Preheat oven to 375 degrees F. Grease 12”x8” glass baking dish.

Stir together filling ingredients until well combined.

In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.

In separate bowl, whisk together sweet potatoes, 4 tablespoons melted butter and buttermilk until smooth.

Pour wet ingredients into dry ingredients. Stir gently just until dough comes together.

With floured hands, knead dough a few minutes; form into ball. If dough is too flakey, add buttermilk 1 tablespoon at a time until thick and sticky. If dough is too thin, add more flour. Cut ball in half.

Lightly flour large, flat surface. Roll half the dough into rectangular shape 1/4”-thick.

In middle of dough, spread 1/2 of the filling, leaving about 1/2" space on all sides. Gently roll up as tight as possible.

Pinch seams. Cut into 8 rolls. Repeat with remaining dough and filling.

In prepared baking dish, arrange rolls flat side down.

Brush tops of rolls with remaining 1 tablespoon melted butter.

Bake 18 to 22 minutes. Let cool 5 to 10 minutes.

Whisk together melted coconut butter and maple syrup. Add milk, 1 tablespoon at a time, until desired consistency is reached. Spread icing over rolls.