Sweet Potato Cinnamon Rolls

Ingredients

• 0.5 oz active yeast dry
• 1 teaspoon baking soda 
• 30 servings glaze 
• 0.3 cup butter melted
• 1 cup buttermilk 
• 1  eggs lightly beaten
• 5.5 cups flour all-purpose
• 0.5 cup domino granulated sugar 
• 1 teaspoon domino granulated sugar 
• 2 tablespoons orange rind grated
• 1.5 teaspoons salt 
• 1 cup sweet potatoes mashed
• 0.5 cup warm water (100° to 110°)

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• plastic wrap
• baking pan
• aluminum foil

Directions

1. Pulse first 3 ingredients in a large-capacity (11-cup) food processor 4 times or just until combined, using the metal blade.
2. Remove metal blade, scraping yeast mixture into food processor bowl.
3. Let stand 5 minutes.
4. Add remaining 1 cup flour, and process 30 seconds or until a dough forms, coming together to hold a shape. (Dough will be sticky.)
5. Place dough in a large bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85), free from drafts, 1 hour to 1 hour and 30 minutes or until doubled in bulk.
6. Punch dough down. Turn dough out onto a well-floured surface, and roll into a 10- x 18-inch rectangle.
7. Spread evenly with Filling, leaving a 1-inch border.
8. Roll up dough, jelly-roll fashion, starting at 1 long side.
9. Cut into 12 (1 1/2-inch) slices, and arrange in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, and let rise in a warm place (85), free from drafts, 30 minutes.
10. Bake rolls at 400 for 10 minutes.
11. Remove rolls from oven; drizzle about 1/2 cup Glaze slowly over rolls, starting at 1 edge of pan and drizzling in a circular pattern; let glaze soak in. Repeat procedure with remaining Glaze.
12. Bake rolls 7 to 10 more minutes or until lightly browned and a wooden pick inserted in center comes out clean.
13. Remove rolls from oven, and invert onto an aluminum foil-lined baking sheet. Invert again, glaze side up, onto a serving platter.
14. Let cool 20 to 30 minutes.
15. Serve warm.