from the kitchen of http://multiplydelicious.com
2 (1/4-oz.) envelopes active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 teaspoon sugar
3 cups white whole wheat flour
2 1/2 cups all-purpose flour
1 cup mashed sweet potatoes
1 egg, lightly beaten
1 cup buttermilk
1/2 cup sugar
1/4 cup melted butter
1 tablespoon grated orange zest
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 cup melted butter
2 cups light brown sugar, packed
1 cup chopped toasted pecans
2 tablespoons ground cinnamon
2 cups confectioners sugar
1/2 teaspoon vanilla extract
Milk (2 to 3 teaspoons)
Pulse first 3 ingredients in a large capacity (11-cup) food processor 4 times or just until combined, using metal blade. Remove metal blade, scraping yeast mixture into food processor. Let stand 5 minutes.
Insert short plastic dough blade; add 1/2 cup flour to processor bowl, and process 2 minutes. Add mashed potatoes, next 8 ingredients, and 4 cups flour, and process 30 seconds or until dough forms, coming together to hold a shape. Dough will be very sticky.
Place dough in a large bowl coated with cooking spray. Cover with plastic wrap and either place in refrigerator overnight to rise or let stand in a warm place, free from draft, 1 hour to hour and 30 minutes or until doubled in bulk.
Right before taking dough out of refrigerator or before it has risen in a warm place, mix all of the ingredients for the filling together until well blended.
Punch down dough. Turn dough out onto a well floured surface; roll into an 18- x 10-inch rectangle. Spread evenly with filling leaving a 1-inch border. Roll up dough, jelly-roll fashion, starting at 1 long side. Cut into 12 (1 1/2-inch) slices; arrange in a lightly greased 13- x 9-inch pan. Cover with plastic wrap, and let rise in a warm place (85 degrees), free from draft, 30 minutes.
Bake rolls at 400 degrees for 15 to 18 minutes or until lightly browned and wooden pick inserted in center comes out clean.
Allow rolls to cool slightly. While rolls are cooling make icing. In a bowl, combine confectioners sugar and the vanilla extract, gradually add the milk a teaspoon at a time until icing is to a pouring consistency.
Adapted from Southern Living Cookbook 2006 (page 310)