Sweet Potato Cinnamon Rolls from Jean-Claire Baarspul

Rolls:
5 1/2 cups flour
1/3 cup sugar
1 cup cooked mashed sweet potato or yam
2 tbs. orange zest
1-2 tsp of almond or vanilla extract
1 tsp salt
2 packages yeast
1 cup very warm milk
1/4 cup butter softened
1 large egg

Glaze:
2 cups powdered sugar
1/3 cup butter
1.5 tsp vanilla
2 to 4 tsp water

Filling:
2 TBS butter
i don't measure these, but i add, cinnamon, nutmeg a little bit of cloves and ginger and about 1/4 cup brown sugar
1/2 cup nuts (your choice) I did a mix of walnuts, pecans and almonds

Directions
mix for about 1 minute 4 cups flour, the sugar, salt, and yeast in a large bowl. add the warm milk and let sit 5 min. Then add 1/4 cup butter, sweet potato, orange zest, extract and the egg. beat with an electric mixture on low, 1 minute, scraping frequently. beat on medium one more minute, stir in remaining flour to make dough easy to handle.
knead dough about 5 minutes or until springy. place in large greased bowl, turned to coat, cover with plastic wrap or towel and let rise for about 1 hour 30 minutes or until doubled in size.
Punch down dough, flatten into 15x10 inch rectangle on lightly floured surface. spread 2 tbs butter and then sprinkle evenly the cinnamon and brown sugar. , roll up tightly, the long way. pinch edge to seal. use floss or string ( I just use a knife) to cut into 5 1-inch slices. place in 13x9 inch baking pan. let rise again for about 30 minutes and bake, Or place into refrigerator over night, for fresh cinnamon rolls on christmas morning!
in morning, turn oven on to 200 degrees. when it comes to temp, turn it off, and place the pan of rolls inside. leave for 30 minutes until doubled in size. take out of oven. preheat it again to 400 degrees. place rolls back in oven and bake for 10 min, then flip, glaze and bake another 5-7 min let cool for about 15 minutes before serving.