Sweet Potato Cinnamon Rolls

This recipe makes sweetness play a big “roll”! Filled with puréed sweet potato and spices and topped with cream cheese frosting.

If you’re looking for the perfect fall-inspired treat, these Sweet Potato Cinnamon Rolls are a must-try! They’re soft, fluffy, and filled with warm spices, sweet mashed sweet potatoes, and topped with a luscious cream cheese frosting. Whether you’re enjoying them for breakfast, dessert, or a weekend baking project, these Sweet Potato Cinnamon Rolls will fill your home with irresistible aromas and your heart with comfort.

Why You’ll Love This Recipe

1. Rich, Buttery Dough – Made with warm milk, butter, and a touch of vanilla, these rolls have a soft and pillowy texture.
2. Sweet Potato Filling – Instead of just cinnamon sugar, this recipe incorporates creamy mashed sweet potatoes for an extra layer of flavor and moisture.
3. Warm & Cozy Spices – Cinnamon, nutmeg, and ginger add depth and warmth, making every bite taste like fall.
4. Perfectly Sweet Cream Cheese Frosting – The rich and tangy frosting complements the sweetness of the Sweet Potato Cinnamon Rolls beautifully.
5. Great for Meal Prep – These Sweet Potato Cinnamon Rolls store well, making them a great make-ahead option for busy mornings or special occasions.
6. Unique & Nutrient-Packed – Sweet potatoes add natural sweetness, fiber, and vitamins, making these rolls a slightly healthier indulgence.
7. Perfect for Holidays & Gatherings – These Sweet Potato Cinnamon Rolls are a show-stopper for Thanksgiving breakfast, Christmas brunch, or any cozy weekend at home.

Sweet Potato Cinnamon Rolls Recipe

Ingredients

Dough:

• ¾ cup warm milk (regular or almond milk)
• 2 ¼ tsp instant yeast
• 1 tbsp granulated sugar
• ⅓ cup unsalted butter (melted)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• ½ cup granulated sugar
• 3 ½ – 3 ¾ cups all-purpose flour
• ½ tsp salt (to enhance flavor and balance sweetness)

Filling:

• 1 cup brown sugar
• 2 tbsp cinnamon
• ⅓ cup unsalted butter (softened)
• 10 oz frozen sweet potatoes (cooked and mashed)
• ¼ tsp nutmeg
• ⅙ tsp ginger
• 4 tbsp brown sugar
• ½ tsp allspice (optional, for added warmth and depth)

Cream Cheese Frosting:

• 2 oz cream cheese (softened)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 4 tbsp unsalted butter (melted)
• 1 tbsp milk (for a smoother consistency)

Instructions

Prepare the Dough:

1. In a small bowl, mix warm milk, yeast, and 1 tbsp sugar. Let sit for 10 minutes until frothy. If it doesn’t foam, the yeast isn’t active, and you’ll need to start over.
2. Preheat your oven to the warm setting or 170°F (then turn it off).
3. In a stand mixer, add 3 ½ cups flour, melted butter, vanilla, sugar, and salt. Mix on low speed.
4. Slowly add in the yeast mixture while mixing.
5. Add eggs one at a time, ensuring they are fully incorporated.
6. Knead on speed 4 for 5 minutes (or by hand for 6 minutes on a floured surface). The dough should be smooth and slightly elastic. If too sticky, add a little more flour, up to ¼ cup.
7. Grease a bowl with oil, place the dough inside, and cover with a kitchen towel or plastic wrap.
8. Let it rise in a warm area for 1 hour, or place it near a cracked oven door.

Prepare the Filling:

1. Heat and mash the sweet potatoes.
2. Mix in nutmeg, ginger, allspice, and 4 tbsp brown sugar. Let cool.
3. In a separate bowl, mix cinnamon and brown sugar.
4. Optional: Add a pinch of salt to balance the sweetness.

Assemble the Rolls:

1. Once the dough has risen, lightly flour your work surface and roll it into a 16×14-inch rectangle.
2. Spread the softened butter over the dough using a spatula or pastry brush.
3. Evenly spread the sweet potato mixture on top of the butter.
4. Sprinkle the cinnamon-sugar mixture over the sweet potatoes and gently pat it down.
5. Roll the dough tightly into a log and slice it into 12 equal pieces.
6. Place the rolls in a greased 9×13-inch baking pan, ensuring about an inch of space between them.
7. Cover and let them rise for 30 minutes.

Bake the Rolls:

1. Preheat your oven to 350°F.
2. Pour ½ tbsp heavy cream over each roll before baking (optional, but makes them extra soft!).
3. Bake for 30 minutes, until golden brown.
4. Remove from the oven and let cool slightly for 5 minutes.

Make the Frosting:

1. In a bowl, mix softened cream cheese and powdered sugar until smooth.
2. Add melted butter, vanilla, and milk, mixing until creamy.
3. Spread over warm Sweet Potato Cinnamon Rolls.

