Sweet Potato Cinnamon Rolls Recipe | PBS Food

Try baking sweet potato cinnamon rolls for a different, delicious breakfast treat. Recipe shared by Brad Cecchi on Bringing It Home with Laura McIntosh.


Prep time: 1 Hour

Cook time: 40 Minutes

Yield: 15 servings



  • Dough:
  • 3 Cups Warm Whole Milk
  • 4 Whole Eggs
  • 5 Tsp Dry Active Yeast
  • 1 Cup Homemade Sweet Potato Puree* (option to use caned puree)
  • 3 Lbs All Purpose Flour
  • 4 oz Sugar
  • 1 Tbsp Salt
  • 1/2 Lb Butter
  • Sweet Potato Puree:
  • 4 Large Peeled Sweet Potatoes
  • 1/2 Gallon of Water
  • Filling:
  • 1/2 Lb Soft Butter
  • 1/2 Lb Brown Sugar
  • 2 Tbsp Ground Cinnamon
  • Frosting:
  • 1/2 Lb Cream Cheese
  • 1/4 Lb Butter
  • 1/2 Lb Powdered Sugar
  • 1 Tbsp Vanilla


  1. Instructions for sweet potato puree: Boil peeled 4 large sweet potatoes in water until tender remove from water and blend in food processor until smooth.
  2. Instructions for dough: Mix together in a Kitchen Aid Mixer milk, eggs, yeast, and potato puree.
  3. Add flour, sugar and salt. Mix on low.
  4. Soften butter and add 1 tablespoon at a time to mixer as it mixes on low speed.
  5. Allow dough to proof in refrigerator for 2-3 hours.
  6. Instructions for filling: Mix together in a Kitchen Aid Mixer the soft butter, brown sugar and ground cinnamon.
  7. Instructions for frosting: Mix together in a Kitchen Aid Mixer cream cheese, butter, powdered sugar, and vanilla.
  8. Instructions for assembling rolls:
  9. Roll out dough to 1 inch thick.
  10. Spread with filling and roll into a tight log.
  11. Cut cinnamon rolls to 2” thick and arrange evenly in a greased baking dish.
  12. Bake at 350 for 25-30 minutes
  13. Let rolls cool, frost, and enjoy!


When making this recipe, make the sweet potato puree and dough first. Then make the filling and frosting while the dough is being refrigerated.
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