Description
Indulge in these incredibly soft and flavorful sweet potato cinnamon rolls, swirled with warm cinnamon and sugar, and topped with a creamy cream cheese frosting. They’re the perfect treat for a cozy morning or a special occasion.
Ingredients
Scale
- For the Dough:
- 1 cup warm milk (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 cup mashed sweet potato (from about 1 medium sweet potato, roasted or steamed until tender)
- 1 large egg, room temperature
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour, plus more for dusting
- For the Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for thinning)
Instructions
- Prepare the Dough: In a large bowl, combine the warm milk, granulated sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Stir in the mashed sweet potato, egg, and melted butter until well combined.
- Add the salt and 4 cups of the flour. Mix with a wooden spoon or dough hook until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic, adding more flour as needed (up to 1/2 cup) until the dough is no longer sticky.
- Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Assemble the Rolls: Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches and 1/4 inch thick.
- Prepare the Filling: In a small bowl, mix together the softened butter, brown sugar, cinnamon, and nutmeg until well combined and spreadable.
- Spread the filling evenly over the rolled-out dough, leaving a 1/2-inch border on one of the long edges.
- Starting from the long edge with the filling spread all the way to the edge, tightly roll up the dough. Pinch the seam to seal.
- Cut the roll into 12 equal slices using a sharp knife or dental floss.
- Place the cinnamon roll slices, cut-side up, in a greased 9×13 inch baking dish.
- Cover the dish loosely with plastic wrap and let the rolls rise for another 30-45 minutes, or until puffy.
- Bake the Rolls: Preheat your oven to 375°F (190°C).
- Uncover the rolls and bake for 20-25 minutes, or until golden brown and cooked through.
- Prepare the Frosting: While the rolls are baking or cooling slightly, beat together the softened cream cheese and butter in a medium bowl until smooth and creamy.
- Gradually add the sifted powdered sugar and vanilla extract, beating until well combined and smooth. If the frosting is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
- Frost and Serve: Once the cinnamon rolls have cooled slightly (warm, not hot), spread the cream cheese frosting generously over the top. Serve immediately.
Notes
- For best results, use mashed sweet potato that has been roasted or steamed and then cooled. Avoid using canned sweet potato puree as it can be too watery.
- Ensure your yeast is fresh and your milk is the correct temperature for proper rising.
- Don’t over-flour the dough; it should be slightly tacky but manageable.
- For perfectly even slices, use unflavored dental floss to cut the dough.
- These cinnamon rolls are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently in the microwave or oven.
- Prep Time: PT2H45M
- Cook Time: PT25M
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg