Whole Wheat Sweet Potato Cinnamon Rolls Recipe

Introduction

These Whole Wheat Sweet Potato Cinnamon Rolls are a wholesome twist on a classic favorite. Soft, slightly sweet, and infused with warm spices, they make a perfect treat for breakfast or brunch. The addition of sweet potato adds natural moisture and nutrition, creating an irresistible batch of rolls.

Ingredients

• 3/4 cup Milk
• 1 3/4 teaspoon Instant Dry Yeast
• 1 tablespoon Caster Sugar
• 1/4 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 2 tablespoon Unsalted Butter
• 1/2 cup Sweet Potato (cooked and mashed)
• 2 Eggs
• 2 1/2 cup All-Purpose Flour
• 1/2 cup Whole Wheat Flour
• 6 tablespoon Butter (for filling and frosting)
• 1/2 cup Brown Sugar
• 1/4 cup Caster Sugar (for filling)
• 1 tablespoon Ground Cinnamon (for filling)
• 1/8 teaspoon Ground Cloves
• 4 ounce Cream Cheese
• 1/2 cup Powdered Confectioners Sugar
• 1/2 teaspoon Vanilla Extract

Instructions

1. Step 1: Warm the milk to about 100°F (37°C) either on the stove or in the microwave. In a large bowl, stir in the instant dry yeast and let it sit for 10 minutes until frothy. Add caster sugar, salt, ground cinnamon, unsalted butter, mashed sweet potato, and eggs; mix well.
2. Step 2: In a separate bowl, whisk together the whole wheat flour and all-purpose flour. Gradually add the flour mixture to the sweet potato mixture. When the dough forms a loose ball, transfer it to a floured surface and knead for a few minutes, adding more flour if needed, until smooth and elastic.
3. Step 3: Lightly grease your large bowl, place the dough inside, and cover it with plastic wrap or a warm damp towel. Set it in a warm place to rise until doubled in size, about 1 to 1.5 hours.
4. Step 4: Punch down the dough and roll it out on a floured surface into a large rectangle. Spread 2 tablespoons of softened butter evenly over the dough. In a small bowl, combine brown sugar, caster sugar, ground cinnamon, ground cloves, and a pinch of salt. Sprinkle this mixture evenly over the buttered dough.
5. Step 5: Roll the dough tightly from the widest edge, sealing the seam with a little water. Use a piece of thread or dental floss to cut the roll into 1-inch wide slices for clean cuts. Place the slices on a greased baking sheet, spacing them slightly apart.
6. Step 6: Bake the rolls at 350°F (180°C) for about 30 minutes or until the tops are lightly browned and the rolls are cooked through.
7. Step 7: While the rolls bake, prepare the cream cheese frosting by beating together cream cheese, 4 tablespoons softened butter, powdered sugar, and vanilla extract. Add milk if needed to achieve a drizzle-able consistency.
8. Step 8: Drizzle the frosting over warm cinnamon rolls just before serving for a creamy, sweet finish.

Tips & Variations

• Use cooked and mashed sweet potato that’s been cooled to room temperature to avoid curdling the dough.
• Substitute brown sugar with coconut sugar for a deeper, richer flavor and a slight caramel note.
• For a dairy-free version, use plant-based milk and vegan butter and cream cheese alternatives.
• Adding chopped nuts or raisins to the filling can provide extra texture and sweetness.

Storage

Store cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze the unbaked rolls wrapped tightly for up to 3 months. Reheat gently in the microwave or oven and add frosting fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of whole wheat flour?

Yes, you can use all-purpose flour exclusively if you prefer a lighter texture. The whole wheat flour adds a nuttier flavor and more fiber but is not essential.

How do I make sure the dough rises properly?

Ensure your milk is warm—not hot—to activate the yeast without killing it. Let the dough rise in a warm, draft-free spot, covered with a cloth or plastic wrap.

