• Add the warm milk and sugar to the bowl of a stand mixer (or a regular bowl if you prefer to mix and knead by hand). Sprinkle the yeast on top and gently mix. Allow it to sit for 10 minutes or until the mixture is beginning to get foamy.
  ¾ cup Whole Milk, ¼ cup Sugar, 2 ¼ teaspoon Quick Rise Yeast
• Stir in the sweet potato puree, room temperature egg, and melted butter. Mix until smooth and well combined.
  ¾ cup Sweet Potato Puree, ¼ cup Butter, 1 Large Egg
• Next, add the flour and salt. Use your mixer's dough hook attachment and mix on low speed for 1-2 minutes or until the dough has come together. Then, increase the speed to medium and continue mixing for 5-6 minutes or until the dough is smooth and elastic.

  If you prefer to mix by hand, use a wooden spoon or rubber spatula until a dough begins to form. Then, transfer the dough to a floured surface and knead for 8-10 minutes.
  4 cups All-Purpose Flour, pinch Salt
• Form the dough into a ball and place it into a large, lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap.
• Allow the dough to rise until it has doubled in size (about 1 ½ - 2 hours). For overnight rolls, allow the rolls to rise in the refrigerator overnight for 8-10 hours.
• After the dough has doubled in size, transfer it to a well-floured surface and roll it out into a 14x16-inch rectangle.
• Spread the softened butter over the dough, leaving a ¼ inch margin at the far side of the dough.
  ⅓ cup Butter
• In a small bowl, mix together the brown sugar, cinnamon, ginger, nutmeg, and cloves. Use your hands to sprinkle this mixture over the buttered dough, then gently rub the sugar into the butter.
  ⅔ cup Brown Sugar, 1 tablespoon Ground Cinnamon, 1 teaspoon Ground Ginger, ½ teaspoon Ground Nutmeg, ½ teaspoon Ground Cloves
• Starting from the longest side, roll the dough into a tight cylinder. Pinch the seam to seal in the edges as much as you can and then keep the seam facing down.
• Grease a 9x13-inch baking pan. Cut off about 1-inch from the ends of the dough since they are not as full or uniform in size as the rest. Use a large serrated knife to cut the dough crosswise into 12 even pieces. Place them in the greased pan.
• Cover with plastic wrap or a clean kitchen towel and let the cinnamon rolls rise again for about 1 hour. After 30 minutes, begin to preheat your oven to 350° F
• Bake the cinnamon rolls uncovered for 20-25 minutes or until just slightly golden brown on the edges. They should be slightly underbaked so they stay soft in the middle. While the cinnamon rolls are baking, prepare the cream cheese glaze.

For the cream cheese glaze:

• In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar, and vanilla. Beat until smooth. Add the milk 1 tablespoon at a time until the mixture reaches a pudding like consistency.
  2 oz Cream Cheese, 1 ½ tablespoon Butter, ¾ cups Powdered Sugar, 1-2 tablespoon Milk, 1 teaspoon Vanilla Extract
• Allow the rolls to cool for 5-10 minutes then spread the icing over the sweet potato cinnamon rolls and enjoy! If desired you can also top them with a dash of cinnamon and/or chopped and toasted pecans.