In mixing bowl add yeast, 1 Tbsp sugar, and warm milk. Stir and let sit until frothy, about 5 minutes.

Next add in remaining 4 Tbsp sugar, sweet potato mash, eggs, and butter. Using paddle attachment on medium until well blended.

Switch to dough hook and slowly add in flour a cup at a time, stirring at medium.

Once dough is well formed, place into a lightly buttered bowl, cover in plastic wrap. Let sit in a warm place until dough has doubled in size (about an hour).

While dough is proofing, mix together cinnamon and brown sugar with a fork in a small bowl.

Now that dough has doubled, place into a buttered or oiled surface and roll into a 18 x12 rectangle. Make sure dough is a somewhat even ¼ inch thickness.

Brush surface with a thin coating of melted butter. Then sprinkle cinnamon/sugar mix across butter.

Taking the long side of the dough closest to you and begin to roll away from you into a tight coil. Place long roll onto a parchment paper lines tray and place in the freezer for 10 minutes to firm.

Preheat over for 350 F

Remove dough from freezer and place back onto buttered work surface. With a large smooth knife cut dough into 2 in. rounds. Place into buttered cast iron skillet or baking tray, pressing the buns close together.

Cover skillet loosely with plastic wrap and let sit for an additional 40 min. to allow dough to puff.

Bake 25-30 min until edges are golden brown.

Spread icing onto hot buns and let cool 15 min.

Icing

Combine all ingredients in a bowl and mix with hand mixer or spoon until desired creamy consistency.