Whole Wheat Sweet Potato Cinnamon Rolls Recipe

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★★★★★

4.9 from 77 reviews

• Author: Jake
• Total Time: 1 hour 30 minutes
• Yield: 12 cinnamon rolls 1x

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Description

These Whole Wheat Sweet Potato Cinnamon Rolls combine the hearty flavor and nutrition of whole wheat and sweet potato with the classic cinnamon roll spices. Soft, fluffy rolls are filled with a spiced brown sugar and cinnamon mixture, baked to golden perfection, and topped with a creamy cream cheese glaze for a delightful breakfast or treat.

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Ingredients

Scale 1x2x3x

Dough:

• 3/4 cup Milk
• 1 3/4 teaspoons Instant Dry Yeast
• 1 tablespoon Caster Sugar
• 1/4 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 2 tablespoons Unsalted Butter
• 1/2 cup Sweet Potato (cooked and mashed)
• 2 Eggs
• 2 1/2 cups All-Purpose Flour
• 1/2 cup Whole Wheat Flour

Filling:

• 6 tablespoons Butter (softened, divided as 2 Tbsp for dough and 4 Tbsp for filling)
• 1/2 cup Brown Sugar
• 1/4 cup Caster Sugar
• 1 tablespoon Ground Cinnamon
• 1/8 teaspoon Ground Cloves
• pinch of Salt

Glaze:

• 4 ounces Cream Cheese (softened)
• 1/2 cup Powdered Confectioners Sugar
• 1/2 teaspoon Vanilla Extract
• Milk (as needed, to desired consistency)

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Instructions

1. Prepare the Yeast Mixture: Warm the milk to about 100°F (37°C) using a microwave or stovetop. In a large bowl, combine the warm milk with the instant dry yeast and let it sit for 10 minutes until frothy, indicating the yeast is activated. Then add caster sugar, salt, ground cinnamon, unsalted butter, mashed sweet potato, and eggs, mixing well to combine.
2. Make the Dough: In a separate bowl, whisk together the whole wheat flour and all-purpose flour. Gradually incorporate the flour mixture into the wet ingredients, mixing until a loose dough forms. Transfer the dough onto a floured surface and knead for a few minutes, adding more flour as needed, until a smooth and elastic dough ball forms. Clean and grease the large bowl, place the dough inside, cover it with plastic wrap or a warm damp towel, and let it rise in a warm place until doubled in size.
3. Roll and Fill: After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle. Spread 2 tablespoons of softened butter evenly over the surface. In a small bowl, mix together brown sugar, caster sugar, ground cinnamon, ground cloves, and a pinch of salt, then sprinkle this mixture uniformly over the buttered dough. Carefully roll the dough tightly from the widest edge and seal the seam with a bit of water.
4. Cut the Rolls: Use dental floss or a thread to cut the rolled dough into 1-inch wide rolls by sliding the thread under the dough and crossing your hands in opposite directions to slice cleanly. Place the rolls spaced on a greased cookie sheet.
5. Bake: Bake the cinnamon rolls in a preheated oven at 350°F (180°C) for approximately 30 minutes, or until their tops are lightly browned and the centers are cooked through.
6. Prepare the Cream Cheese Glaze: While the rolls bake, beat together softened cream cheese, 4 tablespoons butter, powdered sugar, and vanilla extract in a bowl. Add milk little by little to achieve a smooth, drizzling consistency.
7. Glaze and Serve: Drizzle the cream cheese glaze over the warm cinnamon rolls after they come out of the oven. Serve warm and enjoy.

Notes

• Use warm milk (not hot) to activate the yeast properly without killing it.
• Mashed sweet potato should be cooked and cooled before adding to the dough for best texture.
• Thread or dental floss cuts the rolls cleaner than a knife, preventing squishing.
• For a vegan version, substitute dairy and eggs accordingly, but note texture changes.
• Keep rolls covered while rising to prevent drying out of the dough surface.
• You can substitute caster sugar with granulated sugar if unavailable, but caster sugar dissolves better.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: whole wheat cinnamon rolls, sweet potato cinnamon rolls, homemade cinnamon rolls, breakfast rolls, sweet potato recipes