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Sweet potato cinnamon rolls are the cozy breakfast of your dreams! They’re pillowy-soft and vegan-friendly. Bonus: our foolproof step-by-step photos make baking these super simple.

Pair them with a Breakfast Fruit Salad or Chickpea Fried Eggs (for a pop of protein).

Unravelling a sweet potato cinnamon roll.
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My not-so-secret, nutritionist-approved trick for the fluffiest, most drool-worthy cinnamon rolls? Sweet potatoes! These orange beauties add just the right amount of natural sweetness and make each bite irresistibly moist.

Plus, this recipe is super beginner-friendly (seriously, I’ve got some tips that make it virtually impossible to mess up!). Whether treating yourself on a cozy weekend or meal-prepping for brunch guests, sweet potato cinnamon rolls are guaranteed to impress.

They’ll Earn A Spot In Your Breakfast Rotation

  • Naturally Vegan: Sweet potatoes do the heavy lifting here, adding the perfect sweetness and moisture (no eggs or dairy required!).
  • Golden Delicious: These rolls have a stunning golden hue and are packed with health benefits (they’re almost too pretty to eat… almost).
  • Kid-Approved: With their unique color and irresistible flavor, little ones love these sweet potato cinnamon rolls (trust me, even the pickiest eaters will be asking for seconds!).

I brought a big batch of these to the hospital where my sister works, and this was their group chat after I dropped them off 👇

Group chat talking about how good cinnamon rolls are.
Sweet potato cinnamon rolls in a casserole dish.

Here’s What You’ll Need

These vegan cinnamon rolls are made with simple, easy-to-find pantry staples (you likely already have most of them!). Jump down to the recipe card for exact measurements.

  • Mashed Sweet Potato: Use orange sweet potatoes for that signature golden hue. We’ll boil, steam, or roast them until tender before mashing them up as the base of these rolls.
  • Baking Basics: We’ll use all-purpose flour, then combine it with a pinch of salt, baking powder, and baking soda to ensure the dough rises to pillowy perfection. Gluten-free? Use a 1:1 gluten-free flour blend.
  • Brown Sugar: Feel free to use light or dark brown sugar for a caramel-like flavor that pairs insanely well with sweet potatoes.
  • Oil: To keep these vegan cinnamon rolls nice and tender, add a touch of avocado oil (or any neutral vegetable oil).
  • Instant Yeast: The key to fluffy rolls! No need to dissolve instant yeast in water beforehand—just mix it directly into the dry ingredients. (It’s pre-activated, making it perfect when you want cinnamon rolls fast.)
  • For The Filling: For that classic filling, we’ll combine margarine (or butter), more brown sugar, cinnamon, cloves, nutmeg, and salt. Yum!
  • For The Icing: We’re going with a tangy cream cheese frosting, so we’ll need cream cheese (regular or vegan), margarine, powdered sugar, and vanilla.
Ingredients needed for sweet potato cinnamon rolls.

Sweet Potato = A Super Hero

Sweet potatoes are packed with starches that help bind the dough, making them a great egg replacement in vegan baking. Plus, their creamy texture reduces the need for extra butter or oil, giving your rolls structure and richness while keeping them light and fluffy.

Let’s Bake Cinnamon Rolls!

Sweet potato cinnamon rolls might sound fancy, but they’re actually beginner-friendly (and we’ll walk you through every step!). This is an overview of the recipe. Jump to the recipe card for the full printable instructions.

  1. Make the dough (about 15 minutes).
  2. Let the dough rise (1 ½ hours in a warm spot for same-day rolls or overnight in the fridge for next-day rolls).
  3. Roll, fill, and slice the dough.
  4. Let the rolls rise while the oven preheats (about 30-60 minutes).
  5. Bake for 25-30 minutes until golden.
  6. Make the icing, spread it on while the rolls are still warm, and enjoy!

Kneading Pro Tip

While these sweet potato cinnamon rolls can totally be made by hand, a stand mixer makes life much easier. The dough hook attachment allows for even kneading (and saves your arms a workout!). But if you don’t have a stand mixer, don’t worry! Knead the dough by hand for about 10 minutes on a floured surface for similar results.

