Sweet Potato Cinnamon Rolls
Indulge in the cozy, comforting flavors of fall with these sweet potato cinnamon rolls, a delightful twist on the classic breakfast treat. Infused with creamy mashed sweet potato, these rolls are incredibly soft, moist, and subtly sweet, with an extra layer of warmth from a cinnamon-sugar filling. The golden rolls are baked to perfection, then drizzled with a silky vanilla glaze that adds the perfect touch of sweetness. With their vibrant orange hue and rich flavor, these sweet potato-inspired rolls are perfect for brunch, holiday gatherings, or as a decadent weekend baking project. Easy to make with pantry staples, these cinnamon rolls are a creative way to elevate traditional baked goods while celebrating the comforting flavors of the season.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Sweet potato (mashed)
- 0.5 cup Whole milk
- 0.25 cup Unsalted butter (melted)
- 0.25 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 large Egg
- 3.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.5 cup Brown sugar (for filling)
- 1.5 tablespoons Ground cinnamon (for filling)
- 0.25 cup Unsalted butter (softened, for filling)
- 1 cup Powdered sugar (for glaze)
- 1 teaspoons Vanilla extract (for glaze)
- 2 tablespoons Whole milk (for glaze)
Instructions
In a small pot, warm the milk to about 110°F (warm but not hot to the touch). Stir in 1 teaspoon of granulated sugar and the active dry yeast. Let sit for 5-10 minutes until the yeast becomes foamy.
In a large mixing bowl, combine the mashed sweet potato, melted butter, remaining granulated sugar, and the foamy yeast mixture. Stir until well combined.
Add the egg, all-purpose flour, and salt to the bowl. Mix until a soft dough forms. If the dough is sticky, add additional flour, 1 tablespoon at a time, until it comes together.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1 hour, or until it doubles in size.
In a small bowl, mix together the brown sugar and ground cinnamon for the filling.
After the dough has risen, punch it down and roll it out on a floured surface into a 12x16 inch rectangle.
Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top, leaving a 1/2-inch border around the edges.
Starting from the longer side, tightly roll the dough into a log. Pinch the seam to seal. Slice the log into 12 equal pieces and place them in a greased 9x13 inch baking dish.
Cover the rolls with plastic wrap or a towel and let them rise again for 30-45 minutes until puffy.
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through.
While the rolls bake, prepare the glaze. Whisk together the powdered sugar, vanilla extract, and milk until smooth.
Once the rolls are out of the oven, let them cool slightly before drizzling the glaze over the top. Serve warm and enjoy!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 25.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
