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My Sweet Potato Cinnamon Rolls recipe will have folks knocking down your door! These soft, pillowy rolls are made with a milk bread-style dough enriched with roasted sweet potatoes, swirled with a buttery sweet potato brown sugar filling, then finished with luscious cream cheese frosting that melts into every nook and cranny. Whew! You might wanna make a double batch because these babies won’t last long!
If you love a good homemade cinnamon roll recipe, you’ve gotta try my Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting and Apple Cinnamon Rolls with apple pie filling next!
Y’all know I love finding new ways to bake with sweet potatoes, and these cinnamon rolls might be one of my favorite combinations. Just like my Sweet Potato Coffee Cake and Sweet Potato Pound Cake, we’re using roasted sweet potatoes for that rich, naturally sweet flavor. Not only does it make it taste good, the moisture makes each roll so soft and gooey, it’s hard to stop at just one! I love sprinkling chopped pecans on top, too. It reminds me of my mom’s sweet potato casserole, only in cinnamon roll form!
Sweet Potato Cinnamon Rolls Recipe Overview
- ⭐ Difficulty: Moderate
- 🕒 Prep Time: 45 minutes
- ⏳ Rise Time (1st and 2nd rise): Approximately 2-2.5 hours
- 🍞 Bake Time: 30–35 minutes
- 🧑🍳 Total Time: 3 1/2-4 hours
- 👪 Serves: 12 large cinnamon rolls
- 🍠 Made With: Roasted sweet potatoes, bread flour, whole milk, butter, brown sugar, cinnamon, heavy cream, and cream cheese frosting
- 🍥 Why This Recipe is the Best: These soft, fluffy cinnamon rolls get a double dose of sweet potato flavor in the dough AND cinnamon filling! A homemade tangzhong keeps the rolls extra tender, while a buttery brown sugar pan sauce creates deliciously gooey bottoms. Finish with a generous layer of cream cheese frosting, and every bite is pure bliss!
Table of Contents
- Sweet Potato Cinnamon Rolls Recipe Overview
- The Secret to the BEST Sweet Potato Cinnamon Rolls
- Main Ingredients
- How to Make Sweet Potato Cinnamon Rolls
- How to Tell When Sweet Potato Cinnamon Rolls Are Done
- Britney’s Baking Tips
- Storage Suggestions
- Sweet Potato Cinnamon Rolls Recipe FAQs
- More Cozy Cinnamon Roll Recipes To Make
- Sweet Potato Cinnamon Rolls with Cream Cheese Frosting Recipe
The Secret to the BEST Sweet Potato Cinnamon Rolls
Now listen… these cinnamon rolls are soft. And I don’t mean just kinda soft, I mean the kind that practically melts in your mouth. You can thank the tangzhong for that!
If you’ve never heard of tangzhong, it is a Japanese baking technique that makes bread extra fluffy and soft. I use it in my blueberry cinnamon rolls and it makes them SO good. It’s just a simple little mix of milk and flour cooked into a paste (think like a roux from a seafood gumbo recipe, but way easier to make), but it works behind the scenes to lock in moisture and give you that fluffy texture that makes these sweet potato cinnamon rolls seriously amazing.
Main Ingredients
(The full list of ingredients and measurements can be found in the recipe card below.)
- Roasted sweet potatoes: I use roasted sweet potato puree in both the dough AND filling for a double dose of sweet potato flavor! Roasting concentrates their natural sweetness without adding excess water. It’s the same technique I use in my sweet potato pie ice cream to prevent the ice cream from crystallizing.
- Whole milk and flour (tangzhong): These two ingredients create a cooked paste that helps the dough retain moisture. It’s one of my favorite techniques for making incredibly soft cinnamon rolls.
- Bread flour is my go-to for making these cinnamon rolls soft, fluffy, and perfectly pillowy!Its higher protein content helps develop an elastic dough that rises beautifully and holds all that gooey filling. Note: I do not recommend using all purpose flour for this recipe.
- Salted butter and brown sugar are essential for that rich cinnamon filling and buttery pan sauce. Brown sugar adds a delicious caramel-like flavor that pairs perfectly with sweet potatoes.
- Spices – Cinnamon, nutmeg, and allspice: These warm spices bring out the natural sweetness of the potatoes and give the filling that cozy sweet potato pie flavor.
