Sunday, February 20, 2011

Weekend Brunch: Sweet Potato Pecan Buns with Cinnamon Cream Cheese Glaze

Since I got my espresso maker for Valentines Day I have a new morning routine. Who cares about breakfast, all I care about is coffee! Over the last week my coffee addition has gotten to the point where my body does not react to normal doses of caffeine.

This morning I decided to change the pace, committing to starting breakfast first, then I walked the dog, then I made coffee, then I cleaned the kitchen, and then I ate breakfast. If you're in a rush, start this recipe the night before. I promise I will go easy on the coffee moving forward.

Sweet Potato Butter Buns with Cinnamon Cream Cheese Glaze
Recipe Adapted from Smitten Kitchen

1 c milk
3 tbs unsalted butter
3 1/2 c unbleached all purpose flour (don't pour it all in at once)
1/2 c sugar
1 lg egg
2 1/4 tsp yeast
1 tsp salt
Extra butter for greasing your pan

3-4 tbs golden brown sugar
1/2 c finely chopped pecans
1 c sweet potato butter (or apple butter or any other fruit butter you have available)

4 oz cream cheese, at room temperature
1 c powdered sugar
1/4 c unsalted butter, room temperature
1 tbs cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla extract

To make the dough put the butter and milk in a bowl and microwave for about 30 seconds.

Once the butter is fully melted, combine one cup of flour, sugar, the egg, yeast and salt in a large mixing bowl. If you have an electric mixer use it! Stir all of the ingredients together until fully incorporated.

Add the last 2 1/2 c of flour one cup at a time. The dough should begin to ball up. If the dough is too sticky, keep adding more flour.

Knead for about 8 minutes (I forgot to mention that this recipe includes a workout).

Oil a clean bowl and coat the dough lightly with oil. Cover the bowl with saran wrap and a towel and store for two hours in a warm, draft free spot until the dough has doubled in size.

Just so you're prepared, butter your baking dish ahead of time. A 9x9 baking dish works perfect for these buns. (This is when you can walk the dog, run, take a shower, do what you need to do)

On a floured surface, roll your dough out with a rolling pin. If you prefer smaller buns, break the dough into four sections.

Once the dough is rolled out (about 1/4 inch thick) in the shape of a rectangle, spoon on your sweet potato butter and sprinkle with brown sugar and pecans.

Starting on the long side of the dough, roll the dough into one long log.

Cut the dough through the log. You should be able to cut about 9 circular sections more if you are making smaller buns.
Place the sections of dough into your pre-buttered baking dish. Leave a little space between each section of dough.

Set aside for another 45 minutes (or until they have doubled in size).

Preheat oven to 375 degrees. Bake for 20 minutes and while the buns are in the oven mix up your glaze.

Combine the cream cheese, butter, powdered sugar, cinnamon, nutmeg and vanilla extract with a mixer. Beat until ingredients are well combined.

Take the buns out of the oven and let cool for 10 minutes.

According to the recipe you should invert the rolls onto a rack; however I missed this step and they still turned out alright. I can see how esthetically this would make a difference.With a spoon or knife, layer the cinnamon cream cheese glaze over the top of the cinnamon rolls. They should be just warm enough that the glaze melts slightly.

Eat while hot.


Liam said...

Holy Gods...yes...I'm so trying this next weekend...

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