Fluffy, decadent, and slathered in a brown sugar cream cheese frosting, these Sweet Potato Cinnamon Rolls are the perfect way to start a day.
I grew up in a family where “making cinnamon rolls” entailed cracking open a can of cinnamon rolls and popping them in the oven. Truly homemade cinnamon rolls were reserved for Christmas and birthdays, but on no other occasions. It wasn’t until I moved to the Netherlands, where there are no canned cinnamon rolls to be found, that I learned just how easy it is to make these from scratch. While the ingredients list may seem a bit long, I promise it’s almost all stuff you already have in your pantry! Ready to get cooking? 
TIPS FOR MAKING THESE SWEET POTATO CINNAMON ROLLS:
Use dental floss to slice without a mess! Check out the simple tutorial for how to slice cinnamon rolls with floss here.
After you roll up and slice your cinnamon rolls, you can cover them and refrigerate them overnight, so all you have to do in the morning is bake!
The exact size you roll your dough out to won’t really affect how delicious your cinnamon rolls turn out. Rule of thumb: Roll your dough thinner = more surface area for brown sugar/cinnamon filling, more layers. Roll your dough thicker = more fluffy and doughy.
Be sure to leave plenty of room between rolls. They like to expand!
Click here for the icing recipe.
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Sweet Potato Cinnamon Rolls and Brown Sugar Icing
- Total Time: 1 hour 33 minutes
- Yield: 8–12 rolls 1x
Description
Fluffy, decadent, and slathered in a brown sugar cream cheese frosting, these Sweet Potato Cinnamon Rolls are the perfect way to start a day.
Ingredients
Dough:
- 3/4 cup (180 mL) milk
- 1/4 cup (56 g) unsalted butter
- 1 (7 g) package instant yeast
- 1 tbsp sugar
- 1 tsp cinnamon
- 1/2 cup mashed sweet potato (about 1 potato)
- 2 large eggs
- 2 1/2 cups (300 g) all-purpose flour, divided
- 1/4 tsp each baking soda and baking powder
- 1/4 tsp salt
Filling:
- 2 tbsp butter, melted (28 g)
- 1/2 cup (50 g) brown sugar
- 1/4 cup (25 g) white sugar
- 1 tbsp cinnamon
- 1/4 tsp ground cloves
- Pinch of salt
Brown Sugar Cream Cheese Icing:
- 4 oz (113 g) cream cheese, softened
- 1/4 cup (55 g) brown sugar, packed
- 1 cup (120 g) powdered sugar
- 3-4 tablespoons milk (to reach drizzling consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Start the dough: set a medium saucepan over medium heat and add the milk. Heat until steaming but not boiling. Add the butter, stir, and let cool to lukewarm. Stir in yeast, sugar, cinnamon, sweet potato, and eggs. Add 2 cups of the flour, stirring to combine, then cover with a warm damp cloth. Set in a warm place to rise for 1 hour.
- Form the dough: after 1 hour, add the remaining 1/2 cup flour, baking soda, baking powder, and salt. Transfer to a well-floured surface and knead until smooth and no longer sticky (add up to 1/2 cup more flour if needed). Roll out into a large, 1/4-inch-thick rectangle.
- Fill: combine all filling ingredients and sprinkle evenly over the dough, leaving 1 inch on one of the long sides free.
- Roll: starting at the filled long side, roll the dough tightly. Pinch to seal. Use dental floss or a sharp knife to cut into 8–12 even segments.
- Bake: place rolls in a well-greased baking pan with a little room between each roll. Let rise slightly while the oven preheats to 375°F (190°C). Bake 15–18 minutes, until the tops are golden brown.
- Make the icing: beat the softened cream cheese with the brown sugar until smooth. Add the powdered sugar, vanilla, and milk a tablespoon at a time, beating until you reach a smooth, drizzleable consistency. Drizzle over the warm rolls.
Notes
Use dental floss to slice the rolls without squashing them: slide the floss under the roll, cross the ends over the top, and pull. You can cut and refrigerate the rolls overnight after step 4 — just bake straight from the fridge, adding a few extra minutes.
- Prep Time: 1 hour 15 minutes
- Cook Time: 18 minutes
- Category: Baking, Breakfast
Frequently Asked Questions
Can I use a different type of frosting instead of brown sugar cream cheese frosting?
Yes, you can substitute the brown sugar cream cheese frosting with a simple vanilla glaze or a maple icing if you prefer a different flavor.
What should I do if I don’t have dental floss to slice the cinnamon rolls?
If you don’t have dental floss, you can use a sharp knife or a bench scraper, but be sure to wipe the blade clean between cuts to prevent sticking.
How do I store leftover sweet potato cinnamon rolls?
Store any leftover cinnamon rolls in an airtight container at room temperature for up to two days, or refrigerate them for up to a week.
