(Grand Prize Winner from Southen Living Magazine contest.)


1/2 cup warm water
1 cup mashed sweet potato
1 egg
1 cup buttermilk
1/2 cup sugar
1/4 cup melted butter
5 1/2 cups flour
2 Tablespoons grated orange rind
2 1/4 ounces yeast
1 1/2 teaspoons salt
1 teaspoon baking soda
3/4 cup

melted butter

2 cups packed brown sugar
2-4 Tablespoons cinnamon
1 cup chopped pecans (optional)
1 cup packed brown sugar
1 teaspoon cinnamon
1/2 cup light corn syrup
1/4 cup


1/2 cup heavy cream
1 teaspoon vanilla

  1. Mix warm water, yeast and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.

  2. (we used our Mixer now) Stir egg, buttermilk, sugar and melted butter in Mixer.

  3. In separate bowl mix baking soda into 1 cup flour. And add into Mixer with the liquids above.

  4. Stir in orange zest.

  5. Stir in 3 1/2 cups flour. (can use your dough hook if you have one)

  6. Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5 minutes until dough is smooth and elastic. It should still be slightly sticky.

  7. Put dough in slightly greased bowl and cover with plastic wrap sprayed with cooking spray. Place in warm spot to rise until about doubled.

  8. While dough is rising, make filling by combining the ingredients.

  9. When dough is through rising, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle.

  10. Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1/12 inch slices ( no thicker) and place slices into well grease baking pan.

  11. Spray top of rolls with cooking spray. If you wish,you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes

  12. Bake rolls at 400 for 10 minutes.

  13. While baking, make glaze as follows. Stir togerther cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.

  14. Remove rolls from oven after the 10 minutes, attach Silpoura clip on spout to saucepan and slowly drizzle glaze over rolls, allowing it to soak into the rolls. We even took a splatula and gently pulled the rolls away from the baking pan to allow the Silpoura to drizzle down the sides.

  15. Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.

  16. Remove from oven and invert onto foil lined baking sheet. Remove baking pan invert rolls again onto serving platter.

  17. Let cool for about 20 minutes, then serve warm.








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