Step 1

Cut one average-sized sweetpotato (approximately 170 g) into 2.5 cm cubes. Boil for about 10 minutes or until tender, then drain and blend until smooth to make a purée.

Step 2

In a small pan, whisk together the icing sugar and sweetpotato purée. Bring to a simmer to form the icing, then set aside.

Step 3

Place all the roll ingredients except the butter into a stand mixer fitted with a dough hook. Mix on low speed for 2 minutes, then gradually add the softened butter. Increase to medium speed and continue mixing for about 5 minutes until smooth and elastic.

Step 4

Scrape down the sides of the bowl, then transfer the dough to a larger bowl. Cover with a tea towel and chill for at least 4 hours or until doubled in size.

Step 5

Once risen, place the dough on a well-floured surface and roll out into a rectangle measuring 36×23 cm.

Step 6

In a small bowl, mix the soft butter, brown sugar and cinnamon to make the filling. Spread evenly over the dough using a palette knife, leaving a 0.5 cm margin at the far edge.

Step 7

Preheat the oven to 180°C.

Step 8

Roll up the dough tightly from the short side, placing it seam-side down. Seal the edges firmly. Trim the uneven ends if necessary to ensure even rolls.

Step 9

Cut into 10 equal pieces, each about 2.5 cm thick, using a serrated knife.

Step 10

Arrange the rolls on a greased baking tray, cover with cling film and a warm towel, and leave to rise for 30 to 45 minutes.

Step 11

Remove the coverings and bake for 20 to 25 minutes until slightly golden around the edges.

Step 12

Allow to cool for 5 to 10 minutes before frosting.

Step 13

Pipe or drizzle the sweetpotato icing over the rolls and serve warm.