Sweet Potato Cinnamon Rolls

1 large sweet potato, peeled and cubed

1/2 cup milk, warm

2 1/4 teaspoons active dry yeast (1 packet)

1/4 cup granulated sugar

1/2 cup butter, melted

1 teaspoon salt

4 cups all-purpose flour

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/4 cup brown sugar

Filling:

1 cup brown sugar

2 tablespoons ground cinnamon

1/4 cup butter, softened

Frosting:

4 oz cream cheese, softened

1/4 cup butter, softened

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Directions:

Cook the sweet potato cubes in boiling water until soft. Mash and set aside to cool.

In a large bowl, dissolve yeast in warm milk. Add sugar, melted butter, salt, mashed sweet potatoes, and stir.

Mix in flour, cinnamon, and nutmeg. Knead until the dough is smooth and elastic.

Let the dough rise in a warm place until doubled in size, about 1 hour.

Roll out the dough into a rectangle, spread the softened butter for filling, and sprinkle evenly with brown sugar and cinnamon.

Roll up the dough tightly and cut into 12 rolls. Place in a greased baking pan and let rise again for 30 minutes.

Bake at 350°F (175°C) for 25-30 minutes until golden brown.

For frosting, beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth. Spread over warm rolls.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 50 minutes

Kcal: 350 kcal per roll | Servings: 12 rolls