Sweet Potato Pecan Cinnamon Rolls
Indulge in the ultimate comfort treat with these Sweet Potato Pecan Cinnamon Rolls! Featuring a rich, velvety dough infused with sweet potato puree for a subtly earthy sweetness, this recipe elevates classic cinnamon rolls to a whole new level. Swirls of brown sugar, cinnamon, and crunchy pecans create the perfect balance of cozy warmth and nutty texture. Topped with a luscious cream cheese glaze, these homemade rolls are soft, gooey, and irresistibly decadent. Perfect for holiday breakfasts, weekend brunches, or simply satisfying your sweet tooth, these golden-brown rolls are a showstopping bake that brings warmth and joy to any table. With easy-to-follow steps and make-ahead options, they’re a must-try for cinnamon roll enthusiasts and sweet potato lovers alike!
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Recipe Information
Ingredients
- 1 cup Sweet potato puree
- 0.5 cup Whole milk
- 0.25 cup Unsalted butter
- 0.25 cup Granulated sugar
- 1 packet Active dry yeast
- 1 large Egg
- 4 cups All-purpose flour
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.5 cup Packed brown sugar
- 1 cup Chopped pecans
- 0.25 cup Softened unsalted butter
- 1.5 cups Powdered sugar
- 4 ounces Cream cheese
- 1 teaspoon Vanilla extract
- 3 tablespoons Milk (for glaze)
Instructions
Warm the milk in a small saucepan or microwave to about 105-110°F (not too hot, or it will kill the yeast). Stir in the granulated sugar and sprinkle the yeast on top. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the sweet potato puree, melted butter, egg, and activated yeast mixture. Stir until smooth.
Gradually add the flour, salt, and 1 teaspoon of ground cinnamon. Mix until a soft dough forms. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the filling by mixing together the brown sugar, 1 teaspoon of ground cinnamon, and chopped pecans in a small bowl.
Once the dough has risen, punch it down and roll it out into a large rectangle about 18x12 inches on a floured surface.
Spread the softened butter evenly over the dough. Sprinkle the filling mixture on top, spreading it to cover the surface evenly.
Starting from a long edge, tightly roll up the dough into a log. Cut the log into 12 even slices using a sharp knife or dental floss.
Place the rolls into a greased 9x13-inch baking dish, leaving a little space between each roll. Cover and let rise for 30-45 minutes until they have puffed up.
Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
While the rolls are baking, make the cream cheese glaze. In a medium bowl, beat together the cream cheese, powdered sugar, vanilla extract, and milk until smooth and slightly thick but pourable.
Remove the rolls from the oven and let them cool slightly. Drizzle the cream cheese glaze over the warm rolls before serving.
Serve the rolls fresh and warm. Store any leftovers in an airtight container for up to 2 days, reheating slightly before serving.
Nutrition Facts
Calories |
5350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.9 g | 270% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 1901 mg | 83% | |
| Total Carbohydrate | 798.0 g | 290% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 369.4 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 733 mg | 56% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2612 mg | 56% | |
*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.
