Fluffy Cinnamon Sweet Potato Rolls

Get ready to embrace the cozy flavors of fall with these Fluffy Cinnamon Sweet Potato Rolls! Perfect for a festive breakfast or a comforting dessert, the combination of sweet potatoes and fragrant cinnamon creates a uniquely craveable treat. These rolls are not just delicious; theyre also a healthier indulgence packed with nutrients. Try this easy weeknight dessert and fill your home with irresistible aromas. Save this recipe for later and make it a family favorite!

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Ingredients

For the Dough:

1 cup sweet potato puree (about 1 medium sweet potato)

1/4 cup milk (warm, about 110°F)

1/4 cup granulated sugar

2 teaspoons instant yeast

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 tablespoons unsalted butter (melted)

2 1/2 cups all-purpose flour (plus extra for dusting)

For the Filling:

1/4 cup brown sugar

1 tablespoon ground cinnamon

2 tablespoons unsalted butter (softened)

For the Glaze (optional):

1 cup powdered sugar

1-2 tablespoons milk (to thin)

1/2 teaspoon vanilla extract

Instructions

Prepare the Sweet Potato: Begin by baking or steaming the sweet potato until tender. Allow it to cool, peel it, and then mash or puree until smooth.

Activate the Yeast: In a small bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.

Combine Ingredients: In a large mixing bowl, combine the sweet potato puree with the melted butter, activated yeast mixture, salt, ground cinnamon, and nutmeg. Stir until combined.

Incorporate Flour: Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or dough hook attachment if using a stand mixer. Once the dough starts to come together, knead it on a lightly floured surface for 8-10 minutes until smooth and elastic.

First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Prepare the Filling: In a small bowl, mix together the brown sugar and ground cinnamon. Set aside.

Roll Out the Dough: Once the dough has risen, punch it down to release the air. On a floured surface, roll it out into a large rectangle, about 1/4 inch thick.

Add Filling: Spread the softened butter over the dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.

Roll and Cut: Starting from one long edge, carefully roll the dough tightly into a log. Pinch the seam to seal. Use a sharp knife or kitchen string to slice the log into 12 equal rolls.

Second Rise: Place the rolls in a greased baking dish, covering them with a towel, and let them rise for another 30-45 minutes until they have puffed up.

Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown on top.

Prepare the Glaze (optional): While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzly.

Cool and Glaze: Once the rolls are done baking, let them cool in the pan for about 10 minutes. Drizzle the glaze on top before serving.

Prep Time, Total Time, Servings: 30 minutes | 2 hours | 12 rolls