Sweet Potato Cinnamon Rolls

Kimi Gaines


My daughter Danielle has been on a baking spree. I love to get in the kitchen and cook together. The sweet rolls were nothing short of amazing. Great if you have left over sweet potatoes or just cooing up a few. Either way, you will be sure to love them.


★★★★★ 1 vote

8 large-12 small rolls
15 Min
3 Hr


  • 3/4 c
  • 1/4 c
  • 2 Tbsp
  • 2 1/4 tsp
    active dry yeast or one package
  • 3 1/2 c
    bread flour
  • 1/2 c
    cooked mashed sweet potatoes
  • 1/2 tsp
    cinnamon or cardamon
  • 1/2 tsp
  • 1 Tbsp
    orange or lemon zest (we used lemon)

  • 1/2 c
    butter, softened
  • 1 c
    brown sugar
  • 1/2 tsp
  • 3 Tbsp
    cooked, mashed sweet potatoes

  • 4 oz
    cream cheese, softened
  • 2 Tbsp
    butter, softened
  • 1/2 tsp
    vanilla extract
  • 2 Tbsp
    orange juice or fresh lemon juice
  • 1 Tbsp
    grated orange peel or lemon
  • 2 1/2 c
    powdered sugar

How to Make Sweet Potato Cinnamon Rolls


  1. Combine the milk and the butter in a measuring cup and microwave for 45 seconds. If it gets to hot, cool slightly.
  2. In your bread machine add milk, sugar & yeast. Let sit for 1 minute. Add flour, sweet potatoes, cinnamon, salt and lemon peel. Set bread machine on the dough cycle.
  3. In a bowl when dough is almost ready make the filling, combing all ingredients together. Set aside.
  4. When dough is ready, remove from bread machine. Pull dough out and roll into a large rectangle shape. Spread filling almost to the edges. Roll up dough and cut into 8 large or 12 smaller slices. Place on parchment paper or sprayed cookie sheet with edges. Cover and let rise till double in size.
  5. Place in a 375F oven and bake for 25-30 minutes.
  6. Mix icing ingredients together and ice while still warm.

Printable Recipe Card

About Sweet Potato Cinnamon Rolls

Course/Dish: Sweet Breads

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