- Heavy cream: Poured over the rolls before baking, it adds richness and helps create a soft, gooey finish.
- Cream cheese frosting: The finishing touch! Cream cheese balances all that buttery sweetness with a little tang, making these rolls absolutely irresistible.
How to Make Sweet Potato Cinnamon Rolls
Step 1: Roast the sweet potatoes until tender, blend until smooth, and cool completely. Britney’s Tip: Make this up to 3 days prior and refrigerate in an airtight container ready to use.
Step 2: Prepare the tangzhong. Cook the milk and flour in a saucepan until thick and paste-like, then allow it to cool.
Step 3: Prepare the cinnamon roll dough. Bloom the yeast in warm milk and sugar until frothy. Combine with the tangzhong, eggs, sweet potato puree, and oil then pour into the dry ingredients. Knead until a shaggy dough forms, then slowly add butter.
Step 4: Knead the dough. Increase mixer to high speed. The dough may look separated initially, but knead until it becomes smooth, about 5-8 minutes. Perform the windowpane test. Stretch a small piece of dough until thin enough to see light through without tearing. If it breaks easily, keep kneading for a few more minutes and test again.
Step 5: First rise. Transfer dough to a greased bowl, cover, and rise for 1½–2 hours until doubled in size.
Step 6: Prepare filling and pan sauce. Mix together the filling and pan sauce in separate bowls. Note: The filling may look soupy. That’s normal! Spread the pan sauce into a 9×13-inch pan.
Step 7: Roll and shape. Punch the dough. Roll dough into a 14×22-inch rectangle on a lightly floured work surface. Spread with cinnamon roll filling on top and cut into 12 strips. Roll each strip into spirals.
Step 8: Second rise and bake. Place rolls in the prepared dish and rise until puffy. Pour heavy cream over rolls and bake at 350°F for 30-35 minutes until cooked through.
Step 9: Frost and serve. Spread a layer of cream cheese frosting over hot rolls. Cool for 15 minutes, add remaining frosting, and enjoy!
How to Tell When Sweet Potato Cinnamon Rolls Are Done
Don’t rely on golden brown tops alone! The rolls should be puffy and golden, with soft, fully baked centers. Gently press the dough in the center of a roll in the middle of the pan with your finger. It should feel set and spring back slightly, rather than sinking in, feeling squishy, or leaving a deep indentation. For the most accurate results, an instant-read thermometer inserted into the dough should read approximately 190°F.
My tip: If the tops are browning too quickly but the centers need more time, loosely cover the pan with foil and continue baking until done.
Britney’s Baking Tips
- Make sure the sweet potato puree is completely smooth. Any fibrous pieces can affect the dough’s texture. I recommend using a food processor instead of simply mashing the potatoes with a fork.
- Don’t rush the cooling steps. Both the tangzhong and sweet potato puree need to be fully cooled before mixing into the dough. If they’re too warm, they can affect the yeast and the dough’s texture.
- Don’t add too much flour. This dough should feel smooth, elastic, and slightly tacky after kneading. Sweet potatoes add moisture, so resist the temptation to add extra flour just because the dough feels a little sticky. Too much flour can make your cinnamon rolls dense instead of soft and fluffy!
- Let the dough rise properly. Don’t rely on the clock alone! The first rise should roughly double the dough, while the 2nd rise should look noticeably puffy and airy before baking. If they don’t look puffy, give them a little more time to rise. This is key to getting those soft, fluffy cinnamon rolls!
- Double frost for the best texture. Adding a thin layer of frosting right out of the oven lets it melt into every crevice, making the rolls extra gooey. The second layer on top gives that classic creamy finish!
Storage Suggestions
Store any leftover sweet potato cinnamon rolls in an airtight container at room temperature for up to 1 day (because of the cream cheese frosting), or in the refrigerator for up to 4 days. When you’re ready to enjoy them again, warm them slightly in the microwave to bring back that soft, gooey texture.
Sweet Potato Cinnamon Rolls Recipe FAQs
Yes! You can assemble the rolls, place them in the baking dish, cover tightly so they don’t dry out, and refrigerate overnight. The next day, let them come to room temperature and finish their second rise before baking.
I recommend freshly roasted sweet potatoes for this recipe because they have a richer flavor and more concentrated texture. Canned sweet potato puree can contain more moisture, which may make the dough stickier and affect how the rolls rise. For the most consistent results, stick with roasted sweet potatoes.
