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Overnight Maple-Pecan Sweet Potato Rolls
Overnight Maple-Pecan Sweet Potato Rolls

Overnight Maple-Pecan Sweet Potato Rolls

16 Hr(s) 15 Min(s) (incl. refrigerating)
30 Min(s) Prep
15 Hr(s) 45 Min(s) Cook
Wake up and bake these scrumptious Overnight Maple-Pecan Sweet Potato Rolls! These sweet potato rolls are a hearty take on the typical cinnamon rolls.
What You Need
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8 servings
Original recipe yields 8 servings
1 sweet potato (8 oz.)
2 Tbsp. milk
1/2 cup plus 2 Tbsp. butter, divided
1 pkt. (1/4 oz.) active dry yeast (about 2-1/4 tsp.)
1 egg
1/4 cup plus 2 Tbsp. packed brown sugar, divided
2 cups plus Tbsp. flour, divided
1 Tbsp. ground cinnamon
1/4 cup maple syrup
1/2 cup chopped pecans, toasted
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Let's Make It
Prick potato in several places with fork. Microwave on HIGH 5 to 6 min. or until tender. Cool.
Meanwhile, cook milk and 2 Tbsp. butter in saucepan on medium-low heat just until milk is warmed and butter begins to melt, stirring frequently. Remove from heat; stir until butter is completely melted and mixture is well blended. Add yeast; stir. Let stand 5 to 7 min. or until yeast starts to bubble.
Cut potato in half. Scoop out enough of the potato to measure 1/2 cup; place in large bowl. Beat with mixer 2 to 3 min. or until smooth. Add egg, 2 oz. cream cheese and 2 Tbsp. sugar; mix well. Blend in yeast mixture. Gradually add 2 cups flour, mixing well after each addition. Beat in enough of the remaining flour until mixture forms dough that pulls away from side of bowl; place in separate greased bowl. Cover tightly with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
Punch down dough; place on lightly floured surface. Roll into 10x8-inch rectangle. Brush with 1/4 cup of the remaining butter; sprinkle with cinnamon and remaining sugar. Roll up, starting at one long side. Pinch ends together to seal. Cut into 8 slices; place, cut sides up, in 9-inch pie plate sprayed with cooking spray. Cover with plastic wrap. Refrigerate overnight.
Remove rolls from refrigerator. Remove and discard plastic wrap. Let rolls stand at room temperature 1 hour.
Heat oven to 350ºF. Bake rolls 35 to 40 min. or until golden brown. Cool completely.
Mix remaining cream cheese and butter in medium bowl until blended. Add syrup; mix well. Spread over rolls; sprinkle with nuts.
Kitchen Tips
Tip 1
Where to Place the Dough to Rise
If you don't have a warm or draft-free place for the dough to rise, you can turn your oven on to 100ºF for 5 min. Turn oven off, then place the dough in the warm, not hot, oven to rise until doubled as directed.
Tip 2
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish.  Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet.  Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.
Tip 3
Size Wise
With their built-in portion control, these sweet rolls make great treats.
Tip 4
Food Facts
Be sure to check the expiration date on the packet of yeast. If the yeast mixture doesn't start to bubble after the 5- to 7-min. stand time, the yeast is no longer active and the rolls will not rise.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 14g
Trans Fat 0g
Cholesterol 85mg
Sodium 210mg
Total Carbohydrates 60g
Dietary Fiber 3g
Sugars 26g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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