Stir together sugar, corn syrup and butter in small saucepan over medium heat. Bring to a light boil, stirring constantly, removed from heat. Stir in cream and vanilla.
Mix together the warm water, yeast and sugar. Let stand for five minutes.
In the mixer combine the mashed sweet potatoes, egg, buttermilk, sugar, cooled melted butter and add 1 ½ cups of flour in ½ cup increments along with the salt, baking soda and orange rind. Add the yeast mixture. Mix in the remaining flour until dough forms and holds its shape.
Place in a well greased bowl, turning to grease top. Cover with plastic wrap and let rise in a warm place for 1 hour to 1 hour and 30 minutes until doubled in size.
Punch dough down. Turn dough out on a lightly floured surface and roll into a 10 x 18 inch rectangle. Spread evenly with filling mixture, leaving a 1 inch border. Roll up in jelly roll style, starting with the long side. Cut into 12 1 ½ inch slices, arrange on a slightly greased 13 x 9 inch baking pan. Cover with plastic wrap and let rise in a warm place for 30 minutes (85 degrees)
Bake rolls at 400 degrees for 10 minutes. Remove from oven and drizzle glaze slowly over rolls, starting at 1 edge of the pan and drizzling in a circular motion. (I did not use all of the sauce).
Bake rolls for another 7-10 minutes until lightly browned and a wooden pick inserted in the center comes out clean.
Remove rolls from oven and invert onto a baking sheet. Invert again, glaze side up, onto a serving platter. Let cool 20-30 minutes. Serve warm.