Sweet Potato Cinnamon Rolls Recipe | King Arthur Baking

Ingredients

• 1 cup (227g) water, warm (110°F to 120°F)
• 1/2 cup (99g) granulated sugar
• 1/2 cup (120g) sweet potato pureé, from about 1 small roasted sweet potato
• 7 tablespoons (99g) unsalted butter, melted
• 1/4 cup (57g) buttermilk
• 2 large eggs
• 5 1/2 to 6 cups (660g to 720g) King Arthur Unbleached All-Purpose Flour
• 2 1/4 teaspoons instant yeast or active dry yeast
• 2 teaspoons (12g) table salt
• 1 1/2 cups (320g) dark brown sugar, packed
• 2 to 3 tablespoons (16g to 24g) cinnamon*
• 1 teaspoon cornstarch
• 8 tablespoons (113g) unsalted butter, softened
• 3 cups (341g) confectioners' sugar
• 2 to 3 tablespoons (28g to 42g) heavy cream or milk, whole preferred
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1 teaspoon lemon juice
• 1/4 teaspoon table salt