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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
