Sweet Potato Cinnamon Rolls

Ingredients:

Rolls:

1/3 cup warm almond milk (regular milk works too)

1 package or 2 1/4 teaspoon yeast

2 tablespoons sugar

3 cups whole wheat flour

1 tablespoon wheat gluten

1 1/2 teaspoons salt
1 medium sweet potato, mashed (about 2/3 cup)
1 egg
3 tablespoons applesauce

Filling:
2 tablespoons butter
2 teaspoons cinnamon
2 tablespoons brown sugar
2 tablespoons honey

Frosting:
1/2 cup light whipped cream cheese
1-2 tablespoons honey (until desired sweetness)
1 teaspoon vanilla

Instructions:

Mix warm milk, yeast and sugar together and set aside.  Chop and boil the sweet potato until fork tender. In a large bowl combine flour, wheat gluten and salt.  In a medium bowl combine mashed sweet potato, egg and applesauce.  Add yeast mixture to sweet potato mixture. Add wet ingredients to the dry ingredients.  

First mix with a wooden spoon, then transfer to a flat, floured surface and knead with hands for about 10 minutes.  Transfer dough to a lightly greased bowl and cover with plastic wrap. Let sit in a warm area and rise for an hour, or until dough has doubled in size.  

Transfer dough to a flat, floured surface and punch down. Roll out to a rectangle. Spread butter over entire surface. Sprinkle cinnamon over the butter. Sprinkle brown sugar. Lightly drizzle with honey. Roll the dough up and pinch both ends. Slice to desired thickness. The easiest way to slice dough is with string (or dental floss).

Transfer each roll to a lightly greased pan. A 9"x13" works great or 2 pie dishes. Cover with plastic wrap and let the rolls rise for another 45 minutes to an hour.

Preheat the oven to 350 degrees Fahrenheit and bake for 18-22 minutes, or until golden brown. Keep in mind, smaller rolls will need less cook time and larger rolls will need a longer cook time. 

While the rolls are baking, mix together cream cheese, honey and vanilla. Add more or less honey depending on you desired sweetness. Spread frosting over cinnamon rolls, serve and enjoy!

*If you plan on freezing the cinnamon rolls, cook until almost done, but not golden. Freeze without frosting. When ready to fully cook them, remove while oven is preheating and bake until golden brown. Top with frosting at the end.