# What you'll need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1/2 teaspoon kosher salt
05 - 1/2 cup whole milk, warmed
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, at room temperature
08 - 1/2 cup sweet potato purée, cooked and mashed
→ Filling
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup light brown sugar
11 - 1 1/2 tablespoons ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon ground ginger
→ Cream Cheese Glaze
14 - 4 ounces cream cheese, softened
15 - 2 tablespoons unsalted butter, softened
16 - 1 cup powdered sugar, sifted
17 - 2 to 3 tablespoons milk
18 - 1/2 teaspoon vanilla extract
# Method:
01 - Whisk together all-purpose flour, granulated sugar, active dry yeast, and salt in a large mixing bowl.
02 - Mix warmed whole milk, melted unsalted butter, eggs, and sweet potato purée in a separate bowl until fully integrated.
03 - Add wet mixture to dry ingredients gradually, stirring until a soft dough forms. Knead on a floured surface for 8 to 10 minutes until smooth and elastic.
04 - Transfer dough to a greased bowl, cover, and allow it to rise in a warm area for 1 hour or until doubled in size.
05 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
06 - Punch down risen dough and roll it out on a floured surface into a 16x12 inch rectangle.
07 - Spread softened butter evenly over dough. Sprinkle with brown sugar, cinnamon, nutmeg, and ginger.
08 - Roll dough tightly from the long side and cut into 12 equal pieces using a sharp knife or dough cutter.
09 - Arrange dough slices in the greased baking dish, cover, and let rest for 30 minutes.
10 - Bake in the preheated oven for 25 to 30 minutes until golden brown and set.
11 - While rolls bake, blend softened cream cheese, unsalted butter, powdered sugar, milk, and vanilla extract with an electric mixer until creamy and pourable.
12 - Allow rolls to cool slightly before drizzling with cream cheese glaze. Serve warm.
