-
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 130F) 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 white and corn syrup until smooth.
-
14
Stir in pecans.
-
15
Roll dough into a 10 x 18-inch rectangle.
-
16
Spread evenly with reserved 1/4 cup butter.
-
17
Sprinkle brown sugar mixture over butter leaving a 1-inch border on the long edges.
-
18
Roll up dough starting at one long side, like a jelly-roll.
-
19
Place the roll seam side down.
-
20
Cut roll into 12 equal slices and place in a greased 13 x 9-inch baking pan.
-
21
Evenly spread topping over rolls.
-
22
(At this point, you can cover with plastic wrap - spray with a little oil - and refrigerate for 12 to 24 hours.
-
23
Remove from fridge and let stand 30 minutes before baking).
-
24
Cover and let rise in a warm, draft-free place for 45 to 60 minutes, or until doubled in size.
-
25
Bake in a preheated 350F oven for 30 to 35 minutes, or until golden brown.
-
26
Let rolls cool for 5 minutes.
-
27
Stir together glaze ingredients until smooth, drizzle evenly over rolls.
