Sweet Potato Cinnamon Rolls

by - July 18, 2017

I baked this for a gathering at a friend’s house. I did not spread it with Cream Cheese Frosting this time as thought that it would be a bit too rich.

If you wish to top with cream cheese frosting, you may get the recipe my Pumpkin Cinnoman Rolls Recipe.

Enjoy baking....

Sweet Potato Cinnamon Rolls Recipe


Sweet Potato Rolls:
400g bread flour (I used Japan High Gluten Flour)
250g mashed sweet potato
40g brown sugar
1 large egg
1 tsp salt
1 ¼ tsp instant active yeast
160ml fresh milk
60g butter

2 tbsp cinnamon powder
50g brown sugar
60g butter
½ cup raisins

  1. Peel and wash sweet potato (around 300g). Steam for 15 minutes and mash.
  2. Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage.
  3. In the meantime, mix all the filling ingredients except raisins into a paste and set aside.
  4. Roll out the dough on a floured surface into a 20 X 9 inch rectangle. Spread the filling mixture all over dough and sprinkle raisin over the dough. Starting with the widest end, roll the dough into a log. 
  5. Pinch to seal seams. Cut the dough into 1.5 – 2 inc sections with a string of floss into 16 portions. 
  6. Place the rolls in a greased/lined 10 X 10 inc square baking pan.
  7. Cover and let rise until nearly doubled, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (180 degrees C). Bake for 20 to 25 minutes until golden brown.
  8. Remove rolls from oven and serve warm.

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