How I Stumbled on Sweet Potato Cinnamon Rolls

Okay, if you’d told me a few years ago that I’d be baking Sweet Potato Cinnamon Rolls on the regular, I’d probably have laughed and grabbed another cup of coffee. But then one wild Sunday, faced with a leftover baked sweet potato and an urge for something a bit cozier than just regular cinnamon rolls, I mashed them together (not literally—well, actually, a little literally) and here we are. Now, whenever the kitchen smells like cinnamon and sweet potato, my son insists it smells like “special days.” Can’t argue with that (kids have a nose for these things, right?).

Why You’ll Want to Give These a Go

I make these when I’m craving something soft, gooey, and slightly unconventional in the morning (or afternoon, I won’t judge). My family goes nuts for these because they’re like the love child of classic cinnamon rolls and autumn’s favorite root veggie; not to brag, but even my mother-in-law asked for the recipe—after previously declaring she “wasn’t that into sweet potatoes.” (Victory is sweet.) Also, I used to fuss over getting the dough just so, but honestly, as long as you’re not baking a brick, these turn out surprisingly fluffy even if you’re a bit heavy-handed with the flour.

What You’ll Need (and What You Can Tweak)

1 medium sweet potato (or about 1 cup mashed; sometimes I roast, sometimes I microwave—whatever’s easiest)
3/4 cup milk (whole, but I’ve swapped in almond milk with OK results)
2 1/4 tsp active dry yeast (that’s one packet; grandma always insisted on Red Star but honestly, any works fine)
3 1/2 to 4 cups all-purpose flour (I once snuck in a bit of whole wheat flour—don’t overdo, or they get, well, less pillowy)
1/4 cup sugar
1/2 tsp salt
1/3 cup melted butter (can swap for coconut oil if you’re feeling fancy)
1 large egg
For the filling:

1/2 cup brown sugar
2 tbsp ground cinnamon
1/2 tsp nutmeg (optional but mmm, so good)
1/4 cup butter, softened

For the frosting:

4 oz cream cheese, softened
1 cup powdered sugar
2 tbsp milk (give or take, I just pour until it’s spreadable)
1 tsp vanilla extract

Alright, Let’s Get Messy (Directions)

Cook the sweet potato. You can bake, boil, microwave—it’s really your call. I’m usually impatient and just microwave for 7-8 mins (poke it a bunch!). Peel and mash until it’s smooth—no need for a mixer, a fork works if you’re determined.
Warm the milk until it’s just a bit above body temp (think: warm bath for yeast). Dissolve yeast and a spoon of sugar in warm milk, wait 5 minutes and—if it gets frothy—you’re good. If it’s dead flat, sigh, and start again. No shame, I’ve done it.
In a big bowl, toss together flour (start with 3.5 cups), sugar, and salt. Scoop in mashed sweet potato, melted butter, and egg. Pour in the milk-yeast mix. Mix with a spatula until you get a rough dough. If it’s very sticky, add more flour a little at a time. You’re aiming for “soft and slightly tacky,” not play-doh. Sometimes I just use my hands at this stage—fun but messy.
Turn it out and knead for about 6-8 minutes, or until the dough springs back when you poke it. This is where I sneak a taste—just kidding (kind of). Pop it in a greased bowl, cover, and let rise somewhere warm for an hour or until doubled. If your kitchen’s cold, the top of the fridge works.
On to the fun part: Punch down the dough, and roll it into a big rectangle—about the size of a tea towel. Smear with softened butter, sprinkle brown sugar, cinnamon, and nutmeg all over. Roll up tightly (short or long side—depends how big you want your buns), then slice into chubby rounds. I use dental floss for cutting; it’s brilliant (unused, obviously).
Place rolls in a buttered pan—I use a 9×13-inch dish, but I’ve also squished them into a cake tin when desperate. Cover and let them rise again for 30ish minutes. By now the anticipation is real.
Bake at 350°F (about 180°C) for 25 to 30 minutes, until lightly golden and puffy. Don’t overbake—the middle ones can stay a little gooey, it’s bliss.
While they cool (but not too much; warm is best!), whip frosting ingredients together until creamy. Slather on rolls with a spoon. Actually, sometimes I just dollop it and poke it in so it melts into the crevices.

Notes From Some Kitchen Chaos

Flour’s a fickle friend: Humidity, size of sweet potato, what mood the dough’s in—all can throw things off. Go by feel more than by measurement, I say.
If you forget the egg (been there), you can still add it after mixing, just knead it in. Messy, but doable.
Baking time varies. I sometimes check at 23 minutes because my old oven runs hot, and the rolls in the middle get gooey (which I love, but not everyone does).

Some Variations I’ve Tried (and 1 Oops)

Pecans or walnuts inside the filling—big hit. Raisins? Some folks love ’em, my lot picked them out. Oh well.
Maple glaze instead of cream cheese—gives it breakfast-vibes (here’s my go-to maple glaze idea from Sally’s Baking Addiction).
Tried pumpkin instead of sweet potato—honestly, it was good, but not as unique. And let’s just say my attempt with gluten-free flour could probably be used as a doorstop. Live and learn.

About the Gear (but Don’t Stress)

A rolling pin is nice, but I’ve used a wine bottle (cleaned, promise!) in a pinch. Mixer? Sure, it’s handy, but a wooden spoon works fine if you want a mini arm workout. That’s just how my Nan did it. The Kitchn has good tips for equipment hacks.

Storing ‘Em (If You Even Have Leftovers)

They’ll keep a day or two in an airtight box at room temp, or a week in the fridge—about. You can freeze them too. But honestly, in my house it never lasts more than a day, unless I’ve hidden one at the back for “testing purposes.”

How We Love to Serve These

In my house, it’s all about lazy Sunday brunches, big mugs of coffee, and a little butter slathered inside a just-warmed roll. Sometimes (don’t judge), I eat one late at night with vanilla ice cream. Birthday breakfasts? Oh yes, that’s a tradition you’ll wanna steal.

Things I’ve Learned (The Hard Way)

Let the dough really rise. I once tried rushing this step and regretted it because the rolls were tough as old boots. Sigh.
Don’t overheat the milk, or you’ll murder your yeast. If it feels like a hot bath, it’s too hot! (Ask me how I know.)
The filling will make a mess—just accept it. Line the counter with baking paper if you care about neatness, or don’t. Up to you!

Sweet Potato Cinnamon Roll FAQs—Stuff People Have Actually Asked Me

Can I use canned sweet potato?: Yep! Just make sure it’s pure sweet potato—not pie filling. Sometimes, I even use leftover mashed sweet potatoes (with a bit of butter mixed in, why not?).
What if I don’t have yeast?: Well, you’d need to find a quick biscuit dough, but that’s a different animal. These do need yeast for that true pillowy texture—unless you’re after a scone, which, actually, would be tasty too.
Is the icing necessary?: Tempting to say no, but I’d be fibbing. It’s not strictly necessary, but the tang of cream cheese with the sweet cinnamon? Oh, just try it once.
Can I prep these the night before?: Totally. Get them into the pan, cover tight, and stick in the fridge. Next day, let them warm up 30 mins before baking. I think this tastes better the next day anyway, but maybe that’s just me.
Do I need to peel the sweet potato?: Technically, you could leave the peel for more fiber, but it’s a bit weird texturally. Honestly, though, on a rough day I’ve mashed in the peel by accident and lived to tell the tale. Not the end of the world.

And if you made it this far, high five! Got a question I didn’t answer? Drop me a line—I’m probably in the kitchen, so who knows, maybe I’ll respond before the next batch comes out.

Sweet Potato Cinnamon Rolls