12 Simple Sweet Potato Cinnamon Rolls

These sweet potato cinnamon rolls are soft, pillowy, and swirled with brown sugar cinnamon filling, then finished with a tangy cream cheese icing. The sweet potato in the dough keeps every roll tender for days, and the smell while they bake is reason enough to make a batch.

Why You’ll Love These Sweet Potato Cinnamon Rolls

• Extra soft dough: the mashed sweet potato adds moisture and a gorgeous golden color you won’t get from a plain roll.
• Make-ahead friendly: shape the rolls the night before, refrigerate, and bake fresh in the morning — perfect for a holiday breakfast.
• A cozy fall upgrade: all the classic cinnamon roll comfort with a seasonal twist. If you’re craving more sweet potato bakes, don’t miss our Sweet Potato Muffins with Cinnamon Streusel.

Ingredients You’ll Need

• Mashed sweet potato — cooled completely before mixing so it doesn’t kill the yeast; roasting gives the best flavor, but boiled works too.
• Active dry yeast — proof it in warm milk (about 110°F) until foamy so you know it’s alive before committing the rest of the ingredients.
• Whole milk — warmed gently; too hot and it’ll kill the yeast, too cool and the dough won’t rise well.
• Brown sugar — packed into the filling for that classic deep, caramel-like sweetness.
• Cinnamon and nutmeg — the filling’s backbone; nutmeg is optional but adds warmth that pairs beautifully with sweet potato.
• Cream cheese — softened fully so the icing whisks smooth with no lumps.

How to Make Sweet Potato Cinnamon Rolls

1. Proof the yeast: warm 3/4 cup milk to about 110°F, stir in 1 tablespoon of the sugar and the yeast, and let sit 5 to 10 minutes until foamy.
2. Mix the dough: whisk in the mashed sweet potato, 1/3 cup melted butter, 1 egg, and the remaining 1/3 cup sugar, then stir in 4 cups flour and 1 teaspoon salt. Add up to 1/2 cup more flour as needed until the dough is soft and only slightly tacky.
3. Knead for 6 to 8 minutes, by hand or mixer, until smooth and elastic.
4. First rise: place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled.
5. Make the filling: stir together 3/4 cup packed brown sugar, 2 tablespoons cinnamon, and 1/2 teaspoon nutmeg.
6. Roll and fill: roll the dough into a 14×9-inch rectangle, spread with 1/3 cup softened butter, then sprinkle the filling evenly over the top.
7. Roll and cut: roll up tightly from the long side into a log, then cut into 12 even rolls.
8. Second rise: arrange the rolls in a greased 9×13-inch pan, cover, and let rise 45 minutes to 1 hour, until puffy.
9. Bake at 350°F for 22 to 25 minutes, until golden and the centers reach 190°F.
10. Ice the rolls while still warm: beat 4 ounces softened cream cheese with 3 tablespoons softened butter, 1 1/4 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt until smooth, then spread over the rolls.

Tips for Perfect Sweet Potato Cinnamon Rolls

Cool the sweet potato completely. Warm sweet potato can kill the yeast before it even gets going. Mash it ahead and let it come to room temperature.

Don’t over-flour the dough. A slightly tacky dough makes softer rolls; if it’s sticking to your hands, lightly oil them instead of adding more flour.

Use dental floss for clean cuts. A knife can squash the log and flatten the swirl. Slide a piece of unflavored floss under the log, cross the ends over the top, and pull to slice cleanly.

Variations to Try

• Maple cream cheese icing: swap the vanilla for maple extract for a cozier, fall-forward finish, similar to our Maple Cinnamon Rolls.
• Pecan swirl: sprinkle 1/2 cup chopped toasted pecans over the filling before rolling for extra crunch.
• Apple-sweet potato combo: if you love a fruit-and-spice filling, try our Apple Pie Cinnamon Rolls for a different cozy roll.
• Overnight rolls: after shaping, cover and refrigerate the unbaked rolls overnight; let them sit at room temperature for 30 minutes before baking as directed.

What to Serve With Them

Serve these warm with coffee or spiced cider for a lazy weekend breakfast, or set them out alongside eggs and bacon for a heartier holiday brunch spread. A platter of these next to our Sweet Potato Pie Bars makes for a serious sweet potato breakfast table.

If you’re hosting overnight guests, these are a great make-ahead option: shape them the night before, then bake fresh while the coffee brews.

FAQs

Can I make sweet potato cinnamon rolls ahead of time? Yes — shape the rolls, cover tightly, and refrigerate overnight. Let them sit at room temperature for about 30 minutes before baking.

How do I store sweet potato cinnamon rolls? Keep leftovers covered at room temperature for up to 2 days, or refrigerate up to 5 days. Warm briefly before serving.

Can I use canned sweet potato puree? Yes, plain puree works well; just avoid pie filling, which has added sugar and spice that will change the dough’s texture and flavor.

Can I freeze the baked rolls? Yes — freeze unfrosted rolls in an airtight container for up to 2 months. Thaw, warm gently, and ice just before serving.

Final Thoughts

There’s a reason cinnamon rolls show up at every holiday breakfast, and this sweet potato version earns its spot at the table — soft, spiced, and just a little bit different from the classic without losing what makes a cinnamon roll so comforting in the first place.

Give the dough time to rise properly and you’ll be rewarded with rolls that pull apart in soft layers. I’d love to hear how yours turn out, and if sweet potato season has you hooked, there’s more where this came from.