Sweet Potato Cinnamon Rolls

Ingredients

• 80 ml (⅓ cup)milk
• 28 g (2 tablespoons)unsalted butter
• 7 g (2¼ teaspoons; 1 packet)active dry yeast
• 60 g (¼ cup)mashed sweet potato
• 1egg
• 240 g (2 cups)unbleached plain flour
• 50 g (¼ cup)granulated sugar
• 1½ teaspoonscinnamon
• ½ teaspoonnutmeg
• ½ teaspoonsalt
• 28 g (2 tablespoons)unsalted butter, melted
• 55 g (¼ cup)brown sugar
• 2 teaspoonscinnamon
• 50 g (1 cup)mini marshmallows
• 90 g (¾ cup)icing sugar
• ½ teaspoonvanilla
• A pinchsalt
• 21 g (1½ tablespoons)unsalted butter
• 60 ml (¼ cup)water
• 50 g (1 cup)mini marshmallows

Instructions

1. 1

   Warm the milk

   Warm the milk and 28 g butter in a small saucepan over medium-low heat, just until the butter melts. Take the pan off the heat and leave the mixture to cool to 38–43°C. Stir in the yeast until dissolved and leave for 10 minutes, until slightly foamy.

2. 2

   Mix sweet potato

   While the yeast stands, stir the mashed sweet potato and egg together in a large bowl or the bowl of a stand mixer.

3. 3

   Combine dry ingredients

   In a separate large bowl, whisk together the flour, granulated sugar, 1½ teaspoons cinnamon, nutmeg and salt.

4. 4

   Make the dough

   Stir the flour mixture into the sweet potato mixture, then slowly add the yeast mixture while mixing on low speed. Knead by hand on a lightly floured worktop for 8–10 minutes, adding flour as needed, until the dough is smooth, soft and slightly sticky; or use a stand mixer with a dough hook on medium speed for 6 minutes, adding flour as needed.

5. 5

   Let the dough rise

   Shape the dough into a ball and put it in a large, lightly greased bowl, turning it to coat. Cover with cling film and leave somewhere warm for 1 hour to 1 hour 15 minutes, until doubled in size.

6. 6

   Fill the dough

   Heat the oven to 177°C. Deflate the risen dough and transfer it to a lightly floured worktop. Roll or pat it into a 23 × 23 cm square, brush with the melted butter, then scatter over the brown sugar and 2 teaspoons cinnamon. Add the mini marshmallows.

7. 7

   Shape the rolls

   Roll the dough tightly into a log and pinch the seam to seal. Cut it with a sharp knife into 9 equal rolls and arrange them cut-side up in a lightly greased 23 × 23 cm tin. Cover with cling film and leave for 20–30 minutes, until slightly puffy.

8. 8

   Bake the rolls

   Bake for 25–30 minutes, until golden brown and cooked through. Transfer the rolls to a cooling rack.

9. 9

   Make the glaze

   Meanwhile, mix the icing sugar, vanilla and pinch of salt in a medium bowl. In a medium saucepan over medium-high heat, stir the butter and water until the butter melts. Add the mini marshmallows and stir until melted, then whisk this mixture into the icing sugar.

10. 10

    Glaze and serve

    Pour the glaze evenly over the warm rolls. Serve warm or at room temperature.

What are sweet potato cinnamon rolls?

Cinnamon rolls are a familiar American-style yeasted bake, rolled around a sweet, spiced filling and baked until tender. This version borrows the sweet potato and marshmallow pairing often found in American sweet potato casserole.

Mashed sweet potato goes into the dough, while brown sugar, cinnamon and mini marshmallows form the filling. A second batch of marshmallows melts into the finishing glaze.

Nutrition and macros by portion

The nutrition label shows one serving as written: 306 calories, 5g protein, 55g carbs, 8g fat.

The flour, sugar and sweet potato contribute most of the carbohydrates, while the butter provides much of the fat. The egg, milk and flour contribute protein, with a smaller amount also coming from the other ingredients. Pair a roll with fruit and plain yoghurt, or add a savoury side, to make a more balanced plate.

Why sweet potato belongs in the dough

Sweet potato: mash it smoothly so it blends evenly with the egg and flour. The recipe specifies mashed sweet potato but does not state whether it should be warm or chilled.

Flour: add it with the sugar and spices before mixing in the yeast liquid. Keep extra flour for kneading, using only enough to make the dough manageable while retaining its soft, slightly sticky feel.

Getting the yeast and dough right

Yeast mixture: let the milk and butter cool to 38–43°C before stirring in the yeast. The 10-minute rest gives it time to dissolve and become slightly foamy.

Kneading: work the dough by hand for 8–10 minutes or in a stand mixer for 6 minutes. It should look smooth and feel soft, with a little stickiness rather than a dry, firm texture.

Rolling and filling neatly

Square: roll or pat the dough into a 23 × 23 cm shape so the filling is spread across an even surface. Brush on the melted butter, then distribute the brown sugar and cinnamon before adding the marshmallows.

Log: roll the dough tightly and pinch the seam closed to help it hold its shape. Slice into 9 equal pieces and set them cut-side up in the tin.

Rise and bake cues

First rise: leave the covered dough in a warm place until it has doubled, which may take 1 hour to 1 hour 15 minutes. The second rise is shorter: 20–30 minutes, just until the rolls look slightly puffy.

Oven: bake at 177°C for 25–30 minutes. Look for golden tops and rolls that are baked through, rather than relying only on the clock.

The marshmallow glaze

Melt the butter with the water, then stir in the marshmallows until they have melted. Whisk that mixture into the icing sugar, vanilla and salt while it is still warm.

Pour the glaze over the rolls while they are warm so it can spread across the tops. The recipe also allows the rolls to be served at room temperature.

What to serve alongside

These sweet rolls make a rich breakfast or brunch centrepiece. Serve them with fresh fruit or plain yoghurt for a less-sweet contrast.

For a larger brunch spread, pair them with savoury eggs or a simple dish of vegetables, and let the rolls provide the sweet element.

Recipe notes & tips

• Measure the milk mixture with a thermometer and let it cool before adding the yeast.
• Mash the sweet potato until smooth to avoid lumps in the dough.
• Add extra flour gradually during kneading so the dough stays soft and slightly sticky.
• Use a sharp knife to cut the log into 9 rolls without squashing it.
• Keep an eye on the rolls near the end of baking, as ovens can vary.
• Pour the glaze over the rolls while they are warm for easy coverage.

Variations

• Add pecans: scatter chopped pecans over the filling for a nutty crunch.
• Use mixed spice: replace some of the cinnamon with mixed spice for a warmer spice profile.
• Skip the marshmallow filling: leave out the filling marshmallows for a less-sweet centre.
• Make a plain icing: omit the glaze marshmallows and mix the icing sugar with vanilla and enough water to form a pourable icing.
• Add orange zest: mix a little finely grated zest into the icing sugar for a citrus note.

Common mistakes to avoid

• Adding yeast to hot liquid: let the milk mixture cool to 38–43°C first.
• Using too much flour: add it a little at a time so the dough stays soft and slightly sticky.
• Rushing the first rise: wait until the dough has doubled before shaping.
• Rolling loosely: roll the dough firmly and pinch the seam so the log holds together.
• Cutting with a blunt knife: use a sharp knife to help keep the rolls evenly shaped.
• Glazing cold rolls: pour the glaze over them while warm so it spreads more readily.

How to store

Once cool, store the rolls in an airtight container at room temperature for up to 2 days. Reheat individual rolls briefly in the microwave or warm them in a low oven until heated through.

Frequently asked questions