Sweet Potato Cinnamon Rolls Recipe

Introduction

Sweet Potato Cinnamon Rolls offer a delightful twist on a classic favorite, adding a subtle sweetness and moistness from the sweet potato. These soft, spiced rolls crowned with a creamy frosting make for an irresistible breakfast or snack.

Ingredients

• 3/4 cup Milk
• 1/4 cup Unsalted Butter
• 17 gram Instant Dry Yeast
• 1 tablespoon Granulated Sugar
• 1 teaspoon Ground Cinnamon
• 1/2 cup Sweet Potato
• 2 Eggs
• 2 1/2 cups All-Purpose Flour
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 2 tablespoons Butter (for filling)
• 3/4 cup Brown Sugar (total, divided)
• 1/4 cup Caster Sugar
• 1 tablespoon Ground Cinnamon (for filling)
• 1/4 teaspoon Ground Cloves
• 2 pinches Salt (divided)
• 1/2 cup Cream Cheese

Instructions

1. Step 1: In a medium or large saucepan over medium heat, warm the milk until steaming but not boiling. Add the unsalted butter, stir until melted, then remove from heat and cool the mixture to lukewarm. Once cooled, stir in the instant dry yeast, granulated sugar, ground cinnamon, sweet potato, and eggs. Add 2 cups of the flour and mix to combine. Cover with a warm damp cloth and place in a warm spot to rise for 1 hour.
2. Step 2: After an hour, add the remaining 1/2 cup flour along with baking soda, baking powder, and salt. Transfer the dough to a well-floured surface and knead until smooth and no longer sticky, adding up to 1/2 cup more flour if needed. Roll the dough into a large rectangle about 1/4 inch thick.
3. Step 3: Mix together the filling ingredients: butter, brown sugar (1/2 cup), caster sugar, ground cinnamon, ground cloves, and one pinch of salt. Sprinkle the filling evenly over the dough, leaving a 1-inch border along one long edge free.
4. Step 4: Starting at the long edge opposite the free border, roll the dough tightly and pinch the seam to seal. Use dental floss or a sharp knife to cut the roll into 8 to 12 even slices.
5. Step 5: Place the rolls in a well-greased baking pan with some space between them. Allow them to rise slightly while preheating the oven to 375°F (190°C). Bake the rolls for 15 to 18 minutes or until the tops are golden brown.
6. Step 6: To make the frosting, combine cream cheese, brown sugar (1/4 cup), and one pinch of salt. Drizzle the frosting over the warm rolls before serving.

Tips & Variations

• Use freshly cooked and mashed sweet potato for the best texture and natural sweetness in the dough.
• Dental floss is an easy tool to cut clean, even slices of rolled dough without squashing.
• For a spicier filling, increase the ground cloves or add a pinch of nutmeg or ginger.
• Try substituting half the all-purpose flour with whole wheat flour for a heartier roll.
• If you prefer a glaze instead of frosting, mix powdered sugar with a little milk and vanilla extract.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a microwave or oven until warm before serving to revive softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato instead of fresh?

Yes, canned sweet potato works well if drained and mashed properly. Make sure it’s unsweetened and has no added spices to keep the flavor balanced.

How do I know when the rolls are done baking?

The rolls should be golden brown on top and sound hollow when tapped. An internal temperature of about 190°F (88°C) ensures they are fully baked.

Sweet Potato Cinnamon Rolls Recipe

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★★★★★

5 from 120 reviews

• Author: Ethan
• Total Time: 1 hour 38 minutes
• Yield: 8 to 12 cinnamon rolls 1x

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Description

Delight in these fluffy Sweet Potato Cinnamon Rolls, enriched with natural sweetness and warm spices. Perfect for breakfast or a cozy treat, these rolls feature a soft sweet potato-infused dough, generously filled with a spiced cinnamon-sugar mixture, baked to golden perfection and topped with a luscious cream cheese glaze.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 3/4 cup Milk
• 1/4 cup Unsalted Butter
• 17 grams Instant Dry Yeast
• 1 tablespoon Granulated Sugar
• 1 teaspoon Ground Cinnamon
• 1/2 cup Sweet Potato (mashed)
• 2 Eggs
• 2 1/2 cups All-Purpose Flour
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Salt

Filling Ingredients

• 2 tablespoons Butter
• 3/4 cup Brown Sugar (divided: 1/2 cup + 1/4 cup)
• 1/4 cup Caster Sugar
• 1 tablespoon Ground Cinnamon
• 1/4 teaspoon Ground Cloves
• 2 pinches Salt

Glaze Ingredients

• 1/2 cup Cream Cheese
• 1/4 cup Brown Sugar
• 1 pinch Salt

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Instructions

1. Prepare the Yeast Mixture and Dough: Set a medium to large saucepan over medium heat. Add 3/4 cup milk and heat until steaming but not boiling. Remove from heat and stir in 1/4 cup unsalted butter until melted; then allow the mixture to cool to lukewarm. Once cooled, stir in 17 grams instant dry yeast, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, 1/2 cup mashed sweet potato, and 2 eggs. Gradually add 2 cups of all-purpose flour, stirring until combined. Cover the bowl with a warm damp cloth and set in a warm place to rise for 1 hour.
2. Knead the Dough: After the initial rise, add the remaining 1/2 cup flour, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt to the dough. Transfer the dough to a well-floured surface and knead until smooth and no longer sticky, adding up to 1/2 cup more flour if needed. Roll the dough into a large rectangle about 1/4 inch thick.
3. Prepare and Add Filling: In a separate bowl, combine 2 tablespoons softened butter, 1/2 cup brown sugar, 1/4 cup caster sugar, 1 tablespoon ground cinnamon, 1/4 teaspoon ground cloves, and 1 pinch salt. Evenly sprinkle this mixture over the dough, leaving a 1-inch border free on one long side.
4. Roll and Cut Dough: Starting from the long side opposite the free border, roll the dough tightly into a log, gently pinching the seam to seal. Using dental floss or a sharp knife, cut the log into 8 to 12 even slices.
5. Proof and Bake: Arrange the rolls in a well-greased baking pan with some space between them. Allow them to rise while preheating the oven to 375°F (190°C). Bake the rolls for 15 to 18 minutes, or until the tops are golden brown.
6. Make the Cream Cheese Glaze and Serve: While the rolls bake, combine 1/2 cup cream cheese, 1/4 cup brown sugar, and 1 pinch salt in a bowl. Once the rolls are warm from the oven, drizzle the cream cheese glaze over them. Serve warm for best flavor.

Notes

• Ensure the milk mixture is lukewarm before adding yeast to avoid killing the yeast.
• Adding extra flour during kneading should be done gradually to avoid a tough dough.
• Using dental floss to cut the rolls helps maintain their shape without squishing.
• Sweet potato adds moisture and a subtle sweetness to the dough, enhancing the flavor.
• For an extra fluffy texture, allow the rolls to rise twice as instructed.
• You can substitute caster sugar with granulated sugar if unavailable, but caster sugar dissolves more easily.
• Serve the rolls fresh and warm; reheating gently preserves the cream cheese glaze texture.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: sweet potato cinnamon rolls, cinnamon rolls recipe, sweet potato baking, breakfast rolls, cream cheese glaze cinnamon rolls