I recommend bread flour for this recipe! Its higher protein content helps develop a strong, elastic dough that rises beautifully while staying soft and fluffy. Since this dough is enriched with sweet potatoes, butter, and tangzhong, bread flour gives me the structure and texture I’m looking for. For the best results, I recommend sticking with bread flour.
Absolutely! You can knead the dough by hand, but it will take a little more time and effort. Since this is a rich, buttery dough, expect it to feel sticky at first. Keep kneading until it becomes smooth, elastic, and slightly tacky rather than adding lots of extra flour.
More Cozy Cinnamon Roll Recipes To Make
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Happy baking, y’all!
Sweet Potato Cinnamon Rolls with Cream Cheese Frosting
Ingredients
- 3-4 Small Sweet Potatoes, (you need 1 cup total (240g) after roasted and pureed)
Tangzhong
- 1 cup (240 g) Whole Milk
- ½ cup (64 g) Bread Flour
Dough
- 1 tbsp Active Dry Yeast
- ½ cup (120 g) Whole Milk
- 1 tbsp (13 g) Sugar, (for the yeast)
- ⅔ cup (158 g) Sweet Potato Puree, (from above)
- 2 tbsp (28 g) Vegetable Oil
- 1 large (50 g) Egg, (room temperature)
- 1 (18 g) Egg Yolk
- ½ cup (110 g) Brown Sugar
- 5 cups (635 g) Bread Flour
- 1 tsp Nutmeg
- 1 ½ tsp Kosher Salt
- ½ cup (113 g) Salted Butter, (room temperature)
Pan Sauce
- 4 tbsp (56 g) Salted Butter, very soft (microwave for 10 seconds)
- ½ cup (110 g) Brown Sugar
- 2 tsp Cinnamon
- 3 tbsp Heavy Cream
Filling
- ½ cup (113 g) Salted Butter, very soft (microwave for 10 seconds)
- ¼ cup (60 g) Sweet Potato Puree , (from above)
- 1 cup (220 g) Brown Sugar
- 1 ½ tbsp Cinnamon
- 1/2 tsp Nutmeg
- ¼ tsp Allspice
- 1/3 cup (80 g) Heavy Cream, (for pouring on top of the rolls)
Frosting
- 4 oz (113 g) Cream Cheese, room temperature
- 4 tbsp (56 g) Salted Butter, room temperature
- 2 cups (250 g) Powdered Sugar
- 1 tsp Vanilla Bean Paste, (or vanilla extract)
- Chopped Pecans, (optional, for garnish)
Instructions
- Preheat the oven to 425 degrees F. Rinse and pat sweet potatoes dry with a paper towel. Brush with a little olive oil and place onto a baking sheet. Bake for 40-50 minutes, until you can pierce it with a fork and the flesh is soft and tender. Allow the sweet potatoes to cool for 20-30 minutes, then peel the skin and place the flesh into a food processor. Blend until smooth, place into a small bowl, and allow it to cool completely. 3-4 Small Sweet Potatoes
- Add 1 cup of milk to a saucepan over low heat. Warm for 3 minutes. Whisking constantly, add flour. Increase to medium low heat. Continue to whisk until a thick paste forms, about 5-7 minutes. The texture should be akin to a thick porridge or grits when they've been sitting too long. Pour into the bowl of a stand mixer and allow it to cool completely. 1 cup Whole Milk ½ cup Bread Flour
- Add ½ cup of warm milk and yeast and 1 tbsp of sugar to a large glass measuring or medium mixing bowl. Stir together and allow the yeast to bloom and become frothy, about 5-10 minutes. Once the mixture is bubbly and frothy, add an egg, egg yolk, the cooled sweet potato puree, and oil. Whisk together until smooth. ½ cup Whole Milk 1 tbsp Active Dry Yeast 1 tbsp Sugar 1 large Egg 1 Egg Yolk ⅔ cup Sweet Potato Puree 2 tbsp Vegetable Oil
- In the bowl of a stand mixer, add bread flour, brown sugar, nutmeg, and kosher salt. Gently use your hands or a rubber spatula to mix everything together to form a shaggy dough. Whisk together, then pour in the sweet potato/yeast mixture. Mix together until a shaggy dough forms. 5 cups Bread Flour ½ cup Brown Sugar 1 tsp Nutmeg 1 ½ tsp Kosher Salt
- Attach the dough hook to the stand mixer and mix on medium-high speed for about 2 minutes, then gradually add salted butter, 2 tbsps at a time, ensuring the butter is fully incorporated prior to adding more. Once all of the butter is added, continue to mix on medium-high speed for 5-8 minutes, until it passes the windowpane test. Note: The dough may look slippery or separated at first, but keep kneading until it becomes smooth and elastic, about 5-8 minutes. To perform the windowpane test, break off a small piece of dough and gently stretch it between your fingers. It should stretch thin enough for light to pass through without tearing. If it breaks easily, keep kneading for a few more minutes and test again. When the dough is properly kneaded, it'll be elastic and smooth and should pull away from the sides of the bowl. ½ cup Salted Butter
- Place dough into a well oiled large mixing bowl. Cover with plastic wrap and allow it to rise until doubled in size, about 1½-2 hours.
