Overnight Whole Wheat Sweet Potato Cinnamon Rolls

In a large mixing bowl (or the bowl of a stand mixer), dissolve the yeast in the warm water and scalded milk. Let it sit for 5 minutes until foamy. Add the cane sugar, softened butter, egg, salt, and half of the flour. Mix with a wooden spoon or paddle attachment until combined. Stir in the remaining flour and sweet potato puree until the dough comes together.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or use a dough hook on low speed, until the dough is smooth and elastic. Place the dough into a greased bowl, cover with a damp towel, and let rise for 1-2 hours in a warm spot.
Punch down the cinnamon roll dough and roll it into a large rectangle on a floured surface. Spread the softened butter evenly over the dough, then sprinkle with brown sugar and cinnamon. Roll tightly from the long side and pinch the seam to seal. Slice into 10–12 even pieces using a sharp knife or unflavored dental floss for clean edges.
Arrange the rolls in a greased baking dish. Cover with plastic wrap and refrigerate overnight for a slow, flavorful rise.
Preheat your oven to 350 degrees F. Remove the plastic wrap and bake the cinnamon rolls for 25-30 minutes, until puffed and golden brown.
While the rolls bake, combine cream cheese, maple syrup, and vanilla extract in a small bowl. Stir until smooth and creamy. Spread the cream cheese frosting over the warm cinnamon roll, letting it melt slightly into every swirl.