Description
Sweet Potato Cinnamon Rolls combine the natural sweetness and vibrant orange color of mashed sweet potatoes with warm cinnamon and nutmeg spices. These soft, moist, and fluffy rolls are enriched with milk, butter, and eggs, then topped with a smooth vanilla glaze. Perfect for cozy breakfasts or special occasions, they offer a nutritious twist on a classic favorite.
Ingredients
Scale
Dough
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 4 cups all-purpose flour (or gluten-free all-purpose flour blend for gluten-free option)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup warm milk (or almond/oat milk for vegan)
- 1/4 cup unsalted butter, melted (or coconut oil for vegan)
- 2 large eggs, room temperature
Filling
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, softened (or coconut oil for vegan)
- Optional: 1/2 cup chopped pecans or walnuts
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk (or almond/oat milk)
- 1 teaspoon vanilla extract
- Optional: substitute maple syrup for glaze sugar
Instructions
- Prepare the Sweet Potato: Roast or boil sweet potatoes until soft. Peel and mash until smooth and lump-free. Set aside.
- Make the Dough: In a small bowl, combine warm milk with active dry yeast and a pinch of sugar. Let it activate until frothy, about 5-10 minutes. In a large mixing bowl, whisk together flour, granulated sugar, cinnamon, and nutmeg. Add the mashed sweet potatoes, eggs, melted butter, and the yeast mixture. Mix until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 to 1.5 hours.
- Prepare the Filling: In a medium bowl, mix brown sugar, ground cinnamon, nutmeg, and softened butter until spreadable. Optionally stir in chopped nuts.
- Assemble the Rolls: On a floured surface, roll out the dough into a large rectangle roughly 16×12 inches. Spread the cinnamon sugar filling evenly over the dough. Carefully roll it up from one long edge to form a tight log. Slice into 12 equal pieces.
- Second Rise and Bake: Arrange the rolls in a greased baking pan, leaving space between each one. Cover and let rise until puffy, about 30-45 minutes. Preheat the oven to 350°F (175°C) and bake rolls for 25-30 minutes or until golden brown and cooked through. Test doneness with a toothpick.
- Glaze and Serve: While rolls are still warm, mix powdered sugar with milk and vanilla extract to form a smooth glaze. Drizzle generously over the rolls. Serve warm with optional garnishes like toasted nuts or powdered sugar.
Notes
- Use room temperature ingredients for best yeast activation and dough texture.
- Do not skip the second rise to ensure soft, fluffy rolls.
- Slice rolls evenly to guarantee uniform baking.
- Test doneness with a toothpick to avoid over or under baking.
- Warm the glaze slightly to make spreading easier and to help it absorb better.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg