Description
These pillowy, tender cinnamon rolls feature a unique, golden dough infused with roasted sweet potato puree for an incredibly soft texture. Finished with a rich maple cream cheese glaze, they offer a perfect harmony of earthy sweetness and warm aromatic spices like cinnamon, nutmeg, and cloves. Whether for a holiday gathering or a cozy Sunday brunch, these rolls are a deeply comforting, professional-quality treat that stays moist and delicious for days.
Ingredients
1 cup whole milk, warmed to 110°F
1/2 cup granulated sugar, divided
1 packet (2 1/4 teaspoons) active dry yeast
1 large egg, room temperature
1/2 cup unsalted butter, melted and cooled
3/4 cup sweet potato puree, cooked and cooled
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup butter, softened (for filling)
1 cup dark brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 ounces cream cheese, softened
1/4 cup maple syrup
1 cup powdered sugar
Instructions
In a small bowl, combine warm milk, 1 tablespoon sugar, and yeast; let sit for 5-10 minutes until foamy.
In a large bowl, whisk together the egg, remaining sugar, butter, and sweet potato puree.
Add the yeast mixture to the sweet potato base and stir to combine.
Gradually add flour and salt, kneading until a soft, smooth dough forms.
Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1-1.5 hours.
Roll the dough out on a floured surface into a large rectangle.
Spread the softened butter over the surface and sprinkle evenly with brown sugar, cinnamon, nutmeg, and cloves.
Roll the dough tightly into a log and cut into 12 even slices.
Place slices in a greased baking pan, cover, and let rise for another 45 minutes.
Preheat oven to 350°F and bake for 25-30 minutes until golden brown.
Whisk together cream cheese, maple syrup, and powdered sugar to make the glaze.
Spread glaze over warm rolls before serving.
Notes
Ensure the sweet potato is completely cooled before mixing into the yeast to prevent killing the yeast. The rolls can be stored in an airtight container for up to 3 days. For a make-ahead option, refrigerate the shaped rolls overnight and bring to room temperature before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg