Made with a spiced sweet potato enriched dough, a warm cinnamon sugar filling, and topped with a brown butter and cream cheese glaze and toasted pecans, these Sweet Potato Cinnamon Rolls are the decadent Fall breakfast or afternoon snack that you deserve!
Disclosure: I partnered with Fleischmann’s® Yeast for this recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
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Homemade Cinnamon Rolls are pure magic. There just isn’t a morning that doesn’t start off that much better because I ate a cinnamon roll. Warm, sticky, sweet, and topped with ooey-gooey glaze, I could eat one of these bad boys every day during the holiday season. When I start my fall baking obsession, cinnamon rolls go straight to the top of the list. Their decadency is unparalleled, and my family enjoys every bit of it. In fact, Harmony has been joining me in the kitchen helping me knead and roll the dough made with my trusty Fleischmann’s® RapidRise® Instant Yeast which makes my rolls absolutely perfect pillows. Then she stares at the oven as the rolls expand and bake into golden brown perfection. The memories we make while baking these are incredibly special, and eating them together is even better.
Today, I’m introducing you to my new family favorite variety for fall: My sweet potato cinnamon rolls! To jazz up this season, I’ve added a little sweet potato purée to the mix which gives the dough a beautifully-soft orange color and wonderful flavor. There’s also a bit of that earthy sweetness infused into the dough which pairs perfectly with the fragrant brown butter and nutty pecans. If your mouth isn’t watering yet, it will be once you get a whiff of these rolls in the oven!
Sweet Potato Cinnamon Rolls with Brown Butter Glaze and Pecans is where it’s at y’all. So what’re you waiting for?
Perks and Highlights for Sweet Potato Cinnamon Rolls
Cuisine Inspiration: Comfort Food
Who doesn’t adore a fresh, warm cinnamon roll? Imagine that but with a delightful twist! Inspired by classic comfort food, these rolls take the coziness of sweet potatoes and marry them with the indulgence of a breakfast favorite.
Primary Cooking Method: Baking
Get ready to fill your kitchen with the heavenly scent of baking magic. A simple bake transforms our doughy delights into golden, gooey spirals of yum.
Dietary Info: Vegetarian
Catering to our plant-loving friends, this recipe sticks to ingredients that are completely vegetarian without skimping on flavor or texture.
Key Flavor: Sweet Potato Cinnamon Swirl
Sweet potato puree meets its soulmate, cinnamon, in this dish. The vibrant, earthy sweetness of the spuds balances the spicy warmth of cinnamon, creating a flavor profile that’s both unique and familiar.
Skill Level: Intermediate
You don’t have to be a pro, but some experience with yeasted doughs will make this baking adventure a breeze. The extra effort? Totally worth it for these fluffy swirls of sweet potato heaven.
Special Perks:
- Healthier Indulgence: These cinnamon rolls use the natural sweetness of sweet potatoes, allowing for less added sugar without sacrificing that beloved sweetness.
- Moisture Magic: The sweet potato not only flavors these beauties but adds an incredible moistness, ensuring each bite is as soft as a cloud.
- Make-Ahead Friendly: Prepare the rolls the night before, and simply bake them in the morning! Overnight guests or holiday breakfasts just got a lot less stressful.
- Insta-Worthy Spiral: These aren’t just tasty; they’re gorgeous! That brilliant orange sweet potato swirl makes for some serious foodie eye candy.
- Versatile Toppings: While they’re divine on their own, these rolls are a blank canvas for toppings. Cream cheese frosting, toasted pecans, or a simple sugar glaze? You choose!
How to Make Sweet Potato Cinnamon Rolls
This recipe uses 3 delicious components to create something fresh, unique and so darn delectable:
SWEET POTATO INFUSED DOUGH- Cinnamon rolls must start with a pillowy, soft yeasty dough so I use Fleischmann’s® RapidRise® Instant Yeast to ensure the quality is absolutely perfect every time. These are best served warm, soft, and tender and this recipe delivers just that! With the addition of sweet, earthy sweet potatoes, these rolls are on a whole new level of delicious.
CLASSIC CINNAMON SUGAR FILLING- I am HERE for that caramelized brown sugar and cinnamon swirled throughout each pillowy roll. It caramelizes into something quite special with each and every bite.
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BROWN BUTTER & PECAN GLAZE- Made with decadent cream cheese and nutty brown butter, this glaze is that extra pop of flavor these rolls were begging for. Brown butter adds indulgence and nuttiness, the perfect pair for the sweet potato. Add some crunchy, toasted pecans on top and you won’t be able to stop at just one roll.
TIP: For a richer, more flavorful dough, prepare the rolls as directed then cover and refrigerate them overnight. When ready to bake, allow the rolls to sit at room temperature until doubled in size. This can be especially helpful if you’re looking to save time and make these rolls in advance!
Pro Tips
- Once again, this yeast dough is super quick and easy to pull together. With the help of Fleischmann’s® RapidRise® Instant Yeast , this recipe’s rising time is cut down significantly! Rapid rise yeast utilizes finer granules that activate faster without the need to dissolve first. In other words, these cinnamon rolls are hitting the table that much faster! Active dry yeast can be used here, just be sure to adjust the proofing time accordingly. And remember that your proofing time will be decided by making sure that you have that dough in a nice warm location.
- Proper Kneading- Kneading the dough will ensure a beautifully uniform and better structured end result. It also adds more volume to your finished product. Learn how to properly knead dough here.
- Using unflavored dental floss or string to cut the cinnamon rolls helps to retain shape. 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.
- 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.
Storing Leftover Cinnamon Rolls
Sweet Potato Cinnamon Rolls can be stored at room temperature for 2-3 days. Alternatively, you can refrigerate the rolls for up to 7 days. The key to maintaining freshness is using a reliably air tight container. If you do not plan to eat the leftover rolls within a few days, I’d recommend freezing them.
To Freeze: wrap your cinnamon rolls in saran wrap or foil and place them in a freezer bag. Keep the bag in the freezer for up to 4 months. Thaw overnight in the refrigerator and reheat using your preferred method: microwave, oven, toaster oven, etc.
Best Cinnamon Roll Recipes
Let’s keep this party rollin’! Join me in cooking up a few of my FAVORITE citrus and spice cinnamon roll recipes:
- Lemon Cinnamon Rolls
- Lazy Chai Cinnamon Rolls
- Cinnamon Roll Biscuits
- Cinnamon Roll Monkey Bread
- Pumpkin Cinnamon Rolls
- Strawberry Shortcake Cinnamon Rolls
- Homemade Cinnamon Rolls
- Bourbon Pecan Sticky Buns
Sweet Potato Cinnamon Rolls
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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.
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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.