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Preheat your oven to 180°C/350°F.
In a medium bowl, mash the sweet potato with a fork. Then add self-raising flour and melted butter, and mix to form a dough. If the dough is too sticky, gradually add more flour, but avoid adding too much to prevent the cinnamon rolls from becoming too hard.
On a lightly floured surface, roll out the dough into a rectangle approximately 1 centimeter thick.
Brush the top with melted butter, then sprinkle with cinnamon and brown sugar.
Starting from the long edge, roll the dough into a sausage shape.
Use a sharp knife to slice the roll into 6-8 individual rolls.
Place the slices on a muffin tin or baking tray and bake for 15-20 minutes.
Remove the rolls from the oven and let them cool. While they’re cooling, prepare the glaze by mixing powdered sugar with 1-2 tablespoons of water until you reach the desired consistency.
Buon appetito! 👶🏻 Suitable from 24+ months. ❄️ Store in the fridge in an airtight container for 2-3 days or freeze for up to 3 months. To reheat after freezing: Thaw the cinnamon rolls in the refrigerator overnight. Then, reheat in the oven at 180°C/350°F for about 5-10 minutes, or until warmed through.