3 add sweet potato and egg; beat on high for 3 minutes.
• 4 stir in enough flour to form a soft dough.
• 5 knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
• 6 cover and let rest for 10 minutes.
• 7 (or, put ingredients into bread machine pan in recommended order, set on dough cycle, and let it do its thing).
• 8 to prepare the filling:.
• 9 combine brown sugar and cinnamon in a small bowl.
• 10 stir in pecans.
• 11 reserve 1/4 cup butter.
• 12 to prepare the topping:
• 13 mix together powdered sugar, butter, egg and corn syrup until smooth.
• 14 stir in pecans.
• 15 roll dough into a 10 x 18-inch rectangle. spread evenly with reserved 1/4 cup butter.
• 16 sprinkle brown sugar mixture over butter leaving a 1-inch border on the long edges.
• 17 roll up dough starting at one long side, like a jelly-roll. place the roll seam side down.
• 18 cut roll into 12 equal slices and place in a greased 13 x 9-inch baking pan. evenly spread topping over rolls.
• 19 (at this point, you can cover with plastic wrap - spray with a little oil - and refrigerate for 12 to 24 hours. remove from fridge and let stand 30 minutes before baking).
• 20 cover and let rise in a warm, draft-free place for 45 to 60 minutes, or until doubled in size.
• 21 bake in a preheated 350°f oven for 30 to 35 minutes, or until golden brown.
• 22 let rolls cool for 5 minutes. stir together glaze ingredients until smooth, drizzle evenly over rolls.