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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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