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1
To prepare buns, in the bowl of a standing mixer with a paddle attachment, combine flour, sugar, yeast and salt.
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2
In another bowl, warm milk and butter in a microwave or stove top, until butter is melted and just warm to touch, about 110F.
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3
Stir in the egg and sweet potato puree to combine.
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4
Add milk mixture to the flour mixture, and mix until combined.
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5
Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 8 minutes. Form the dough into a ball and transfer it to an greased bowl, cover it with a tea towel and let sit in a warm place for an hour to rise.
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6
When the dough is risen, move the dough to a lightly floured surface. Roll to flatten the dough into a big rectangle, about 12 x 11-inch.
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7
To make the filling, pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.
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8
Combine the brown sugar and cinnamon. Sprinkle the cinnamon sugar over the butter.
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9
Beginning at the end farthest from you, roll the long side of the rectangle tightly toward you. Pinch the seam together at the end.
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10
Slice it into 1 1/2-inch slices. Place the sliced rolls in a well greased baking pans, one inch apart. Cover and allow to rise in a warm place for 30 minutes.
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11
Preheat oven to 350F. Bake the rolls for 20 to 25 minutes, until golden brown.
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12
To prepare the glaze, mix all the ingredients and whisk until the mixture becomes thick and smooth. Generously drizzle the glaze over the hot rolls. Serve warm or in room temperature.
