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! If you love these, you will also love these Pumpkin Cinnamon Rolls, Homemade Cinnamon Rolls, and Bourbon Pecan Sticky Buns.
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.
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?
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.
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!
- 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. Learn more details about yeast here.
- 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.
GRANDBABY CAKES’ 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:
- PUMPKIN CINNAMON ROLLS WITH MAPLE FROSTING
- LEMON CINNAMON ROLLS
- LAZY CHAI CINNAMON ROLLS
- CINNAMON ROLL BISCUITS
Sweet Potato Cinnamon Rolls
For the Dough
- 3 1/2 cups all purpose flour
- 1/4 cup granulated sugar plus 1 tablespoon
- 2 tsp ground cinnamon
- 1 tsp salt
- 1/2 cup milk
- 1/4 cup unsalted butter melted
- 1 envelope Fleischmann’s® RapidRise® Instant Yeast
- 1 cup sweet potato puree
- 1 large egg 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 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
For the Dough
- In a large mixing bowl, whisk together flour, sugar, cinnamon and salt then create a well in the center of the ingredients.
- Add milk and butter to a microwave safe measuring cup and microwave for about 45- 60 seconds or until the mixture is warm (about 110F).
- Sprinkle the yeast on top of the liquid, wait a few seconds then stir into the liquid.
- Pour the liquid into the center of the dry ingredients along with the sweet potato puree and egg and stir together until a shaggy dough develops.
- Knead by hand for about 7-9 minutes until a cohesive smooth yet slightly sticky dough forms. Shape into a ball. Spray a medium large bowl with non-stick spray or add a little oil to the inside of the bowl then put the dough in, cover with plastic wrap and a warm towel and set in a warm place for 60-70 minutes. The dough should double in size.
For the Assembly
- Heat oven to 350F degrees and place rack in center position.
- Grease 13x9 inch pan with softened butter.
- While dough is proofing, combine dark brown sugar, cinnamon, and salt in a small bowl.
- Lightly flour work surface. Remove dough from the bowl and roll out to a 16x12 inch rectangle.
- Brush softened butter on top of the dough leaving a ½ inch space at the top, across the long side of the rectangle. Sprinkle brown sugar mixture on the surface. Press into the butter so it doesn’t fall out when you roll.
- Starting with the long side nearest to you, gently roll the rectangle forward into a tight cylinder. Pinch the seam to seal the edge, rolling the cylinder so the seam is on the bottom.
- Cut the cylinder into 12 equal pieces about a 1 ¼ in width. I love using a plain unflavored dental floss for this but a super sharp knife or even a pizza cutter will work as well.
- Place rolls in prepared pan cut side facing up. Cover lightly with plastic wrap and a warm towel again and return to the warm place until rolls are doubled in size, about 40 minutes.
- Remove the plastic wrap and towel and place in preheated oven. Bake until deep golden brown, about 25 minutes.
- Cool in pan on wire rack for 15 minutes.
For Glaze and Garnish
- Heat butter in 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. Using a whisk, mix in powdered sugar, vanilla, and salt until thick and smooth.
- Whisk in browned butter slowly. Add milk until creamy and smooth. Pour on top of warm rolls and spread with offset spatula then sprinkle with pecans and serve.