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Sweet Potato Cinnamon Rolls

Sweet potato cinnamon rolls are soft, tender yeast rolls filled with brown sugar and cinnamon, then topped with creamy icing. Mashed sweet potato adds moisture to the dough, and the rolls bake until golden with a warm, pillowy center.
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Prep Time 35 minutes
Cook Time 28 minutes
Proofing and resting 2 hours 11 minutes
Total Time 3 hours 14 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

For the dough and filling
  • 0.75 cup whole milk
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 1 cup mashed cooked sweet potato cooled
  • 1 egg large, at room temperature
  • 0.75 cup unsalted butter divided: 1/4 cup melted for the dough and 1/2 cup softened for the filling
  • 1 tsp fine salt
  • 4.5 cups all-purpose flour
  • 2 tbsp all-purpose flour for dusting
  • 1 nonstick cooking spray
  • 0.75 cup light brown sugar packed
  • 1 tbsp ground cinnamon
For the icing
  • 1 package (8 oz) cream cheese softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish
  • 1 stand mixer with dough hook
  • 1 instant-read thermometer

Method
 

Make the dough
  1. Warm the milk to 105–110°F.
  2. Stir in the yeast and granulated sugar.
  3. Let the mixture stand for 5–10 minutes until foamy.
  4. Stir in the sweet potato, egg, melted 1/4 cup butter, and salt.
  5. Mix in 4 cups of the flour until a shaggy dough forms.
  6. Knead by hand or with a stand mixer and dough hook for 8–10 minutes, gradually adding the remaining 1/2 cup flour, until the dough is smooth and elastic.
  7. Lightly coat a large bowl with cooking spray and add the dough.
  8. Cover and let rise for 1–1 1/2 hours until doubled in size.
Fill and shape
  1. Spray a 9x13-inch baking dish with nonstick cooking spray.
  2. Punch down the dough and roll it on a lightly floured work surface into a 16x12-inch rectangle, using the reserved 2 tablespoons flour for dusting.
  3. Spread the softened 1/2 cup butter over the dough, leaving a 1/2-inch border along one long edge.
  4. Stir the brown sugar and cinnamon together in a small bowl.
  5. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
  6. Roll the dough snugly from the long edge opposite the bare border toward that border.
  7. Pinch the seam closed and cut into 12 equal rolls.
  8. Place the rolls cut side up in the prepared dish.
  9. Cover and let rise for 30–45 minutes until puffy and nearly touching.
Bake the rolls
  1. During the final 15 minutes of rising, preheat the oven to 350°F.
  2. Bake for 25–30 minutes, until golden brown and the center roll registers about 190°F on an instant-read thermometer.
Make the icing
  1. Beat the cream cheese until smooth.
  2. Beat in the powdered sugar and vanilla until creamy.
Finish the rolls
  1. Let the rolls rest in the pan for 10 minutes.
  2. Spread the icing over the warm rolls.

Notes

For tender rolls, make sure the mashed sweet potato is cooled before mixing it into the dough. Store covered in the refrigerator for up to 4 days; freeze the rolls, iced or uniced, for up to 2 months. For a dairy-free swap, use plant-based milk, butter, and cream cheese.