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Buns, Sweet Potato-Cinnamon (D, TNT)
Source: Southern Living Cook-off 2006
Yield: 12

2 1/4-ounce envelopes active dry yeast
1/2 cup warm water (100°F to 110°F)
1 tsp. granulated sugar
5-1/2 cups all purpose flour
1 cup sweet potatoes (yams) mashed
1 egg, lightly beaten
1 cup buttermilk
1/2 cup granulated sugar
1/4 cup butter, melted
2 tbsp. orange rind, grated
1-1/2 tsp. salt
1 tsp. baking soda
Cooking spray

1/4 cup butter, melted
2 cups light brown sugar, firmly packed
1 cup pecans, chopped, toasted
2 tbsp. ground cinnamon

1 cup light brown sugar, firmly packed
1/2 cup light corn syrup
1/4 cup butter
1/2 cup whipping cream
1 tsp. vanilla extract

Make Filling:
Stir together all ingredients until blended.

Make Glaze:
Stir together sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat, and stir in cream and vanilla.

Make Buns and Assembly:
Pulse first 3 ingredients in a food processor 4 times or just until combined, using the metal blade. Remove metal blade, scraping yeast mixture into food processor bowl. Let stand 5 minutes.

Insert short plastic dough blade, add 1/2 cup flour to processor bowl and process 2 minutes.

Add mashed sweet potatoes/yams, next 7 ingredients, and 4 cups flour; process 2 minutes.

Add remaining 1 cup flour, and process 2 minutes or until a dough forms, coming together to hold a shape.

Place dough in a well-greased bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place (85°F), free from drafts, 1 hour to 1 hour and 30 minutes or until doubled in bulk.

Punch dough down. Turn dough out onto a lightly floured surface, and roll into a 10"x18" rectangle. Spread evenly with filling, leaving a 1" border.

Roll up dough, jelly-roll fashion, starting at 1 long side. Cut into 12 (1-1/2") slices, and arrange in a lightly greased 13"x 9" baking pan. Cover with plastic wrap, and let rise in a warm place (85°F), free from drafts, 30 minutes.

Bake buns at 400°F for 10 minutes. Remove them from oven; drizzle glaze slowly, starting at 1 edge of pan and drizzling in a circular pattern.

Bake rolls 7 to 10 more minutes or until lightly browned and a wooden pick inserted in center comes out clean.

Remove buns from oven, and invert onto a baking sheet. Invert again, glaze side up, onto a serving platter. Let cool 20 to 30 minutes. Serve warm.

Poster's Notes:
I ushered the "Southern Living Cook-Off 2006" at the Galliard Auditorium in Charleston, SC.

There were 3000 people, and the contestants with their original recipes cooked on stage. Downstairs there were individual booths with Chefs cooking and giving out portions to the people. Host and celebrity Chef Tyler Florence of the Food Network presented the competition for category prizes among the finalists. The Grand Prize winner won $100,000. The winning recipe was Sweet Potato Cinnamon Buns.

If you never worked with yeast or are afraid to, as I've been, this recipe makes it real simple!

Posted by Rita Busman

Nutritional Info Per Serving: N/A