Whole Wheat Sweet Potato Cinnamon Rolls

These Sweet Potato Cinnamon Rolls are made with whole wheat flour and mashed sweet potatoes, packing in the nutrients while keeping the same decadently delicious cinnamon roll taste!
Course Baked Goods, Breakfasts, Desserts
Cuisine American
Keyword sweet potato cinnamon rolls, vegan cinnamon rolls, whole wheat cinnamon rolls
Diet Vegetarian
Occasion Birthdays, Christmas, Thanksgiving, Valentine's Day
Time 60 minutes or more
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 12 rolls
Calories 332kcal
Author Sarah Bond



  • ¾ cup almond milk 180 mL
  • 1 7-g packet instant yeast
  • 1 Tbsp sugar 14 g
  • ¼ tsp salt 2 g
  • 1 tsp cinnamon 2.6 g
  • 2 Tbsp unsalted vegan butter softened, 30 g
  • ½ cup mashed sweet potato about 1 potato, roasted, skinned, and smashed
  • 2 large eggs
  • 2 ½ cup all-purpose flour 300 g
  • ½ cup whole wheat flour 60 g


  • 2 Tbsp unsalted vegan butter softened, 30 g
  • ½ cup packed brown sugar 90 g
  • ¼ cup white sugar 50 g
  • 1 Tbsp cinnamon 7.5 g
  • tsp ground cloves .5 g
  • Pinch of salt


  • 4 oz cream cheese or plant-based, 113 g
  • 4 Tbsp softened butter or plant-based, 56 g
  • ½ cup powdered sugar 50 g
  • ½ tsp vanilla extract 2.5 mL
  • Milk as needed


  • On stove or in microwave, heat milk so that it is warm (about 100 degrees F, 38 C), but not hot. In a large bowl, mix in yeast and set aside 10 minutes, until mixture is frothy.
  • Mix in sugar, salt, cinnamon, butter, mashed sweet potato, and eggs.
  • In separate bowl, whisk together the flours, then slowly incorporate flour into the potato mixture. When mixture forms a loose ball, throw it onto a floured surface and knead for a few minutes, adding a touch more flour as needed, until you have a smooth dough ball.
  • Rinse out your large bowl, grease it, and set dough back into the bowl. Cover bowl with plastic wrap or a warm wet towel and set somewhere warm. Allow dough to double in size (1 to 2 hours).
  • Punch down the dough, then place it back onto your well-floured surface. Roll dough into a large rectangle*.
  • Gently spread softened butter onto dough rectangle. In a small bowl, mix together remaining “filling” ingredients, then evenly sprinkle them evenly over the dough.
  • Gently and tightly roll dough from the widest edge of the rectangle, then mend the seam with a touch of water.
  • To cut the rolls, a thread or floss works best. Work thread under the rolls. Cross your hand in opposite directions over the roll, almost like you were going to tie a knot, to make a clean cut. Each should be about 1 inch wide.
  • Set rolls on a greased cookie sheet** and bake at 350 degrees F (176 C) for about 30 minutes, until tops have lightly browned.
  • Beat together “icing” ingredients, adding milk as desired to reach a good consistency, and drizzle over warm cinnamon rolls.


*We’re not going to get really specific with sizes here. It’s too early in the morning and you want your cinnamon rolls now! These things are forgiving, and exact sizes won’t really affect how delicious your cinnamon rolls will turn out. Rule of thumb: Roll your dough thinner = more surface area for brown sugar/cinnamon filling, more layers. Roll your dough thicker = Less sugar, less layers. You can guess which I tend towards…
**I crowded mine in the pan too much. Don’t do that. They’ll expand quite a bit!


Serving: 1roll | Calories: 332kcal | Carbohydrates: 43.5g | Protein: 5.7g | Fat: 15.6g | Sodium: 151mg