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Golden Honey Sweet Rolls

I turn leftover sweet potatoes into these soft, tender sweet rolls packed with honey flavor. It's a great way to surprise the family the day after Thanksgiving.
  • Total Time
    Prep: 40 min. + rising Bake: 40 min.
  • Makes
    1 dozen


  • 2 tablespoons active dry yeast
  • 1-1/4 cups warm 1% buttermilk (110° to 115°)
  • 1 tablespoon honey
  • 3 eggs, lightly beaten
  • 3/4 cup cold mashed sweet potatoes (without added milk and butter)
  • 1/2 cup butter, softened
  • 1/3 cup packed brown sugar
  • 2 teaspoons salt
  • 1/2 to 3/4 teaspoon ground mace
  • 5 to 5-1/2 cups all-purpose flour
  • 2 tablespoons butter, melted
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/2 cup honey, warmed
  • 2 tablespoons butter, softened
  • 3/4 cup sugar
  • 1-1/2 teaspoons ground cinnamon


  • In a large bowl, dissolve yeast in warm buttermilk. Stir in honey; let stand for 5 minutes. Add the eggs, sweet potatoes, butter, brown sugar, salt, mace and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Pour melted butter into a greased 13-in. x 9-in. baking pan. Sprinkle with brown sugar and pecans. Drizzle with honey; set aside.
  • Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 10-in. rectangle. Spread with softened butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting from a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in prepared pan. Cover and let rise until doubled, about 40 minutes.
  • Bake at 350° for 40-50 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.
Nutrition Facts
1 each: 536 calories, 17g fat (8g saturated fat), 85mg cholesterol, 563mg sodium, 88g carbohydrate (44g sugars, 3g fiber), 10g protein.

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