Mashing sweet potato.
1. Boil the potatoes until fork-tender. Strain and shake them dry before mashing!
making sweet potato dough.
2. You can use your hands or a dough hook attachment to knead the dough.
Cinnamon roll dough before rising.
3. Keep kneading the dough until reaches an elastic consistency, which means the gluten bonds are formed.
Cinnamon roll dough after rising.
4. Let the dough rise until it doubles in size, which can vary depending on temperature and altitude.
Brown sugar filling on cinnamon roll dough.
5. Spread the filling evenly, leaving a 1-inch border at the top. (This will make rolling and sealing much easier.)
Rolled up cinnamon roll dough.
6. Floss works best to cut these! Use the string to make small marks where you want to cut the dough.
Cutting cinnamon roll dough with floss.
7. Work the string under the roll, then cross your hands in opposite directions.
Cutting cinnamon roll dough with floss.
8. Floss makes much cleaner cuts than even the sharpest knife can (and it’s more fun!).
Uncooked cinnamon rolls before rising.
9. Remember to grease the baking dish and cover the rolls before leaving them to rise.
Uncooked cinnamon rolls after rising.
10. Just like with our first rise, it’s best if your cinnamon rolls double in size again!
Unravelling a sweet potato cinnamon roll.
11. Sprinkle chopped pecans or walnuts over the top for added crunch. You can also amp up the flavor by adding cardamom or ginger to the filling!

Storage

If you plan to eat these vegan cinnamon rolls within a few days, you can keep them in an airtight container in the fridge (so they stay soft and fluffy!). But for longer storage, I recommend freezing them.

Once cooled, store them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then warm them in the oven or microwave.

Prep In Advance

If you want to prep these unbaked rolls in advance, freeze them after rolling and slicing. Then simply let them thaw and rise at room temperature before baking!

Sweet potato cinnamon roll on a spatula.
Unravelling a sweet potato cinnamon roll.
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Sweet Potato Cinnamon Rolls

4.84 from 6 ratings
By: Sarah Bond
Prep: 2 hours 30 minutes
Cook: 30 minutes
Total: 3 hours
Servings: 12 cinnamon rolls
Sweet potato cinnamon rolls are the cozy breakfast of your dreams! They're pillowy-soft and vegan-friendly. Bonus: our foolproof step-by-step photos make baking these super simple.

Ingredients 

Sweet Potato Dough

  • 3 cups mashed sweet potato, 3 to 4 medium sweet potatoes
  • 2 ½ cups all-purpose flour, more as needed, 300 g
  • 2 Tbsp brown sugar
  • 2 Tbsp oil, vegetable or avocado oil, 30 mL
  • 1 .25-oz package instant yeast*, 7 g
  • ¼ tsp each salt, baking powder, baking soda

Cinnamon Roll Filling

  • ¼ cup unsalted margarine or butter, melted, 56 g
  • ¾ cup brown sugar, 160 g
  • 2 Tbsp cinnamon
  • ½ tsp each ground cloves, ground nutmeg
  • ¼ tsp salt

Icing

  • 8 oz cream cheese, softened, traditional and vegan both work well, 226 g
  • ¼ cup unsalted margarine or butter, softened, 56 g
  • 1 ½ cups powdered sugar, 180 g
  • 1 tsp vanilla extract, 5 mL
  • pinch of salt
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Instructions 

  • Mash Sweet Potato: To make 3 cups mashed sweet potato, peel and dice 2 or 3 sweet potatoes. Boil until fork-tender, about 10 minutes. Strain and shake dry, then mash until smooth.
    Mashing sweet potato.
  • Make Dough: To a large bowl or standing mixer, add mashed sweet potatoes 2 ½ cups all-purpose flour, 2 Tbsp brown sugar, 2 Tbsp oil, 1 .25-oz package instant yeast*, ¼ tsp each salt, baking powder, baking soda.
    Knead until smooth, either for 5 minutes with the dough hook attachment of a stand mixer or 10 minutes by hand on a floured surface (add more flour as needed if the dough is too sticky).
    Cinnamon roll dough before rising.
  • Let Dough Rise: Place the dough in a lightly greased large bowl. Cover the bowl with plastic wrap or a clean towel. Let dough rise until doubled in size:
    Same Day Rolls – 1 ½ hours in a warm spot
    Next Day Rolls – 8 to 10 hours in the fridge
    Cinnamon roll dough after rising.
  • Add Filling: On a floured piece of parchment paper, roll dough into a rectangle, about 10 x 14 inches. The long side of the rectangle should be facing you.
    In a small bowl, stir together ¼ cup unsalted margarine or butter (melted), ¾ cup brown sugar, 2 Tbsp cinnamon, ½ tsp each ground cloves, ground nutmeg, and ¼ tsp salt. Spread mixture all over the dough, leaving a 1-inch space at the top long edge uncovered.
    Cinnamon roll dough with filling on it.
  • Roll & Slice: Gently and tightly roll dough from the widest edge of the rectangle (it's easiest to simply lift the parchment paper to roll the dough into an even cylinder). If needed, seal the seam with a touch of water.
    To cut the rolls, a string of floss works best. Use floss to make small marks where you'll cut the dough (aim for 12 rolls). Work a string of floss under the rolls. Cross your hands in opposite directions over the roll to make a clean cut.
    Cutting cinnamon roll dough with floss.
  • Let Rolls Rise: Place rolls in a greased baking dish. Cover with plastic wrap and allow rolls to rest for about 30 to 60 minutes, or while oven preheats to 350°F (176°C) (it's best if they double in size!)
    Remove plastic and bake for about 25 to 30 minutes, until lightly golden.
    Uncooked cinnamon rolls after rising.
  • Make Icing: Use electric beaters to whip together all Icing ingredients until smooth.
    Making icing for cinnamon rolls.
  • Serve: While rolls are still warm, spread on icing and enjoy!
    Sweet potato cinnamon rolls in a casserole dish.

