In a medium bowl, stir together the sweet potato puree, flaxseed, coconut oil, oat milk and yeast. Add the salt and flours and mix well. Tip the contents of the bowl out onto a lightly floured surface and knead the dough, sprinkling with flour as needed, until smooth and only slightly sticky (about 6 minutes). Lightly oil the bowl you were using and place the dough in it, turning to coat. Cover with plastic wrap and leave in a warm place until doubled in volume (about an hour).

Cover the pitted dates with boiling water and set them aside for 5 minutes to soften then drain, discarding the soaking liquid. Place the soaked dates into a blender with the sweet potato puree, cinnamon, vanilla and nut butter. Blend until completely smooth (You could also put everything in a jug and use an immersion blender to blend up this filling mixture).

Punch the risen dough down and roll out into a 9 x 10-inch rectangle. Cover the entire surface of the dough with a layer of filling. Sprinkle with the chopped pecans. Roll the dough up starting at the short edge so you end up with a 9-inch long log. Cut into 6 equal pieces and arrange in a lightly greased cake pan. Cover with oiled plastic wrap and leave in a warm place for 30 minutes to rise (20 minutes into the rising time, preheat your oven to 350 F (180 C)). Remove the plastic wrap and bake for 20 minutes. Leave to cool for 10 minutes.

Stir together all of the glaze ingredients. Transfer to a sandwich bag and cut the tip of one corner off. Use like a piping bag to pipe glaze over the cinnamon rolls.