Sweet potato cinnamon rolls made with real sweet potato puree, with mini marshmallows, and tangy cream cheese frosting. Soft, tender, and genuinely unlike any cinnamon roll you have made before.
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
45 minutes
Cook Time
25 minutes
Proof/Rest Time
1 hour 50 minutes
Total Time
3 hours
Servings
12 rolls
Difficulty
Intermediate
Calories *
468 kcal per serving
Technique
Stand mixer kneading and rolling
Flavor Profile
Sweet potato, cinnamon, gooey marshmallow, tangy cream cheese
* Based on nutrition panel
I was skeptical about the marshmallow filling, but it melted into the most incredible gooey layer between the swirls. My dough came out beautifully soft and I couldn’t believe how much the sweet potato puree kept them moist the next day.
⭐⭐⭐⭐⭐
Priya
Why You Will Love This Recipe
- Perfect sweet potato flavor! The full cup of sweet potato puree goes directly into the dough, so you taste it in every bite. It keeps the crumb soft and tender without weighing it down.
- A gooey marshmallow filling that earns its place. Mini marshmallows go right into the cinnamon-sugar filling and melt as the rolls bake, giving you that classic sweet-potato casserole texture in each roll. If you love creative filling combinations, my strawberry cinnamon rolls use the same principle with a fruit filling.
- Ready same day, no advanced planning needed!
- The technique is straightforward even if you are new to enriched dough. The dough comes together in one bowl with a stand mixer and follows a familiar mix, proof, shape, bake sequence. If you have made Sweet Potato Dinner Rolls before, this dough will feel familiar right away.
Table of Contents
Think of these sweet potato cinnamon rolls as a breakfast twist on classic sweet potato casserole. You’ll start with a soft, tender dough made with a full cup of sweet potato puree. The brown sugar and cinnamon filling is studded with mini marshmallows for a gooey, casserole-inspired center, all finished with a lightly tangy cream cheese frosting.
They are a natural fall and holiday baking project, though honestly I make them any time I have sweet potato puree on hand. If you are already a fan of fall-flavored enriched doughs, my pumpkin cinnamon rolls follow a similar approach and are worth bookmarking alongside this one.
Ingredients & Substitutions
- Unsalted Butter (dough): Softened butter enriches the dough and keeps the crumb tender. Use unsalted here so you can control the salt level separately.
- Sweet Potato Puree: This is the ingredient that defines these rolls, adding moisture, a subtle natural sweetness, and a tender crumb that holds up even the next day. Both canned and fresh sweet potato puree work equally well, so use whichever is more convenient.
- Cinnamon (dough): A tablespoon goes into the dough itself, keeping the spice present but not overpowering so the sweet potato flavor can stand out.
- All-Purpose Flour: Unbleached all-purpose flour gives the dough enough structure to roll out cleanly without becoming tough. Add extra only on your work surface for shaping, not into the dough itself.
- Instant Dry Yeast: One standard packet of instant yeast gives these rolls a reliable, predictable rise without needing to be activated in warm water first. Stick with instant rather than active dry here. Substituting active dry yeast changes the proofing time and may affect the final texture.
- Light Brown Sugar (filling): The molasses notes in light brown sugar deepen the cinnamon filling and complement the natural sweetness of the sweet potato in the dough. White sugar can be used in a pinch, but you will lose some of that rich, warm depth.
- Ground Cinnamon (filling): A full tablespoon in the filling gives you a warm, pronounced cinnamon swirl without overwhelming the other flavors.
- Unsalted Butter (filling): Soft, spreadable butter is critical here. It needs to blend smoothly with the brown sugar and cinnamon so the filling spreads evenly to the edges without tearing the dough.
- Mini Marshmallows: Scattered over the cinnamon-sugar filling before rolling, these melt during baking, creating a gooey, sweet layer that echoes the classic sweet potato casserole combination. You can leave them out for a more traditional roll, though the texture will be noticeably less indulgent.
- Cream Cheese (frosting): Room temperature cream cheese gives the frosting its signature tang, which balances the sweetness of the filling and dough. Pull it from the refrigerator at least an hour before you start so it mixes smoothly without lumps.
Variations for Sweet Potato Cinnamon Rolls
- Maple Cream Cheese Frosting: Swap the vanilla extract in the frosting for an equal amount of pure maple syrup and reduce the milk to just a splash. The maple plays up the sweet potato flavor in the dough and ties the whole roll together with a more autumnal finish.
- Get creative with the filling! Swap the marshmallows for chocolate chips or some crushed nuts, as I do with this Povitca bread!
- Sticky Buns: Use these pecan sticky buns as inspiration to make sweet potato sticky buns! You could also just add toasted pecans to the filling along with the marshmallows!
- Change the spice! You can use this pumpkin spice recipe or this apple pie spice to make the spices more holiday-themed!