- While the dough rises, make the pan sauce. Mix together butter, brown sugar, cinnamon, and heavy cream. Slater this all around the bottom and sides of a 9×13 pan. Set aside. 4 tbsp Salted Butter ½ cup Brown Sugar 2 tsp Cinnamon 3 tbsp Heavy Cream
- Next make the cinnamon roll filling. Combine softened butter, brown sugar, cinnamon, sweet potato puree, nutmeg, and allspice in a medium bowl. Mix together until smooth. If the filling isn’t coming together, pop into the microwave for about 10 seconds to soften the butter. Then mix until smooth. ½ cup Salted Butter 1 cup Brown Sugar 1 ½ tbsp Cinnamon ¼ cup Sweet Potato Puree 1/2 tsp Nutmeg ¼ tsp Allspice
- Lastly, let’s make the frosting so that it’s ready to go once the rolls are done. Combine room temperature cream cheese and butter in a medium bowl. Use a hand mixer to mix until smooth, about 1 minute. Then add the powdered sugar and vanilla bean paste or vanilla extract and mix until smooth. Set aside. 4 oz Cream Cheese 4 tbsp Salted Butter 2 cups Powdered Sugar 1 tsp Vanilla Bean Paste
- Once the dough has doubled in size, punch dough to deflate it and roll dough out onto a well floured work surface. Use a rolling pin to roll dough into a 14x22inch rectangle.
- Spread cinnamon sugar filling evenly across the dough. Use a pizza cutter or sharp knife to cut into 12 equally sized strips (about 1 1/2- 1 3/4 inches per strip). Roll each strip into a spiral and place into a 9×13 baking dish.
- Preheat the oven to 350 degrees F.
- Second rise: cover the rolls with plastic wrap or a clean kitchen towel and allow the rolls to rise again, until puffy, about 30-45 mins. Pour heavy cream on top of the rolls before baking. Bake for 30-35 minutes, until the rolls are set and golden brown. 1/3 cup Heavy Cream
- Fresh out of the oven, add a thin layer of frosting on top of the rolls. The first layer will melt into the cinnamon rolls, making them nice and gooey. Let them cool for about 15 minutes, then add the remainder of the frosting and garnish with chopped pecans (optional). Chopped Pecans
Notes
- Make sure the sweet potato puree is completely smooth. Any fibrous pieces can affect the dough’s texture. I recommend using a food processor instead of simply mashing the potatoes with a fork.
- Don’t rush the cooling steps. Both the tangzhong and sweet potato puree need to be fully cooled before mixing into the dough. If they’re too warm, they can affect the yeast and the dough’s texture.
- Add the butter gradually. Once the dough comes together, add the softened butter a little at a time. The dough may look slippery or separated at first, but keep kneading until it becomes smooth and elastic.
- Let the dough rise properly. Don’t rely on the clock alone! The first rise should roughly double the dough, while the shaped rolls should look noticeably puffy before baking.
- Rely on visual cues for the 2nd rise. The second rise is key for that light, fluffy texture. If they still look tight or dense, give them a bit more time, they should look airy before baking.
- Double frost for the best texture. Adding a thin layer of frosting right out of the oven lets it melt into every crevice, making the rolls extra gooey. The second layer on top gives that classic creamy finish!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
