sweet potato-marshmallow cinnamon rolls
Sometimes I wonder if I could be one of those people who literally eats the exact same foods every day for his or her entire life. I mean, it would be convenient and there are plenty of foods I love enough to eat on a daily basis. Mashed potatoes are one of them. Same goes for peanut butter and jelly. Bread, duh. I could probably live on enchiladas, too, and cookie dough ice cream for dessert.
But then I think about all those other foods I love that would be neglected (like my beloved brussels sprouts, or macaroni and cheese, or my mom’s spaghetti sauce) and I realize that eating the same foods every day for my whole life would be a real drag (these are the things that take up space in my brain sometimes, I know).
One thing I could eat every day — if my hips would allow it, anyway — are breakfast rolls, reason being because there are so many variations you could make. Like these gingerbread rolls, for instance. Or these raspberry-filled ones, or these Meyer lemon poppy seed ones. Most likely, however, I’d go for these sweet potato-marshmallow cinnamon rolls time and time again because… well, I don’t think that really requires an explanation, do you?
I’m not sure what inspired this flavor combination. Maybe it is my mom’s sweet potato casserole she makes for Thanksgiving every year that I so love. It’s made with mashed sweet potatoes, sugar, butter, more sugar, more butter, spices and pecans. Except my brain went for marshmallows instead of pecans.
In any case, I’m glad I was struck with said inspiration because ohmygoodness, these rolls are tasty. The sweet potato addition, though subtle in flavor, makes the rolls extra soft and fluffy, and the gooey marshmallows melted inside the rolls along with butter and brown sugar is just ri.dic.ulous. Oh and then I went ahead and drizzled a marshmallow glaze on top because I can. You’re welcome.
Feel free to play around with this recipe to make it your own — add some pecans, or drizzle the top with a maple glaze instead of marshmallow one. Get some chocolate action somewhere in there, maybe. I’m sure it won’t take long before you come across your own combination that you could eat over and over again.
P.S. For great baking tips, head over to Red Star Yeast’s Baking Steps Guide. Also check out their Facebook, Twitter and Pinterest pages.
Sweet Potato-Marshmallow Cinnamon Rolls
- Prep Time: 1 hour 45 mins
- Cook Time: 30 mins
- Total Time: 2 hours 15 mins
- Yield: 9 rolls 1x
Ingredients
For the rolls:
- 1/3 cup milk
- 2 tablespoons unsalted butter
- 1 packet Red Star active dry yeast
- 1/4 cup mashed sweet potato
- 1 egg
- 2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
For the filling:
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1 cup mini marshmallows
For the glaze:
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- Pinch salt
- 1 1/2 tablespoons unsalted butter
- 1/4 cup water
- 1 cup mini marshmallows
Instructions
- In a small saucepan over medium-low heat, heat milk and butter until butter is just melted. Remove from heat; cool to about 100 to 110 degrees F. Stir in yeast to dissolve; let sit 10 minutes until slightly foamy.
- Meanwhile, in a large bowl or bowl of a stand mixer, stir together mashed sweet potato and egg.
- In a separate large bowl, whisk together flour, sugar, cinnamon, nutmeg and salt.
- Add flour mixture to mashed sweet potato mixture; stir to combine. Slowly add yeast mixture, stirring on low speed. Knead dough by hand on a lightly floured countertop 8 to 10 minutes, adding more flour as needed to make a smooth, soft and slightly sticky dough OR knead dough in stand mixer with dough hook attachment on medium speed 6 minutes, adding more flour as needed to make a smooth, soft and slightly sticky dough.
- Shape dough into a ball; transfer to a large, lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place 1 hour to 1 hour 15 minutes, until doubled.
- Heat oven to 350 degrees F. Punch down risen dough, then transfer to a lightly floured countertop. Roll or pat out into a 9-by-9-inch square. Brush top with melted butter, then sprinkle evenly with brown sugar and cinnamon. Top with marshmallows.
