Fluffy Cinnamon Sweet Potato Rolls

Indulge in the comforting goodness of Fluffy Cinnamon Sweet Potato Rolls, a delightful twist on your favorite cinnamon rolls. These soft, pillowy treats blend the natural sweetness of sweet potatoes with warm cinnamon, creating a cozy atmosphere perfect for fall gatherings or weekend brunches. With a homemade touch that store-bought can't match, these rolls are sure to become a new family tradition. Try them tonight and savor the warmth!

Print Recipe Pin Recipe

Ingredients

For the Dough:

1 cup sweet potato puree (obtained from about 1 medium sweet potato)

1/4 cup warm milk (approximately 110°F/43°C)

1/4 cup granulated sugar

2 teaspoons instant yeast

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons unsalted butter, melted

2 1/2 cups all-purpose flour (plus extra for dusting)

For the Filling:

1/4 cup brown sugar

1 tablespoon ground cinnamon

2 tablespoons unsalted butter, softened

For the Glaze (optional):

1 cup powdered sugar

1-2 tablespoons milk (to achieve desired consistency)

1/2 teaspoon vanilla extract

Instructions

Prepare the Sweet Potato: Begin by baking or steaming the sweet potato until it is tender. Once cooked, allow it to cool slightly before peeling and mashing it into a smooth puree.

Activate the Yeast: In a small bowl, combine the warm milk and granulated sugar. Sprinkle the instant yeast over the surface of the milk mixture and let it sit for about 5-10 minutes, or until it becomes frothy and bubbly.

Combine Ingredients: In a large mixing bowl, combine the sweet potato puree with the melted butter, activated yeast mixture, salt, ground cinnamon, and nutmeg. Stir with a wooden spoon or spatula until the mixture is well combined.

Incorporate Flour: Gradually add the all-purpose flour, one cup at a time, mixing vigorously until the dough begins to come together. Once uniform, transfer the dough to a lightly floured surface and knead it for 8-10 minutes, or until it is smooth and elastic.

First Rise: Place the kneaded dough in a greased bowl, cover tightly with a clean kitchen towel or plastic wrap, and let it rise in a warm location for approximately 1 to 1.5 hours, or until it has doubled in size.

Prepare the Filling: In a small bowl, mix together the brown sugar and ground cinnamon until well combined. Set aside for later use.

Roll Out the Dough: After the dough has risen, gently punch it down to release excess air. On a floured surface, roll the dough into a large rectangle, aiming for about 1/4 inch in thickness.

Add Filling: Spread the softened butter over the dough with a spatula, leaving a small border along the edges. Evenly sprinkle the cinnamon-sugar mixture across the buttered dough.

Roll and Cut: From one long edge, carefully roll the dough tightly into a log shape, sealing the seam by pinching it together. Using a sharp knife or kitchen string, slice the log into 12 equal rolls.

Second Rise: Arrange the rolls in a greased baking dish, keeping them spaced comfortably. Cover with a towel and allow them to rise again for 30-45 minutes, until they puff up noticeably.

Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top and appear cooked through.

Prepare the Glaze (optional): While the rolls are baking, in a small bowl, whisk together the powdered sugar, a tablespoon of milk, and vanilla extract until smooth, adding more milk as necessary to reach a drizzling consistency.

Cool and Glaze: Once the rolls are out of the oven, let them cool in the pan for about 10 minutes. Drizzle the prepared glaze generously over the warm rolls before serving.

Prep Time, Total Time, Servings: 30 minutes | 2 hours | 12 rolls

- Presentation Tips: Serve the rolls warm on a beautiful platter or individual plates, with a dusting of cinnamon on top or a sprinkle of nuts for added texture.