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Sweet Potato Cinnamon Rolls

Sweet potato cinnamon rolls are soft, tender rolls filled with brown sugar and cinnamon, then baked until golden and topped with smooth cream cheese icing. Mashed sweet potato enriches the dough and adds a subtle sweetness to every spiral.
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Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Rising and resting 2 hours 33 minutes
Total Time 4 hours 28 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 sweet potato medium (about 12 ounces), scrubbed
  • 0.5 cup whole milk
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar
  • 1 egg large, at room temperature
  • 11 tbsp unsalted butter divided (4 tablespoons melted and cooled for the dough, 6 tablespoons softened for the filling, and 1 tablespoon for the pan)
  • 4 cup all-purpose flour
  • 1 tsp fine salt
For the filling
  • 0.75 cup light brown sugar packed
  • 1 tbsp ground cinnamon
For the icing
  • 1 package (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 1 tbsp whole milk

Equipment

  • 1 small baking sheet
  • 1 9x13-inch baking dish

Method
 

Prepare the sweet potato
  1. Heat the oven to 400°F.
  2. Prick the sweet potato all over with a fork and bake it on a small baking sheet for 45 to 60 minutes, until a knife slides easily into the center.
  3. Let the sweet potato cool until easy to handle.
  4. Remove the skin, mash the flesh until smooth, and measure 1 cup.
Make the dough
  1. Warm the milk to 105°F to 110°F.
  2. Whisk the warm milk with the yeast and granulated sugar in a large bowl, then let it stand for 5 to 10 minutes, until foamy.
  3. Whisk in the egg, 1 cup mashed sweet potato, and 4 tablespoons melted butter.
  4. Stir in the flour and salt until a shaggy dough forms.
  5. Knead the dough on a clean counter for 8 to 10 minutes, until smooth and elastic; the dough will be soft and slightly tacky.
  6. Return the dough to the bowl, cover it, and let it rise in a warm place for 60 to 90 minutes, until doubled in size.
Fill and shape the rolls
  1. Mix the brown sugar and cinnamon in a small bowl, then set the mixture aside.
  2. Roll the dough on a sheet of parchment into a 12x18-inch rectangle.
  3. Spread the dough with 6 tablespoons softened butter.
  4. Sprinkle the cinnamon-sugar mixture evenly over the dough.
  5. Roll the dough up from one long edge into a log.
  6. Cut the log into 12 equal rolls.
  7. Arrange the rolls in a 9x13-inch baking dish greased with 1 tablespoon butter.
  8. Cover the rolls and let them rise for 30 to 45 minutes, until puffy.
Bake the rolls
  1. Heat the oven to 350°F.
  2. Bake the rolls for 25 to 30 minutes, until golden brown and baked through in the center.
  3. Let the rolls cool in the pan for 10 minutes.
Make the icing
  1. Beat the cream cheese, powdered sugar, vanilla, and milk in a medium bowl until smooth.
  2. Spread the icing over the warm rolls.

Notes

For neat slices, cut the dough log with unflavored dental floss. Store covered in the refrigerator for up to 4 days; freeze the baked rolls, with or without icing, for up to 2 months. For a dairy-free swap, use plant-based milk, butter, and cream cheese.