Ingredients

• 3-1/4 cups Organic Unbleached White All-Purpose Flour divided
• 2-1/4 tsp Active Dry Yeast
• 1/2 cup sweet potato puree (just bake/boil a sweet potato then peel and puree in a blender or food processor)
• 2/3 cup Milk
• 2 Tbsp Sugar
• 2 Tbsp Butter
• 1/2 tsp Salt
• 1 Egg beaten
• 7 oz jar marshmallow creme
• 1/2 cup Brown Sugar
• 1 tsp Cinnamon
• handful of miniature marshmallows for garnish

Instructions

1. In the bowl of a stand mixer, stir together yeast and 1 1/2 cups flour. Meanwhile in a small saucepan, whisk together sweet potato puree, milk, and sugar until smooth. Add in the butter and heat over medium low heat until butter is almost melted and mixture is very warm to the touch, but not boiling. Pour over the flour mixture along with the beaten egg, and turn mixer on low (with a dough hook) to combine batter. Add in remaining 1 3/4 cup flour slowly scraping the sides as necessary, add in an additional 1/4 cup if it's too wet. The dough should be sticky, but the sides of the bowl should be clean.
2. Allow the mixer to knead the dough for 8 minutes, then transfer to a greased bowl, cover, and let rise until doubled - about 1 hour. Punch dough down and roll into a large rectangle on a floured surface. Using a spatula that has been sprayed with non-stick spray, spread fluff over the dough as evenly as possible. Sprinkle with brown sugar and cinnamon.
3. Roll up lengthwise and cut into 12 even slices. Place the slices cut side down into two well greased pie plates (6 rolls in each, the fluff will smush somewhat out of the bottom, this is OK!). Cover and let rise 30 minutes. Bake at 375 for 15 minutes. Sprinkle mini marshmallows over the top and bake an additional 2-3 minutes or until the marshmallows are toasted.