Sweet Potato Cinnamon Rolls

Mashed sweet potatoes in a slightly spiced dough rolled with butter, brown sugar, cinnamon, ginger, nutmeg then covered in a sweet cream cheese icing.

This week sweet potatoes will be made into a casseroles with tons of marshmallows. Never been a fan of that at all. 
Make these cinnamon rolls with sweet potato in the dough. It might be intimidating to make cinnamon rolls at first.
 I felt like that years ago and I finally made them and haven't gone back. They are so easy to make.
Fresh rolls and canned tasty way different. You can make them ahead and freeze them.
I know marshmallows are great but who doesn't like a cinnamon roll with a thick gallop of cream cheese frosting.

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Maple Browned Butter Cinnamon Rolls
Cinnamon Roll Sheet Cake
Pumpkin Spice Latte Crumb Cake


Sweet Potato Cinnamon Rolls

Prep: 20 minutes
Proofing: 3 hours
Baking- 17 to 20 minutes


Sweet Potato Dough
1 1/2 cup Mashed Sweet Potatoes
5 1/2 cups Unbleached All Purpose Flour plus 1/2 for dusting

1/4 cup Granulated Cane Sugar
2 cups Warm Water
1 tablespoon Dry Active Yeast
1 1/2 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
1 teaspoon Fine Sea Salt
1 teaspoon Pure Vanilla Extract

Brown Sugar Cinnamon Filling
1/2 cup Unsalted Butter, melted and slightly cooled
1 cup Dark Brown Sugar
1 Tablespoon Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Fine Sea Salt

Cream Cheese Frosting
6 oz Cream Cheese
1/4 cup Unsalted Butter, melted and cooled
2 cups Confectioners' Sugar
1 teaspoon Pure Vanilla Extract
1 to 2 tablespoon Milk
Pinch of Sea Salt

1. Drain and mash canned sweet potatoes. Wrap mashed sweet potatoes in a paper towel for 30 minutes.
2. In a stand mixer or a hand mixer with bread hooks attached, combine warm water, yeast, 1 tablespoon of sugar. Let that sit for 5 minutes.
3. Add in the 5 cups of flour, sugar, mashed sweet potatoes, ground cinnamon, ginger, vanilla extract and salt.  It the dough for 5 to 7 minutes. If not using a dough hook will have to knead for 10 to 15 minutes.
4. Cover bowl and let proof for 2 hour or once it doubles in size in a warm spot.
5. Dust a clean counter space and roll proofed dough into a 12 by 12 rectangle. Melt butter, dark brown sugar, cinnamon, ginger, nutmeg, vanilla extract and salt. Spread filling over rolled dough evenly.
6. Starting in the middle, roll the dough up. Pinch the seam together lay rolled dough on the seam. Cut out the 1 1/2 inch individual rolls and place in a lightly greased pan.
7. Let the rolls proof for 1 hour or until double in size.
8. Preheat oven to 350 degrees. Bake in the oven for 17 to 20 minutes, rotating pan halfway through. Let cinnamon rolls cool for 10 to 15 minutes then top with cream cheese icing.



  1. This is definitely something I really need to try to make. It looks so good.

  2. I haven't had cinnamon rolls in ages, but these sound amazing! I love that you used sweet potato in em'! <3

  3. I love Cinnamon Rolls, and these are calling my name! I would've never thought to use Sweet Potatoes, but I am totally intrigued now.

  4. These looook amazing! I love sweet potatoes AND cinnamon rolls! This sounds like the perfect combo!

  5. Sounds amazing..I can't wait to try this recipe! Thank you!

  6. Would love to make these for Christmas Eve, but at what point can I refrigerate or freeze them? Says they can be frozen but I didn't see any further instruction. Thank you!


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