3 pounds 2 ounces canned sweet potatoes (reserve liquid)
3 1/4 cups sweet potato liquid and or hot water
12 ounces (3 sticks) margarine, divided
1/4 cup vegetable oil
6 cups brown sugar (packed), divided
6 cups all-purpose or bread flour
1 pound whole wheat flour
2/3 cup dry milk powder
1 1/2 teaspoons salt
1 teaspoons nutmeg
7 tablespoons cinnamon, divided
1/4 cup instant dry yeast
8 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
Place sweet potatoes, sweet potato liquid, 4 ounces margarine, oil and 2 cups brown sugar in mixer; mix well with wire whip.
Place hook attachment on mixer; slowly mix in 3 1/4 cups reserved sweet potato liquid and/or water. Add flours, dry milk, salt, nutmeg, 4 tablespoons cinnamon and yeast. Dough should look like it is too dry. Beat for 10 minutes. Dough will become more elastic and moist as it mixes.
Let dough rise until double in size.
Divide dough into 2 equal sections. Roll out each section to a 1/2-inch thick rectangle. Brush with remaining margarine.
Combine remaining brown sugar and cinnamon and sprinkle mixture on dough. Roll dough jellyroll style.
Cut each roll into 35 (4 ounce) portions. Place rolls 3 x 6 in a 2-inch steam table pan sprayed with food release or lined with pan liner. Let rise until double in size.
Preheat convection oven to 300 degrees F or a conventional oven to 350 degrees F.
Bake for 25 minutes.
Combine confectioners' sugar, 1 cup hot water and vanilla extract. Brush rolls with glaze before serving, if desired.
Makes 70 servings.