Sweet Potato Pie Cinnamon Rolls
A delightful twist on a classic favorite, these soft and fluffy rolls are filled with a sweet cinnamon filling and subtle sweet potato flavor, topped with a creamy glaze.
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.
Notes
Store leftovers in an airtight container for 1-2 days at room temperature or up to a week in the refrigerator. For longer storage, freeze tightly wrapped for up to 3 months.