If frozen thaw puff pastry, overnight in the refrigerator or 30 minutes at room temperature.
On lightly floured surface, roll together segments in puff pastry to seal together.
Peel cooked sweetpotatoes and puree in food processor until smooth.
To make cinnamon roll filling: Combine 1 cup of brown sugar, ½ stick of softened butter and 1 tablespoon of cinnamon together. Using spoon, mix until well combined. Mixture should be thick.
To Assemble: On previously rolled puff pastry sheet, spread even layer of sweetpotato puree covering whole surface. Be careful not to overfill. Generously sprinkle brown sugar mixture over sweetpotato puree.
To roll: Start at one side, push and roll tightly until you have formed a “log.” Wrap cinnamon roll log in plastic wrap and refrigerate overnight or 30 minutes for a quick chill. After cinnamon rolls have chilled, cut to desired thickness (2 inches recommended) using sharp knife.
Butter baking dish or cast iron pan. Arrange cinnamon rolls close together starting in center of pan. Bake AT 400° for 20 minutes or until fully baked and golden brown.
Prepare glaze while cinnamon rolls cool. In bowl, combine powdered sugar and milk (one tablespoon at a time) until desired consistency is reached. Spoon over cooled rolls.