Oh yes. I went there. 
I had planned on putting this recipe up yesterday, but after spending most of the weekend outdoors my sinuses went on revolt and I didn’t get it typed up in time. But it’s worth the wait. Pinky-swear. 
A sweet yeast dough, chock full of sweet potato, gets rolled up with a shmear of Nutella and a sprinkling of extra cinnamon. 
Stahp already. 
Instead of making individual rolls, I was inspired by this Giant Cinnamon Roll Cake by Sally’s Baking Addiction. The dough is rolled out, Nutella smeared all over it, cinnamon applied liberally, and then cut into long strips.

Roll it up, baby. 

For reference, this is a 9-inch cast iron pan. 

After a second rise it’s baked and…yowza. 

I didn’t glaze or frost this roll with anything, but that doesn’t mean ya can’t. 
The giant roll has good sweet potato flavor, and the Nutella isn’t overpowering – I thought it might be, but I was pleasantly surprised. It’s just a nice, gooey chocolatey swirl. 
This recipe does come with a caveat – you need cooked sweet potato. You can nuke one in the microwave, but I like to roast mine. I wrap a sweet potato in aluminum foil, plop it on a baking sheet, and roast at 400 degrees F until liquid is seeping out and a knife slides right through it, anywhere from 45-60 minutes. Like buttah. Peel it, mash it, and you’re halfway there.

Giant Sweet Potato Cinnamon Roll with Nutella
Ingredients
1/2 cup lukewarm milk
3 tablespoons sugar
2 teaspoons active dry yeast
1/2 cup packed cooked sweet potato, skin removed
2 teaspoons ground cinnamon, divided
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom (if you don’t have this, feel free to omit)
2 tablespoons olive oil or butter
2 cups all-purpose flour (plus extra as needed)
1/2 teaspoon salt
1/4 cup Nutella
Directions
1. Place the warm milk in the bowl of a stand mixer fitted with a dough hook, add the sugar and yeast. Let sit 5-10 minutes or until the yeast is dissolved and foamy. 
2. Add the sweet potato, 1 teaspoon of the cinnamon, the nutmeg, cardamom, olive oil, and 1 cup of the flour. Start the mixer on low speed. When everything is well incorporated, add the salt and the remaining flour.
3. Mix on medium speed until the dough comes together into a ball and cleans the sides of the bowl, adding any extra flour as needed. This process should take 5-10 minutes. 
4. Place dough into an oiled bowl, cover, and place in a warm spot to rise until doubled in size, 1 to 2 hours. 
5. Flop the dough out onto a floured countertop and roll out to 1/4 inch thickness. Spread the Nutella all over the dough and sprinkle with the remaining teaspoon of cinnamon. Cut the dough into 2-inch wide strips. 
6. Lightly oil a 9-inch cast iron pan. Roll up the first strip of dough and place it in the center of the pan. Roll the remaining strips, one at a time, around the center roll, making one giant cinnamon roll. Cover and let rise 30 minutes to an hour or until doubled in size. 
7. While the dough rises, preheat oven to 350 degrees F. When the dough is ready, place in oven and bake 25-30 minutes or until cooked through. 
Let the roll cool for a bit before slicing to avoid the dreaded chocolate-on-the-roof-of-mouth-burn. Frost or glaze if desired. 
Enjoy!