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–+ servings
Sweet potato cinnamon rolls

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
  

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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