Sweet Potato Cinnamon Rolls Recipe
Soft, fluffy, and full of cozy fall flavor—these homemade Sweet Potato Cinnamon Rolls are the perfect twist on a classic breakfast treat. Easy to make ahead and topped with a sweet glaze.
Servings 12 Rolls
Equipment
- 1 Rolling Pin
- 1 Stand Mixer with kneading hook optional
Ingredients
Dough
- 4 cups All Purpose Flour
- ½ cup Mashed Sweet Potato
- 2¼ tsp. Active Dry Yeast
- ⅓ cup Sugar
- 1 tsp. Salt
- 1 cup Milk warm
- 2 Egg
- ¼ cup Butter Unsalted
Sweet Potato Filling
- 1 cup Sweet Potato
- 2 tbsp. Cinnamon
- 1 tsp. Nutmeg
- 1 cup Brown Sugar
- 1 stick Butter Soften
Icing
- 1 cup Powder Sugar
- 1 tsp. Vanilla Extract
- 3 tbsp. Milk or Heavy Whipping Cream
Instructions
- Start by baking or boiling the potato until fork tender. once done mash and mix until smooth. (½ cup will be for the dough and the remaining sweet pototo will be for the filling)
- In a large bowl, dissolve the yeast in warm milk with a pinch of salt. once the yeast mixture has foam, then add the eggs, sugar, salt, sweet potato, and butter. Slowly add in the flour and gently mix until a soft dough forms.
- Lightly sprinkle flour onto the surface or mat and knead the dough by hand for 1-2 minutes. If using a stand mixer with a kneading hook, knead until the dough is smooth and elastic.
- Place the dough in a greased mixing bowl. Cover with a clean towel and place bowl in a warm place to allow the dough to double in size for 1-1½ hours. Punch down the middle of the dough to release the air.
- Turn the dough onto a floured surface, and roll dough into a rectangle. Spread the soften butter from end to end then add the sweet potato mixture on top of the butter. Start with a tight roll and roll into a log shape.
- Slice into equal pieces and place in a greased 9x13 pan.. Cover and let the sweet rolls rise until double in size for 35-40 minutes. Preheat the oven 350℉.
- Bake for 25-30 minutes or until golden brown. Allow to cool before glazing.