Sweet Potato Cinnamon Rolls are the softest, most moist sweet rolls ever with cinnamon, nutmeg, clove filling; cream cheese icing; and crunchy pecans.
Cinnamon Rolls are always amazing for a weekend Breakfast Recipe, brunch, or holiday mornings. This sweet potato version makes the dough recipe even softer so that the warm rolls absolutely melt in your mouth!
The deliciousness of this fall cinnamon roll doesn’t stop at the sweet potatoes. The filling is also made with cinnamon, nutmeg, cloves, and sugar. The finished rolls are topped off with Cream Cheese Frosting and crunchy pecans. It’s the perfect combination of warm and comforting flavors, making this dish especially great for Autumn.
Sabrina’s Sweet Potato Cinnamon Rolls Recipe
Your whole family is sure to love this new spin on cinnamon rolls. Not only do the sweet potatoes make the recipe extra moist, but they also add a nice undertone to the taste. The sweet potato flavor gives some extra sweetness along with hints of nutty and earthy taste without overwhelming the dough.
The great thing about this recipe is it makes 18 fluffy, huge cinnamon rolls. You can make it the night before too, making it the perfect breakfast the day after your holiday celebration. Just wake up and pop them in the oven for a sweet, special breakfast feed the guests that stayed the night. Plus you’ll probably even have leftovers to enjoy later in the week.
Ingredients
- Cinnamon Roll Dough: The cinnamon roll dough is actually a pretty basic yeast bread dough with some adjustments such as using vegetable oil instead of butter for the fat. The oil will help lock in the moisture better and keep the cinnamon rolls from drying out as quickly. There is also a little less milk since the sweet potatoes will also add moisture to the dough.
- Yeast: For these rolls, it’s better to use active dry yeast instead of instant dry yeast. It means they will take a little longer to rise but the sweet potato puree is a bit heavy so you want that extra lift.
- Sweet Potato: The dough has 1 cup sweet potato puree added to make it extra moist and get that yummy earthy, slightly sweet flavor. You can use store bought or make your own, just make sure to drain away any extra liquid.
- Spices: The dough gets some fall flavor with a blend of warm spices. There is 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon ground cloves added. You could also use Pumpkin Pie Spice!
- Filling: These delicious cinnamon rolls get even more fall spice flavor in the buttery sweet cinnamon filling! Along with the normal sugar, cinnamon and butter, we added 2 teaspoons nutmeg and 1 teaspoon cloves.
- Cream Cheese Icing: Your warm baked cinnamon rolls are smothered with our rich and creamy cream cheese icing. You can add some more spices to the frosting if you want or keep it sweet and tangy.
- Pecans: These decadent Sweet Potato Cinnamon Rolls are finished with some chopped pecans for a delicious crunch that goes perfectly with all the warm and sweet fall flavor.
Kitchen Tools & Equipment
- Dough Hook: We love the convenience of a dough hook on our stand mixer for yeast dough recipes like cinnamon rolls! No more sticky hands or tired elbows from hand-kneading your dough. You get the perfect elasticity with almost no hands on work and way less mess.
- Baking Dish: You can use one 9×13 baking dish or two smaller pans like an 8-inch square pan or round 9-inch cake pans. Basically you want a pan that is big enough to hold the rolls without squishing but you still want them to touch.
How to Make Sweet Potato Cinnamon Rolls
Time needed: 2 hours.
- Activate the Yeast
Heat the milk, oil and sugar until it’s warm to the touch. Add the mixture to your stand mixer bowl and stir in the yeast. Let sit for 5-10 minutes, until it is foamy.
- Make the Dough
Stir the sweet potato into the yeast mixture. With a dough hook attached, turn the mixer on low and slowly add the flour, then add the spices and mix until the dough is sticky but pulling from the sides.
- Proof the Dough
Cover the mixing bowl with a clean kitchen towel and let rise for 1 hour. Mix in the remaining flour, baking soda, baking powder, and salt on low until combined.
- Fill the Dough
Combine the sugar and spices in a bowl. Roll out your dough into a large rectangle on a large floured surface. Spread the softened butter all over the dough and cover with the sugar mixture.
- Shape the Cinnamon Rolls
Starting at a long edge, tightly begin to roll the dough over the filling until it reaches the other side. Place seam side down and use a clean piece of thread (or unflavored dental floss) to slice off 18 large-size rolls.
- Second Proof
Place the cinnamon rolls cut side down in a well-butter baking dish. Cover with the kitchen towel again and let rise in a warm place for 20 minutes.
