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Sweet Potato Cinnamon Rolls with Browned Butter Cream Cheese Glaze Recipe

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4.4 from 37 reviews

  • Author: Diane
  • Total Time: 3 hours 5 minutes
  • Yield: 12 servings

Description

These Sweet Potato Cinnamon Rolls combine the natural sweetness and moisture of sweet potato puree with a classic cinnamon sugar filling, wrapped in a soft, fluffy yeast dough. Perfectly baked until golden and topped with a luscious browned butter cream cheese glaze and toasted pecans, these rolls offer a delightful twist on a beloved breakfast treat. Enjoy them warm for a comforting start to your day or a sweet snack.

Ingredients

Dough

  • 1/4 oz active dry yeast (2 1/4 tsp total)
  • 1 tsp granulated sugar
  • 1/4 cup warm water (about 115°F)
  • 4 cups all-purpose flour (plus more for rolling)
  • 1/2 cup granulated sugar
  • 3/4 tsp kosher salt
  • 3/4 cup sweet potato puree
  • 1/4 cup whole milk (room temperature)
  • 6 tbsp unsalted butter (melted)
  • 1 large egg plus 1 egg yolk (room temperature)

Filling

  • 3/4 cup dark brown sugar
  • 1 1/2 tbsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/4 cup unsalted butter (room temperature)

Glaze

  • 8 tbsp unsalted butter
  • 8 tbsp cream cheese (very soft)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 3 tbsp milk (up to 4 tbsp, as needed)
  • 1/2 cup pecans (toasted and chopped)

Instructions

  1. Activate Yeast: In a small bowl, combine active dry yeast and 1 tsp granulated sugar. Stir in warm water (about 115°F). Let sit for 10 minutes until a 2-inch head of foam forms, indicating the yeast is active.
  2. Mix Dry Ingredients: In the bowl of a stand mixer with a dough hook attachment, combine 2 cups of flour, 1/2 cup granulated sugar, and 3/4 tsp kosher salt. Mix on low for 30 seconds to combine evenly.
  3. Add Wet Ingredients: Add sweet potato puree, whole milk, melted butter, activated yeast mixture, 1 large egg plus 1 egg yolk to the dry ingredients. Mix on low until they start to come together, about 1 minute.
  4. Add Remaining Flour & Knead Dough: Add the remaining 2 cups flour. Mix on medium until flour is absorbed and dough begins forming, about 2 minutes. Increase speed to medium-high and knead for 7-8 minutes until a taut ball of dough forms and sides of bowl are clean.
  5. First Proofing: Remove dough, shape into a ball, place in a greased bowl, cover with towel or plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
  6. Prepare Filling: While dough proofs, combine dark brown sugar, ground cinnamon, and 1/4 tsp kosher salt in a small bowl.
  7. Chill Dough: After the first rise, refrigerate the dough for 30 minutes to firm up for easier rolling and cutting.
  8. Roll Out Dough: On a lightly floured surface, roll dough into a 14x17-inch rectangle, keeping the long side facing you and ensuring it doesn't stick.
  9. Apply Filling: Spread the 1/4 cup softened butter evenly over dough, leaving a 1-inch space at the bottom. Sprinkle the cinnamon sugar mixture evenly on top and lightly press it into the butter to adhere.
  10. Roll & Seal: Starting at the long edge closest to you, roll dough tightly into a log. Pinch and seal the bottom uncovered edge to secure the roll.
  11. Cut Rolls: Trim ½ inch from each end of the log with unflavored dental floss. Cut the log into 9 equal slices and place them cut side up into a greased 9x9x3 inch pan.
  12. Second Proofing: Cover pan with towel or plastic wrap and let rolls rise in a warm spot for 40 minutes until nearly doubled and puffed.
  13. Preheat Oven: While rolls rise, preheat oven to 375°F (190°C).
  14. Bake Rolls: Bake rolls for 25-30 minutes until golden brown and aromatic.
  15. Prepare Browned Butter: In a small saucepan over medium-low heat, melt 8 tbsp butter until it turns chestnut brown and smells nutty (6-8 minutes). Remove from heat and cool slightly.
  16. Make Cream Cheese Glaze: In a medium bowl, whisk softened cream cheese with browned butter until smooth. Add powdered sugar, vanilla extract, and sea salt, whisking until thick and smooth. Gradually whisk in milk to desired creamy consistency.
  17. Glaze & Garnish: Spread glaze over warm cinnamon rolls with an offset spatula, then sprinkle toasted chopped pecans on top. Serve warm.

Notes

  • Make sure the sweet potato puree is smooth and free of lumps for the best dough texture.
  • Keep the dough chilled after the first rise to make rolling easier and prevent the filling from becoming messy.
  • Using dental floss for cutting the rolls helps achieve clean, even slices without squashing the dough.
  • The browned butter adds a nutty depth to the cream cheese glaze that complements the sweet potato flavor beautifully.
  • Store leftovers in an airtight container and reheat gently before serving to maintain softness.
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/sweet-potato-cinnamon-rolls-with-browned-butter-cream-cheese-glaze-recipe/