Full Recipe: 🎃🍠 Pumpkin Japanese Sweet Potato Cinnamon Rolls Makes ~6 rolls Dough * 0.8–0.9 cup cooked & mashed Japanese sweet potato * ¼ cup pumpkin purée * 1 egg * ⅔ cup almond flour * 2 tbsp coconut flour * ½ tsp baking soda * Pinch sea salt Cinnamon Filling * 2 tbsp softened butter * 2 tbsp pure maple syrup * 1½ tsp Ceylon cinnamon * Pinch sea salt Maple Yogurt Icing * ¼ cup plain Bulgarian yogurt * 1 tbsp maple syrup * Small splash of milk Instructions 1. Make dough: Mix mashed sweet potato, pumpkin and egg. Add almond flour, coconut flour, baking soda and salt. Mix well and let sit 5 minutes. If very sticky, add coconut flour 1 tsp at a time. 2. Roll: Place dough between two sheets of parchment and gently roll into roughly an 8×10-inch rectangle, about ¼-inch thick. Remove the top parchment. 3. Make filling: Mix softened butter, maple syrup, cinnamon and salt until it forms a creamy, spreadable paste. Spread evenly over the dough, leaving about ½ inch bare along one long edge. 4. Form the log: Starting from the opposite long edge, use the parchment underneath to gently roll the dough into a log. Lightly press the final bare edge into the log to seal it. 5. Chill: Place the log seam-side down and refrigerate for 15–20 minutes. 6. Slice: Preheat oven to 350°F (175°C). Cut the log into 6 rolls. 7. Bake: Place rolls cut-side up and fairly snug together in a parchment-lined small baking dish. Bake 25–30 minutes, until set and lightly golden. 8. Cool: Let cool for about 10–15 minutes before icing. 9. Ice: Mix yogurt + maple syrup with just a tiny splash of milk until thick and drizzleable. Spoon over the rolls. Storage: Once completely cooled, refrigerate in an airtight container for 3–4 days because the icing contains yogurt. Warm individual rolls for about 10–15 seconds before eating.