Fluffy, decadent, in slathered in a simple brown sugar cream cheese frosting, these Sweet Potato Cinnamon Rolls are the perfect way to wake up.

Sweet Potato Cinnamon Rolls

Fluffy, decadent, and slathered in a simple brown sugar cream cheese frosting, these Sweet Potato Cinnamon Rolls are the perfect way to wake up.
Course Baked Goods, Breakfasts, Desserts
Cuisine American
Keyword fall cinnamon rolls, sweet potato cinnamon rolls
Diet Vegetarian
Occasion Birthdays, Christmas, Thanksgiving, Valentine's Day
Time 60 minutes or more
Prep Time 1 hour 15 minutes
Cook Time 18 minutes
Total Time 1 hour 33 minutes
Servings 12 rolls
Calories 200kcal
Author Sarah Bond



  • ¾ cup milk 180 mL
  • ¼ cup unsalted butter 56 g
  • 1 7g package instant yeast
  • 1 Tbsp sugar
  • 1 tsp cinnamon
  • ½ cup mashed sweet potato about 1 potato
  • 2 large eggs
  • 2 ½ cups all-purpose flour divided, 300 g
  • ¼ tsp each baking soda and baking powder
  • ¼ tsp salt


  • 2 Tbsp butter melted, 28 g
  • ½ cup brown sugar 50 g
  • ¼ cup white sugar 25 g
  • 1 Tbsp cinnamon
  • ¼ tsp ground cloves
  • Pinch of salt


  • ½ cup cream cheese 120 g
  • ¼ cup brown sugar 25 g
  • Pinch of salt


  • Start the dough: Set a medium/large saucepan over medium heat and add milk. Heat until steaming but not boiling. Add the butter, stir, and let the mixture cool to lukewarm. Once 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 an hour, add remaining ½ cup of flour, baking soda, baking powder, and salt. Transfer to a well-floured surface and knead until smooth and no longer sticky (you can add up to ½ cup more flour if needed). Roll dough out into a large, ¼ inch-thick rectangle.
  • Fill: Combine all filling ingredients and sprinkle evenly over dough, leaving 1 inch on one of the long sides free.
  • Roll: Starting at the long side opposite to the free border, roll the dough tightly, gently pinching to seal. Use dental floss or a sharp knife to cut the dough into 8 to 12 even segments.
  • Bake: Place rolls in a well-greased baking pan, leaving some wiggle room between rolls. Let rolls rise a bit more while oven preheats to 375 degrees F (190 C). Bake 15 to 18 minutes, until tops are golden brown.
  • Serve: Combine all icing ingredients and drizzle over warm rolls.


Serving: 1roll | Calories: 200kcal | Carbohydrates: 22g | Protein: 3.4g | Fat: 10.3g | Cholesterol: 8mg | Sodium: 210mg | Potassium: 80mg | Fiber: 0.6g | Sugar: 14.3g | Calcium: 30mg | Iron: 0.9mg