3 to 3⅓ cups (375 to 417 grams) all-purpose flour, divided
⅔ cup (146 grams) firmly packed light brown sugar, divided
1 (0.25-ounce) package (7 grams) instant yeast*
1¾ teaspoons (5.25 grams) kosher salt
¼ teaspoon ground nutmeg
⅔ cup (160 grams) whole buttermilk
6 tablespoons (84 grams) plus ¼ cup (57 grams) unsalted butter, divided and softened
½ cup (118 grams) puréed cooked peeled sweet potato (see Note on page 80)
1 large egg (50 grams)
2 tablespoons (12 grams) ground cinnamon
2 teaspoons (4 grams) ground ginger
1 cup (113 grams) chopped toasted pecans
Buttermilk Glaze (recipe follows)
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) flour, ⅓ cup (73 grams) brown sugar, yeast, salt, and nutmeg at low speed just until combined.
In a medium saucepan, combine buttermilk and 6 tablespoons (84 grams) butter; cook over medium heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add buttermilk mixture to flour mixture; beat at medium speed for
Add sweet potato and egg; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2 cups (250 grams) flour until combined.
Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat sticky dough forms, 6 to 10 minutes, adding remaining ⅓ cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if needed, and stopping to scrape sides of bowl and dough hook. (Dough should pass the windowpane test [see Note] but may still stick slightly to sides of bowl.)
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
Preheat oven to 350°F (180°C). Spray a 12-inch cast-iron skillet with baking spray with flour.
In a small bowl, stir together cinnamon, ginger, and remaining ⅓ cup (73 grams) brown sugar.
Punch down dough; let stand for 5 minutes. On a lightly floured surface, roll dough into a 12×11-inch rectangle. Using a small offset spatula, spread remaining ¼ cup (57 grams) butter onto dough, leaving a ½-inch border on one long side. Generously sprinkle with cinnamon mixture and pecans. (Cinnamon-pecan layer will be quite thick.) Starting with long side opposite border, roll dough into a log, pinching seam to seal. Gently shape log to 12 inches long and even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 10 slices (about 1¼ inches thick each). Place slices, cut side down, in prepared skillet. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when pressed with a finger, 25 to 35 minutes.
Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes. Let cool in skillet for 15 minutes. Spread Buttermilk Glaze onto warm buns. Serve immediately
Recipe by Bake from Scratch at https://bakefromscratch.com/sweet-potato-cinnamon-buns/