Sweet potatoes and toasted marshmallows are two classic ingredients that you might not expect to find in sticky buns. But in this recipe, they come together in a deliciously unexpected way. These buns are soft, fluffy, and filled with a sweet potato puree that’s been spiced with cinnamon, nutmeg, and brown sugar. And on top of each bun sits a generous dollop of gooey, toasted marshmallow. These sticky buns are perfect for a cozy breakfast or brunch on a chilly fall day.
Preparation time:
– Prep Time: 3 hours
– Cook Time: 30 minutes
– Total Time: 3 hours 30 minutes
Ingredients:
For the Dough:
– 1/2 cup whole milk, warmed
– 1/4 cup granulated sugar
– 1 envelope active dry yeast
– 3 1/4 cups all-purpose flour, plus more for dusting
– 1 teaspoon kosher salt
– 2 large eggs
– 1/2 cup (1 stick) unsalted butter, at room temperature
For the Sweet Potato Filling:
– 1 large sweet potato
– 2 tablespoons unsalted butter, at room temperature
– 1/4 cup light brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon kosher salt
For the Marshmallow Topping:
– 2 cups mini marshmallows
Directions:
– Make the dough: In the bowl of a stand mixer, combine the warmed milk, sugar, and yeast. Let sit until foamy, about 5 minutes.
– In a separate bowl, whisk together the flour and salt. Add the flour mixture to the yeast mixture and mix until just combined.
– Add the eggs and butter and mix on low speed until the dough comes together. Increase the speed to medium and knead for 5 minutes, until the dough is smooth and elastic.
– Transfer the dough to a lightly floured surface and knead by hand for 2 to 3 minutes. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
– Meanwhile, make the sweet potato filling: Preheat the oven to 375°F. Pierce the sweet potato all over with a fork and place on a baking sheet. Bake for 1 hour, or until tender. Let cool, then scoop out the flesh and mash in a bowl with the butter, brown sugar, cinnamon, nutmeg, and salt.
– Roll out the dough on a lightly floured surface into a 12×18-inch rectangle. Spread the sweet potato filling evenly over the dough.
– Starting from the long end, roll the dough up into a tight log. Cut into 12 equal pieces and place cut-side up in a greased 9×13-inch baking dish.
– Cover the dish with plastic wrap and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
– Preheat the oven to 375°F. Remove the plastic wrap and bake the buns for 25 to 30 minutes, until golden brown and cooked through.
– Meanwhile, make the marshmallow topping: Spread the mini marshmallows in an even layer on top of the buns. Broil for 1 to 2 minutes, until the marshmallows are golden brown and toasted.
– Let the buns cool for 5 minutes before serving