- Roll dough up tightly into a log; pinch seam to seal. Use a sharp knife to slice log into 9 equal rolls. Place each roll, cut-side up, in a lightly greased 9-by-9-inch pan. Cover with plastic wrap and let rise 20 to 30 minutes until slightly puffy.
- Bake rolls 25 to 30 minutes until golden brown and baked through. Transfer to a cooling rack.
- Meanwhile, make the glaze: In a medium bowl, combine powdered sugar, vanilla and salt. In a medium saucepan over medium-high heat, combine butter and water. Stir until butter melts, then add mini marshmallows. Stir until melted, then whisk into sugar mixture.
- Pour glaze evenly over warm rolls. Serve warm or room temperature.
Disclosure: I received compensation from Red Star Yeast for recipe development purposes. All opinions are my own.
Simply gorgeous! I sweet potato has to my fave fall veggie even more than pumpkin. So made this season I made bagels and ice cream already from it.
I love your adaptation of the pie in this cinnamon roll, it means I can have sweet potato pie flavour everyday!
Oh my word – this is taking thanksgiving baking to another level. You are leveling up, Miss. And I could eat sweet rolls erryday too. All too easily.
Can I come over? These look amazing!!!!!
I could definitely eat these sweet potato cinnamon rolls every day…they look so perfectly fluffy, flavorful and sweet! Hope you had a great weekend, my dear!
Marshmallow glaze?!?!? Are you kidding, that is insane and awesome and I love it! Pretty sure I have to try these for Thanksgiving morning! 🙂
I could definitely eat these for breakfast every morning. That marshmallow glaze is so intriguing.
Holy cow! These look pretty amazing.
Stop it!! This is just EVERYTHING… I need these rolls in my life like right now..
If I had to choose one food to live off of, it would be sweet potatoes 🙂 So, these cinnamon rolls are music to my ears!
Oh girl! These…!!! They look divine.
HELLO! This recipe rocks!
That marshmallow glaze is insane, lady. I’m thinking you could make s’more versions of these too?? I don’t know, maybe my mind is going a bit too crazy with that one. These are so beautiful Steph! Awesome recipe.
Belinda — Ooooh, sweet potato bagels and ice cream? LOVE.
Sarah — It only happens once a year, gotta go all out. 😉 Thanks, lady!
Ali — Anytime, dear! 🙂
Julia — Thanks, love! And my weekend was wonderful — hope yours was, too 🙂
Tieghan — I think that’s a fantastic idea 🙂 Thanks, girl!
Megan — It’s my favorite part of the recipe 🙂 Thank you!
Carrie — Thanks so much!
Erika — Can’t stop/won’t stop 😉 Thanks, love!
SnoWhite — Perfect! Can’t go wrong with sweet potatoes and sweet rolls every day 🙂 Thanks!
Ashley — Thanks, lady!
Katrina — Oh thanks, friend!
Laura — WHOA. Whoawhoawhoa YES. S’mores rolls need to happen!
I was seriously just thinking about what I would eat if I could only eat one thing for the rest of my life. I had the same answer, bread! I would of course throw in some cheese too. But, you’re so right. We would miss out on so many other awesome things. I love the sweet potato mixed in the dough. It gives it just enough of that potato flavor. Amazing!
Yum! These look and sound delicious. I love that they are based off of sweet potato casserole – my all time favorite dish!
I love that these are made with sweet potatoes, I have got to try this for a upcoming weekend!
Oh my goodness – I have a case of the Mondays and I’m thinking these rolls are just what I need to cure everything!
What a great riff on the breakfast roll! I could totally eat these every day!!
These look amazing!! What a great recipe!
I always say things like “I could live on ….” but in truth, I could never choose just one thing to live on…I just love too many foods. Like sweet potatoes. And cinnamon rolls. Totally genius!
Stefanie — Right? I mean, I love me some bread and cheese a LOT, but I’d miss out on so much more goodness. Thanks, lady!
