Sweet Potato Cinnamon Rolls

Set a medium/large saucepan over medium heat and add Milk (3/4 cup). Heat until steaming but not boiling. Add the Unsalted Butter (4 Tbsp), stir, and let the mixture cool to lukewarm. Once lukewarm, stir in Instant Dry Yeast (2 Tbsp), Granulated Sugar (1 Tbsp), Simply Organic Cinnamon, Ground (1 Tbsp), Sweet Potato (1/2 cup) and Eggland's Best Classic Eggs (2). Add 2 cups of the All-Purpose Flour (2 1/2 cups), 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 (1/4 tsp), Baking Powder (1/4 tsp), and Salt (1/4 tsp). 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.