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Sweet Potato Cinnamon Rolls
Tender sweet potato cinnamon rolls with a brown sugar-pecan filling and powdered sugar glaze. Such a great fall recipe!
Course
Breakfast
Cuisine
Southern
Keyword
fall, sweet potato
Prep Time
1
hour
hour
30
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
1
hour
hour
50
minutes
minutes
Servings
9
Author
Christin Mahrlig
Equipment
9-inch Baking Pan
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 12x9-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.