These Sweet Potato Cinnamon Rolls bring a unique twist to the classic cinnamon roll by adding the natural sweetness and soft texture of sweet potatoes. The rolls are perfectly tender, with a spiced sweet potato filling and topped with a creamy, slightly tangy cream cheese icing. They’re a cozy treat, ideal for breakfast or a dessert with a warm beverage. The subtle flavor of sweet potato gives the dough extra moisture and flavor, making these cinnamon rolls irresistible. Plus, the addition of spices like cinnamon, nutmeg, and ginger add a warming element perfect for fall or holiday baking!
Key Features
• Flavor Profile: These rolls are a balance of sweet, spiced, and creamy. The sweet potato brings natural earthiness, while the cinnamon and nutmeg provide warm spice. The cream cheese icing adds a creamy and tangy contrast.
• Difficulty Level: Moderate (Involves yeast dough rising).
• Serving Size: Makes 12-15 cinnamon rolls.
• Total Time: About 2.5 hours (includes rising and baking time).
• Calories: Approximately 350 calories per roll (depending on icing and portion size).
Ingredients
Dough:
• 2¼ teaspoons active dry yeast (or instant yeast)
• 1 cup lukewarm milk
• ½ cup granulated sugar
• ⅓ cup unsalted butter, softened
• 1 teaspoon salt
• 2 eggs
• 1 cup mashed sweet potato (cooked and cooled)
• 4½ cups all-purpose flour (you may not need all of it)
Sweet Potato Filling:
• 1 cup mashed sweet potato (cooked and cooled)
• ½ cup packed brown sugar
• 1-2 tablespoons ground cinnamon
• ⅓ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg (optional, for extra warmth)
• ½ teaspoon ground ginger (optional)
• Pinch of salt
Cream Cheese Icing:
• 6 tablespoons unsalted butter, softened
• 1½ cups powdered sugar
• ¼ cup cream cheese (room temperature)
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• ¼ teaspoon cinnamon (optional, for added warmth)
Instructions
Step 1: Prepare the Dough
1. Activate the yeast: In a small bowl, combine warm milk (about 110°F/45°C) and sugar. Sprinkle yeast on top and let it sit for 5-10 minutes until it becomes frothy.
2. Mix wet ingredients: In a large mixing bowl, combine the yeast mixture, softened butter, eggs, salt, and mashed sweet potato. Stir until well mixed.
3. Add flour: Gradually add the flour, 1 cup at a time, stirring until a soft dough forms. You may not need all the flour.
4. Knead the dough: On a floured surface, knead the dough for 5-7 minutes, until smooth and elastic.
5. First rise: Transfer the dough to a lightly greased bowl, cover it with a damp towel, and allow it to rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Step 2: Prepare the Filling
1. In a medium bowl, mix together mashed sweet potato, brown sugar, cinnamon, butter, vanilla, nutmeg, ginger (if using), and a pinch of salt until smooth.
Step 3: Assemble the Rolls
1. Once the dough has risen, roll it out on a floured surface into a large rectangle (about 16×12 inches).
2. Spread softened butter evenly over the dough, followed by the sweet potato filling.
3. Roll the dough tightly, starting from the longer side. Cut into 12-15 equal rolls.
4. Place the rolls in a greased baking dish, cover them, and allow them to rise for 30-45 minutes, until puffy.
Step 4: Bake
1. Preheat the oven to 350°F (175°C).
2. Bake the cinnamon rolls for 25-30 minutes or until they are golden brown on top. Let them cool slightly before adding the icing.
Step 5: Make the Cream Cheese Icing
1. In a medium bowl, beat together softened butter, cream cheese, powdered sugar, vanilla, salt, and cinnamon (if using) until smooth and creamy.
2. Spread the icing generously over the warm cinnamon rolls.
Tips & Variations
- Make Ahead: You can prepare the dough and filling the night before. Just assemble the rolls, cover them, and refrigerate overnight. In the morning, let them rise at room temperature for about 30 minutes before baking.
- Add Nuts: For some added crunch, consider folding in chopped pecans or walnuts into the sweet potato filling.
- Flavor Variations: Experiment with different spices! You can add cardamom or cloves for a unique twist.
- Icing Alternatives: If you want a different icing flavor, consider using maple icing or a simple glaze made of powdered sugar and milk.
- Serving Suggestions: These rolls are fantastic on their own, but you can also serve them warm with a side of maple syrup or whipped cream for an extra indulgent treat.
Enjoy Your Sweet Potato Cinnamon Rolls!
These Sweet Potato Cinnamon Rolls are the perfect weekend baking project or addition to any brunch table. Their warm, spiced flavor combined with the sweet cream cheese icing makes them a decadent and unique treat. Whether you’re a fan of sweet potatoes or just looking for a creative twist on a classic recipe, these cinnamon rolls are sure to impress!
Sweet Potato Cinnamon Rolls
Ingredients
Dough:
- 2¼ teaspoons active dry yeast or instant yeast
- 1 cup milk lukewarm
- ½ cup granulated sugar
- ⅓ cup butter unsalted, softened
- 1 teaspoon salt
- 2 eggs
- 1 cup mashed sweet potato cooled
- 4½ cups all-purpose flour
Sweet Potato Filling:
- 1 cup mashed sweet potato cooked and cooled
- ½ cup brown sugar packed
- 1-2 tablespoons ground cinnamon
- ⅓ cup butter unsalted, softened
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg optional, for extra warmth
- ½ teaspoon ground ginger optional
- Pinch of salt
Cream Cheese Icing:
- 6 tablespoons butter unsalted, softened
- 1½ cups powdered sugar icing sugar
- ¼ cup cream cheese at room temperature
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ teaspoon cinnamon optional, for added warmth
Instructions
Dough
- Activate the yeast: In a bowl, combine warm milk (about 110°F/45°C) and sugar. Sprinkle yeast on top and let it sit for 5-10 minutes until frothy.
- Mix wet ingredients: In a large mixing bowl, combine the yeast mixture, softened butter, eggs, salt, and mashed sweet potato. Stir well.
- Add flour: Gradually add the flour, about 1 cup at a time, stirring until a soft dough forms. You might not need all the flour.
- Knead the dough: Turn the dough onto a floured surface and knead for 5-7 minutes, until smooth and elastic.
- First rise: Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Filling
- Prepare the filling: In a medium bowl, mix the mashed sweet potato, brown sugar, cinnamon, vanilla, nutmeg, ginger (if using), and a pinch of salt until smooth and well combined.
- Roll the dough: Once the dough has risen, roll it out on a floured surface into a large rectangle (about 16×12 inches).
- Spread butter: Spread softened butter evenly over the dough.
- Sprinkle the filling: Evenly spread the sweet potato filling over the buttered dough.
- Roll and cut: Roll up the dough tightly, starting from the longer side. Cut into 12-15 rolls.
- Second rise: Place the rolls in a greased baking dish, cover, and let them rise for another 30-45 minutes, or until puffy.
Baking
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Bake: Bake the rolls for 25-30 minutes, or until golden brown on top. Let them cool slightly before icing.
Cream Cheese Icing
- Make the icing: Beat together softened butter, cream cheese, powdered sugar, vanilla, salt, and cinnamon (if using) until smooth and creamy.
- Ice the rolls: Spread the cream cheese icing over the warm rolls.
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