You can make this recipe dough ahead of time and refrigerate it overnight. Then roll, fill, slice and let rise before baking. this recipe is pretty sweet and gooey..I might decrease the filling amount next time I make it.
Stir together yeast, 1/2 cup warm water and 1 tsp. sugar in a 1-cup measuring cup; let stand for 5 minutes.
Combine yeast mixture and 1/2 cup flour in a mixing bowl; stir vigorously until mixture is well blended. Gradually add mashed sweet potatoes, next 7 ingredients and 4 1/2 cups flour, stirring until well blended after each addition.
Turn dough out onto a well-floured surface and knead in remaining 1/2 cup flour. continue to knead until smooth and elastic (about 4-5 minutes.
Place dough in a large bowl coated with cooking spray and cover with plastic wrap; let rise in a warm place for 1-1 1/2 hours or until doubled in bulk.
Punch the dough down. Turn out onto a well-floured surface and roll into a 10x18 inch rectangle. Sprinkle evenly with filling, leaving a 1 inch border. R
Roll up, jelly-roll fashion starting with the long edge. Cut into 12 slices and arrange in a lightly greased 13x9 inch pan. Cover with plastic wrap and let rise in a warm place for 30 minutes.
Bake rolls at 400 degrees for 10 minutes. Remove rolls from the oven and drizzle about 1/2 cup glaze slowly over the rolls, starting at 1 edge of the pan and drizzling in a circular pattern; let glaze soak in. Repeat procedure with remaining glaze.
Bake rolls 7-10 more minutes or until lightly browned and a wooden pick inserted in the center comes out clean.
Remove rolls from the oven and invert onto an aluminum foil-lined baking sheet. Invert again, glaze side up onto a serving platter. Let cool for 20 minutes and serve warm.
3/4 melted butter
2 cups firmly packed light brown sugar
1 cup chopped and toasted pecans
2 T. ground cinnamon
Stir all ingredients together until blended.
1 cup firmly packed light brown sugar
1/3 cup light corn syrup
1/4 cup butter
1/2 cup whipping cream
1 tsp. vanilla
Stir together sugar, corn syrup and butter in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat and stir in cream and vanilla.
2 (1/4 oz.) pkgs. active dry yeast
1/2 cup warm water
1 tsp. sugar
5 1/2 cups flour
1 cup mashed sweet potatoes
1 egg, slightly beaten
1 cup buttermilk
1/2 cup sugar
1/4 cup butter, melted
2 T. grated orange rind
1 1/2 tsp. salt
1 tsp. baking soda