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Candied Sweet Potato Cinnamon Rolls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/candied-sweet-potato-cinnamon-rolls-recipe/