Save A festive and decadent dessert combining fluffy cinnamon rolls with sweet potato purée, warm spices, and a luscious cream cheese glaze: perfect for holiday gatherings.
Last Thanksgiving, I wanted something different to serve alongside the pies and tried sweet potato cinnamon rolls: they were a huge hit! The blend of spices and cream cheese glaze made these rolls a memorable treat everyone talked about weeks later.
Ingredients
- Dough: 3 1/2 cups (440 g) all-purpose flour
- Dough: 1/4 cup (50 g) granulated sugar
- Dough: 2 1/4 tsp (1 packet/7 g) active dry yeast
- Dough: 1/2 tsp salt
- Dough: 1/2 cup (120 ml) whole milk, warm
- Dough: 1/4 cup (60 ml) unsalted butter, melted
- Dough: 2 large eggs, room temperature
- Dough: 1/2 cup (120 g) sweet potato purée (cooked and mashed)
- Filling: 1/2 cup (110 g) unsalted butter, softened
- Filling: 3/4 cup (150 g) light brown sugar
- Filling: 1 1/2 tbsp ground cinnamon
- Filling: 1/4 tsp ground nutmeg
- Filling: 1/4 tsp ground ginger
- Cream Cheese Glaze: 4 oz (115 g) cream cheese, softened
- Cream Cheese Glaze: 2 tbsp (30 g) unsalted butter, softened
- Cream Cheese Glaze: 1 cup (120 g) powdered sugar, sifted
- Cream Cheese Glaze: 2:3 tbsp (30:45 ml) milk
- Cream Cheese Glaze: 1/2 tsp vanilla extract
Instructions
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, yeast, and salt.
- Prepare Wet Ingredients:
- In a separate bowl, mix the warm milk, melted butter, eggs, and sweet potato purée until smooth.
- Make Dough:
- Gradually add wet ingredients to dry ingredients, mixing until a soft dough forms. Knead on a floured surface for 8:10 minutes, until smooth and elastic.
- First Rise:
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare Pan:
- Preheat oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking dish.
- Shape Rolls:
- Punch down the dough and roll out on a lightly floured surface into a 16x12 inch (40x30 cm) rectangle.
- Add Filling:
- Spread softened butter over the dough. Sprinkle with brown sugar, cinnamon, nutmeg, and ginger.
- Form Slices:
- Roll up the dough tightly from the long side. Cut into 12 equal slices.
- Final Rise:
- Arrange rolls in the prepared baking dish. Cover and let rise for 30 minutes.
- Bake:
- Bake for 25:30 minutes, until golden brown.
- Make Glaze:
- While baking, beat together cream cheese, butter, powdered sugar, milk, and vanilla until smooth and pourable.
- Glaze and Serve:
- Let rolls cool slightly, then drizzle with cream cheese glaze before serving.
Save Every year, my family gathers in the kitchen to help roll out the dough and spread the spiced filling: sharing stories as the aroma fills the house is part of the tradition.
Required Tools
Large mixing bowls, measuring cups and spoons, rolling pin, 9x13 inch baking dish, electric mixer, sharp knife or dough cutter are all needed for this recipe.
Allergen Information
This dish contains gluten, milk, and eggs: if you choose to add pecans, check for nut allergies.
Nutritional Information
Each roll has about 340 calories, 13 g fat, 50 g carbs, and 6 g protein per serving.
Save Serve these sweet potato cinnamon rolls warm for the best texture and flavor: they are sure to become a new holiday favorite.
Recipe Guide
- → Can I use pumpkin instead of sweet potato?
Yes, pumpkin purée may be substituted for sweet potato with a similar flavor and texture in these cinnamon rolls.
- → How do I know when the dough is properly kneaded?
The dough should be smooth and elastic after kneading, and will bounce back when lightly pressed.
- → Is it possible to prepare rolls in advance?
Absolutely. Assemble and refrigerate overnight, then allow to rise before baking the next day for fresh results.
- → Can these rolls be made nut-free?
Yes, simply omit the pecans or other nuts in the filling to keep these rolls nut-free.
- → What can I serve alongside these cinnamon rolls?
Enjoy them with spiced chai, a rich coffee, or a sweet dessert wine to complement the warm flavors.
- → How should leftovers be stored?
Store in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.