Sweet Potato Cinnamon Rolls

Ingredients

Dough:

• 3 Cups Warm Whole Milk
• 4 Whole Eggs
• 5 Tsp Dry Active Yeast
• 1 Cup Homemade Sweet Potato Puree* (option to use caned puree)
• 3 Lbs All Purpose Flour
• 4 oz Sugar
• 1 Tbsp Salt
• 1/2 Lb Butter

Sweet Potato Puree:

• 4 Large Peeled Sweet Potatoes
• 1/2 Gallon of Water

Filling:

• 1/2 Lb Soft Butter
• 1/2 Lb Brown Sugar
• 2 Tbsp Ground Cinnamon

Frosting:

• 1/2 Lb Cream Cheese
• 1/4 Lb Butter
• 1/2 Lb Powdered Sugar
• 1 Tbsp Vanilla

Instructions

1. 1
   Instructions for sweet potato puree: Boil peeled 4 large sweet potatoes in water until tender remove from water and blend in food processor until smooth.
2. 2
   Instructions for dough: Mix together in a Kitchen Aid Mixer milk, eggs, yeast, and potato puree.
3. 3
   Add flour, sugar and salt. Mix on low.
4. 4
   Soften butter and add 1 tablespoon at a time to mixer as it mixes on low speed.
5. 5
   Allow dough to proof in refrigerator for 2-3 hours.
6. 6
   Instructions for filling: Mix together in a Kitchen Aid Mixer the soft butter, brown sugar and ground cinnamon.
7. 7
   Instructions for frosting: Mix together in a Kitchen Aid Mixer cream cheese, butter, powdered sugar, and vanilla.
8. 8
   Instructions for assembling rolls:
9. 9
   Roll out dough to 1 inch thick.
10. 10
    Spread with filling and roll into a tight log.
11. 11
    Cut cinnamon rolls to 2” thick and arrange evenly in a greased baking dish.
12. 12
    Bake at 350 for 25-30 minutes
13. 13
    Let rolls cool, frost, and enjoy!