Homemade Sweet Potato Pie Cinnamon Rolls
Sweet Potato Pie Cinnamon Rolls are a delightful twist on traditional cinnamon rolls. Combining the warm flavors of sweet potatoes and cinnamon, these rolls are not only delicious but also comforting. With a creamy glaze on top, they make for the perfect treat during the fall season or any time you crave something sweet.
Why Make This Recipe
Making Sweet Potato Pie Cinnamon Rolls at home means you can enjoy fresh, warm, and fluffy rolls straight from your oven. This recipe allows you to incorporate the natural sweetness of sweet potatoes and the spicy warmth of cinnamon. Plus, there’s nothing quite like the smell of baked goods filling your kitchen. These rolls are perfect for breakfast, brunch, or a cozy dessert after dinner!
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. Optional: 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
These rolls can be served warm, drizzled with the cream cheese glaze. They pair well with a hot cup of coffee or tea. You can enjoy them for breakfast, as a snack, or as dessert after a meal.
How to Store Homemade Sweet Potato Pie Cinnamon Rolls
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week. You can also freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap.
Tips to Make Homemade Sweet Potato Pie Cinnamon Rolls
- Ensure your yeast is fresh for the rolls to rise properly.
- If you want more flavor, you can add a pinch of allspice or cloves to the cinnamon filling.
- Let the rolls cool slightly before adding the glaze to prevent it from melting off.
Variation
You can substitute the mashed sweet potato with pumpkin puree for a different flavor. You can also add nuts or dried fruits like raisins or cranberries to the filling for added texture.
FAQs
Can I use canned sweet potato puree?
Yes, canned sweet potato puree works great in this recipe. Just make sure it has no added sugar.
How can I tell when the rolls are done baking?
The rolls should be golden brown on top, and you can also check with a toothpick in the center. If it comes out clean, they are done.
Can I make the dough ahead of time?
Yes! You can make the dough the night before and let it rise in the refrigerator. Just bring it to room temperature the next day to continue with the recipe.
With these simple steps, you can create delightful Sweet Potato Pie Cinnamon Rolls that will impress your family and friends. Enjoy!
Sweet Potato Pie Cinnamon Rolls
Ingredients
Dough Ingredients
- 2 1/4 teaspoons active dry yeast 1 package
- 1/2 cup warm water
- 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.
Rising
- 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 Preparation
- While the dough is rising, mix together the softened butter, brown sugar, cinnamon, nutmeg, and ginger in a small bowl until smooth.
Assembly
- 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.
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.
