Ingredients

The following ingredients have 4 Servings
  • 1 pound sweet potato
  • 4½ cups all-purpose flour
  • 8 tablespoon butter (unsalted, softened)
  • 3 eggs
  • ½ cup water (lukewarm)
  • 1 tablespoon active dry yeast
  • 2 tablespoon sugar
  • 1⅓ cup brown sugar
  • 2½ tablespoon cinnamon
  • 3 tablespoon all-purpose flour
  • 8 tablespoon butter (unsalted, at room temperature)
  • 2 cups powdered sugar (same as confectioners sugar or icing sugar)
  • 2 tablespoon milk
  • 1 teaspoon vanilla extract
  • 4 tablespoon butter (unsalted, melted)
  • ⅛ teaspoon salt

Instruction

  • Wash and scrub the baked potato(es) and bake it in the oven on the middle rack at 400°F for about 1 hour or until soft when pierced with a fork. 
  • When the potatoes have cooled, peel them and cut them in small pieces then mash them with the 1 stick of butter. Add in the 3 eggs and 1 cup of the flour and continue mashing until smooth.
  • In the bowl of your mixer add the water, yeast and sugar, stir and let it sit for about 10 minutes until yeast has dissolved and it becomes foamy.
  • Add potato mixture to the yeast mixture and using the paddle attachment mix for a couple minutes. Add 3 more cups of flour, one cup at a time and mix well. If the dough is too dry add a bit more water, but I didn't need too, there was enough moisture from the sweet potatoes. After the 3 cups of flour have been added in the dough should still be sticky.
  • Sprinkle about half a cup of flour over your work surface and scrape the dough onto the floured surface. Knead the dough until it's smooth and elastic, I only kneaded for about a minute, but it depends how sticky your dough is. Butter or oil a large bowl and place the dough in there, cover it with foil and let sit in a warm place until it doubles in size, about an hour. 
  • In the meantime, make the filling by mixing all the ingredients in a bowl using a fork.
  • After the dough has doubled in size, preheat the oven to 425°F. You will need a large baking sheet for this.
  • Turn the dough onto your floured surface and roll it out so that it's about 24 inches by 16 inches and about ½ inch in thickness. Sprinkle or spread the filling evenly over the dough. Working carefully, from the long edge, roll the dough down to the bottom edge.
  • Carefully cut the roll into 12 equal size rolls, so the easiest is to cut the roll in half then cut each half in half and then each quarter in 3 so you end up with 12 equal size rolls. Transfer the rolls onto the baking sheet, wrap with plastic wrap and let rise for another 20 minutes.
  • Bake the rolls for about 15 to 20 minutes until they are golden brown.
  • In the meantime make the icing by whisking all the icing ingredients together. Spread the icing over the warm rolls and enjoy!