Professional Tips for Perfect Sweet Potato Cinnamon Rolls
- Use a stand mixer and commit to the sticky dough. The full cup of sweet potato puree makes this dough noticeably softer and stickier than a standard cinnamon roll dough, and a stand mixer handles that texture far more easily than hand kneading.
- Do not add flour to the dough, only to your surface. A sticky dough can feel alarming if you are used to firmer ,enriched doughs, but that moisture is what gives these rolls their soft, tender crumb and keeps the sweet potato flavor present. Dust your work surface lightly when rolling and shaping, and use a bench scraper to lift the dough if it sticks.
- Bake on conventional and check the center roll for doneness. Bake at 350°F on a conventional setting, not convection. Fan heat dries out the tops before the centers are fully baked through. A toothpick or cake tester inserted into the center roll should come out clean, or a thermometer should read 185°F.
- Cool the rolls almost completely before frosting. The cream cheese frosting is soft and loose by design, and if you spread it over warm rolls, it will melt straight into the swirls rather than sitting on top.
How to Make Sweet Potato Cinnamon Rolls
Use these instructions to make soft, pillowy cinnamon rolls swirled with a spiced brown sugar filling and studded with melty marshmallows. Further details and measurements can be found in the recipe card below.
Mix and Knead the Dough
Step 1: Add all of the dough ingredients to the bowl of a stand mixer fitted with the dough hook. Mix on low speed for about 1 minute to bring everything together, then increase to medium speed and knead for 5 minutes. You are looking for the dough to pull away from the sides of the bowl and stretch upward with the hook rather than slapping around. At 5 minutes, it will still be soft and noticeably sticky. If you are kneading by hand, plan on 8 to 10 minutes, and the same visual cue applies. (photos 1&2)
First Rise
Step 2: Lightly spray a large bowl with cooking spray or coat it with a thin layer of vegetable oil. Shape the dough into a rough ball, place it in the bowl, and turn it once to coat. (photo 3)
Step 3: Cover tightly with plastic wrap and let the dough rise in a warm spot for 1½ to 2 hours, until it has clearly doubled in size. The dough should look puffy and feel airy when you gently press the edge with a fingertip. (photo 4)
Kitchen temperature makes a real difference here. A cooler kitchen, around 65°F, can push this rise closer to the full 2 hours or slightly beyond. Trust what you see: doubled, domed, and light.
Make the Filling and Prep the Pan
Step 4: Combine the light brown sugar, cinnamon, and softened butter in a medium bowl. Mash everything together with the back of a wooden spoon until the mixture is smooth and spreadable (photo 5). Set it aside at room temperature while you butter the pan. Generously butter your 9 x 13-inch baking dish, about a full tablespoon of butter, making sure you get into the corners
Keep the filling at room temperature so it spreads easily without tearing the dough. Cold filling drags and pulls, which means uneven coverage and less filling in every bite.
Shape and Fill the Rolls
Step 5: Turn the dough out onto a lightly floured surface and gently press it into a rough rectangle with the long side facing you, adding a little extra flour as needed to keep things manageable.
Step 6: Use a rolling pin to roll the dough into an approximately 18 x 13-inch rectangle. Rolling usually degasses the dough naturally, but if you spot any stubborn bubbles, go ahead and pop them. (photo 6)
Step 7: Spread the cinnamon filling evenly over the rolled dough, leaving about a ½-inch gap along one of the long edges. Scatter the mini marshmallows over the filling in an even layer. Starting at the long end, without leaving a gap, roll the dough tightly around the filling. Stop rolling about 2 inches from the end, then take the edge where you left the gap and pull it up and over the top of the log. Pinch firmly to seal. (photos 7-9)
Step 8: Place the log seam side down on your work surface. Using a serrated knife, slice the log into 12 even pieces and arrange them cut side up in the buttered dish, 3 rolls across and 4 rows deep (photo 10).
A true 9 x 13-inch pan is equally important: the snug fit gives you taller rolls and keeps the marshmallow filling tucked inside each swirl, rather than pooling at the bottom of the pan.
Second Proof
Step 9: Cover the dish loosely with plastic wrap and let the rolls proof at room temperature for 30 minutes. While they proof, preheat your oven to 350°F with the convection fan off. The rolls will puff up and look noticeably larger, but they will not double the way the first rise does. (photo 11)
Bake the Rolls
Step 10: Bake the rolls for 25 to 30 minutes, checking at the 25-minute mark by inserting a toothpick or cake tester into the center roll. It should come out clean. If you prefer a thermometer, the rolls are done when the center reads 185°F. Because a true 9 x 13-inch pan is snugger than most, you may need closer to 35 minutes, which is exactly what you want: taller rolls with the filling held inside each swirl rather than pooling on the bottom of the pan. (photo 12)
Make the Frosting and Finish
Step 11: Let the rolls cool until they are about 90% of the way to room temperature before frosting. In a small bowl, stir together the cream cheese, butter, vanilla, a pinch of salt, and powdered sugar with a silicone spatula until smooth. Add 1 to 2 teaspoons of milk to loosen the frosting until it reaches a spreadable consistency. Spread the frosting over the rolls and dust with extra powdered sugar if you like (photos 13 & 14).