Notes

*If using active dry yeast, you’ll need to activate it first. To activate the yeast, combine ½ cup of the mashed sweet potato, the brown sugar, and a splash of water. Stir in yeast and let sit until frothy.
Dough not rising? Place the bowl in a warm, draft-free spot, like an oven turned off but with the light on. If it still doesn’t rise, your yeast may have lost its potency. To test if it’s still active, combine a teaspoon of yeast with a tablespoon of sugar and ¼ cup of warm water. If it foams after 5–10 minutes, it’s good to go! If not, it’s time to grab a fresh packet.
Freezing Instructions: After cutting the rolls, you can freeze them on a baking sheet. Once frozen, transfer to a freezer-safe container. To thaw, transfer frozen rolls onto a baking sheet, cover, and set in the fridge overnight. In the morning, place rolls on the counter for 30 minutes while the oven preheats, then bake as instructed.

Nutrition

Serving: 1cinnamon roll | Calories: 390kcal | Carbohydrates: 57g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 300mg | Fiber: 3g | Sugar: 32g | Vitamin A: 7500IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 0.7mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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4.84 from 6 votes

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19 Comments

  1. Silvia says:

    Hi there, do you think this could be made with gluten-free flour?
    Thank you!

    Reply
    1. Sarah Bond says:

      I haven’t tested this one with gluten-free flour, so I can’t say for sure!

    2. Jes says:

      Sylvia- Did you ever try it with Gluten free flour? Would love to know if it worked well.

  2. e wilson says:

    5 stars
    Thank you for sharing this recipe tried it not quite the presentation you have but think didn’t let sweet potato mix cool enough before making the dough!however daughter is vegetarian and grand daughter avoids milk rally tuck into them! husband who hates “alternatives” liked them which is a huge thing for him will definitely make these again thanks

    Reply
  3. Sawyer says:

    5 stars
    Delicious! My husband said “if I was blindfolded, I would have had no idea sweet potatoes were in there” However, I did have to use a whole extra cup of flour becuase my dough was super sticky after only two cups.

    Reply
    1. Sarah Bond says:

      I’m so happy to hear these were a hit, Sawyer! 😀

    2. Ellen Patterson says:

      I also had to add at least another cup of flour.

  4. Megan says:

    5 stars
    BEST EVER! I am not a baker, but I took my time with these, and it was worth the effort! Such soft dough and gooey cinnamon filling topped with the most amazing cream cheese icing – yum!! Can’t even tell it’s sweet potato dough except for the beautiful orange color. It was so fun to cut the rolls with floss! Absolutely will be making again!

    Reply
    1. Sarah Bond says:

      So glad it turned out so well! Enjoy!!

  5. Megan says:

    5 stars
    I forgot to add a note: the butter measurement in grams for the icing is mistyped. Just a heads up! (But thank you so much for always adding in the weights – it’s very helpful!!)

    Reply
    1. Sarah Bond says:

      Oops! Thanks so much for pointing that out, Megan!

  6. anita says:

    4 stars
    I just made these for the first time yesterday. They turned out delicious. But there is one thing in the recipe that I found inaccurate.
    The recipe calls for 2 cups of all-purpose flour. It turned out that I needed approx. 6 cups of flour to make it so I could handle it.
    Please advise! Thannk you. I give

    Reply
    1. Sarah Bond says:

      Hi Anita! So glad you enjoyed them! If you needed that much extra flour, your sweet potatoes were likely too wet, which can definitely happen when they’re boiled. Next time, just drain them really well and let them steam-dry a bit before mashing, and you should get a dough that’s soft and sticky—but still workable without adding tons of extra flour.

  7. Koko says:

    Made these this morning! Delicious!

    Reply
    1. The Live Eat Learn Team says:

      Thanks for the sweet review, happy cooking!

  8. Maggie Green says:

    5 stars
    For Christmas morning simplicity, could the second rise be overnight in the fridge? Does it have to be the freezer?
    Thanks!

    Reply
    1. Sarah Bond says:

      Yes it can!

  9. Lois Tiedeken says:

    What do you mean “ if using dry active yeast?” Is there another option? Can they be made without the yeast? I noticed there are other leavening agents…

    Reply
    1. Sarah Bond says:

      As opposed to instant yeast, which doesn’t need to be activated in warm water 🙂 Enjoy!