Homemade Sweet Potato Pie Cinnamon Rolls
Sweet Potato Pie Cinnamon Rolls are a delightful twist on a classic favorite. Imagine soft, fluffy rolls filled with a sweet cinnamon filling and the subtle flavor of sweet potatoes. These rolls are perfect for breakfast, brunch, or dessert. The creamy glaze on top adds the perfect finishing touch, making these sweet rolls a real treat for any occasion.
Why Make This Recipe
You should make Homemade Sweet Potato Pie Cinnamon Rolls because they offer a unique and delicious combination of flavors. They are easy to prepare and bring a cozy, comforting feeling to your kitchen. The addition of sweet potato gives the rolls a wonderful moist texture and adds a healthy touch. Plus, the fragrant spices make your home smell amazing while they bake!
How to Make Homemade Sweet Potato Pie Cinnamon Rolls
Ingredients:
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/2 cup warm water
- 1/2 cup warm milk
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup mashed sweet potato (cooked and pureed)
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon ground ginger (optional)
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Directions:
- In a small bowl, dissolve the yeast in warm water with 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the warm milk, remaining sugar, melted butter, vanilla extract, egg, mashed sweet potato, and the yeast mixture. Mix well.
- Gradually add the flour and salt, stirring to form a dough. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for about 1-1.5 hours, or until doubled in size.
- While the dough is rising, mix together the softened butter, brown sugar, cinnamon, nutmeg, and ginger in a small bowl until smooth.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 16×12 inches.
- Spread the cinnamon-sugar butter mixture evenly over the dough.
- Starting from one edge, tightly roll the dough into a log and slice it into 12 even pieces.
- Place the rolls in a greased 9×13-inch baking dish, making sure they are snug against each other. Cover with a towel and let them rise for 30 minutes to 1 hour.
- Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through. Remove from the oven.
- In a medium bowl, beat the cream cheese with powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and creamy.
- Once the cinnamon rolls have cooled slightly, drizzle them with the cream cheese glaze and serve. Enjoy these decadent rolls with the warm flavors of sweet potato pie in every bite! Pro Tip: For an extra touch, sprinkle a bit of cinnamon or chopped pecans on top of the glaze for added flavor!
How to Serve Homemade Sweet Potato Pie Cinnamon Rolls
Serve these rolls warm with a drizzle of cream cheese glaze on top. They pair wonderfully with a cup of coffee or tea. They can also be enjoyed as a sweet snack throughout the day!
How to Store Homemade Sweet Potato Pie Cinnamon Rolls
To store leftovers, place the cinnamon rolls in an airtight container. They can be kept at room temperature for 1-2 days or in the refrigerator for up to a week. If you want to enjoy them later, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap before freezing.
Tips to Make Homemade Sweet Potato Pie Cinnamon Rolls
- Make sure your yeast is fresh for the best rise.
- Knead the dough well to develop gluten for a soft texture.
- Use room temperature ingredients for the glaze for a smooth finish.
- Feel free to adjust the spices in the filling to suit your taste.
Variation
You can experiment with different fillings by adding nuts or dried fruits. Maple syrup can replace sugar in the glaze for a different flavor profile.
FAQs
1. Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes, but make sure to drain them well and mash them before adding to the dough.
2. How do I know when the rolls have risen enough?
The rolls should double in size. You can gently poke the dough with your finger; if it springs back slowly, it’s ready.
3. Can I make these rolls ahead of time?
Absolutely! You can prepare the rolls and let them rise, then refrigerate them overnight. Bake them fresh in the morning for warm rolls!
Sweet Potato Pie Cinnamon Rolls
Ingredients
Dough Ingredients
- 2 1/4 teaspoons active dry yeast 1 package
- 1/2 cup warm water for yeast activation
- 1/2 cup warm milk
- 1/4 cup sugar divided
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup mashed sweet potato cooked and pureed
Filling Ingredients
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg optional
- 1/4 teaspoon ground ginger optional
Glaze Ingredients
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- In a small bowl, dissolve the yeast in warm water with 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the warm milk, remaining sugar, melted butter, vanilla extract, egg, mashed sweet potato, and the yeast mixture. Mix well.
- Gradually add the flour and salt, stirring to form a dough. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for about 1-1.5 hours, or until doubled in size.
Filling and Rolling
- While the dough is rising, mix together the softened butter, brown sugar, cinnamon, nutmeg, and ginger in a small bowl until smooth.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 16x12 inches.
- Spread the cinnamon-sugar butter mixture evenly over the dough.
- Starting from one edge, tightly roll the dough into a log and slice it into 12 even pieces.
- Place the rolls in a greased 9x13-inch baking dish, making sure they are snug against each other. Cover with a towel and let them rise for 30 minutes to 1 hour.
Baking
- Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through. Remove from the oven.
Glazing
- In a medium bowl, beat the cream cheese with powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and creamy.
- Once the cinnamon rolls have cooled slightly, drizzle them with the cream cheese glaze and serve.
