Sweet Potato Cinnamon Rolls with Maple Frosting Glaze
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If you love classic cinnamon rolls, wait until you try Sweet Potato Cinnamon Rolls with Maple Frosting Glaze. The sweet potato not only adds natural sweetness but also creates a rich golden color and a softer, pillowy texture that regular rolls just can’t match. These sweet potato cinnamon rolls bake up extra tender, swirled with buttery cinnamon-sugar layers that melt together in the oven, filling your kitchen with the smell of fresh spice and caramelized sugar.
Once they’re golden and warm, the rolls get topped with a maple frosting glaze that drips down the sides and adds a smooth, sweet finish with a hint of maple flavor. You can take the slow, overnight route with sourdough for deeper flavor or use yeast for a quicker, same-day batch. The process is hands-on in the best way: mixing, kneading, rolling, and shaping until you end up with nine generous, bakery-style rolls. These rolls make every bite feel like fall, whether you’re serving them for a holiday brunch, a weekend breakfast, or just a cozy afternoon treat.
Why You’ll Love Sweet Potato Cinnamon Rolls with Maple Frosting Glaze
- Extra soft dough: Sweet potatoes make the rolls light, fluffy, and tender.
- Warm cinnamon filling: Brown sugar and cinnamon melt into gooey swirls.
- Maple frosting glaze: Sweet, smooth, and just the right touch of maple flavor.
- Flexible rise options: Choose sourdough for overnight flavor or yeast for a quicker bake.
- Perfect for sharing: This recipe makes nine generous rolls that everyone will love.
Ingredients Needed To Make Sweet Potato Cinnamon Rolls with Maple Frosting Glaze
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour
- Sugar
- Sea salt
- Milk
- Egg
- Mashed sweet potato
- Butter
- Active sourdough starter or instant yeast with warm water and honey
- Brown sugar
- Ground cinnamon
- Maple syrup
- Powdered sugar
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Sweet Potato Cinnamon Rolls with Maple Frosting Glaze
- Feed your sourdough starter in advance if using, or prepare the yeast mixture.
- Warm milk and butter together, then mix with sugar, starter or yeast, egg, and mashed sweet potato.
- Add flour and salt, then knead until smooth and elastic.
- Let the dough rise until doubled in size.
- Roll the dough into a rectangle, brush with melted butter, and sprinkle with cinnamon-sugar.
- Roll up tightly, then cut into nine even rolls.
- Arrange in a buttered baking dish and let rise again until puffy.
- Bake until golden brown and cooked through.
- Whisk maple syrup, powdered sugar, and milk into a smooth glaze.
- Spread the glaze over warm rolls and serve.
Commonly Asked Questions
Can I make these cinnamon rolls ahead of time?
Yes! Shape the rolls, cover, and refrigerate overnight. In the morning, bring them to room temperature, let them rise, and then bake.
Can these Sweet Potato Cinnamon Rolls be made gluten-free?
Yes! You can make them gluten-free by using a 1.1 gluten-free flour blend along with the yeast option listed in the recipe card. Keep in mind that gluten-free flour won’t work with the sourdough variation, so stick with the yeast method for best results.
What’s the difference between sourdough and yeast versions?
Sourdough requires a longer rise and gives the rolls more complex flavor. Yeast is faster and produces lighter rolls in less time.
How do I keep the rolls soft after baking?
Store them covered with plastic wrap or in an airtight container at room temperature for up to two days, or refrigerate for up to four.
Can I freeze sweet potato cinnamon rolls?
Yes. Bake and cool the rolls, then freeze them (without glaze). When ready to serve, warm in the oven and glaze just before eating.
What if I don’t have maple syrup?
You can use honey or a simple vanilla glaze instead, though maple syrup gives a unique flavor that pairs beautifully with sweet potato.
How do I make this recipe gluten-free, and will it turn out the same?
To make this recipe gluten-free, substitute your regular flour with a gluten-free flour blend (I like to use 1.1 GF flour from Bob’s Red Mill). Keep in mind that the dough may look a little rougher or less smooth than traditional dough because gluten isn’t forming the same stretchy network. Don’t worry—this doesn’t affect the flavor. Your baked goods will taste just as delicious, with only a slightly more rustic appearance.
Sweet Potato Cinnamon Rolls with Maple Frosting Glaze
Equipment
- Stand mixer with dough hook (or large mixing bowl + wooden spoon)
- Measuring cups and spoons
- 9×13-inch or 12-inch round baking dish
- Sharp knife or unflavored dental floss
Ingredients
For the Dough:
- 4 cups all-purpose flour
- ¼ cup sugar
- 1½ tsp sea salt
- ¾ cup milk
- 1 egg
- 1 cup mashed sweet potato cooked and cooled
- 4 tbsp butter
- ⅓ cup active sourdough starter bubbly and fed
or Yeast Option: instead of sourdough starter
- 2¼ tsp instant yeast
- ⅓ cup warm water 110°F
- 1 tsp honey
For the Filling:
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 4 tbsp butter melted (for brushing the dough)
For the Maple Frosting Glaze:
- ¼ cup maple syrup
- 2 cups powdered sugar
- 2 –3 tbsp milk
Instructions
Prepare the Starter
- Feed your sourdough starter at least 4 hours in advance so it’s active and bubbly.
Prepare the Dough
- In a small saucepan over medium-low heat, warm the milk and butter until the butter melts. Remove from heat and let cool slightly.
- In a mixing bowl, combine warm milk/butter mixture, sugar, sourdough starter (or yeast mixture), egg, and mashed sweet potato. Mix well.
- Add flour and salt. Using a stand mixer with a dough hook on setting #2, knead 5–8 minutes until dough is smooth, elastic, and doesn’t tear easily.
First Rise
- Place dough in a large buttered bowl. Cover with plastic wrap and a towel.
- Sourdough option: Rise at room temperature 8–12 hours (overnight) until doubled.
- Fridge option: Refrigerate overnight. In the morning, bring to room temperature 1–2 hours before rolling.
- Yeast option: Rise at room temperature 1–3 hours (depending on temp/humidity) until doubled.
Shape & Second Rise
- Butter a 9×13-inch or 12-inch round baking dish.
- On a lightly floured surface, roll dough into a 14×12-inch rectangle.
- Brush melted butter generously over the surface.
- Mix cinnamon and brown sugar, then sprinkle evenly over the buttered dough.
- Roll tightly from the long side, then cut into 9 even rolls using a sharp knife or dental floss.
- Place rolls in the buttered dish, leaving space between each.
- Cover with plastic wrap and a towel. Let rise until doubled (30–45 minutes with yeast, 1–2 hours with sourdough).
Bake
- Preheat oven to 350°F (175°C).
- (Optional) For gooey-style rolls, pour 1 cup heavy cream around the rolls just before baking.
- Bake 30–35 minutes, until tops are golden brown.
- Remove from oven and let cool slightly.
Make the Glaze
- Whisk together maple syrup, powdered sugar, and 2 tbsp milk. Add more milk if needed for a spreadable consistency.
Frost & Serve
- Spread glaze over warm rolls and serve immediately.
These sweet potato cinnamon rolls are soft, golden, and packed with cinnamon-sugar goodness. The maple glaze makes them feel extra special, but the recipe stays simple and approachable. Warm from the oven, they’re the kind of rolls you’ll want to share right away.