Sweet Potato Cinnamon Rolls

By Kerry Weisser | November 21, 2018

We LOVE cinnamon rolls in our family!!! This recipe is a show-stopper!!! We had a blast letting Sophie and Garrett (both 2 years old) help make the cinnamon rolls. We made three pans full so that each family could take a batch home to bake for Thanksgiving morning.

Sweet Potato Cinnamon Rolls
½ cup warm water (100-110 degrees)
2 ½ teaspoons yeast (1 packet)
½ cup butter
½ cup honey
1 teaspoon salt
1 cup cooked sweet potatoes
1 cup unsweetened almond milk
2 beaten eggs
5 cups whole wheat flour or Kodiak Cakes baking mix (@kodiakcakes)

Filling
1/3 cup melted butter
1/3 cup brown sugar
1 Tablespoon cinnamon

Icing
1 cup powdered sugar
1/8 cup milk

Dissolve yeast in warm water. (I add 1 teaspoon honey to help yeast start rising)
Set aside.
Beat 2 eggs in a small bowl.
Place 1 cup of cooked sweet potatoes into mixer and mix until smooth. Add salt.
Heat almond milk on medium heat until just bubbling. Remove from heat and add butter and honey.
Pour milk, butter and honey mixture into sweet potatoes in mixer bowl and beat slowly until combined.
Add eggs and mix thoroughly.
Add whole wheat flour or Kodiak Cakes baking mix. Mix until blended and then knead by hand or on medium speed for 5-10 minutes. Dough is very sticky. Cover bowl of dough for 2 hours so it can rise.
While dough is rising, make filling by mixing butter, sugar and cinnamon.
Divide dough into ½ and roll each piece into a large rectangle. Spread each rectangle with half the filling. Roll up and cut into 12 cinnamon rolls. Repeat to make a total of 24 rolls.

We were baking with Sophie and Garrett who wanted to help roll the cinnamon rolls so we took small balls of dough and helped them flatten the dough into small 3 x 6 rectangles. Then we spread the filling on each small rectangle and let the children roll up each cinnamon roll. They had a blast! We did not mind that each roll had its own unique shape. They taste great no matter the shape.
Place cinnamon rolls into a greased pan with enough room to rise and expand-about ½-1 inch apart.Here are my two little helpers. Here is the pan of cinnamon rolls that Sophie andGarrett made.
Cover and let rise 5 hours or overnight.
Bake 375 degrees for 12-15 minutes. If browning too quickly and not cooked in the middle, turn oven down to 350 degrees and bake for 3-5 minute longer.