Sweet Potato Pie Cinnamon Roll Recipe

Sweet potato pie cinnamon roll topped with cream cheese frosting and cookie crumbles on a white plate

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Sweet Potato Pie Cinnamon Roll Recipe

Soft sweet potato pie cinnamon rolls with a spiced roasted sweet potato filling and brown butter marshmallow cream cheese frosting. Big Mama's sweet potato pie in every swirl, boos!

Prep Time40

Cook Time30

Rise, Chill & Cooling Time2 30

Total Time3 40

Course: Breakfast

Cuisine: Southern

Servings: rolls

Calories: 930kcal

Author: Jocelyn Delk Adams

Equipment

Stand mixer
Mixing Bowls
small saucepan
Rolling Pin
Unflavored dental floss
9x12x3 pan

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
1 cup whole milk room temperature
6 tbsp unsalted butter melted
1 large egg room temperature
1 egg yolk room temperature

For the Filling

12 oz roasted sweet potato mashed and cooled
2 tbsp softened unsalted butter
⅓ cup packed light brown sugar
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
Pinch cloves
Pinch kosher salt

To Assemble

½ cup packed light brown sugar
1 tbsp cinnamon
½ tsp nutmeg
¼ tsp ginger
Pinch cloves
Pinch kosher salt
6 tbsp softened salted butter

For the Frosting and Garnish

8 tbsp salted butter
12 oz cream cheese room temperature
2¾ cups powdered sugar
⅓ cup marshmallow fluff
¼ tsp salt
1 tsp vanilla
Optional: Crushed baked pie crust, graham crackers, or Biscoff cookies for garnish

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 milk, melted butter, yeast mixture and 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 Filling

Place the mashed potato in a medium bowl and stir in the butter until melted. Whisk in the sugar and vanilla until dissolved. Next, whisk in the spices. Set aside.

For Assembly and Bake

Stir the sugar and spices together in a separate bowl and set aside.
Prepare a 9x12x3 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 6 tablespoons softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
Spread the sweet potato mixture over the top then sprinkle with the brown sugar mixture on top of the butter, and press lightly.
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 375F.
Bake the rolls until golden brown and the smell fills the house, 25-30 minutes.
Remove from the oven and let cool for 20 minutes.

For the Frosting

While rolls are baking, in a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.
Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.
As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until the butter has become solid again (can take about an hour or so).
Add cooled brown butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
Next slow down the mixer and carefully add in the confectioner's sugar. Once all sugar has incorporated, turn the mixer back to high to continue whipping.
Add the marshmallow fluff, salt and vanilla extract and continue whipping until it is smooth. Generously spread over the cooled cinnamon rolls, sprinkle with your garnish if using and serve.

Notes

How to Store

Fridge: Keep the rolls in an airtight container for up to 3-4 days. If you know you'll have leftovers, save a few unfrosted and store their frosting separately so reheating is easier. The frosting will keep in the fridge for up to 5 days.
Freezer: For the best texture, freeze cooled, unfrosted rolls individually wrapped in plastic wrap, then tucked into a freezer bag for up to 2 months. Label with the date and thaw overnight in the fridge. Freeze the frosting in a separate airtight container for up to 3 months.
Reheating: Warm an unfrosted roll in the microwave in short bursts, or cover a few with foil and warm in a 300°F oven until heated through. Add the frosting after warming. You can microwave a frosted roll, but the frosting will melt into it.

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