These Sweet Potato Cinnamon Rolls are decadent, fluffy, and slathered with a simple brown sugar frosting. Cozy up with a cup of tea and these cinnamon rolls for the perfect autumn morning!
Sweet Potato Cinnamon Rolls
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Hey guys! Sarah from Live Eat Learn here coming at you with another easy recipe…cinnamon rolls! I grew up in a family where “making cinnamon rolls” entailed cracking open a can of cinnamon rolls and popping them in the oven. Truly homemade cinnamon rolls were reserved for Christmas and birthdays, but on no other occasions. It wasn’t until I moved to the Netherlands, where there are no canned cinnamon rolls to be found, that I learned just how easy it is to make these from scratch. While the ingredients list may seem a bit long, I promise it’s almost all stuff you already have in your pantry! Ready to get cooking?
Tips for making these sweet potato cinnamon rolls:
- Use dental floss to slice without a mess! Check out the simple tutorial for how to slice cinnamon rolls with floss here.
- After you roll up and slice your cinnamon rolls, you can cover them and refrigerate them overnight, so all you have to do in the morning is bake!
- The exact size you roll your dough out to won’t really affect how delicious your cinnamon rolls turn out. Rule of thumb: Roll your dough thinner = more surface area for brown sugar/cinnamon filling, more layers. Roll your dough thicker = more fluffy and doughy.
- Be sure to leave plenty of room between rolls. They like to expand!
- How to get the perfect mashed sweet potato, for a sweet potato casserole? Follow the first part of the tutorial here.
More Breakfast recipes you might enjoy:
- Breakfast Stuffed Avocado
- Apple Pie Breakfast Cookies
- Taco Breakfast Bowl
- Breakfast Stuffed French Bread
- Easy Denver Omelet Breakfast Cups
Sweet Potato Cinnamon Rolls
Ingredients
Dough
- ¾ cup milk
- ¼ cup unsalted butter
- 1 7- g package instant yeast
- 1 Tbsp sugar
- 1 tsp cinnamon
- ½ cup mashed sweet potato
- 2 large eggs
- 2 ½ cups all-purpose flour divided
- ¼ tsp each baking soda and baking powder
- ¼ tsp salt
Filling
- 2 Tbsp butter melted
- ½ cup brown sugar
- ¼ cup white sugar
- 1 Tbsp cinnamon
- ¼ tsp ground cloves
- Pinch of salt
Icing
- ½ cup cream cheese
- ¼ cup brown sugar
- Pinch of salt
Instructions
- Set a medium saucepan over medium heat, then add milk. Heat until steaming but not boiling. Add the butter, stir, and let the mixture cool to lukewarm. Once lukewarm, stir in yeast, sugar, cinnamon, sweet potato, and eggs.
- Add 2 cups of the flour, stirring to combine, then cover with a warm damp cloth. Set in a warm place to rise for 1 hour.
- After an hour, add remaining ½ cup of flour, baking soda, baking powder, and salt. Transfer to a well-floured surface and knead until smooth and no longer sticky (you can add up to ½ cup more flour if needed).
- Roll dough out into a large, ¼ inch-thick rectangle.
- Combine all filling ingredients and sprinkle evenly over dough, leaving 1 inch on one of the long sides free.
- Starting at the long side opposite to the free border, roll the dough tightly, gently pinching to seal. Use dental floss or a sharp knife to cut the dough into 8 to 12 even segments.
- Place rolls in a parchment paper-lined baking sheet, a well-greased baking sheet, or my favorite silicone baking mat lined baking sheet leaving some wiggle room between rolls.
- Bake at 375 degrees F (190 C) for 15 to 18 minutes, until tops are golden brown.
- Combine all icing ingredients and drizzle over warm rolls.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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