Sweet Potato/yam Cinnamon Rolls Recipe


  • Dough:
  • 5 tsp. active dry traditional yeast (about 2 pkgs of .25 oz or 7 g.), NOT rapid-rise yeast!
  • 1/4 C. warm water
  • 1 tsp. granulated sugar
  • 1/2 C. slightly warm buttermilk (you can also make your own buttermilk by adding 2 tsp. lemon juice to 1/2 C. regular milk and letting it "curdle" a few minutes)
  • 2 tsp. vanilla
  • 1 egg
  • 1.5 C. cooled boiled & mashed yam (wash & prick yams all over with fork, cover w/ water and boil (or cover w/ foil and bake) till tender/easily pierced with fork, drain, peel skin, and then mash)--can also use sweet potato
  • 1/2 C. brown sugar (dark or light)
  • 1Tbs. salt
  • 1 tsp. cinnamon
  • 1/4 C. canola or vegetable oil
  • 7 C. unbleached all-purpose flour
  • 1/2 C. (about 1/2 stick) unsalted butter, melted
  • Cinnamon Filling:
  • 1/2 C. granulated sugar (if you like a little less sweet, you can cut sugars to 1/4 C. each)
  • 1/2 C. brown sugar
  • 2 Tbs. cinnamon
  • 1/2 C. currants, raisins, dried cranberries or other berries (I used dried cranberries; if dried fruit is very hard, soak in enough hot water to barely cover until moist and then drain before using)
  • Cream cheese frosting (optional, but yummy!):
  • 6 Tbs. unsalted butter, softened but still cool
  • 3 oz (about 1/3 C.) cream cheese, softened but still cool
  • 3 C. (12 oz) powdered sugar
  • 4 Tbs (2 1/4 oz) regular milk OR coconut milk (for coconut flavor)


Yes, This Is A Yeast Dough So It Is A Time Commitment In The Kitchen...but SO Much Better Than Cinnabon At The Mall Or Even A Traditional Cinnamon Roll, I Think; It Will Be Well…

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