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
Units
Scale
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