Tender, warmly spiced, and irresistibly gooey, these sweet potato cinnamon rolls are a comforting twist on a classic. The mashed sweet potato makes the dough incredibly soft, while the maple brown sugar glaze melts into every swirl for the perfect finish.

Why You’ll Love This Recipe

These cinnamon rolls stand out thanks to their subtle sweetness, pillowy texture, and rich autumn-inspired flavor. Sweet potato adds moisture and natural sweetness, making the rolls softer than traditional versions. The filling is generously spiced with cinnamon, and the maple brown sugar glaze brings a luxurious caramel-like finish that pairs beautifully with the warm spices. These rolls are equally perfect for weekend brunch, holiday mornings, or any time you want a cozy, homemade treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet Potato Dough

1 cup mashed sweet potato (about 1 cooked medium potato)
3/4 cup warm milk
1/3 cup melted butter
1/4 cup sugar
1 packet (2 1/4 tsp) instant yeast
1 egg
1 tsp vanilla
4 to 4 1/2 cups all-purpose flour
1 tsp salt
1 tsp cinnamon

Cinnamon Filling

1/2 cup softened butter
1 cup brown sugar
2 tbsp cinnamon
1 tsp vanilla

Maple Brown Sugar Glaze

1/2 cup butter
1/2 cup brown sugar
1/3 cup pure maple syrup
1 cup powdered sugar
1–2 tbsp milk (only if needed to thin)
1 tsp vanilla
Pinch of salt

Directions

Make the Dough

1. In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. Add the mashed sweet potato, melted butter, egg, vanilla, cinnamon, and salt. Mix well.
3. Add the flour gradually, one cup at a time, until a soft dough forms.
4. Knead for 5–7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.

Fill and Roll

1. Punch down the risen dough and roll it out into a large rectangle.
2. Spread the softened butter evenly over the surface.
3. Mix together the brown sugar, cinnamon, and vanilla, then sprinkle this mixture evenly across the dough.
4. Roll the dough tightly into a log and slice into 12–15 rolls.

Second Rise

Place the rolls in a greased baking dish. Cover and let rise for 30–40 minutes until puffy.

Bake

Bake at 350°F for 22–25 minutes, until lightly golden but still soft.

Make the Maple Brown Sugar Glaze

1. Melt the butter in a small saucepan over medium heat.
2. Add the brown sugar and maple syrup.
3. Bring to a gentle simmer and cook for 2–3 minutes until the sugar dissolves.
4. Remove from heat and whisk in the powdered sugar, vanilla, and salt.
5. Add a small amount of milk only if you need to thin the glaze for pouring.

Finish

Pour the warm glaze over the rolls while they are fresh out of the oven so it melts into every swirl. Serve warm.

Servings and timing

This recipe makes 12–15 cinnamon rolls.
Preparation time: about 25 minutes
Rising time: 1 hour 40 minutes
Baking time: 22–25 minutes
Total time: approximately 2 hours 30 minutes

Variations

• Add chopped pecans or walnuts to the filling for a bit of crunch.
• Swap the maple glaze for a classic cream cheese frosting if you prefer a tangier finish.
• Mix a pinch of nutmeg or cardamom into the dough or filling for deeper spice notes.
• Use whole wheat flour for part of the dough to add a slightly nuttier flavor.
• Add a drizzle of extra maple syrup right before serving for an even richer taste.

Storage/Reheating

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm individual rolls in the microwave for 15–20 seconds, or place them in a 300°F oven for 8–10 minutes until soft and warm. If needed, add a touch of extra glaze or maple syrup after reheating.

FAQs

What does sweet potato add to the cinnamon roll dough?

Sweet potato adds moisture, natural sweetness, and softness, resulting in extra tender rolls.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise and roll it out the next day.

Do I need to peel the sweet potato before mashing?

Yes, peeling ensures a smooth texture in the dough.

Can I use canned sweet potato puree?

Yes, as long as it is plain and not sweetened.

Can I use active dry yeast instead of instant yeast?

Yes, but dissolve it in the warm milk and sugar mixture for 10 minutes instead of 5.

What if my dough is too sticky?

Add flour a little at a time until the dough becomes soft and workable.

Can I freeze the rolls before baking?

Yes, freeze after slicing the rolls. Thaw, let rise, and then bake.

How do I prevent the rolls from overbaking?

Remove them when lightly golden; they should still feel soft in the center.

Can I double the glaze?

Absolutely—many people enjoy extra glaze for serving.

Why did my rolls not rise enough?

The yeast may have been old, the milk too hot, or the room too cold during rising.

Conclusion

These sweet potato cinnamon rolls deliver unmatched softness, warm spice, and a melt-in-your-mouth maple brown sugar glaze that elevates them far beyond the traditional version. Perfect for celebrations, holiday breakfasts, or cozy weekend baking, this recipe offers a deliciously unique twist while remaining easy and approachable. Enjoy every gooey, fragrant bite.

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