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A white casserole dish filled with sweet potato cinnamon rolls against white background with pecans in a white bowl
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5 from 7 votes

Sweet Potato Cinnamon Rolls

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!
Prep Time35 mins
Cook Time30 mins
Resting Time2 hrs
Total Time3 hrs 5 mins
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 516kcal


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.


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.


Calories: 516kcal | Carbohydrates: 73g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 358mg | Potassium: 239mg | Fiber: 3g | Sugar: 40g | Vitamin A: 5132IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 2mg