Cream the 1/2 cup of butter and the 1/2 cup of sugar. Add the 3 eggs one a time and mix well between additions.

Add the cooked, mashed sweet potato to the 1/2 cup of buttermilk and whip until smooth. You can use a blender if that’s easier.

Combine the butter mixture with the sweet potato mixture until combined. Add the 2 Tbsp. vanilla and 1/2 cup starter and mix well.

Add the 5-6 cups of flour, 2 teaspoons of salt, and spices.

Don’t add extra flour even if you’re tempted. Mix until all the flour disappears into the wet ingredients.

I usually mix by hand because it’s easier for me to feel rather than time when the dough is all mixed, but you can use a mixer with the dough hook attachment.

Place the dough into a well-oiled or buttered bowl, cover, and allow to culture for 6 hours or overnight.

Allow it to rise as long as it takes to double in size and be poofy.

Your dough is done culturing when it slowly returns a finger indent, though not completely.

When ready, remove the dough from the bowl and roll it out into a rectangle that is 1/8” - 1/4” thick. Make sure it's as even as it can be from one end to the other.

Cut the dough with a pizza cutter or sharp knife in three sections horizontally, to you have three long strips 6” - 8” wide.

Make the filling and spread it evenly over the strips to the edge.

Melt the 3/4 cups of butter in a small saucepan over medium heat. Once melted, remove the butter from the heat.

Add the coconut sugar and spices to the pot and stir until combined.

Spread this mixture equally over the three strips of dough.

Allow a few moments to pass for the butter to begin to reconstitute at room temperature - it will be easier to mix when it’s a little more stiff. Use the back of a spoon or even your fingers to evenly distribute the filling.

Starting at one end of a dough strip, roll the dough tightly and evenly in a horizontal line creating a tight log of cinnamon roll. Do this for all three sections of dough. Pinch the ends of each log.

Cut each log in 1/2” - 1” wide pieces. The smaller the width, the more mini the cinnamon rolls. Do this for all three logs. 

Place each roll in a parchment paper covered jelly roll pan or baking dish. Allow for 1/2” between each roll.

Use a foil tent to cover the pan to allow for the rolls to rise. The rolls are ready to bake when they have doubled in size and nearly or completely filled the spaces between each roll.

Preheat the oven to 350°F/76°C and bake the rolls covered in foil (to prevent scorching the sugar) for 25 minutes.

Remove the foil and bake for another 10-15 minutes. Thoroughly baked cinnamon rolls do not have doughy insides and have begun to brown on top.

Plate the rolls immediately and scrap the melted buttery sugar off the parchment paper and onto the cinnamon rolls.

Place all the ingredients into the pot you used for the filling and melt the cream cheese over medium heat, whisking constantly to prevent scorching.

Drizzle warm over the cinnamon rolls and serve immediately.