Print

Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make incredible sweet potato cinnamon rolls with brown butter cream cheese frosting. This detailed guide includes step-by-step instructions, pro tips, and troubleshooting advice.

Ingredients

Scale

For the Dough:

  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated sugar
  • 1/4 cup warm water (about 115°F)
  • 4 cups all-purpose flour (plus more for rolling)
  • 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 (room temperature)
  • 1 egg yolk (room temperature)

For the Filling:

  • 3/4 cup dark brown sugar
  • 1 1/2 tbsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/4 cup unsalted butter (room temperature)

For the Brown Butter Cream Cheese Frosting:

  • 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

For the Topping:

  • 1/2 cup pecans (toasted and chopped)

Instructions

Step 1: Activate the Yeast

In a small bowl, combine the yeast and 1 tsp sugar with warm water (115°F). Let sit for 10 minutes until foamy and bubbly.

Step 2: Mix the Dough

In a stand mixer bowl with dough hook, combine 2 cups flour, 1/2 cup sugar, and salt. Mix on low for 30 seconds. Add sweet potato puree, milk, melted butter, yeast mixture, egg, and egg yolk. Mix until combined. Add remaining 2 cups flour and mix on medium for 2 minutes.

Step 3: Knead the Dough

Increase speed to medium-high and knead for 7-8 minutes until dough pulls away from sides and forms a smooth ball. Add more flour if too sticky.

Step 4: First Rise

Shape dough into a ball, place in a greased bowl, turn to coat. Cover and let rise in a warm place for 1 hour until doubled.

Step 5: Prepare Filling

Whisk together brown sugar, cinnamon, and 1/4 tsp salt. Grease your 9x9x3 inch pan thoroughly.

Step 6: Chill and Roll

Refrigerate risen dough for 30 minutes. Roll on a floured surface into a 14×17 inch rectangle.

Step 7: Add Filling

Spread 1/4 cup softened butter over dough, leaving a 1-inch border on bottom edge. Sprinkle cinnamon-sugar mixture evenly and press in lightly.

Step 8: Roll and Cut

Starting from the top edge, roll into a tight log. Pinch seam to seal. Trim 1/2 inch from ends. Use dental floss to cut into 9 equal pieces.

Step 9: Second Rise

Place rolls cut-side up in prepared pan. Cover and let rise for 40 minutes until puffy and nearly doubled.

Step 10: Bake

Preheat oven to 375°F. Bake for 25-30 minutes until golden brown on top.

Step 11: Make Brown Butter Frosting

Heat 8 tbsp butter in a saucepan over medium-low heat for 6-8 minutes until nutty and brown. Cool slightly. Whisk soft cream cheese until smooth, add browned butter. Add powdered sugar, vanilla, and salt. Add milk 1 tbsp at a time until smooth.

Step 12: Frost and Serve

Pour frosting over warm rolls and spread evenly. Sprinkle with toasted pecans. Serve immediately and enjoy!

Notes

💡 Pro Tips

Sweet Potato Puree: Canned puree often has more water. Add 1-2 extra tablespoons of flour if needed.

Make-Ahead: After cutting rolls, cover and refrigerate overnight. Let sit at room temperature 1 hour before baking.

Cleanest Cuts: Use unflavored dental floss to slice through dough without squishing layers.

Variations: Add 1/2 tsp maple extract to frosting, or substitute pumpkin puree for sweet potato and add nutmeg and ginger.

Nutrition

Find it online: https://www.recipescommunity.com/sweet-potato-cinnamon-rolls/