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

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

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