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black hands with spatula taking lifting sweet potato cinnamon roll in white baking dish

Best-Ever Sweet Potato Cinnamon Rolls

  • Author: Quin Liburd
  • Prep Time: 2hrs 30m
  • Cook Time: 30m
  • Total Time: 3hrs
  • Yield: 12 rolls 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American


These Sweet Potato Cinnamon Rolls are so tender, luscious, and packed with sweet potato flavor! Elevate your everyday cinnamon roll game by whipping up a batch of the fluffiest and most decadent cinnamon rolls you’ll ever have. A swoon-worthy, maple cream cheese icing is the sweet finish to send these rolls over the edge!



Yeast Dough:

  • 1 cup whole milk, warmed to about 110°F
  • 1/2 cup granulated sugar, divided
  • 1 packet (2 1/4 teaspoons) active dry yeast- see notes
  • 1 large egg, room temperature
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 3/4 cup sweet potato purée
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt


  • 1/4 cup unsalted butter, softened to room temperature
  • 1 cup packed dark brown sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/4 teaspoon kosher salt

Maple Cream Cheese Icing:

  • 4 ounces (block) cream cheese, softened to room temperature 
  • 1/4 cup unsalted butter, softened to room temperature
  • 1 1/2 cups powdered sugar
  • 2 teaspoons maple flavor or extract
  • 1 teaspoon vanilla bean paste or vanilla extract


  • chopped pecans, for garnish- optional


  1. Make the dough. In the bowl of a stand mixer or in a large bowl (if you plan to mix/knead by hand), combine the warm milk and 2 tablespoons of sugar together. Then sprinkle the yeast on top and mix well. Let the mixture sit for 10-15 minutes or until foamy.
  2. Once the mixture is foamy, add in the remaining sugar, egg, butter, sweet potato purée, flour, and salt.
  3. Secure dough hook attachment to mixer and mix on low speed until the dough begins to come together, about 1-2 minutes. Increase the speed to medium and continue kneading the dough until smooth, elastic, and supple, about 5-6 minutes. Alternatively, if you are not using a stand mixer, knead the dough by hand for 10 minutes on a lightly floured surface.
  4. Shape the dough into a ball and place it into a lightly greased large bowl. Cover the bowl with plastic wrap or a clean kitchen towel. For same-day rolls: let the dough rise/proof in a warm environment until it doubles in size, about 1 1/2 hours or longer depending on the temperature of your environment. Alternatively, place the covered dough into the refrigerator to proof overnight, 8-10 hours max (to make cinnamon rolls on the following day).
  5. Roll, fill, & cut rolls. After the first proof, punch down the dough knocking out the air and turn the dough out onto a lightly floured surface. Use a rolling pin to roll out the dough to about 15×10 inches, now let’s prepare the filling. Spread the softened butter over the dough, leaving a slight margin around the edges. Sprinkle the brown sugar on top of the butter and use your hands to rub it in, leaving a slight margin around the edges. Lastly, evenly sprinkle the cinnamon, nutmeg, cloves, and salt over the top and use your hand to gently pat it into the mixture.
  6. Roll up the dough into a tight log starting from the longest side with the seam side down. Pinch the seam to seal in the edges as much as you can. I like to cut off a bit of the ends of the dough because they are not as full in size as the other sections. Use a large sharp knife or unscented dental floss to cut the log crosswise into 12 pieces.
  7. Line a 9×13-inch baking pan with a piece of parchment paper (this helps just in case any of the filling leaks out). Add the rolls into the baking pan, in 3 rows of 4, leaving a bit of space between each one for expansion. Cover the pan with plastic wrap/clean kitchen towel. Let the rolls proof in a warm environment until puffy, about 1 – 1 1/2 hours or longer depending on the temperature of your environment (and if the 1st proof was in the fridge). Towards the end of proofing time, preheat the oven to 350°F.
  8. Baking the rolls: Remove the plastic wrap/kitchen towel. Bake the sweet potato cinnamon rolls until lightly golden brown, about 30 minutes. While the rolls bake, prepare the icing.
  9. To make the maple icing: In the bowl of a stand mixer or using a handheld electric mixer, beat the cream cheese and butter together until smooth. Add in the powdered sugar, maple, and vanilla. Continue mixing until the icing is well combined, silky smooth, and free of any lumps. Set aside until the rolls are done baking.
  10. Serve. When the rolls are done, use a spreading utensil to spread the maple cream cheese icing over the rolls, slathering every nook and cranny. Garnish the rolls with chopped pecans, if desired. These sweet potato cinnamon rolls are best served right away. Enjoy! 


  1. If using instant yeast, simply add it directly into the dry ingredients.
  2. Please read the blog post in its entirety for more tips + tricks.

Keywords: sweet potato cinnamon rolls, cinnamon rolls, sweet potato rolls, sweet potato recipes, sweet potato desserts, sweet potato