These are so delicious, time consuming but worth it, allow about 3 hours.
250grams almond milk
20 grams vegan butter
3 tsp yeast
1tsp cinnamon
400 grams plain flour
1tbsp coconut sugar

40grams vegan butter – melted
170 grams cooked sweet potato
2 drops Doterra ginger oil
2 drops Dottera lemon oil
1 tsp cinnamon
1/4 tsp vanilla extract
1/4 cup coconut sugar
1 tsp extra cinnamon

1 tbsp vegan butter
2 cups icing sugar
1 tbsp almond milk (add more if you want thinner)

For the dough, add milk, butter to TM and cook 3 mins, 37 degrees, add yeast and sugar and allow to sit for ten minutes.

Add cinnamon and flour and knead 2 mins

Add to large bowl lined with oil and set aside in warm place for an hour, or until doubled in size.

Meanwhile make your filling”
To TM bowl, add SP, oils, vanilla, cinnamon and mix 30 seconds, speed 3, scape down sides and repeat if necessary
set aside.

Once dough has risen, turn onto lightly floured surface and roll out into thin rectangle.
Brush with melted butter, then spread sweet potato mix over, then add sugar and extra cinnamon.
starting at one end, tightly roll up the dough, then with seam side down, cut the dough into 1.5 -2 inch sections and position on a tray, about 10 rolls.

Turn oven on to 180 degrees and add rolls once oven ready.
Bake for 30-40 minutes, til brown and crusty on top.

For the topping:
Add butter to TM, melt 1 min, 50 degrees, add butterfly whisk, add icing sugar and milk and mix 30 seconds, speed 4, add more milk if you desire thinner consistency, should be pourable.

Allow your rolls to cool at least 10 mins before serving.
Eat fresh, or freeze for later.