- Bake the Cinnamon Rolls
Preheat the oven to 375 while the rolls are rising. Bake for 18-20 minutes, until the edges are golden brown. Let them cool 10 minutes before frosting.
- Frost and Serve
Beat the cream cheese, butter, and vanilla until creamy on low speed then add the powdered sugar and milk. Increase the speed and beat until fluffy. Spread the frosting over the rolls and sprinkle pecans over top. Serve warm.
Nutritional Facts
These sweet fall flavored rolls get a little vitamin boost from the sweet potatoes. While you might not pop them in the “healthy breakfast” category, they are definitely worth spoiling yourself with one or two during the holidays!
Baking Tips & Tricks
- Make Them the Night Before
- Prepare your cinnamon rolls up to the point of placing them in the pan, then cover the pan and pop them in the fridge. They will rise for the second time overnight. In the morning, preheat your oven and bring them to room temperature and bake as usual. You can also freeze the unbaked rolls and bake from frozen, just add 10 minutes of baking time.
- Properly Activate your Yeast
- The key to cinnamon rolls and other yeast dough recipes is to make sure your yeast mixture is activated properly. This recipe uses regular dry yeast versus instant yeast meaning it needs to sit in the warm milk mixture for a few minutes to activate. Your yeast is ready when it is foamy and has a slight yeast scent.
How to Store Sweet Potato Cinnamon Rolls
Serve: Let the Sweet Potato Rolls cool to room temperature, then you can cover them in plastic wrap or tin foil to keep them fresh. They’ll be good at room temperature for up to 2-3 days. You could also seal the recipe to keep the leftover rolls in the refrigerator for up to 1 week.
Reheat: You can enjoy your cinnamon rolls at room temperature or reheat them for a few minutes in the oven. Just pop them on a baking tray, cover with foil and heat until warm.
Freeze: Frozen homemade cinnamon rolls will be good for 1-2 months. Let them thaw in the fridge overnight before reheating them in the morning.
Frequent Questions
If your cinnamon roll dough seems wet or gummy, and you know you’ve cooked them long enough, it’s probably because there’s too much moisture in your dough before it was baked. Your dough shouldn’t be sticky as you’re shaping it so add more flour as needed.
While you don’t want your dough to be sticky (or your rolls will be gummy), you also don’t want yeast dough to be dry or crumbly. It should just be pulling away from the mixing bowl and form into a dough ball but have some tackiness if you rub it in your fingers.
Recipe Card
Ingredients
Sweet Potato Cinnamon Roll Dough:
- 1 1/2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 packet active dry yeast , (2 ¼ teaspoons)
- 1 cup sweet potato puree
- 4 1/2 cups flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Roll Filling:
- 1 cup sugar
- 2 tablespoons cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1/2 cup butter room temperature
Cream Cheese Icing:
- 12 ounces cream cheese , (1 ½ packages) softened
- 1/3 cup butter , room temperature
- 1 tablespoon vanilla extract
- 5 cups powdered sugar
- 3 tablespoons milk
Topping:
- 1 cup pecans , chopped
Instructions
Cinnamon Roll Dough:
- In a small saucepan heat the milk and vegetable oil and sugar to 110 degrees (warm to touch).
- Into your stand mixer add the yeast and milk and whisk and let sit for five minutes.
- Stir in pumpkin puree
- Add 4 cups of the flour, ground cinnamon, ground nutmeg and ground cloves to the stand mixer and combine until sticky.
- Cover with a dish towel and let rise for 1 hour.
- Add in the remaining ½ cup flour, baking powder, baking soda, and salt on the lowest speed setting until just combined.
Filling:
- In a medium sized bowl mix the sugar, cinnamon, nutmeg, and cloves.
- Using a large even surface, flour your surface and roll the rolling pin into the flour to coat the rolling pin.
- Roll out the dough into a large rectangle about a ½ inch thick (if your space is limited do this in two halves).
- Spread the butter over the dough and sprinkle the sugar mixture over the butter.
- Roll the dough tightly to form a long log and using a piece of thread slice off pieces.
- The dough will make 18 large cinnamon rolls.
- Place the rolls into buttered baking pans or jelly rolls.
- Place the rolls into a warm place for 20 minutes.
- Preheat oven to 375 degrees.
Cream Cheese Frosting:
- In your stand mixer beat cream cheese, sugar, and vanilla extract until creamy.
- Add the powdered sugar and milk, beating until light and fluffy.
To Finish:
- Bake the rolls for 18-20 minutes or until golden brown.
- Spread the cream cheese frosting over the rolls and serve warm or at room temperature.
- Sprinkle pecans over the rolls
Nutrition
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