Sweet Potato Sticky Buns with Toasted Marshmallow

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

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

– 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

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