In a large mixing bowl, add warm water, yeast, and sugar and let sit for 3 minutes.

Add salt, melted butter, eggs, sweet potato, maple syrup and cinnamon and stir.

Add flour one cup at a time until dough isn't too sticky but all of the dough is incorporated.

Knead with a electric stand mixer for 6 minutes or until the dough is smooth and has the consistency similar to chewed bubble gum. If kneading by hand knead for 10 minutes or until consistency is reached.

Place dough in bowl and cover. Then let dough rise for 1:30 hours in a warm place.

The dough should be doubled in size. Gently punch down and turn bowl out to a lightly floured surface. Roll into a rectangle where the dough is just under 1 inch thick.

To make the filling: Mix sugar and cinnamon together.

Add softened butter to the surface of the rectangle and drizzle maple syrup over that followed by the cinnamon sugar mixture, followed by the pecans.

Roll the dough starting at the longest side of the rectangle to the other side. Making a long log.

Slice the log into 1-1/2 inch thick segments.

In the bottom of your pan/pans, add melted butter, sugar, cinnamon and maple syrup evenly.

Add the dough segments and cover the pans with plastic wrap.

Allow to rise for 1 hour.

Heat oven to 350 F.

Bake for 20 minutes.

Allow to cool slightly before adding cream cheese frosting.

To make the frosting: Add softened cream cheese, powdered sugar, vanilla, cream or milk and a pinch of salt to a bowl and blend until a smooth frosting forms.