Sweet Potato Cinnamon Rolls

baked cinnamon rolls that are partially iced

5 from 10 reviews

With a sweet potato dough, a brown sugar filling and a delicious browned butter frosting, these sweet potato cinnamon rolls are sure to be a hit wherever you take them!



For the dough:

For the filling

For the browned butter frosting:


  1. In a small sauce pan, bring the butter for the frosting to a gentle boil over medium heat.
  2. Stir continually until the butter is a light brown color. Pour the browned butter into a bowl and allow to set overnight.
  3. Combine the warm milk and the active dry yeast. Allow to proof until frothy (about 5 minutes).
  4. In the bowl of a stand mixer, stir together the dry ingredients for the cinnamon rolls (flour, brown sugar, salt, ground ginger and ground nutmeg).
  5. Add the remaining ingredients and, using a dough hook, knead until the dough is smooth and elastic (about 5 minutes).
  6. Place the dough in a greased bowl, cover and allow to rise in a warm place until double in size (about an hour).
  7. Turn the dough out onto a lightly floured surface and roll into a 12″x16″ rectangle.
  8. Spread the softened butter for the filling out over the dough.
  9. In a small bowl, stir together the brown sugar and cinnamon for the filling. Sprinkle the filling over the buttered dough.
  10. Roll the dough into a log from the long edge.
  11. Use a sharp knife or string to cut the dough into 10-12 rolls. Place the rolls in a greased 13″x16″ dish with enough room between them to rise.
  12. Allow the rolls to rise for 30-40 more minutes or until they fill out the pan.
  13. Bake at 350F for 25-30 minutes or until golden brown.
  14. In a bowl, beat together the browned butter and powdered sugar. Spread the frosting on top of the stir warm cinnamon rolls.


Dough recipe adapted from Style Sweet 


Keywords: sweet potato cinnmon roll, cinnamon roll recipe, how to make cinnamon rolls