Why You’ll Love this Sweet Potato Cinnamon Rolls Recipe
You’re going to love this Sweet Potato Cinnamon Rolls recipe because it combines the warm, comforting flavors of cinnamon and sweet potatoes in a delightful treat.
The moment you take a bite, you’ll experience the perfect balance of sweetness and spice, making it ideal for breakfast or dessert. Plus, the sweet potatoes give these rolls a unique twist and an added nutritional boost.
I appreciate how easy they’re to prepare, whether using a bread maker or kneading by hand. The scent wafting through your kitchen while they bake is simply irresistible.
Trust me, once you serve these rolls, everyone will be asking for the recipe. You’ll feel like a baking superstar, and I can’t wait for you to try them!
Ingredients of Sweet Potato Cinnamon Rolls
When it comes to making Sweet Potato Cinnamon Rolls, the ingredients are what really make this recipe sing. You’ll be amazed at how a few simple items can come together to create something so comforting and delicious.
From the creamy, sweet potatoes to the warm spices, each ingredient plays a role in crafting these delightful rolls. If you’re anything like me, you might find yourself snacking on the dough just a little too much while preparing—it’s that good.
So let’s gather what we need and get to baking!
Ingredients for Sweet Potato Cinnamon Rolls:
- 1/2 cup warm water
- 1 cup mashed sweet potato
- 1 egg
- 1 cup buttermilk
- 1/2 cup sugar
- 1/4 cup melted butter
- 5 1/2 cups flour
- 2 tablespoons grated orange rind
- 2 1/4 ounces yeast
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 3/4 cup melted butter (for filling)
- 2 cups packed brown sugar (for filling)
- 2 – 4 tablespoons cinnamon (for filling)
- 1 cup chopped pecans (optional for filling)
- 1 cup packed brown sugar (for glaze)
- 1 teaspoon cinnamon (for glaze)
- 1/2 cup light corn syrup (for glaze)
- 1/4 cup butter (for glaze)
- 1/2 cup heavy cream (for glaze)
- 1 teaspoon vanilla (for glaze)
Now, let’s talk about some fun ingredient considerations. If you’ve got fresh sweet potatoes on hand, go ahead and roast or steam them for the best flavor.
But hey, if you’re in a pinch, canned sweet potato purée works just as well. Just make sure it’s pure and not loaded with extra sugars or spices—unless that’s your jam, of course.
And when it comes to the cinnamon, feel free to adjust the amount based on how much you love that spicy warmth—some may prefer a bit more, while others might dial it down.
And don’t forget those pecans—they add a lovely crunch, but you can skip them if nuts aren’t your thing. Cooking is all about making it your own, after all!
How to Make Sweet Potato Cinnamon Rolls
Making Sweet Potato Cinnamon Rolls is a delightful journey that fills your kitchen with warmth and enticing aromas. To kick things off, you’ll need to start with the dough. If you’re using a bread maker, combine 1/2 cup warm water, 2 1/4 ounces yeast, 1 cup mashed sweet potato, 1 egg, 1 cup buttermilk, 1/2 cup sugar, and 1/4 cup melted butter in the pan. Run the dough cycle, and you can kick back for a bit.
But if you want to go the hands-on route, mix that warm water with the yeast and 1 teaspoon of sugar until it’s all dissolved—let it sit for about 5 minutes, kind of like letting a fine wine breathe, only with yeast. Then, stir in your egg, buttermilk, sugar, and melted butter. Next, mix 1 teaspoon baking soda into 1 cup of flour and add it to your liquid mix. Toss in 2 tablespoons of grated orange rind for a zingy twist, and gradually mix in 3 1/2 cups of flour.
Now comes the fun part: kneading. Sprinkle some flour on your surface and turn the dough out. Knead it for 5-10 minutes until it’s smooth and elastic—don’t worry if it’s still a little sticky; that’s how you know it’s good. Place that glorious dough in a bowl, spray the top with cooking spray, and let it rise in a warm spot until it doubles in size.
While you’re waiting, you can channel your inner baker and whip up the filling. Combine 3/4 cup melted butter, 2 cups packed brown sugar, 2-4 tablespoons of cinnamon, and if you’re feeling nutty, toss in 1 cup of chopped pecans. When your dough is ready, roll it out into a 10 x 18-inch rectangle, spread the filling generously, and roll it up jelly-roll style. Slice those beauties into 1 1/2-inch pieces and nestle them into a greased baking pan.
After that, you can choose your own adventure: either let them rise again in a warm spot for about 30 minutes or cover them and pop them in the fridge overnight—perfect for those lazy mornings. Once they’ve risen, bake those rolls at 400°F for 10 minutes.
While they’re baking, make the glaze by stirring together 1 cup packed brown sugar, 1 teaspoon cinnamon, 1/2 cup light corn syrup, 1/4 cup butter, and then add 1/2 cup heavy cream and 1 teaspoon vanilla once it’s bubbling. After the initial bake, drizzle that heavenly glaze over the rolls, put them back in the oven for another 10-15 minutes until they’re golden brown, and then invert them onto a serving platter.
Just try not to eat them all at once—though I can’t blame you if you do. Enjoy those sweet, gooey rolls warm, and let the compliments roll in.
Sweet Potato Cinnamon Rolls Substitutions & Variations
While sweet potato cinnamon rolls are delicious as they are, there are plenty of substitutions and variations to explore that can elevate this treat even further.
For a twist, try using pumpkin puree instead of sweet potato for a different flavor profile. You can also swap in whole wheat flour for a healthier option. If you’re looking for dairy-free, almond milk works great in place of buttermilk.
For the filling, consider adding dried cranberries or chocolate chips for a sweet surprise. I love sprinkling in some cardamom with the cinnamon for extra warmth.
Finally, experiment with nuts—walnuts or pecans can add a delightful crunch. These variations let me customize my rolls to match my mood or the season!
What to Serve with Sweet Potato Cinnamon Rolls
Sweet potato cinnamon rolls are a delightful treat on their own, but pairing them with the right accompaniments can elevate your brunch experience.
I love serving them alongside a light and invigorating fruit salad. The sweetness of the rolls contrasts beautifully with the crisp, tart flavors of fresh berries or citrus. A dollop of whipped cream or a scoop of vanilla ice cream can add a decadent touch, perfect for a special occasion.
To drink, I usually opt for a warm cup of spiced chai or a zesty orange juice, which complements the cinnamon and sweet potato flavors.
With these pairings, you’ll create a brunch spread that’s not only delicious but also inviting and colorful!
Additional Tips & Notes
Although baking sweet potato cinnamon rolls can seem intimidating, a few helpful tips can make the process smoother and more enjoyable.
First, make certain your sweet potatoes are fully cooked and smoothly mashed for the best texture. If you’re short on time, using canned sweet potato puree works well too.
When measuring flour, spoon it into the measuring cup and level it off to avoid dense rolls. Don’t rush the rising time; a warm kitchen helps the dough rise beautifully.
If you want to prep ahead, let the rolls rise overnight in the fridge and bake them fresh in the morning.
Finally, drizzling the glaze while the rolls are warm allows it to soak in, creating that delightful sweetness. Enjoy your baking!