Candied Sweet Potato Cinnamon Rolls Recipe

Introduction

These Candied Sweet Potato Cinnamon Rolls bring a delightful twist to a classic favorite. Soft, fluffy rolls are infused with sweet potato and topped with marshmallows and a rich glaze, perfect for a special breakfast or treat.

Ingredients

• 2 medium sweet potatoes (about 3/4 lb. total)
• 1 c. whole milk
• 1/2 c. (107 g) packed dark brown sugar
• 1 (1/4-oz.) packet rapid rise yeast
• 4 c. (480 g) all-purpose flour, plus more for dusting
• 1/2 c. (1 stick) unsalted butter, softened
• 1 tsp. kosher salt
• Vegetable oil, for greasing
• 1 1/2 c. Marshmallow Fluff
• 1 c. (57 g) finely chopped pecans
• 1/4 tsp. kosher salt
• 2 tbsp. unsalted butter, softened
• All-purpose flour, for dusting
• 1/2 c. mini marshmallows
• 1/4 c. heavy cream
• 1 c. (113 g) confectioners’ sugar
• 1 tbsp. water
• 1 tsp. pure vanilla extract

Instructions

1. Step 1: Pierce the sweet potatoes all over with a fork. Microwave them in a medium microwave-safe bowl until cooked through and fork-tender, about 7 to 8 minutes. Let cool for 10 minutes.
2. Step 2: In the large bowl of a stand mixer fitted with a dough hook, combine milk, brown sugar, and yeast. Mix until dissolved and let sit until foamy, about 5 minutes.
3. Step 3: Cut the cooled potatoes in half lengthwise and scoop out the flesh (about 1 cup total) into a small bowl, discarding the skins. Whisk the flesh until mostly smooth, leaving a few bits for texture.
4. Step 4: Add the sweet potato flesh and flour to the stand mixer bowl. Mix on medium speed until the dough starts to come together. Increase speed to medium-high and mix until smooth, about 10 minutes.
5. Step 5: Mix in softened butter and salt. The dough may separate briefly but will come together again.
6. Step 6: Turn the dough onto a lightly floured surface. Grease the mixer bowl with vegetable oil, return the dough to the bowl, cover, and let rise in a warm spot until doubled in size, about 40 to 60 minutes.
7. Step 7: Grease a 13″ x 9″ baking dish with butter. Flour your hands and the top of the dough. Punch down the dough to deflate it.
8. Step 8: Turn the dough out onto a lightly floured surface and roll it out into an 18″ square. Spread the marshmallow fluff, chopped pecans, kosher salt, and softened butter evenly over the dough using an offset spatula.
9. Step 9: Starting at one long edge, roll the dough into a tight log. Trim the ends with a sharp knife and cut the log into 12 slices, about 1 1/2″ thick each.
10. Step 10: Arrange the rolls flat side down in the prepared baking dish. Cover and let rise until doubled in size, about 40 to 60 minutes.
11. Step 11: Preheat the oven to 400°F with a rack in the center. Uncover the rolls and bake for 15 minutes. Scatter mini marshmallows over the top, then bake for about 8 more minutes until the tops are lightly golden.
12. Step 12: Transfer the rolls to a wire rack and let cool for 10 minutes.
13. Step 13: While rolls cool, prepare the glaze. In a small saucepan over medium heat, cook brown sugar and heavy cream, stirring, until sugar dissolves and mixture is warm, about 2 minutes.
14. Step 14: Transfer the mixture to a large bowl. Add confectioners’ sugar, water, and vanilla extract, then whisk until smooth and glossy. Drizzle the glaze over the warm rolls.

Tips & Variations

• You can prepare the dough through step 6 and refrigerate overnight for a make-ahead option.
• For extra crunch, toast the pecans lightly before adding to the filling.
• Swap marshmallow fluff for cream cheese frosting if you prefer a tangier topping.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat rolls gently in the microwave or oven to soften the glaze and revive freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Sweet potatoes add moisture and natural sweetness that complement the cinnamon rolls, so regular potatoes are not recommended for this recipe.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. A gentle press with a finger should leave an indentation that slowly fills back in.

