Pin 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.
Every year, I love experimenting with new holiday desserts, and these sweet potato cinnamon rolls stole the show with their soft texture and warm, nostalgic spices. My family looks forward to this recipe at our Thanksgiving gatherings.
Ingredients
- Dough: 3 1/2 cups (440 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 2 1/4 tsp (1 packet/7 g) active dry yeast, 1/2 tsp salt, 1/2 cup (120 ml) whole milk (warm), 1/4 cup (60 ml) unsalted butter (melted), 2 large eggs (room temperature), 1/2 cup (120 g) sweet potato purée (cooked and mashed)
- Filling: 1/2 cup (110 g) unsalted butter (softened), 3/4 cup (150 g) light brown sugar, 1 1/2 tbsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger
- Cream Cheese Glaze: 4 oz (115 g) cream cheese (softened), 2 tbsp (30 g) unsalted butter (softened), 1 cup (120 g) powdered sugar (sifted), 2:3 tbsp (30:45 ml) milk, 1/2 tsp vanilla extract
Instructions
- Make Dough:
- In a large bowl, whisk together the flour, sugar, yeast, and salt.
- Mix Wet Ingredients:
- In a separate bowl, mix the warm milk, melted butter, eggs, and sweet potato purée until smooth.
- Combine, Knead & Rise:
- Gradually add wet ingredients to dry, mixing until a soft dough forms. Knead on a floured surface for 8:10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
- Prepare Filling:
- Punch down dough and roll out on a lightly floured surface into a 16x12 inch (40x30 cm) rectangle. Spread softened butter, sprinkle with brown sugar, cinnamon, nutmeg, and ginger.
- Shape & Second Rise:
- Roll up dough tightly from the long side, cut into 12 equal slices. Arrange rolls in prepared baking dish, cover, and let rise for 30 minutes.
- Bake:
- Bake at 350°F (175°C) for 25:30 minutes, until golden brown.
- Make Glaze & Finish:
- While baking, beat together cream cheese, butter, powdered sugar, milk, and vanilla until smooth and pourable. Let rolls cool slightly, then drizzle glaze before serving.
Pin My cousin always insists on saving the last roll for breakfast the next day — they're just as delicious reheated and still as festive as ever.
Required Tools
Large mixing bowls, measuring cups and spoons, rolling pin, 9x13 inch (23x33 cm) baking dish, electric mixer (for glaze), sharp knife or dough cutter
Allergen Information
Contains wheat (gluten), milk, eggs; may contain traces of nuts if added. Always check product labels for allergen cross-contamination.
Nutritional Information
Per serving: 340 calories, 13 g total fat, 50 g carbohydrates, 6 g protein.
Pin Make these sweet potato cinnamon rolls ahead for stress-free entertaining: they reheat beautifully and taste even better the next day.
Recipe Q&A
- → Can I use pumpkin instead of sweet potato?
Yes, pumpkin purée works well in place of sweet potato and offers a similar texture and flavor.
- → What spices complement sweet potato in this dessert?
Cinnamon, nutmeg, and ginger add warmth and depth, perfectly accentuating the sweet potato filling.
- → How can I ensure fluffy and soft rolls?
Use fresh yeast, allow the dough to rise fully, and knead until smooth and elastic for the best texture.
- → Can I add nuts to these rolls?
Chopped pecans can be sprinkled over the filling before rolling for extra flavor and crunch.
- → What's the best way to glaze the rolls?
Drizzle cream cheese glaze over slightly cooled rolls for a creamy, luscious finish.