Sweet Potato Cinnamon Rolls

Set a medium/large saucepan over medium heat and add Milk (180 mL) . Heat until steaming but not boiling. Add the Unsalted Butter (55 g) , stir, and let the mixture cool to lukewarm. Once lukewarm, stir in Instant Dry Yeast (15 g) , Granulated Sugar (10 g) , Ground Cinnamon (8 g) , Sweet Potatoes (120 mL) and Eggs (2) . Add 2 cups of the All-Purpose Flour (310 g) , stirring to combine, then cover with a warm damp cloth. Set in a warm place to rise for 1 hour.

After an hour, add remaining ½ cup of flour, Baking Soda (1 g) , Baking Powder (as needed) , and Salt (2 g) . Transfer to a well-floured surface and knead until smooth and no longer sticky (you can add up to ½ cup more flour if needed). Roll dough out into a large, ¼ inch-thick rectangle.