I’m so happy to share this Sweet Potato Cinnamon Rolls recipe with you! These rolls are soft, fluffy, and packed with warm cinnamon and sweet potato flavor. Topped with a rich brown butter cream cheese glaze and crunchy toasted pecans, they are comforting and a little indulgent. Perfect for a cozy morning, a special brunch, or anytime you want a sweet treat.
Level: Moderate
Total Time: about 3 hours
Prep Time: about 45 minutes
Cook Time: about 30 minutes
Yield: about 9 rolls
Course: Breakfast
Cuisine: American
I still remember the first time I made these sweet potato cinnamon rolls at home. The dough is tender and slightly sweet from the pumpkin-like flavor of the sweet potato, while the filling is a classic cinnamon sugar blend.
This recipe is a great mix of cozy flavors and a fun baking project. You’ll make a soft, spiced dough, roll it with cinnamon sugar, and top everything with a creamy brown butter cream cheese glaze.
These rolls are perfect for weekend mornings, holiday breakfasts, or any time you want a comforting, sweet treat that feels extra special.
How to Make Sweet Potato Cinnamon Rolls
These rolls combine sweet, spiced dough with a rich cinnamon filling and a creamy nutty glaze. Here’s how it all comes together:
• Make a soft sweet potato dough with yeast, milk, butter, and eggs
• Let the dough rise until it doubles in size
• Roll out the dough and spread with butter and cinnamon sugar filling
• Roll into a log and cut into even pieces
• Let the rolls rise again until puffy
• Bake until golden brown and fragrant
• Whisk together a brown butter cream cheese glaze and pour over warm rolls
• Sprinkle with toasted pecans for a crunchy finish
It is a sweet, cozy treat that is impressive but not too complicated to make.
Ingredients
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 1/4 cup warm water (about 115°F)
• 4 cups all-purpose flour, divided
• 1/2 cup granulated sugar
• 3/4 tsp kosher salt
• 3/4 cup sweet potato puree
• 1/4 cup whole milk, room temperature
• 6 tbsp unsalted butter, melted
• 1 large egg plus 1 egg yolk, room temperature
Filling:
• 3/4 cup dark brown sugar
• 1 1/2 tbsp ground cinnamon
• 1/4 tsp kosher salt
• 1/4 cup unsalted butter, softened
Brown Butter Cream Cheese Glaze:
• 8 tbsp unsalted butter
• 8 tbsp cream cheese, very soft
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp sea salt
• 3–4 tbsp milk
• 1/2 cup pecans, toasted and chopped
Directions
- Activate the Yeast:
- In a small bowl, mix yeast and 1 tsp sugar with warm water.
- Let it sit for 10 minutes until foamy.
- Make the Dough:
- In a stand mixer, combine 2 cups flour, 1/2 cup sugar, and salt. Mix on low briefly.
- Add sweet potato puree, milk, melted butter, yeast mixture, and eggs. Mix on low for about 1 minute.
- Add remaining 2 cups flour and mix on medium until a dough forms, about 2 minutes.
- Increase to medium-high and mix 7–8 minutes until a smooth, taut ball forms.
- First Rise:
- Place dough in a greased bowl, cover, and leave in a warm spot for 1 hour until doubled.
- Chill in the refrigerator for 30 minutes.
- Prepare Filling and Pan:
- Mix brown sugar, cinnamon, and salt in a small bowl.
- Grease a 9x9x3-inch baking pan.
- Roll and Fill:
- On a floured surface, roll dough into a 14×17-inch rectangle.
- Spread softened butter, leaving a 1-inch gap at the bottom.
- Sprinkle cinnamon sugar mixture evenly and press lightly.
- Shape Rolls:
- Roll the dough from the top into a log, sealing the bottom edge.
- Trim 1/2 inch from both ends, then cut into 9 even rolls.
- Place cut side up in prepared pan.
- Second Rise:
- Cover and let rolls rise in a warm spot for 40 minutes until plump.
- Preheat oven to 375°F.
- Bake:
- Bake rolls for 25–30 minutes until golden and fragrant.
- Make Glaze:
- Melt butter over medium-low until chestnut brown, about 6–8 minutes. Cool slightly.
- Whisk cream cheese with browned butter, then add powdered sugar, vanilla, salt, and milk until smooth.
- Finish:
- Pour glaze over warm rolls, spread evenly, and sprinkle with toasted pecans. Serve.
Process Details
• Dough Texture: Mixing and kneading creates a soft, elastic dough that rises well.
• Yeast Activation: Foamy yeast ensures the rolls will be light and fluffy.
• Filling Press: Pressing the sugar mixture into butter keeps it from spilling while rolling.
• Even Cutting: Using dental floss or a sharp knife helps keep roll edges neat.
• Second Rise: This step ensures a soft, puffy roll.
• Baking: Golden color signals the rolls are fully baked and aromatic.
• Glazing: Brown butter adds nutty richness, while cream cheese adds smooth tang.
Tips for Success
• Make sure yeast is fresh and water is warm but not hot.
• Chill dough before rolling to make handling easier.
• Roll dough evenly for uniform rolls.
• Use softened butter for filling, not melted.
• Toast pecans lightly for maximum flavor.
• Try cutting rolls with dental floss for clean edges.
• If dough sticks, add a light dusting of flour to the surface.
Serving Ideas
• Breakfast Treat: Serve warm with coffee or tea.
• Brunch Spread: Pair with fresh fruit or yogurt.
• Holiday Centerpiece: Place rolls on a large platter for sharing.
• Sweet Snack: Enjoy a single roll with a glass of milk.
Storage & Freezing
• Refrigerator: Store in an airtight container for 3–4 days. Reheat gently in the oven or microwave.
• Freezer: Wrap rolls individually or as a pan in foil/plastic wrap. Freeze up to 4 months.
• Reheat: Thaw overnight in fridge and warm in oven, toaster oven, or microwave.
• Glaze: Apply glaze after reheating for best texture.
Nutrition Info (Approximate per Serving)
• Calories: ~500
• Protein: ~7g
• Carbohydrates: ~73g
• Fat: ~23g
• Fiber: ~3g
• Sodium: ~360mg
• Sugar: ~40g
These Sweet Potato Cinnamon Rolls are soft, sweet, and nutty, with a rich, creamy glaze that makes every bite special. They are comforting for a morning treat or a fun recipe to make with family.
I hope you enjoy baking and sharing these rolls as much as I do. Once you try them, they might just become your new favorite breakfast or brunch recipe.