Recipe FAQs
Frosted rolls keep at room temperature for up to 2 days when tightly wrapped. For longer storage, freeze unfrosted rolls in an airtight container for up to 1 month, then thaw at room temperature and frost before serving. To reheat, warm them in a 350°F oven until heated through, or pop one in the microwave for about 20 seconds like I do when I just need one right now.
Yes. I would use active dry yeast if you plan to make them to sit overnight. After shaping and arranging the rolls in the buttered pan, cover tightly with plastic wrap and refrigerate before the second proof. The next morning, pull the pan out while the oven preheats, let the rolls sit at room temperature for about 30 minutes, then bake as directed. They will be slightly puffier going in, which is fine, and the bake time should remain about the same.
Absolutely. Both fresh and canned sweet potato puree work equally well here. If using fresh, roast or steam your sweet potato until very tender, then mash or blend it smooth and let it cool completely before adding it to the dough. The one thing to watch is moisture: fresh puree can vary in water content depending on the potato, so if your dough feels unusually wet even for this recipe, give it an extra minute of kneading rather than adding flour.
Recommended Sweet Potato Recipes!
Pies & Tarts
Pies & Tarts
Yeast Breads
Lunch & Dinners
Sweet Potato Cinnamon Rolls
Ingredients
Dough:
- 2 large eggs, room temperature
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter, softened
- ¼ cup milk, room temperature
- 1 cup sweet potato puree, canned is fine
- 1 tablespoon ground cinnamon
- 4¼ cups unbleached all-purpose flour, plus more for shaping
- 2¼ teaspoons instant dry yeast, 1 packet
- 2 teaspoons kosher salt
Spiced Filling:
- ¾ cup light brown sugar
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter, soft and spreadable
- 1½ cups mini marshmallows
Cream Cheese Frosting:
- ¼ cup unsalted butter, room temperature
- 2 ounces cream cheese, room temperature
- ½ teaspoon vanilla
- Pinch of kosher salt
- ½ cup powdered sugar, plus more for topping if desired
- 1–2 teaspoons milk
Instructions
- Add all dough ingredients to the bowl of a stand mixer fitted with the dough hook. Mix on low to combine, then increase to medium and knead for 5 minutes, until the dough pulls away from the sides. It will still be sticky, and that is exactly what you want.
- Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, and turn to coat. Cover with plastic wrap and let rise in a warm place for 1½–2 hours, until doubled in size.
- Combine the light brown sugar, cinnamon, and softened butter in a medium bowl. Mash together with the back of a wooden spoon until smooth and spreadable. Set aside at room temperature.
- Generously butter a 9 x 13-inch baking dish.
- Turn the dough onto a lightly floured surface and shape it into a rough rectangle with the long side facing you. Roll into an approximately 18 x 13-inch rectangle. Pop any stubborn bubbles.
- Spread the cinnamon filling over the dough, leaving a ½-inch gap along one long edge. Scatter the mini marshmallows evenly over the filling.
- Starting at the long end without the gap, roll the dough tightly around the filling. Stop about 2 inches from the end, then pull the edge where you left the gap up and over the top of the log and pinch to seal.
- Place the log seam side down. Using a serrated knife, slice into 12 pieces and arrange cut side up in the buttered dish, 3 rolls by 4 rolls.
- Cover with plastic wrap and proof for 30 minutes at room temperature. Preheat the oven to 350°F (no convection) while the rolls proof.
- Bake for 25–30 minutes, or until a toothpick inserted into the center roll comes out clean, or the center registers 185°F on an instant-read thermometer. A true 9 x 13-inch pan may need closer to 35 minutes.
- Let the rolls cool about 90% before frosting.
- Stir together the cream cheese, butter, vanilla, salt, and powdered sugar in a small bowl until smooth. Loosen with 1–2 teaspoons of milk if needed. Spread over the cooled rolls and serve.
Notes
Marshmallows: The mini marshmallows go directly onto the filling before rolling and melt into the swirl as the rolls bake, creating that gooey, sweet-potato-casserole texture inside each roll. Storage: Store at room temperature for up to 2 days. Freeze unfrosted rolls for up to 1 month. Reheat in a 350°F oven until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
If these Sweet Potato Cinnamon Rolls earn a spot in your regular rotation, there is plenty more waiting for you. Browse our Bread Recipes or try these cereal milk cinnamon rolls next!
I was skeptical about the marshmallow filling, but it melted into the most incredible gooey layer between the swirls. My dough came out beautifully soft and I couldn’t believe how much the sweet potato puree kept them moist the next day.
The marshmallow skepticism is always understandable — until they melt into that gooey, caramelized layer and then there’s no going back! And the sweet potato, which keeps them moist the next day, is one of our favorite things about this recipe. So glad the dough came together beautifully and that it was worth the adventure! ~GVD team