Sweet Potato Cinnamon Rolls

By Texaschef11

Ingredients

• 1 Cup mashed sweet potatoes
• 2 Packages (1/4 Ounce) active dry yeast
• 1/2 Cup warm water
• 1 Teaspoon sugar
• 5 1/2 Cups all-purpose flour
• 1 egg
• 1 Cup buttermilk
• 1/2 Cup sugar
• 2 Tablespoons grated orange rind
• 1 1/2 Teaspoons salt
• 1 Teaspoon baking soda
• 1 1/4 Cups melted butter (divided)
• 3 Cups brown sugar (divided)
• 2 Tablespoons cinnamon
• 1/3 Cup light corn syrup
• 1/2 Cup whipping cream
• 1 Teaspoon vanilla extract

Preparation

Step 1

• Peel and dice sweet potatoes. Boil until tender. Then, drain and mash. Set aside.
• In a large bowl, mix the yeast, water, and sugar until just combined. Let stand 5 minutes.
• Add 1/2 cup flour and stir for a few minutes. Add rest of flour, mashed & cooled sweet potatoes, egg, buttermilk, sugar, salt, orange rind, baking soda, and 1/4 cup melted butter. Knead the dough on a flat, lightly floured surface for 5 to 10 minutes. NOTE: If you are using a machine, insert short plastic dough blade and process the ingredients in same order as above.
• Place the dough in a greased bowl. Turn. Cover and let rise for 1 hour.
• Turn dough out onto floured surface and roll into a 10x18-inch rectangle.
• Spread with filling (see below) and roll up dough, jelly-roll fashion, starting at 1 long side and cut into 12 1.5-inch slices. Arrange them on a lightly greased 13x9-inch baking pan. Cover with plastic wrap and let rise for 30 min.
• Bake at 400 F for 10 min and drizzle 1/2 cup glaze (see below) over rolls. Bake 7-10 more minutes until done.
• FILLING: Mix 3/4 cup melted butter, 2 cup brown sugar, and 2 tablespoons cinnamon.
• Glaze: Heat 1/4 cup butter, 1 cup brown sugar, and 1/3 cup corn syrup over medium heat. Bring to light boil, stirring constantly. Remove from heat and stir in cream and vanilla.