Sweet Potato Cinnamon Rolls

18 Servings
Prep Time 20 minutes
Cook Time 20 minutes
Proofing Time 1 hour 20 minutes
Total Time 2 hours

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.


  • 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.

  1. 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.Sweet Potato Cinnamon Rolls collage of activating yeast in milk mixture

  2. 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.Sweet Potato Cinnamon Rolls collage of making dough steps

  3. 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.Sweet Potato Cinnamon Rolls dough in bowl before adding remaining dry ingredients.

  4. 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.Sweet Potato Cinnamon Rolls collage of filling dough after it is rolled into rectangle

  5. 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. Sweet Potato Cinnamon Rolls cutting rolled dough log with thread

  6. 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.Sweet Potato Cinnamon Rolls in baking pan before baking

  7. 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.Sweet Potato Cinnamon Rolls baked cinnamon rolls in pan before adding frosting.

  8. 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.Sweet Potato Cinnamon Rolls collage of making frosting and frosted cinnamon rolls in pan and holding one frosted roll

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!

Nutrition Facts
Sweet Potato Cinnamon Rolls
Amount Per Serving
Calories 576 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Trans Fat 0.4g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 44mg15%
Sodium 256mg11%
Potassium 205mg6%
Carbohydrates 81g27%
Fiber 3g13%
Sugar 53g59%
Protein 6g12%
Vitamin A 3550IU71%
Vitamin C 3mg4%
Calcium 86mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Why are my cinnamon rolls soggy?

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.

Why are my cinnamon rolls dry?

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.

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Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls are the perfect fall breakfast! Huge rolls with real sweet potato, warm spices, pecans and a creamy frosting!
Yield 18 Servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours
Course Breakfast
Cuisine American
Author Sabrina Snyder


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


  • 1 cup pecans , chopped


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.


  • 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


Calories: 576kcal | Carbohydrates: 81g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 256mg | Potassium: 205mg | Fiber: 3g | Sugar: 53g | Vitamin A: 3550IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 2mg
Sweet Potato Cinnamon Roll on plate with bite on fork, recipe title at bottom and description at top right corner

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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