Sweet Potato Cinnamon Rolls
Soft sweet potato cinnamon rolls swirled with brown sugar filling and finished with cream cheese icing.
Servings: 12 rolls
Calories: 340kcal
Ingredients
Dough
- 3/4 cup whole milk, warmed to 110°F
- 2 1/4 tsp active dry yeast 1 packet
- 1/3 cup granulated sugar, divided
- 1/2 cup mashed sweet potato, cooled
- 1/3 cup unsalted butter, melted and cooled
- 1 large egg
- 4 - 4 1/2 cups all-purpose flour
- 1 tsp salt
Filling
- 1/3 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
Cream Cheese Icing
- 4 oz cream cheese, softened
- 3 tbsp unsalted butter, softened
- 1 1/4 cups powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Warm the milk to about 110°F, stir in 1 tablespoon of the sugar and the yeast, and let sit 5 to 10 minutes until foamy.
- Whisk in the mashed sweet potato, melted butter, egg, and remaining sugar, then stir in 4 cups flour and the salt. Add more flour, up to 1/2 cup, until the dough is soft and only slightly tacky.
- Knead for 6 to 8 minutes, by hand or with a stand mixer, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled.
- Stir together the brown sugar, cinnamon, and nutmeg for the filling.
- Roll the dough into a 14x9-inch rectangle, spread with the softened butter, then sprinkle the filling evenly over the top.
- Roll up tightly from the long side into a log and cut into 12 even rolls.
- Arrange the rolls in a greased 9x13-inch pan, cover, and let rise 45 minutes to 1 hour, until puffy.
- Bake at 350°F for 22 to 25 minutes, until golden and the centers reach 190°F.
- Beat the cream cheese with the butter, powdered sugar, vanilla, and salt until smooth, then spread over the warm rolls.
Notes
Store covered at room temperature up to 2 days, or refrigerate up to 5 days. Freeze unfrosted, baked rolls in an airtight container up to 2 months; thaw and ice before serving.