1Please read this recipe before you get started. The very first thing you need to do, is make sure that your yeast date has NOT expired! I found it very beneficial to have ALL my ingredients measured out before I got started. Also, I had everything at room temperature; eggs, buttermilk, butter, etc.
2DIRECTIONS USING A BREAD MAKER (ABM). Make sure the sweet potatoes are smoothly mashed. I used my hand mixer. The mixer will also pull any strings out of this potato mixture. Proceed with step 11.
3Combine all ingredients, in the order that they are listed, into pan of bread maker. Run dough cycle
4DOUGH BY HAND (I used my big mixer with paddle)
5Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.
6Stir in egg, buttermilk, sugar and melted butter.
7Mix baking soda into 1 cup flour. Stir mixture into liquids. (no where in this part of making dough by hand did it tell me where to add the sweet potatoes, this is where I added them) I had mashed them the day before and refrigerated. I set the container in warm water to bring to room temperature.
8Stir in orange zest.
9Stir in 3 1/2 cups flour. (I ended up having to add more than 3 1/2 cups of flour. I probably add 4 1/2 cups, I just kept adding a spoonful at a time until I felt like I could handle the dough).
10Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky.
11Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled. (I used a large glass mixing bowl and I sprayed the bowl as well as the top of the dough)
12FILLING DIRECTIONS: While dough is rising, make filling by combining the ingredients. (I melted the butter in a sauce pan, and then added the other ingredients. I also added the raisins. I let this mixture get hot so the raisins would puff. I didn't add the nuts here, I sprinkled them on after I spread this mixture on the dough, I would suggest doing this before you start the dough so that it can cool down before spreading).
13When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle. (I rolled out a bit bigger and ended up wit more rolls and still a Giant roll)
14Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan.
15Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes. (Well I put the filling on warm, and this dough was rising before I could get it rolled good and sliced, so remember to cool your feeling. Even with this slight error, the rolls were awesome).
16Bake rolls at 400 for 10 minutes. (You aren't finished yet, the rolls will go back into the over after you pour glaze on for another 10 minutes).
17GLAZE DIRECTIONS: While baking, stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.
18After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls.
19Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.
20Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter.
21Let cool for about 20 minutes, then serve warm. (Not sure you have to wait 20 minutes, but you do need to let them cool, hot sugar will BURN your mouth).
22NOTE: This makes a bunch of rolls. I put in baking dishes and froze for later use. ENJOY and Happy Baking!