Mini Sweet Potato Cinnamon Rolls

Ingredients

• 1½ to 1¾ cups all-purpose or bread flour
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1¼ teaspoons fast-acting dry yeast
• ¼ cup very warm milk (120°F to 130°F)
• 1 ⁄ 3 cup mashed cooked sweet potato, cooled
• 3 tablespoons butter, softened
• 1 egg yolk
• 2 tablespoons butter, softened
• 2 tablespoons packed brown sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cardamom
• 1 ⁄ 8 teaspoon ground cloves
• 2 tablespoons butter, melted
• 1 tablespoon plus 1 to 2 teaspoons milk
• 1 cup powdered sugar

Instructions

1. 1Combine 1 cup of flour, 2 tablespoons of granulated sugar, salt, 1/4 teaspoon of cinnamon, and yeast in a large mixing bowl.
2. 2Pour in the warm milk, mashed sweet potato, 3 tablespoons of softened butter, and the egg yolk, then beat on low speed for 1 minute while scraping the sides.
3. 3Increase the mixer speed to medium for another minute, then gradually stir in the remaining flour a quarter cup at a time until a manageable dough forms.
4. 4Transfer the dough to a lightly floured surface and knead for 3 to 5 minutes until smooth and springy, then grease a medium bowl with shortening.
5. 5Set the kneaded dough into the greased bowl and turn it over once to coat all sides.
6. 6Cover the bowl loosely with plastic wrap treated with cooking spray and let the dough rise in a warm spot for about 1 hour and 15 minutes until doubled in bulk.
7. 7Check the dough by pressing gently with a finger to see if the indentation remains.
8. 8Combine 1 tablespoon of butter with the brown sugar, 2 teaspoons of cinnamon, ginger, nutmeg, cardamom, and cloves in a small bowl to make the filling.
9. 9Coat the bottoms and sides of 24 mini muffin cups with shortening or cooking spray, then gently punch down the risen dough to release the air.
10. 10Roll the dough out on a floured surface into a 12 by 9 inch rectangle, then cut it in half to create two 9 by 6 inch rectangles.
11. 11Spread the remaining 1 tablespoon of softened butter over both rectangles and sprinkle the spiced filling evenly across the surface before rolling each up tightly from the 9 inch side and pinching the seams closed.
12. 12Stretch the rolled logs slightly to even them out, then use dental floss or a serrated knife to cut each log into twelve 3/4 inch slices.
13. 13Arrange one slice cut side up in each prepared muffin cup, cover loosely with greased plastic wrap, and let rise in a warm area for 30 minutes.
14. 14Preheat the oven to 350 degrees Fahrenheit and bake the rolls for 10 to 12 minutes until light golden brown, then transfer them immediately to a wire cooling rack.
15. 15Whisk the melted butter, 1 tablespoon of milk, and powdered sugar together in a small bowl to start the glaze.
16. 16Stir in extra milk a teaspoon at a time until the mixture reaches the consistency of thick syrup.
17. 17Pierce the raw sweet potato with a fork and microwave on high for 5 to 7 minutes until tender if preparing the mash from scratch.
18. 18Allow the cooked sweet potato to cool, then slit the skin, peel it back, and mash the flesh thoroughly with a fork.
19. 19Spoon the prepared glaze into a small plastic food storage bag, snip off a tiny corner, and squeeze the bag to drizzle the icing over the baked rolls.
20. 20Serve the freshly glazed mini sweet potato cinnamon rolls warm.

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