Sweet Potato and Pecan Cinnamon Buns with Maple Gla

Name: Sweet Potato and Pecan Cinnamon Buns with Maple Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 0.25-oz. pkg. active dry yeast; 3 ⅓ cups bread flour, plus more for rolling dough; 2 Tbs. sugar; 1 1/2 tsp. salt; ⅔ cup mashed cooked sweet potato; 3 Tbs. vegetable oil, plus more for oiling bowl; ⅓ cup packed light brown sugar; 1 3/4 tsp. ground cinnamon; 2 Tbs. very soft vegan margarine, plus more for greasing pan; 3/4 cup chopped toasted pecans, divided; 3 Tbs. vegan cream cheese; 1/2 tsp. natural maple flavor; 1 pinch salt; 1 cup confectioners sugar

Servings: persons

1 0.25-oz. pkg. active dry yeast
3 ⅓ cups bread flour, plus more for rolling dough
2 Tbs. sugar
1 1/2 tsp. salt
⅔ cup mashed cooked sweet potato
3 Tbs. vegetable oil, plus more for oiling bowl
⅓ cup packed light brown sugar
1 3/4 tsp. ground cinnamon
2 Tbs. very soft vegan margarine, plus more for greasing pan
3/4 cup chopped toasted pecans, divided
3 Tbs. vegan cream cheese
1/2 tsp. natural maple flavor
1 pinch salt
1 cup confectioners sugar

1
To make Sweet Potato Dough: Stir yeast into 1/3 cup warm (105115F) water until dissolved.
2
Let stand 10 minutes.
3
Combine flour, sugar, and salt in bowl of food processor, stand mixer, or regular bowl.
4
(Reserve 1/3 cup flour if kneading by hand.)
5
Stir sweet potato and oil into 1/3 cup warm water.
6
Stir yeast mixture and sweet potato mixture into flour mixture.
7
(If using food processor, add liquids through feeding tube with processor running.
8
If using stand mixer with dough hook, add liquids in steady stream with mixer on low speed.)
9
Follow kneading instructions below.
10
Place dough in oiled bowl; cover.
11
Let rise 1 hour, or until doubled in volume.
12
To make Cinnamon-Pecan Filling: Stir together brown sugar and cinnamon in bowl.
13
Grease 13- x 9-inch baking sheet with margarine.
14
Roll dough into 14- x 12-inch rectangle.
15
Spread with margarine.
16
Sprinkle cinnamon-sugar over dough; top with half of chopped pecans.
17
Starting at long edge, roll up dough.
18
Slice 1 inch off each end; discard.
19
Cut roll crosswise into 12 1-inch-thick pieces, and place on prepared baking sheet.
20
Cover, and let rise in warm place 45 minutes, or until doubled in size.
21
Preheat oven to 375F.
22
Bake buns 18 to 20 minutes, or until golden.
23
3 ways to knead

1918

kcal

Calories

116

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 0.25-oz. pkg. active dry yeast, 3 ⅓ cups bread flour, plus more for rolling dough, 2 Tbs. sugar, 1 1/2 tsp. salt, and more.

Yes, Sweet Potato and Pecan Cinnamon Buns with Maple Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato and Pecan Cinnamon Buns with Maple Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions