The BEST Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls combine the soft, pillowy texture of classic cinnamon rolls with the sweet, earthy richness of sweet potato. These rolls are an irresistible twist on a traditional favorite, with a tender dough infused with sweet potato purée, swirls of cinnamon sugar, and a luscious cream cheese glaze.

Perfect for brunch, holiday gatherings, or any day you want to treat yourself, these rolls are as comforting as they are indulgent!

Kitchen Equipment Needed

• Mixing bowls
• Stand mixer with dough hook (optional)
• Rolling pin
• Baking dish (9×13-inch)
• Measuring cups and spoons
• Rubber spatula

Ingredients

For the Dough:

• 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
• 3/4 cup warm milk (110°F/43°C)
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup unsalted butter, softened
• 1 large egg
• 4 cups all-purpose flour
• 1/2 tsp salt

For the Filling:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 tbsp ground cinnamon

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp milk

Directions

1. Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Mix the Dough: In a large bowl or stand mixer, combine sweet potato, butter, egg, and yeast mixture. Gradually add flour and salt, mixing until a soft dough forms. Knead for 5–7 minutes until smooth and elastic.
3. First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.
4. Prepare the Filling: Mix the softened butter, brown sugar, and cinnamon until smooth.
5. Roll and Fill: Punch down the dough and roll it into a 16×12-inch rectangle. Spread the filling evenly over the dough.
6. Roll and Cut: Roll the dough tightly into a log and cut into 12 equal pieces. Place the rolls in a greased 9×13-inch baking dish.
7. Second Rise: Cover and let the rolls rise for 30–45 minutes until puffy.
8. Bake: Preheat oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown.
9. Make the Glaze: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk, and mix until creamy.
10. Glaze and Serve: Spread the glaze over the warm rolls and serve.

Prep Time

1 hour

Cook Time

30 minutes

Total Time

2 hours 30 minutes

Nutrition (Per Roll, Approx.)

• Calories: 320
• Protein: 5g
• Fat: 12g
• Carbohydrates: 48g
• Sugar: 22g

Expert Tips

• Perfectly Fluffy Dough: Ensure the milk is warm, not hot, to avoid killing the yeast.
• Sweet Potato Shortcut: Use canned sweet potato purée for convenience.
• Make Ahead: Prepare the rolls the night before, refrigerate after shaping, and bake fresh in the morning.

FAQs

Can I use whole wheat flour?
Yes, substitute half of the all-purpose flour with whole wheat flour for a heartier texture.

Can I freeze these rolls?
Yes, freeze unbaked rolls after shaping or baked rolls without the glaze. Thaw and bake/reheat as needed.

How do I reheat leftovers?
Warm rolls in the microwave for 20–30 seconds or in the oven at 300°F (150°C) for 5–7 minutes.

Can I add nuts or raisins?
Absolutely! Sprinkle chopped pecans, walnuts, or raisins over the filling before rolling.

Storing & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze unglazed rolls for up to 3 months.

Substitutions & Variations

• Dairy-Free: Use almond milk and dairy-free butter and cream cheese.
• Gluten-Free: Substitute with a gluten-free flour blend designed for yeast recipes.
• Pumpkin Alternative: Use pumpkin purée in place of sweet potato for a seasonal twist.

The BEST Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls combine the soft, pillowy texture of classic cinnamon rolls with the sweet, earthy richness of sweet potato.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Stand mixer with dough hook (optional)
• - Rolling pin
• - Baking dish (9x13-inch)
• Measuring cups and spoons
• - Rubber spatula

Ingredients

  

• #### For the Dough:
• - 1 cup mashed sweet potato about 1 medium sweet potato, cooked and mashed
• - 3/4 cup warm milk 110°F/43°C
• - 1/4 cup granulated sugar
• - 2 1/4 tsp active dry yeast 1 packet
• - 1/4 cup unsalted butter softened
• - 1 large egg
• - 4 cups all-purpose flour
• - 1/2 tsp salt
• #### For the Filling:
• - 1/2 cup unsalted butter softened
• - 3/4 cup brown sugar
• - 2 tbsp ground cinnamon
• #### For the Cream Cheese Glaze:
• - 4 oz cream cheese softened
• - 1/4 cup unsalted butter softened
• - 1 cup powdered sugar
• - 1 tsp vanilla extract
• - 2–3 tbsp milk

Instructions

 

• **Activate the Yeast:** In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
• **Mix the Dough:** In a large bowl or stand mixer, combine sweet potato, butter, egg, and yeast mixture. Gradually add flour and salt, mixing until a soft dough forms. Knead for 5–7 minutes until smooth and elastic.
• **First Rise:** Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.
• **Prepare the Filling:** Mix the softened butter, brown sugar, and cinnamon until smooth.
• **Roll and Fill:** Punch down the dough and roll it into a 16x12-inch rectangle. Spread the filling evenly over the dough.
• **Roll and Cut:** Roll the dough tightly into a log and cut into 12 equal pieces. Place the rolls in a greased 9x13-inch baking dish.
• **Second Rise:** Cover and let the rolls rise for 30–45 minutes until puffy.
• **Bake:** Preheat oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown.
• **Make the Glaze:** Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk, and mix until creamy.
• **Glaze and Serve:** Spread the glaze over the warm rolls and serve.