Go Back

Sweet Potato Cinnamon Rolls

These sweet potato cinnamon rolls are dense, filling, and perfect for fall. Adapted from Easy & Light Cinnamon Rolls, they are made with whole wheat flour and sweet potatoes, and can be served with maple syrup, peanut butter, or a maple glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings: 9 rolls
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Filling
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • dash of salt
Dough
  • 2 medium sweet potatoes
  • 1 1/3 cups unbleached all purpose flour
  • 2 cups whole wheat flour
  • 2 tablespoons sugar
  • 1 1/2 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 skim milk
  • 3 heaping tablespoons of buttermilk powder
  • 6 tablespoons unsalted butter divided, melted and cooled

Method
 

Prepare
  1. Prepare an 8 inch square baking dish by spraying it with cooking spray and setting it aside.
  2. Preheat the oven to 425°F.
  3. Wash the sweet potatoes and poke them with a fork. Wrap in a wet paper towel and microwave them for 6 minutes, or until tender. Set aside to cool.
  4. In the meantime, prepare your filling by combine all of the filling ingredients together in a bowl and setting it aside.
  5. In the bowl of your stand mixer, combine the flours, sugar, baking powder, and baking soda. Mix just for a few seconds to combine.
  6. In a small bowl, whisk the skim milk and buttermilk powder together and pour into the mixing bowl.
  7. Scoop the potatoes out of their skins and mash with a fork and add it to the mixing bowl. Add 4 tablespoons of the melted butter to the mixing bowl and mix with the dough hook attachment for about 2 minutes. The dough will be sticky.
  8. Turn out the dough onto a heavily floured surface. Roll out the dough to a 9" x 12" rectangle.
  9. Brush the dough with the last 2 tablespoons of melted butter, leaving a 1/2" border. Sprinkle the filling mixture over the butter.
  10. Roll the dough up along the long edge (so that the dough is long). Cut into 9 equal parts using a pastry scraper or serrated knife (You can also cut until 12 equal parts for smaller cinnamon rolls).
  11. Gently reshape cinnamon rolls as your put them in the dish to be more circular (if they became more oval when cutting).
  12. Cover the dish with aluminum foil and bake for 12 minutes. Uncover and bake for another 15-20 minutes until golden brown.
  13. Serve warm with maple syrup, melted peanut butter (my favorite) or a maple glaze (1 cup powdered sugar, 3 tablespoons maple syrup).

Notes

These cinnamon rolls are dense due to whole wheat flour. They can be served with maple syrup, peanut butter, or a maple glaze.