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Sweet Potato Cinnamon Rolls


For the Dough

  • 4 tbsp butter
  • 2/3 cup milk
  • 1/2 cup mashed sweet potato
  • 1/2 cup sugar
  • 2 eggs
  • 2 packages active dry yeast
  • 4 1/4 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp cardamom

For the Filling

  • 1/2 cup brown sugar
  • 2 tbsp milk
  • 2 tsp maple flavoring
  • 1 tsp vanilla


  • Heat the milk and the 4 tbsp butter together in a small pan onthe stove over low/medium heat until the butter melts and the milk is warm tothe touch.
  • Remove from heat, let cool about 10 minutes until the temperaturecools to 105 degrees.
  • Sprinkle in the yeast and stir soyeast will dissolve. Let yeast mixture sit for five minutes.
  • Meanwhile, combine the mashed sweet potato and eggs in the bowlof an electric mixer with the paddle attachment.
  • In another bowl whisk together the flour, sugar, salt, cardamom,cinnamon, nutmeg and allspice.
  • Add flour mixture to the sweet potato mixture. With mixerrunning on low speed, slowly pour in the yeast and milk.
  • Knead for about six minutes on medium speed with either a paddleattachment or dough hook. The dough should be smooth and elastic when you’re done.
  • Place dough in a greased bowl, cover with a dishcloth and set ina warm area to rise for 1 hour 15 minutes. Mix together the brown sugar andcinnamon (pecans optional) in a small bowl.
  • Remove dough and punch dough on a lightly floured surface. Rollout to a large rectangle and spread soft butter on top. Sprinkle brown sugarmixture on top keeping an inch bare around the sides.
  • Gently roll up dough so it resembles a log. Slice dough into 1/2inch slices and place in a greased 9 x 13″ dish. Cover with a dishcloth and letrise for another 45 minutes.
  • Preheat oven to 350 degrees. Bake rolls for 25 minutes. Let coolwhile you make the glaze.
  • For the glaze, mix together the powdered sugar, milk and mapleextract. Frost the cinnamon rolls with the glaze and serve.


Course: Breakfast