Candied Yam Sticky Buns with Cream Cheese Drizzle
Scale
Ingredients
Dough Ingredients
- 1 15oz. can candy yams, mashed *
- ¼ cup reserved candied yam liquid OR ¼ cup vanilla flavored almond milk
- 2 ½ cups self-rising flour (if using all purpose flour, add 1 TB baking powder)
- 8 TB vegan butter, melted
- 4 TB sugar
- 3 TB warm water
- 4 ½ tsp Ener-G Egg Replacer
- 1 tsp pumpkin spice OR cinnamon
Filling Ingredients
- ¾ cup brown sugar
- 3 TB sugar
- 1 tsp pumpkin spice OR cinnamon
Glaze Ingredients
- ½ cup sifted powder sugar
- 2 TB vegan cream cheese, softened
- 1 TB vegan margarine, softened
- approx. 2 TB boiling water
- 1 tsp vanilla extract
Instructions
Dough
- Preheat oven to 350 degrees
- Mash candied yams with fork in a small bowl.
- Mix Ener-G Egg Replacer with 3 TB warm water in another small bowl
- In a large mixing bowl, combine flour, sugar and pumpkin spice or cinnamon
- Add mashed yams to the flour mixture (I suggest adding it in two parts and slowly kneading it in the flour, it will be crumbly)
- Add Ener-G Egg Replacer to the yam-flour mixture and continue to knead
- Add melted butter to yam-flour mixture and continue to knead
- Slowly add reserved liquid in three parts to dough as you continue to knead. (Watch closely, you may not need all of the liquid to perfect your dough)
- Once it resembles dough, shape into a ball
- Flour clean, flat surface and rolling pin; roll dough into an oblong shape or rectangle about 1/4 inch thick & about 10-12 inches long
Sugar Mixture
- Mix brown sugar, caster sugar and pumpkin spice OR cinnamon and sprinkle/spread evenly on rolled dough.
Directions for Rolling Dough
- Slowly roll dough lengthwise (starting from the long side), careful not to break the dough, until completely rolled like a jellyroll.
- Once rolled into a log, cut into 1 inch sections.
- Grease a 9” cake pan and arrange pieces cut side up in a circle starting around the edge of pan and working toward the center. (You may have to use 2 cake pans)
- Bake at 350 deg for 30-35 minutes.
Cream Cheese Glaze
- Sift powdered sugar into bowl; make a well in the center.
- Place cream cheese and butter in center.
- Slowly pour boiling water over the cream cheese and butter and stir to mix (add in more water if necessary), until glaze coats the back of the spoon.
- Stir in vanilla.
- Drizzle glaze over the rolls; serve warm
Notes
*I prefer to buy Candied Yams and mash them myself, rather than use pureed Sweet Potatoes. The Candied Yams are generally more flavorful than the standard Sweet Potatoes in a can. You may also buy sweet potatoes, peel and boil them and puree them until you get the required amount.
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