In the bowl of a stand mixer fitted with the paddle attachment, add the warm buttermilk, yeast, and honey and mix.

Let stand for 5-10 minutes until the yeast makes the mixture start to bubble.

Add the melted butter, sweet potato puree, and egg and mix with the.

Change the paddle for the bread hook attachment and add 3 cups of flour, salt, and cinnamon. Knead on low, gradually adding more flour until the dough is slightly tacky, but not sticky. Then continue kneading for 5 minutes.

Remove the dough from the bowl, spray the bowl with non-stick spray, and return the dough to the bowl. Cover with plastic wrap and let rise till doubled, about an hour.

Spray a 9x13-inch baking dish with non-stick cooking spray and set aside.

In a small bowl whisk together the egg, and water and set aside.

Remove the dough from the bowl onto a clean counter and lightly punch down. Use a bench scraper to divide the dough into 15 equal pieces and roll each piece into a ball.

Set each piece of dough into the baking dish-- 3 rolls wide and 5 rolls long.

Brush the top of each roll with the egg wash and lightly sprinkle with flakey sea salt.

Lightly cover with plastic wrap and let rise again for about 30 minutes or until the rolls are puffy and about doubled in size again.

During the last 20 minutes of the rise, preheat your oven to 375 F.

Place the rolls in the oven and bake for 18-23 minutes, until the tops are lightly golden brown.

Remove from the oven and serve.