Sweet Potato Cinnamon Rolls

YOUR BEST RECIPE Grand Prize Winner Prep: 30 min., Stand: 5 min., Rise: 2 hrs., Bake: 20 min., Cool: 30 min. You can make this dough the night before and let it rise overnight in the refrigerator. Just in case some of the Glaze spills over, put an aluminum foil-lined baking sheet on the rack below the pan while baking.

Yield: Makes 12 rolls

Ingredients

• 2  (1/4-oz.) envelopes active dry yeast
• 1/2  cup  warm water (100° to 110°)
• 1  teaspoon  DOMINO Granulated Sugar
• 5 1/2  cups  all-purpose flour
• 1  cup  mashed sweet potatoes
• 1  egg, lightly beaten
• 1  cup  buttermilk
• 1/2  cup  DOMINO Granulated Sugar
• 1/4  cup  melted butter
• 2  tablespoons  grated orange rind
• 1 1/2  teaspoons  salt
• 1  teaspoon  baking soda
• CRISCO No-Stick Cooking Spray
• Filling
• Glaze

Preparation

1. Pulse first 3 ingredients in a large-capacity (11-cup) food processor 4 times or just until combined, using the metal blade. Remove metal blade, scraping yeast mixture into food processor bowl. Let stand 5 minutes.

2. Add remaining 1 cup flour, and process 30 seconds or until a dough forms, coming together to hold a shape. (Dough will be sticky.)

3. Place dough in a large bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour to 1 hour and 30 minutes or until doubled in bulk.

4. Punch dough down. Turn dough out onto a well-floured surface, and roll into a 10- x 18-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, and arrange in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 30 minutes.

5. Bake rolls at 400° for 10 minutes. Remove rolls from oven; drizzle about 1/2 cup Glaze slowly over rolls, starting at 1 edge of pan and drizzling in a circular pattern; let glaze soak in. Repeat procedure with remaining Glaze.

6. Bake rolls 7 to 10 more minutes or until lightly browned and a wooden pick inserted in center comes out clean.

7. Remove rolls from oven, and invert onto an aluminum foil-lined baking sheet. Invert again, glaze side up, onto a serving platter. Let cool 20 to 30 minutes. Serve warm.