There is something so special about my sweet potato cinnamon rolls. It’s got everything you love about cinnamon rolls like that fluffy dough that’s super tender but I add some spiced sweet potato into the mix with that classic cinnamon sugar filling. Then I go ham with a brown butter cream cheese frosting and some toasted pecans. I know it seems like it’s just made for fall but these are worth making all year round.
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How to Make Sweet Potato Cinnamon Rolls
Step 1: In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and foam should appear on the top. In your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.
Add in sweet potato puree, milk, melted butter, yeast mixture, eggs, and mix on low about 1 minute.
Add in remaining 2 cups flour and mix on medium until a dough begins to form. Turn up the mixer to medium high and mix for 7-8 minutes. A taut ball should form.
Step 2: Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with plastic wrap and leave in a warm spot for 1 hour. The dough should double in size. Once your dough has doubled, chill in the fridge for 30 minutes then set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. Spread softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered. Sprinkle brown sugar mixture on the surface. Press lightly into the butter so it doesn’t fall out when you roll.
Step 3: Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces.
Step 4: place each piece cut side up in the prepared pan. Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375 F.
Step 5: Bake until golden brown and the smell fills the house, 25-30 minutes. Heat butter in a small saucepan on medium low until it turns chestnut brown and smells nutty, about 6- 8 minutes. Cool slightly. Place cream cheese in a medium mixing bowl and whisk in the browned butter slowly until well combined. Next whisk in powdered sugar, vanilla, and salt until thick and smooth. Add milk until creamy and smooth. Pour on top of warm rolls.
Step 6: Spread with an offset spatula and sprinkle on pecans and serve.
Sweet Potato Cinnamon Rolls Recipe
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Ingredients
For the Dough
- 1/4 oz active dry yeast 2 1/4 tsp total
- 1 tsp granulated sugar
- 1/4 cup warm water about 115F
- 4 cups all-purpose flour plus more for rolling
- 1/2 cup granulated sugar
- 3/4 tsp kosher salt
- 3/4 cup sweet potato puree
- 1/4 cup whole milk room temperature
- 6 tbsp unsalted butter melted
- 1 large egg plus 1 egg yolk room temperature
For the Filling
- 3/4 cup dark brown sugar
- 1 1/2 tbsp ground cinnamon
- 1/4 tsp kosher salt
- 1/4 cup unsalted butter room temperature
For the Brown Butter Cream Cheese Glaze
- 8 tbsp unsalted butter
- 8 tbsp cream cheese very soft
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 3 tbsp milk up to 4
- 1/2 cup pecans toasted and chopped
Instructions
For the Dough
- In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and a 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
- Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.
- Add in sweet potato puree, milk, melted butter, yeast mixture, eggs, and mix on low until ingredients start to come together, about 1 minute.
- Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up the mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
- Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.
For the Assembly
- While dough is proofing, combine dark brown sugar, cinnamon, and salt in a small bowl.
- Prepare a 9x9x3 pan by spraying the bottom and sides with nonstick baking spray.
- Once your dough has doubled in size, chill in the refrigerator for 30 minutes.
- At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your countertop.
- Using your offset spatula, spread softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
- Sprinkle brown sugar mixture on the surface. Press lightly into the butter so it doesn’t fall out when you roll.
- Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
- Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
- Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375 F.
For Baking and Glazing
- Bake until golden brown and the smell fills the house, 25-30 minutes.
- Heat butter in a small saucepan on medium low until it turns chestnut brown and smells nutty, about 6- 8 minutes. Cool slightly.
- Place cream cheese in a medium mixing bowl and whisk in the browned butter slowly until well combined.
- Next whisk in powdered sugar, vanilla, and salt until thick and smooth. Add milk until creamy and smooth. Pour on top of warm rolls and spread with offset spatula then sprinkle with pecans and serve.
Notes
Nutrition
Recipe Tips
- Yeast Notes: I use rapid yeast to activate the yeast faster. Active dry yeast can be used here, just be sure to adjust the proofing time accordingly. Also make sure you keep it in a warm location.
- Prep Dough The Night Before: It creates a more flavorful rich dough in the end.
- Use unflavored dental floss: It gives you cleaner cuts. To cut the dough, simply work your string under the log, bring the ends up, over and across to the other side, pulling until the string slices all the way through.
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- To test for doneness: Use a toothpick to gently tug at the center of your cinnamon rolls. If it easily slides up and looks raw, it needs to bake a bit longer. If it won’t move, it’s probably a little overcooked. The center should have a little bit of give but look cooked through.
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I don’t know why, but my dough did not rise at ALL on the first proofing, and I followed the recipe as written.
So sorry to hear that, could your yeast be old or maybe it didn’t activate? Rising is for sure a yeast issue.
Wow, these are good! The browned butter really sets them off. Made as is, but cut rolls into 12 and baked in a 9×13. I did need an extra 1/4-1/2 cup of flour (added a tablespoon at a time) to get the right dough consistency, but that was it. I was looking for a recipe to up leftover sweet potato from thanksgiving. It’s now a new family favorite! Thank you!
So so glad you enjoyed this and you made it work for you.
I found it easier to dissolve the yeast in warm milk and melt the butter separately. I attempted to make these twice, but my yeast would not rise with the milk/butter combo.
Can I use ammeretto liquor in place of milk
I haven’t tried that, I am not sure if it would work, I don’t think I would replace all of the milk though.
I made some substitutions based on what I had in my kitchen but even with the adjustments the cinnamon rolls came out so moist and flavorful. I will definitely be making these again!
Hooray I’m so glad these turned out so well for you.
I had some sweet potato puree from our recently harvested sweet potatoes and searched for a sweet potato cinnamon roll recipe. I printed this one and just took them out of the oven. They are beautiful and the aroma is amazing!
I hope you enjoyed them!!
Amazing and delicious! This is our new Christmas morning breakfast tradition.