Go Back
4.5 from 2 votes
Sweet Potato Cinnamon Rolls
Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls

Course: Breakfast, Dessert
Cuisine: American
Keyword: sweet potato cinnamon rolls
Servings: 12 cinnamon rolls
Author: KitchenNostalgia
  • 2 1/2 - 3 cups all-purpose flour*
  • 17 g fresh yeast (or 1 Tbsp active dry yeast)
  • 1 Tbsp sugar plus an additional 1/4 cup
  • 1/4 cup lukewarm water
  • 3/4 cup cooked sweet potato, finely mashed
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 2 Tbsp (28 g) unsalted butter, melted
  • 3/4 tsp salt
  • 1/2 cup brown sugar**
  • 6 Tbsp unsalted butter, chilled and cut into small pieces
  • 1/2 cup walnuts, finely chopped
  • 1/3 cup raisins, soaked in hot water and rum (rum is optional)
  • 1 Tbsp ground cinnamon
  • 1/2 cup (about 100 g) cream cheese
  • 3.5 Tbsp unsalted butter
  • 1 cup powdered sugar
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • a splash of milk, if needed
  1. Mix 1 Tbsp sugar with warm water and yeast. Let stand 10 minutes.
  2. Combine sweet potato, the additional 1/4 cup sugar, 1/2 cup milk, the egg, 2 tablespoons melted butter, and salt in bowl of food processor. Stir yeast mixture into flour mixture. Pulse 4 times or just until combined.

  3. Add flour and pulse on and off 8 to 10 times until until dough comes together in a ball. Place dough in oiled bowl. Cover and let rise in a warm place until doubled in bulk (about 1 hour and 30 minutes in a warm kitchen, or 30 minutes in 122°F / 50°C oven).

  4. TO MAKE FILLING: Combine all ingredients.
  5. Roll dough into a rectangle with a 1/4-inch thickness. Spread filling evenly over the dough, leaving a 1-inch border. Tightly roll the dough, lengthwise, and turn seem side down. Cut into 12 slices, and arrange in a lightly greased 13×9-inch baking pan. Cover, and let rise in warm spot 30 minutes, or until doubled in size.
  6. TO MAKE GLAZE: Whisk together all ingredients until light and fluffy. Add a splash of milk if thinner glaze is needed.

  7. Preheat oven to 375°F / 175°C. Bake buns for 25 minutes. Let cool to room temperature. Spread glaze over buns.

Recipe Notes

*I used full 3 cups flour because my sweet potatoes were cooked in water and full of moisture. You may need less flour if your sweet potato puree is more on a dry side.

**I suggest using brown sugar with finer grains if you don't like it to crunch under your teeth. I was even thinking about processing it in coffee grinder (or spice grinder).