In large bowl, mix 1 cup of the flour, 2 tablespoons granulated sugar, the salt, ¼ teaspoon cinnamon and the yeast.

Add warm milk, sweet potato, 3 tablespoons butter and the egg yolk.

Beat with electric mixer on low speed 1 minute, scraping bowl frequently.

Beat on medium speed 1 minute, scraping bowl frequently.

Stir in enough of the remaining ½ to ¾ cup flour, ¼ cup at a time, to make dough easy to handle.

On lightly floured surface, knead dough 3 to 5 minutes or until smooth and elastic.

Grease medium bowl with shortening.

Place dough in bowl, turning dough to grease all sides.

Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour 15 minutes or until dough has doubled in size and indentation remains when dough is touched.

In small bowl, mix 1 tablespoon of the butter and remaining filling ingredients; set aside.

Grease bottoms and sides of 24 mini muffin cups with shortening or cooking spray.

Gently push fist into dough to deflate.

On lightly floured surface, flatten dough with hands or rolling pin into 12×9-inch rectangle.

Cut dough in half, forming 2 (9×6-inch) rectangles.

Spread rectangles with remaining 1 tablespoon butter; sprinkle with filling, covering entire surface.

Starting with 9-inch side, roll up tightly.

Pinch edge to seal.

Stretch and shape until even.

Using serrated knife or dental floss, cut each roll into 12 (¾-inch) slices.

Place slices, cut side up, in muffin cups.

Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 30 minutes.

Heat oven to 350°F.

Uncover rolls; bake 10 to 12 minutes or until light golden brown.

Immediately remove from pans to cooling racks.

In small bowl, stir together melted butter, 1 tablespoon milk and the powdered sugar.

Stir in additional milk, 1 teaspoon at a time, until icing is smooth and consistency of thick syrup.

Drizzle over rolls.

Serve warm.