For the Dough:

1. In a small saucepan melt the butter. Pour in the milk and remove from the heat. You want the liquid to be warm to the touch but not hot (too hot will kill the yeast). You may need to let it cool for a few minutes. I always test mine with my fingers, but if you have a thermometer around 100°F is right. Your yeast package should have a recommended temperature if you don’t trust your fingertips. Add the yeast and stir. Then let it sit for 3-5 minutes and bloom.
2. Meanwhile, in a large bowl mix together the mashed sweet potato, granulated sugar, and eggs until smooth. Add the liquid and stir.
3. In a medium bowl whisk together the 4 cups of flour, cinnamon, nutmeg, salt, and allspice. Gradually add this flour mixture to the sweet potato blend in the larger bowl.
4. Turn the dough out onto a floured surface (you can begin adding the remaining 1/2 cup flour as needed; you want the dough to end up smooth and pliable, not too wet and sticky) and knead for about 8 minutes (less if you are using a stand mixer and not kneading by hand).
5. Place the dough in an oiled bowl and cover with a dish cloth. Let it rise for about 40 minutes.
6. Mix up the filling ingredients.
7. Butter 2 (9-inch cake) pans. Punch down the dough and press or roll it out on a lightly floured surface. You’ll want a large rectangle (about 13 X 9) with the longer sides closest to you. Scatter the filling across the dough leaving about an inch on each of the longer sides.
8. Start to roll with the long side nearest you and then sort of pinch the dough to seal it. I like to place the seam side down.
9. Cut the log in half and then cut each half in half, THEN cut each quarter into thirds. You’ll end up with 12 equal pieces. Place 6 pieces in each pan (5 around and one in the center). You may lose some of the filling when you transfer from workspace to pan. just scoop it up and sprinkle it over the top.
10. Place the pans on the stove top and cover with a dish cloth. Preheat the oven to 350°F. Let the rolls rise for 30 minutes.

For the Bacon:

1. While the rolls rise, prep the bacon. Cover a baking sheet with aluminum foil. Lay the bacon on the foil flat (if you have a rack to place over the foil that works, too). Mix up the brown sugar and cinnamon and rub both sides of the bacon with it.

For the Rolls:

1. Bake the rolls for 25 minutes. During the last 10 minutes of baking put the bacon in the oven. Depending on the thickness it will take 7-12 minutes. Watch it closely.

For the Frosting:

1. While everything is in the oven, make the frosting. Beat the cream cheese with the powdered sugar. Add the milk a tablespoon at a time. Then beat in the vanilla and light corn syrup.
2. Frost the warm rolls. You may want to let the bacon drain on paper towels before crumbling and sprinkling over the top.
3. These are best served warm or the same day but will keep for several days if covered tightly.