About the Recipe
These Sweet Potato Cinnamon Buns offer a cozy, seasonal twist on the classic cinnamon roll. By incorporating sweet potato purée into the dough, the buns take on a naturally golden hue, extra moisture, and a subtle earthy sweetness that pairs beautifully with the warm spices in the filling. Perfect for fall mornings, holiday brunches, or anytime you’re craving something comforting and homemade, these buns are soft, flavorful, and finished with a luscious vanilla glaze that melts into every swirl.
Ingredients
For the Dough:
Sweet potato purée (about 3/4 to 1 cup; made by baking sweet potatoes until soft, then mashing)
All-purpose or self-rising flour (about 3–4 cups)
Sugar (granulated or brown, 1/4–1/2 cup)
Milk ( about 1/4–1 cup)
Butter (melted, 1/4–6 tbsp;)
Egg
Salt (about 3/4 tsp)
Baking powder/soda
For the Filling:
Brown sugar (about 3/4 cup)
Ground cinnamon (1–2 tbsp)
Butter (softened, 1/4 cup)
For the Glaze:
Powdered sugar (about 1/2–2 cups)
Cream cheese or butter (for richer glaze)
Vanilla extract
Preparation
1. Prepare the Sweet Potato Purée
Bake whole sweet potatoes at 400°F for about 50–60 minutes, or microwave until soft (about 10 minutes, flipping halfway). Cool, peel, and mash until smooth
2. Make the Dough
Mix mashed sweet potato with maple syrup or sugar. Combine with flour, baking powder, and baking soda. Knead into a soft dough
Let rest for 30–60 minutes
3. Roll and Fill
Roll dough on a floured surface into a large rectangle (about 12x10 inches)
Spread softened butter over the dough, then sprinkle evenly with a mixture of brown sugar and cinnamon (plus other spices or nuts if desired)
Roll up tightly from the short side to form a log. Slice into even rolls (about 1–1.5 inches thick)
4. Proof (for Yeasted Dough)
Place rolls in a greased or parchment-lined baking dish. Cover and let rise until puffy, about 30–60 minutes
5. Bake
Bake at 350°F (180°C) for 25–30 minutes, or until golden brown and cooked through
6. Glaze
Mix powdered sugar with milk and vanilla (and cream cheese or butter if using) to make a smooth glaze. Drizzle over warm rolls
7. Serve
Enjoy warm, optionally topped with toasted pecans or walnuts
Tips & Variations
For a vegan version, use plant-based butter, milk, and skip the egg
Add ginger or nutmeg to the filling for extra spice
For a richer glaze, use brown butter and cream cheese