There’s something magical about baking with sweet potatoes – they bring a natural creaminess and warmth that elevate any cozy breakfast treat. When you tuck into these cinnamon rolls straight from the oven, the tender spirals practically melt in your mouth, offering a delightful balance of sweet potato sweetness and comforting spices. As the dough rises, you’ll notice its pale orange hue shifting into soft, golden swirls, hinting at the soft texture waiting beneath that thin, crisp crust. The first bite yields a gentle sweetness, balanced by notes of cinnamon and vanilla, while the slight tang of melted butter deepens each mouthful.
These rolls are the epitome of fall baking, perfect for watching leaves drift by your window with a hot cup of coffee in hand. Whether you’re feeding a hungry crowd on a chilly weekend morning or simply craving a little afternoon pick-me-up, the aroma of cinnamon and sweet potato wafting through your kitchen is guaranteed to draw smiles. The creamy icing drizzled on top adds the final touch, coating each roll in a silky sweet blanket. You’ll love how effortlessly they come together—mixing, kneading, and rolling feels almost meditative. Trust me, they’re bound to become a cherished recipe in your home too.
KEY INGREDIENTS IN SWEET POTATO CINNAMON ROLLS
Before we dive into the step-by-step instructions, let’s meet the stars of this recipe. Each ingredient plays a crucial role in developing flavor, texture, and that irresistible aroma that fills your kitchen.
- Mashed sweet potatoes
Smooth and creamy, these lend natural sweetness and moisture to the dough, ensuring your rolls stay tender day after day.
- Warm milk
Helps activate the yeast and contributes to a soft, enriched dough, making each bite pillowy.
- Active dry yeast
The leavening agent responsible for that classic rise and light texture in cinnamon rolls.
- Granulated sugar
Feeds the yeast and adds a mild sweetness that balances the spices.
- Melted butter
Renders the dough rich and tender, while also adding a subtle buttery flavor.
- Salt
Enhances all the flavors and keeps the dough from becoming overly sweet.
- Vanilla extract
Infuses a warm, aromatic depth that complements the sweet potato and cinnamon.
- Ground cinnamon
Delivers that signature cinnamon roll flavor, with a gentle warmth and spice.
- All-purpose flour
Provides structure and helps create an elastic, workable dough.
- Brown sugar
For the filling, it brings a deep molasses note that pairs perfectly with cinnamon.
- Additional ground cinnamon
Sprinkled into the filling, it ensures each bite has a burst of spicy-sweet flavor.
- Melted butter (for filling)
Acts as the “glue” for the brown sugar and cinnamon, creating those gooey layers.
- Powdered sugar
Blended into the icing for a silky-smooth finish.
- Milk (for icing)
Thins out the powdered sugar, creating a pourable glaze that hardens slightly on contact.
HOW TO MAKE SWEET POTATO CINNAMON ROLLS
Let’s roll up our sleeves and transform these ingredients into fluffy, flavorful cinnamon rolls. Follow each step carefully to achieve a soft, elastic dough and the perfect rise.
1. Begin by boiling or baking sweet potatoes until they are very tender. Once the flesh is fork-tender, allow them to cool slightly, then peel and mash until completely smooth. This puree adds moisture and subtle sweetness to your dough.
2. In a large mixing bowl, pour in warm milk (about 110°F/45°C) and sprinkle the active dry yeast on top. Let this mixture rest for about 5 minutes until it becomes frothy and activated, indicating that the yeast is lively.
3. Add the cooled sweet potato mash, granulated sugar, melted butter, salt, vanilla extract, ground cinnamon, and 2½ cups of flour to the yeast mixture. Stir with a wooden spoon until the dough just starts to form a shaggy ball.
4. Gradually incorporate the remaining flour, about ¼ cup at a time, and begin kneading. Continue kneading by hand for 8–10 minutes (or 5 minutes on medium speed in a stand mixer) until the dough is smooth, elastic, and slightly tacky.
5. Place the dough in a lightly greased bowl, turning once to coat the surface. Cover with a clean towel and let it rise in a warm spot until doubled in size, roughly 1 to 1½ hours.
6. Once risen, gently punch down the dough to release excess air. Transfer it to a floured surface and roll out into a large rectangle, about ¼-inch thick.
7. Brush the dough evenly with melted butter. Sprinkle the packed brown sugar and tablespoon of ground cinnamon over the surface, ensuring every inch is covered.
8. Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or dental floss to cut the log into 12 equal slices. Arrange them in a greased baking dish, leaving a little space to expand.
9. Cover the rolls loosely with a towel and let them rise again for 30–45 minutes, until they look puffy and almost doubled.
10. Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, until they are golden brown on top and cooked through.
11. While your rolls bake, whisk together powdered sugar and milk until the icing is smooth and pourable.
12. Remove the rolls from the oven and let them cool for about 10 minutes. Drizzle the icing over each roll, letting it fill the crevices and pools on the plate.
13. Serve warm and enjoy the perfect blend of sweet potato richness and cinnamon spice!
SERVING SUGGESTIONS FOR SWEET POTATO CINNAMON ROLLS
These sweet potato cinnamon rolls are a conversation starter, but serving them in style takes the experience to another level. Whether you’re hosting a weekend brunch or craving a midweek treat, here are some mouthwatering ways to present your rolls and enhance every bite.
- Serve Warm with Coffee
Pair your rolls with a hot cup of coffee or a spiced latte. The bittersweet notes of coffee contrast beautifully with the sweet potato and cinnamon, creating a harmonious flavor balance.
- Add Fresh Fruit on the Side
Garnish your platter with fresh berries or sliced apples. The bright acidity of fruit cuts through the richness, offering a refreshing bite between sweet, gooey swirls.
- Top with Extra Cream Cheese Drizzle
For a truly decadent twist, blend softened cream cheese with powdered sugar and a splash of milk. Drizzle it generously over the rolls for a richer, tangy finish that complements fall spices.
- Create a Brunch Spread
Lay out your rolls alongside scrambled eggs, crispy bacon, and warm fruit compote. The combination of savory and sweet elements makes a complete and satisfying brunch.
HOW TO STORE SWEET POTATO CINNAMON ROLLS
If you’re lucky enough to have leftovers (or if you want to get ahead for the week), storing your cinnamon rolls properly keeps them soft and flavorful. Here’s how to maintain that fresh-baked quality:
- Room Temperature for 1–2 Days
Place cooled rolls in an airtight container or cover tightly with plastic wrap. This prevents the dough from drying out while preserving the fluffy texture.
- Refrigeration for Up to a Week
Store in a sealed container to keep moisture locked in. When you’re ready to enjoy, reheat individual rolls in the microwave for 15–20 seconds or in the oven at 300°F for 5–7 minutes.
- Freezing for Longer Storage
Wrap each cooled roll in plastic wrap and place in a zip-top freezer bag. Freeze for up to 3 months. To serve, thaw at room temperature, then warm in a 325°F oven for 10–12 minutes.
- Reheating Tips
For a fresh-out-of-the-oven feel, sprinkle a few drops of water on the rolls before reheating. Cover with foil to trap steam, ensuring the centers stay moist while the edges crisp lightly.
CONCLUSION
It’s been a joy guiding you through every step of making these warm and cozy sweet potato cinnamon rolls. From the first blend of mashed sweet potatoes and flour to the final drizzle of silky icing, each moment in the kitchen brings its own little thrill. We covered all you need: key ingredients that work in harmony, detailed preparation instructions, serving suggestions to make your brunch stand out, and smart storage tips so you can enjoy these treats beyond day one. Feel free to print this article and save it for future baking adventures, whether you’re gearing up for holiday breakfasts or simply craving a sweet morning indulgence. And if you’re someone who loves having a quick reference, keep an eye out for the FAQ section below where I answer all your pressing questions.
I can’t wait to hear how your sweet potato cinnamon rolls turn out! If you try this recipe, drop a comment to share your favorite tweaks or any questions that popped up along the way. Did you experiment with nuts or raisins? Or maybe you opted for that cream cheese icing? Whatever your culinary journey, I’m here to help troubleshoot and celebrate your successes. Your feedback, stories, and photos truly make this baking community come alive, so don’t hesitate to reach out!
Sweet Potato Cinnamon Rolls
Description
These sweet potato cinnamon rolls are fluffy and packed with autumn flavors. The creamy icing drizzled on top makes each bite an irresistible treat for any occasion.
Ingredients
Instructions
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Begin by boiling or baking sweet potatoes until they are very tender. Once cooked, peel and mash them until smooth. Set aside to cool slightly.
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In a large mixing bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until the yeast becomes frothy and activated.
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To the yeast mixture, add the mashed sweet potatoes, granulated sugar, melted butter, salt, vanilla extract, ground cinnamon, and 2 1/2 cups of flour. Mix until the dough begins to come together.
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Gradually add more flour, about 1/4 cup at a time, kneading until a smooth and elastic dough forms. This should take about 8-10 minutes if kneading by hand or 5 minutes using a stand mixer.
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Place dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place until doubled in size, approximately 1-1.5 hours.
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Once the dough has risen, punch it down gently and roll it out on a floured surface into a large rectangle.
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Spread the melted butter for filling evenly over the dough. Sprinkle the brown sugar and 1 tablespoon of ground cinnamon evenly over the buttered dough surface.
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Starting from a long edge, roll the dough tightly into a log. Cut into 12 equal slices and place them in a greased baking dish.
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Cover the rolls with a towel and allow them to rise again for 30-45 minutes, or until puffy.
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Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown.
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While the rolls bake, prepare the icing by mixing powdered sugar with milk until smooth.
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Once the rolls are done, remove them from the oven and let them cool for about 10 minutes. Drizzle the icing over the warm rolls.
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Serve immediately and enjoy!
Note
- The mashed sweet potatoes add moisture and a subtle sweetness to the dough, enhancing the flavor and texture.
- Feel free to add nuts or raisins to the filling for added texture and flavor.
- For a decadent twist, incorporate cream cheese into the icing for a richer taste.
- These rolls freeze well and can be reheated in the oven for a quick breakfast or dessert treat.
- Perfect for a special fall brunch or holiday breakfast, serving with warm coffee or tea.
