Sweet Potato Cinnamon Rolls with Pecans and Brown Butter Glaze
If that photo up there ^^^ isn’t making you envision yourself seated at a table in a breakfast nook flooded with natural light sipping hot coffee and eating delicious fall-time sweets then I don’t know what else I can do to get you in that state of mind - other than tell you to bake these Sweet Potato Cinnamon Rolls with Pecans and Brown Butter Glaze.
Seriously. Bake them. They are wonderful and filled with fall tasting nostalgia. The warm flavor of cinnamon and sweet potatoes combined with the crunch of little pecans is like a fall explosion in your mouth. Wash it down with a cup of Joe and smile. Just smile.
Now, I know the idea of homemade cinnamon rolls can seem like a lot. There’s dough, and filling, and glaze to be made. Heaven forbid that there be too many working parts in your kitchen - but it’s worth it. Trust me, it is so worth it. Also, when it comes to this recipe, none of these working parts are hard to master. The dough is simple, stress-free, and doesn’t even require a mixer. The filling requires some stirring, just a little simple stirring, and the only headache that can possibly be caused by the glaze will come if you aren’t familiar with browning butter. If you aren’t familiar with browning butter, don’t stop reading here. You can do this. Friend, I would only tell you the truth - you can do this. And, if you learn to brown butter for this recipe, then you will be ready to work a little browned butter into some of your other kitchen adventures! It adds a delightful rich nutty flavor to foods. You will love it. Trust me.
If you are this person I have just preached the glories of browned butter too who isn’t familiar with the process, check out this article from The Kitchn. They will hook you up with everything you need to know.
A few important things to note:
When baking this recipe myself, I used canned organic sweet potato puree to make my filling. It reduces the need to mash the sweet potatoes yourself or put them through a food processor.
When making the glaze for these sweet rolls, the butter does not HAVE to be browned. While browning the butter adds a wonderful new dimension of flavor to the glaze, it can also be made with butter that is only melted and not browned.
These cinnamon rolls are created to be cooked in a 10.25-Inch cast iron skillet. Cooking these sweet treats in cast iron gives them the perfect crispy bottom, makes it easy to serve them straight from the oven, and keeps them warm on your table.
Prep Time = 50 minutes / Cook Time = 18 minutes / Total Time = 1 hour 8 minutes
For the dough:
- 1 package yeast
- 1 cup warm water
- 1/2 teaspoon salt
- 3 tablespoons shortening
- 2 tablespoons sugar
- 2 1/2 cups flour
For the filling:
- 15 oz. mashed sweet potatoes or sweet potato puree (I used organic sweet potato puree)
- 3/4 cup dark brown sugar
- 2 tsp. vanilla extract
- 2 tsp. cinnamon
- 1/4 tsp. salt
- 1/3 cup diced pecans
For the glaze:
- 5 tbsp. unsalted butter, melted
- 1 cup confectioners’ sugar
- 3 tbsp. whole milk
- Preheat your oven to 375°F.
- To begin your dough, dissolve your yeast in warm water.
- After the yeast has dissolved, add the remaining ingredients and mix well.
- Flour your hands and surface and knead your dough for 2 or 3 minutes. Roll out your dough in the best 1/4 inch thick rectangle you can achieve. Let your dough rise for 30 or 40 minutes.
- While your dough rises, prepare your filling by combining mashed or pureed sweet potatoes with remaining ingridents, excluding pecans. Mix well.
- After your dough has risen, spread the sweet potato mixture evenly over the dough leaving about half an inch of dough uncovered around the outside edge. Do not worry if all of the filling is not used.
- Sprinkle the area covered in filling with a generous amount of pecans.
- Roll up the filling covered dough gently, flouring the outside of the dough and your hands as necessary.
- Allow your cast iron skillet to preheat in the hot oven for 2 to 3 minutes. After heating, rub the cooking surface with butter.
- Slice the rolled dough into sections around 2 inches thick. Place each section into your skillet, leaving around 1/2 an inch between each roll.
- Bake for 10 minutes.
- While your rolls are baking, prepare the glaze by wishing together melted browned butter, confectioners’ sugar, and milk.
- After 10 minutes, remove the rolls from the oven and brush with butter. Return to the oven for around 8 minutes, or until the rolls are cooked to your desired level of gooeyness.
- Remove from the oven and drizzle with glaze while warm.
- Serve with a hot cup of coffee and enjoy!
Love the plates, coffee cups, and napkins on my table? Find them for yourself at the links below!