Sweet Potato Cinnamon Rolls

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Sweet Potato Cinnamon Roll

Chef: Brad Cecchi

Prep Time: 1 hour

Cook Time: 40 min.

Serves: 15 Cinnamon Rolls




  • 3 Cups Warm Whole Milk

  • 4 Whole Eggs

  • 5 Tsp Dry Active Yeast

  • 1 Cup Homemade Sweet Potato Puree* (option to use caned puree)

  • 3 Lbs All Purpose Flour

  • 4 oz Sugar

  • 1 Tbsp Salt

  • 1/2 Lb Butter

*Sweet Potato Puree:

  • 4 Large Peeled Sweet Potatoes

  • 1/2 Gallon of Water


  • 1/2 Lb Soft Butter

  • 1/2 Lb Brown Sugar

  • 2 Tbsp Ground Cinnamon


  • 1/2 Lb Cream Cheese

  • 1/4 Lb Butter

  • 1/2 Lb Powdered Sugar

  • 1 Tbsp Vanilla


When making this recipe, make the sweet potato puree & dough first. Then make the filling & frosting while the dough is being refrigerated.

Instructions for Sweet Potato Puree:

  1. Boil peeled 4 large sweet potatoes in water until tender remove from water and blend in food processor til smooth.

Instructions for Dough:

  1. Mix together in a Kitchen Aid Mixer milk, eggs, yeast, and potato puree.

  2. Add flour, sugar and salt. Mix on low.

  3. Soften butter and add 1 tablespoon at a time to mixer as it mixes on low speed.

  4. Allow dough to proof in refrigerator for 2-3 hours.

Instructions for Filling:

  1. Mix together in a Kitchen Aid Mixer the soft butter, brown sugar and ground cinnamon.

Instructions for Frosting:

  1. Mix together in a Kitchen Aid Mixer cream cheese, butter, powdered sugar, and vanilla.

Instructions for assembling Rolls:

  1. Roll out dough to 1 inch thick.

  2. Spread with filling and roll into a tight log.

  3. Cut cinnamon rolls to 2” thick and arrange evenly in a greased baking dish.

  4. Bake at 350 for 25-30 minutes

  5. Let rolls cool, frost, and enjoy!