Megan — Sweet potato casserole is just too good to have for one meal, I think 😉 Thanks!
Pamela — Yes, you should! And then invite me over 😉
Laura — Wish I could bring some over to you to help cheer you up (though I hope your day has gotten better regardless)!
Anna — Thank you!
Julia — Thanks, dear!
Cassie — Thank goodness we don’t have to be so choosy 🙂 Thanks, friend!
I could live on rolls like these as well. They look beyond scrumptious, oh darn.
I hope you had a great weekend c:
game over. i’m coming for breakfast tomorrow. k thx bye.
Sweet potato casserole in breakfast roll form? Yesah please! These.look.so.good.
Mmm, cinnamon rolls are so fun to play with flavor combos, and sweet potato marshmallow sounds AMAZING!
Combining these two things has to be one of the most unique and delicious things I have ever seen! I have always loved the sweet potatoes at Thanksgiving because they’re loaded with gooey, toasty marshmallows. But to take those flavors and transform them into a fluffy cinnamon roll? Mind = blown!
I love breakfast rolls so, so much. And am in love with this sweet potato version! Would have never thought of that. I love the mini marshmallows in the filling. 🙂
you are super awesome. That title is a mouthful, a mouthful I would love to have.
Love that you topped these with a marshmallow glaze — so yummy and so fun! And using sweet potatoes to make these seasonal is a great idea. If I had to eat one food for the rest of my life, it would definitely be pizza. But breakfast rolls would be a close second!
Well I’d definitely never have thought of using sweet potato in this but am very intrigued! Might have a go at doing it gluten-free for my boyfriend!
I love a good breakfast roll. And to be honest, not everyone does them right. They can be dry or not sweet enough or tough or overly sweet. These, though, looks amaaaaaaze. I love marshmallows so much, I’m sure they’re delicious in drizzle form atop these rolls. Well played.
I saw the title of this post pop up and went, “Whaaaaat?” I can’t wait to try these! Marshmallows are like my favorite food and these rolls look so amazing!
I just put sweet potato in dough for the first time last week and fell in love! Using it in cinnamon rolls with marshmallows is genius!
Consuelo — Thanks so much!
Molly — See you then 😉
Seriously, yes. Breakfast rolls. I don’t care if you’re growing a baby and all I’m growing is fingernails and hair, you better plan on sharing!
I love this spin on the old Thanksgiving staple, Stephanie! Looks delicious (:
I LOVE these! Marshmallow glaze?! GENIUS!
Oh my! These look wonderful – an SO innovative. See, I too could live on a very few foods, so long as one of them is Sweet Rolls, in almost any fashion. I adore them. These look wonderful!
Oh my! I feel like I can’t even look at these, they’re so dangerous 🙂 The marshmallows are such a great idea!
Wow, this is some combination! Marshmallow glaze sounds amazing. With sweet potato, it definitely makes it a nice breakfast item for the season. I could use some right now 🙂
omg – this looks AMAZING!! seriously, i’m drooling here. I really just want a serving of this and I’d be a happy girl 🙂
I mean, really? That first picture. I want to LIVE in that picture.
Yum! Sounds delicious, and the pictures have me drooling over my keyboard!
Oh my LORD. These look so. incredibly. good. And I LOVE that they’re sweet potato marshmallow! I feel like we’ve seen a lot of cinnamon roll variations lately (especially pumpkin-based) but I’ve never seen this. It’s so genius. Love it and can’t wait to try it out.
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I would really like to try this recipe, i have one question though. Do i boil the potatoes before i mash them ? Sorry i’m a newbe and this looks soo yummy
Cherry — You can peel the sweet potatoes, cut them into cubes and boil them, then drain and mash them, or bake them and then scoop out the insides and mash them!
Thank you very much , going to try it this weekend ?
Can this be made without egg? :/
Faye, Great question. Unfortunately the egg is important to the structure of these rolls — however, you could try a flax egg if you can: https://minimalistbaker.com/how-to-make-a-flax-egg/