I know, I know. Where have I been? I could say I've been busy. I could say I've been out of the country. I could say I've been sick. But I guess I should be truthful and just say I've been lazy. It's not that I haven't thought about posting something a million times – well maybe 30 any way. But here I am, and here I am sharing one of the most delicious cinnamon bun recipes I've ever made. The recipe came from Vegetarian Times, and as always, I did a little creative substituting of ingredients which I'll add to the recipe.
My daughter, son-in-law and two granddaughters were here for a week after Christmas, and I wanted to make something special for them to start their day before skiing.
Sweet Potato Dough
- 1 0.25-oz. pkg. active dry yeast
- 3 1/3 cups bread flour, plus more for rolling dough (I used spelt flour)
- 2 Tbs. sugar (I used 1 TBS sugar and 1TBS palm sugar)
- 1 1/2 tsp. salt
- 2/3 cup mashed cooked sweet potato
- 3 Tbs. vegetable oil, plus more for oiling bowl (I used grapeseed oil)
Cinnamon-Pecan Filling
- 1/3 cup packed light brown sugar
- 1 3/4 tsp. ground cinnamon
- 2 Tbs. very soft vegan margarine, plus more for greasing pan (you can use regular butter)
- 3/4 cup chopped toasted pecans, divided
Maple Glaze
- 3 Tbs. vegan cream cheese (I used regular cream cheese)
- 1/2 tsp. natural maple flavor (I used maple syrup)
- 1 pinch salt
- 1 cup confectioners’ sugar
Directions
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.
I kid you not, they are delicious. So, here's to 2012 everyone, happy baking and hope to hear from you soon.
I'm so happy you're back to your blog. That cinnamon bun looks so good, I can almost smell it! I'll give this a shot for sure.
Posted by: Pam | January 04, 2012 at 09:10 AM