Candied Sweet Potato Cinnamon Rolls Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

Candied Sweet Potato Cinnamon Rolls are a delightful twist on classic cinnamon rolls, incorporating creamy sweet potatoes into the dough for extra moisture and flavor. These soft, tender rolls are filled with a luscious marshmallow fluff and pecan mixture, topped with mini marshmallows and finished with a rich brown sugar glaze. Perfect for breakfast or dessert, they combine sweet, nutty, and cozy cinnamon flavors in every bite.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 23 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 rolls 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 2 medium sweet potatoes (about 3/4 lb. total)
• 1 cup whole milk
• 1/2 cup (107 g) packed dark brown sugar
• 1 (1/4-oz.) packet rapid rise yeast
• 4 cups (480 g) all-purpose flour, plus more for dusting
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tsp kosher salt
• Vegetable oil, for greasing

Filling

• 1 1/2 cups Marshmallow Fluff
• 1 cup (57 g) finely chopped pecans
• 1/4 tsp kosher salt
• 2 tbsp unsalted butter, softened
• All-purpose flour, for dusting

Topping & Glaze

• 1/2 cup mini marshmallows
• 1/4 cup heavy cream
• 1 cup (113 g) confectioners’ sugar
• 1 tbsp water
• 1 tsp pure vanilla extract
• 2 tbsp unsalted butter, softened (for greasing baking dish and possibly topping rolls)

Instructions

1. Prepare Potatoes: Pierce sweet potatoes all over with a fork. Microwave in a medium microwave-safe bowl for 7 to 8 minutes until cooked through and fork-tender. Let cool for 10 minutes.
2. Activate Yeast: In the large bowl of a stand mixer fitted with the dough hook, combine milk, brown sugar, and yeast. Stir until dissolved and let sit until foamy, about 5 minutes.
3. Make Potato Puree: Cut the cooled potatoes in half lengthwise and scoop out about 1 cup of flesh into a small bowl; discard skins. Whisk the flesh until mostly smooth with some small bits remaining.
4. Prepare Dough: Add the sweet potato puree and flour to the stand mixer bowl. Mix on medium speed until the dough comes together. Increase speed to medium-high and knead until smooth, about 10 minutes.
5. Add Butter and Salt: Mix in softened butter and kosher salt. The dough will separate and then come together again, indicating good gluten development.
6. First Rise: Turn the dough onto a lightly floured surface. Grease the mixer bowl with vegetable oil, place dough back into the bowl, cover, and let it rise in a warm spot until doubled in size, 40 to 60 minutes.
7. Prepare Filling: Mix Marshmallow Fluff, finely chopped pecans, 1/4 tsp kosher salt, and 2 tbsp softened butter to create the filling.
8. Prepare Baking Dish: Grease a 13″ x 9″ baking dish with butter. Flour your hands and the top surface of the dough.
9. Shape Rolls: Punch down the dough to deflate it. Turn out onto a lightly floured surface and roll into an 18″ square. Spread the filling evenly over the dough with an offset spatula. Starting at one long edge, roll the dough tightly into a log. Trim ends, then cut the log into 12 slices about 1 1/2″ thick.
10. Second Rise: Arrange the rolls flat side down in the prepared baking dish. Cover and let rise again until doubled in size, 40 to 60 minutes.
11. Bake Rolls: Preheat the oven to 400°F, positioning a rack in the center. Uncover the rolls and bake for 15 minutes.
12. Add Marshmallow Topping: Scatter mini marshmallows over the partially baked rolls. Continue baking for about 8 more minutes until the tops are lightly golden and marshmallows are melted and toasted.
13. Cool Rolls: Transfer the rolls to a wire rack and let cool for 10 minutes.
14. Make Glaze: In a small saucepan over medium heat, combine brown sugar and heavy cream. Stir and heat until sugar dissolves and mixture is warm, about 2 minutes. Remove from heat and transfer to a large bowl. Whisk in confectioners’ sugar, water, and vanilla extract until smooth and glossy.
15. Glaze Rolls: Drizzle the glaze evenly over the warm rolls.
16. Make Ahead Tip: Dough can be prepared through step 6 (after adding butter and salt) and refrigerated overnight before continuing.

Notes

• Make sure sweet potatoes are fully cooked and fork tender for best texture in the dough.
• Use rapid rise yeast to speed up the rising process.
• Keep the dough well-floured on the work surface to prevent sticking while rolling.
• For a deeper caramel flavor, you can brown the butter before adding to filling.
• Roll thickness and cut size can be adjusted but baking time might need modification.
• Mini marshmallows add a gooey, melty topping; regular size marshmallows would take longer to melt and may overpower rolls.
• Dough refrigerated overnight may require longer rise times before baking.

Keywords: sweet potato rolls, cinnamon rolls, candied rolls, marshmallow rolls, pecan cinnamon rolls, holiday breakfast, sweet potato bread, dessert rolls