Storage & Reheating Tips

• Store: Keep leftover Sweet Potato Cinnamon Rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
• Reheat: Microwave for 10-15 seconds or warm in the oven at 300°F for 5 minutes.
• Freeze: Freeze baked rolls (without frosting) for up to 3 months. Thaw overnight and reheat before frosting.
• Make-Ahead Tip: You can prepare the Sweet Potato Cinnamon Rolls the night before, cover them, and refrigerate. In the morning, let them come to room temperature for 30 minutes before baking.

Final Thoughts

These Sweet Potato Cinnamon Rolls are the ultimate combination of soft, sweet, and spiced flavors. Whether you’re baking them for a cozy breakfast, holiday gathering, or just because, they’re guaranteed to impress.

Not only are they delicious, but these Sweet Potato Cinnamon Rolls also bring extra nutrition from the sweet potatoes, making them a slightly more wholesome treat compared to classic cinnamon rolls. Plus, they’re easy to customize, try adding chopped pecans for a crunchy topping or a drizzle of maple glaze for extra indulgence.

Sweet Potato Cinnamon Rolls

This recipe makes sweetness play a big “roll”! Filled with puréed sweet potato and spices and topped with cream cheese frosting.

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Course Breakfast, Dessert

Servings 12 Rolls

Ingredients

  

1x2x3x

Dough:

• ¾ cup warm milk regular or almond milk
• 2 ¼ tsp instant yeast
• 1 tbsp granulated sugar
• ⅓ cup unsalted butter melted
• 2 large eggs room temperature
• 1 tsp vanilla extract
• ½ cup granulated sugar
• 3 ½ – 3 ¾ cups all-purpose flour
• ½ tsp salt to enhance flavor and balance sweetness

Filling:

• 1 cup brown sugar
• 2 tbsp cinnamon
• ⅓ cup unsalted butter softened
• 10 oz frozen sweet potatoes cooked and mashed
• ¼ tsp nutmeg
• ⅙ tsp ginger
• 4 tbsp brown sugar
• ½ tsp allspice optional, for added warmth and depth

Cream Cheese Frosting:

• 2 oz cream cheese softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 4 tbsp unsalted butter melted
• 1 tbsp milk for a smoother consistency

Instructions

 

Prepare the Dough:

• In a small bowl, mix warm milk, yeast, and 1 tbsp sugar. Let sit for 10 minutes until frothy. If it doesn’t foam, the yeast isn’t active, and you’ll need to start over.
• Preheat your oven to the warm setting or 170°F (then turn it off).
• In a stand mixer, add 3 ½ cups flour, melted butter, vanilla, sugar, and salt. Mix on low speed.
• Slowly add in the yeast mixture while mixing.
• Add eggs one at a time, ensuring they are fully incorporated.
• Knead on speed 4 for 5 minutes (or by hand for 6 minutes on a floured surface). The dough should be smooth and slightly elastic. If too sticky, add a little more flour, up to ¼ cup.
• Grease a bowl with oil, place the dough inside, and cover with a kitchen towel or plastic wrap.
• Let it rise in a warm area for 1 hour, or place it near a cracked oven door.

Prepare the Filling:

• Heat and mash the sweet potatoes.
• Mix in nutmeg, ginger, allspice, and 4 tbsp brown sugar. Let cool.
• In a separate bowl, mix cinnamon and brown sugar.
• Optional: Add a pinch of salt to balance the sweetness.

Assemble the Rolls:

• Once the dough has risen, lightly flour your work surface and roll it into a 16×14-inch rectangle.
• Spread the softened butter over the dough using a spatula or pastry brush.
• Evenly spread the sweet potato mixture on top of the butter.
• Sprinkle the cinnamon-sugar mixture over the sweet potatoes and gently pat it down.
• Roll the dough tightly into a log and slice it into 12 equal pieces.
• Place the rolls in a greased 9×13-inch baking pan, ensuring about an inch of space between them.
• Cover and let them rise for 30 minutes.

Bake the Rolls:

• Preheat your oven to 350°F.
• Pour ½ tbsp heavy cream over each roll before baking (optional, but makes them extra soft!).
• Bake for 30 minutes, until golden brown.
• Remove from the oven and let cool slightly for 5 minutes.

Make the Frosting:

• In a bowl, mix softened cream cheese and powdered sugar until smooth.
• Add melted butter, vanilla, and milk, mixing until creamy.
• Spread over warm cinnamon rolls.

Notes

Storage & Reheating Tips

• Store: Keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
• Reheat: Microwave for 10-15 seconds or warm in the oven at 300°F for 5 minutes.
• Freeze: Freeze baked rolls (without frosting) for up to 3 months. Thaw overnight and reheat before frosting.
• Make-Ahead Tip: You can prepare the rolls the night before, cover them, and refrigerate. In the morning, let them come to room temperature for 30 minutes before baking.

Keyword cinnamon roll, cinnamon sugar, rolls, sweet breakfast, sweet potato, sweet potato pie

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