Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Roll with a piece taken from it on a plate.

Sweet Potato Cinnamon Rolls

Mashed sweet potatoes make these Sweet Potato Cinnamon Rolls super tender and soft, and the orange cream cheese frosting takes them to a new level! These sweet rolls are a great recipe for when you want a change up from your traditional cinnamon roll recipe.

Course Bread, Breakfast

Cuisine American

Prep Time 20

Cook Time 25

Inactive Time 2

Total Time 2 45

Servings rolls

Calories 436kcal

Author Deborah Harroun

Ingredients

Rolls:

4 1/4 - 4 3/4 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons active dry yeast
1 teaspoon salt
1 cup water
3/4 cup mashed sweet potatoes
3 tablespoons butter cut into small cubes
1 egg

Filling:

1/3 cup packed brown sugar
2 teaspoons pumpkin pie spice
3 tablespoons very soft butter

Orange Cream Cheese Frosting:

4 oz cream cheese softened
2 tablespoons butter softened
2 1/2 cups powdered sugar
zest of 1 orange
1 to 2 teaspoons fresh orange juice

Instructions

In the bowl of a stand mixer, combine 2 cups of the flour, the sugar, dry yeast and salt. Stir until blended.
4 1/4 - 4 3/4 cups all-purpose flour, 1/3 cup sugar, 2 1/4 teaspoons active dry yeast, 1 teaspoon salt
In a separate bowl, combine the water, sweet potatoes and the butter. Microwave the mixture on high in 15 second increments until very warm, but not hot (120º to 130ºF). The butter will not melt completely.
1 cup water, 3/4 cup mashed sweet potatoes, 3 tablespoons butter
Add the liquid mixture to the flour mixture along with the egg.
1 egg
Beat the mixture on medium speed for 2 minutes, scraping the bowl occasionally. Continue adding in flour, 1/2 cup at a time, until the dough just pulls away from the sides of the bowl.
Change to the dough hook and knead unit the dough is elastic, about 5-7 minutes. Alternately, lightly flour a work surface and turn the dough out and knead by hand.
Lightly grease a large bowl, and add the dough, turning it over to coat it in the oil. Cover and let it rise until doubled, about 1 hour.
When the dough is almost done rising, prepare the filling. Combine the brown sugar and pumpkin pie spice in a small bowl.
1/3 cup packed brown sugar, 2 teaspoons pumpkin pie spice
Punch the dough down, then pour out onto a lightly floured surface. Roll the dough out into a 15x12-inch rectangle.
Spread the soft butter over the dough, stopping about 1/2-inch from the sides. Sprinkle the sugar/spice mixture evenly over the butter.
3 tablespoons very soft butter
Starting at the long end of the rectangle, roll up tightly. Pinch the ends to seal. Cut the log into 12 even pieces and place cut side up in a greased 13x9-inch baking dish.
Cover the dish and allow the rolls to rise until doubled, about 45 minutes.
Heat the oven to 350ºF. Bake the rolls until they are golden brown, 20-25 minutes.
While the rolls are baking, prepare the frosting. Beat the cream cheese and butter together. Then beat in the powdered sugar, about 1/2 cup at a time. Beat in the orange zest, then add enough of the orange juice to make your desired consistency.
4 oz cream cheese, 2 tablespoons butter, 2 1/2 cups powdered sugar, zest of 1 orange, 1 to 2 teaspoons fresh orange juice
When the rolls are done baking, remove them from the oven and spread about 1/4 of the frosting over the rolls, allowing it to melt into the rolls.
Let the rolls cool about 20 minutes before spreading the remaining frosting on top.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition