Moist and tender Sweet Potato Cinnamon Rolls with a cinnamon-pecan filling and a sweet sugar glaze will really hit the spot for a lazy weekend breakfast. Mashed sweet potatoes give the rolls a beautiful orange hue and also add to the flavor.
I’m crazy about using sweet potatoes in anything and everything, especially this time of year. Recently I made Sweet Potato Rolls and had plenty of dough left over to do something else with. Cinnamon rolls immediately came to mind. I hadn’t made them since making Strawberry Sweet Rolls.
I rolled the dough out and spread it with a combination of brown sugar, butter, cinnamon, and chopped pecans. Next I rolled the dough up and cut it into slices.
Rolls before rising.
Rolls after rising.
After letting the rolls rise until doubled in bulk, I baked them for just 20 minutes and drizzled them with a simple powdered sugar glaze for a little more sweetness.
And boy of boy, what a delicious breakfast. Yes cinnamon rolls are a little time consuming to make, but if you enjoy baking, it is time well spent. Sweet Potato Cinnamon Rolls are a great way to get a fall day started.
Why Are My Cinnamon Rolls Not Fluffy?
There are a number of reasons your cinnamon rolls might not be fluffy.
- Make sure you are using fresh yeast that hasn’t expired.
- Careful that the liquid you add to it isn’t too hot. It shouldn’t be above 115 degrees F.
- Let the dough have enough time to rise. It could take longer than the recommended time, especially if your house is cool.
- You may have added too much flour. The dough should be a little sticky.
More Sweet Potato Recipes
- Sweet Potato Cupcakes with Spiced Buttercream
- Southern Sweet Potato Pie
- Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing
- Sweet Potato Cream Cheese Bars
More Cinnamon Roll Recipes
- Nutella Cinnamon Rolls
- Buttermilk Biscuit Cinnamon Rolls
- Bourbon Pecan Cinnamon Rolls
- Bisquick Cinnamon Rolls
- Bacon Cinnamon Rolls
- Air Fryer Cinnamon Rolls
Sweet Potato Cinnamon Rolls
Equipment
Ingredients
- 1/2 a recipe of sweet potato dough
- 1/2 cup brown sugar
- 1 tablespoon flour
- 1 1/2 teaspoons cinnamon
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
Glaze
- 3/4 cup powdered sugar
- 1 tablespoon hot water
- 1/4 teaspoon vanilla
Instructions
- Prepare sweet potato dough and let rise in refrigerator overnight.
- Lightly flour a work surface and roll dough into a 12×9-inch rectangle.
- In a small bowl, combine brown sugar, flour, cinnamon, butter, and pecans. Sprinkle mixture evenly on dough.
- Starting at wide end, roll dough up. Use a knife or dental floss to cut into 9 rolls. Place rolls in a lightly greased 9-inch square baking pan.
- Let rise until doubled, about 1 hour.
- Bake in a 375 degree oven for 20-25 minutes.
- Whisk together all ingredients for glaze in a bowl. Drizzle glaze on cinnamon rolls.
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published October 19, 2014.
Just made these last night. Yum. Next time, however, I would spread the butter onto the dough first and then sprinkle the sugar mixture on top of that. The instructions basically made a paste with the sugar and butter. It was difficult to get evenly distributed onto the dough.
These were wonderful, instead if using butter in the center of these, I reserved some of my sweet potato mash and used that. Delicious!
I saw these come in my inbox last week and my jaw dropped! You make the most delectable treats with sweet potatoes. I seriously want these every morning for the rest of my life. MY LIFE!!!! I have pinned these to every board possible because the world needs these in their life. <3 <—that's a heart
I don’t know why I haven’t made sweet potato rolls before. They always look so good and with the cinnamon and glaze they sound even more amazing!
I love cinnamon rolls, and love sweet potato or potato rolls. They look so good, moist and sweet. Love them.
Never tried a sweet potato cinnamon roll before! Loving the colour of them especially and all that glaze going on.. wish I had one to devour right now. Another great recipe Christin!