Sweet Potato Cinnamon Buns

I love to make these cinnamon buns with sweet potato because the sweet potato gives the buns natural sweetness and extra softness. These buns are best eaten the same day that they are made. I used a leftover mashed sweet potato to make this bun and allow the dough to rise slowly overnight. This is the best way to serve breakfast.

Ingredients:
1 cup mashed sweet potato
1 egg
1/2 cup warm milk
1/4 cup sugar
1 tsp salt
2 tbs vegetable shortening
1 tbs soft butter
3 ¼ cups of bread flour
2 tsp active yeast
Filling:
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup apricots, chopped
1/3 cup brown sugar
2 tsp grown cinnamon
3 tbs soft butter

Directions;
All the ingredients must be at room temperature. In a bread machine pan, add all the ingredients, except the filling, in the order listed above. Select the dough button and press start. Let dough rise in the machine until double in size. Remove dough and let rest 5 minutes on a lightly floured countertop before hand shaping.

Meanwhile, soak cranberries, raisins, and apricots with 1/2 cup of white wine until they plump. Drain.
Combine plumped raisins, cranberries, apricots, cinnamon, butter, and brown sugar in a bowl and set aside.
Hand shaping:
Roll out dough into a 16” x 12” rectangle.

Spread the filling evenly over the dough.

Roll up dough in jelly-roll fashion to form a 16 inch-long cylinder.

With a sharp serrated knife, cut the cylinder into twelve equal slices. Place slices, cut side up, on a lightly greased 13” x 9” baking pan. Space 2 inches apart. Cover with plastic wrap and let slices rise in the refrigerator overnight.

In the morning, preheat the oven to 325°.
One hour before baking, bring out slices to assume room temperature. After baking in oven for 10 minutes, increase the temperature to 350° and bake for 5 to 7 minutes more. Remove from oven and enjoy.