Purple Sweet Potato Cinnamon Rolls



For the dough

  • 1 cup milk (whole or 2%)
  • 8 tbsps (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 2-1/4 tsps (1 package) active dry yeast
  • 3/4 cup sweet potato puree (see notes below)
  • 3-1/2 cups all-purpose flour, plus more for dusting
  • 1 tsp of Tastic Sweet*
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

For the filling

  • 1 stick of unsalted butter, softened slightly in the microwave but not completely melted
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp  fresh nutmeg
  • 1 tsp Tastic Sweet*
  • 1 cup chopped pecans (optional)

For the glaze

  • 4 ozs cream cheese, room temperature
  • 4 tbsps butter, room temperature
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tbsps of cream or milk, plus more as desired / or reserved sweet potato liquid


To prepare the cinnamon rolls:

  1. In a large pot, combine the milk, butter, and sugar over medium heat and allow to warm just before the milk is scalding. Remove from burner and allow to cool until luke warm. Add the yeast and allow to dissolve, about 2 minutes.
  2. Add the sweet potato puree to the milk mixture, stirring gently to combine. Add 3 cups of the flour and stir to combine. Cover with plastic wrap or a tea towel and allow to rest and rise for 45 minutes to 1 hour. If your dough hasn’t doubled in size within that hour, place the dough in a slightly warmer spot of the kitchen.
  3. Combine the remaining flour, Tastic sweet, baking powder, baking soda, and salt and add to the risen dough. Stir to combine. At this point, you can refrigerate the dough overnight or roll out to use immediately. If you decide to save it, punch dough down into bowl if it over-rises.
  4. Roll the dough out onto a lightly floured surface to a 12″x18″ rectangle. Combine the butter, brown sugar, sugar, pumpkin pie spice, and Tastic sweet in a bowl to create a paste. Spread softened butter mixture out across the dough , leaving a 1/2 inch border around the sides. Evenly sprinkle the pecans over the dough.
  5. With one of the long ends closest to you, begin to roll the dough away from you, pinching the dough together at the end to seal your roll. Trim off any shaggy ends (no more than 1 inch) Using a sharp knife, cut 1″ slices from your log of dough.
  6. Preheat oven to 350 degrees. Place buns 1″ apart in a baking dish (I use 3- 8″x8″ baking dishes) and cover again with a sheet of plastic wrap or a tea towel. Allow to rise for 25-30 minutes, or until buns are puffed and rounded. Bake in the oven until buns are golden brown, about 30 minutes. Allow to cool on pan for 10-15 minutes and then top with glaze.

To prepare the filling:

  1. In a medium sized bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar slowly and beat until combined. Add the vanilla and cream, beating until smooth. Add additional cream if you wish to have a more loose glaze.


  • To make sweet potato puree, peel 1 large purple sweet potato and cube it into 1″ pieces. Place cubes in a pot of water boiling over medium high heat and cook until tender to a fork, about 10 minutes. Drain water (Optional: reserve a a few tbsps to use in the glaze for an extra sweet potato flavor) and set aside to cool slightly. Once cool enough to handle, place potatoes in a food processor or blender with 2 tbsps of Tastic sweet and puree until smooth. Be sure no large clumps remain, or your rolls will also have clumps in them. Allow to cool in the fridge slightly prior to adding to the cinnamon roll dough. The puree can be made and saved in the fridge several days in advance.


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