Cinnamon Sweet Potato Rolls

Instructions

1. Prepare the yeast
   In a large bowl, combine warm milk, 1 tablespoon of the granulated sugar, and the yeast. Let sit for 5-10 minutes until foamy and activated.
2. Make the dough
   Add the mashed sweet potato, remaining granulated sugar, melted butter, eggs, vanilla extract, and salt to the yeast mixture. Mix until well combined. Gradually add 4 cups of flour, mixing until a soft dough forms. Add additional flour as needed until the dough is slightly tacky but not sticky.
3. Knead and rise
   Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
4. Prepare the filling
   While the dough rises, mix together brown sugar, cinnamon, and nutmeg in a small bowl. Set aside.
5. Roll and fill
   Punch down the risen dough and roll it out on a floured surface into a large rectangle, approximately 18x14 inches. Spread the softened butter evenly over the dough, leaving a 1/2-inch border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter.
6. Shape the rolls
   Starting from the long edge, tightly roll up the dough into a log. Using a sharp knife or dental floss, cut the log into 12 equal pieces. Place the rolls in a greased 9x13 inch baking pan, leaving space between each roll.
7. Second rise and bake
   Cover the rolls with a clean kitchen towel and let rise again for 45-60 minutes until puffy. Preheat the oven to 350°F (175°C). Bake for 22-25 minutes until golden brown and cooked through.
8. Glaze and serve
   While the rolls are baking, prepare the glaze by beating together cream cheese, powdered sugar, and 3-4 tablespoons of milk until smooth. Spread the glaze over the warm rolls and serve immediately.