Sweet Potato Cinnamon Rolls

Nicolette Stramara


A better-for-you breakfast treat? That’s just how we roll. Made with a sweet potato dough, cinnamon-pecan filling and creamy, sweet icing, these upgraded cinnamon buns are loaded with sweet flavor – and you don’t have to worry about the post-meal bloat or sugar crash that conventional rolls bring about. The mashed sweet potatoes keep the dough moist, produce a fun orange hue and add bonus nutritional benefits. The only thing better than enjoying warm baked goods on a lazy weekend morning is being proud of the ingredients inside.

Close Up of Sweet Potato Cinnamon Rolls with Dripping Frosting | Vitacost Blog

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Sweet Potato Cinnamon Rolls

Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings 14
Calories 421 kcal
Author Nicolette


RollsIngredient Links

  • 3 cups + 1 Tbsp. spelt flour or flour of choice, plus extra for kneading & rolling
  • 1/2 cup coconut sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup sweet potato mashed
  • 5 Tbsp. unsalted grass-fed butter or vegan butter, melted & divided
  • 1-1/2 cups buttermilk or nut milk


  • 3/4 cup coconut sugar
  • 4 Tbsp. unsalted grass-fed butter melted
  • 2 Tbsp. cinnamon
  • 1/2 cup chopped pecans optional



  1. Preheat oven to 375 degrees F. Grease 12”x8” glass baking dish.
  2. Stir together filling ingredients until well combined.
  3. In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
  4. In separate bowl, whisk together sweet potatoes, 4 tablespoons melted butter and buttermilk until smooth.
  5. Pour wet ingredients into dry ingredients. Stir gently just until dough comes together.
  6. With floured hands, knead dough a few minutes; form into ball. If dough is too flakey, add buttermilk 1 tablespoon at a time until thick and sticky. If dough is too thin, add more flour. Cut ball in half.
  7. Lightly flour large, flat surface. Roll half the dough into rectangular shape 1/4”-thick.
  8. In middle of dough, spread 1/2 of the filling, leaving about 1/2" space on all sides. Gently roll up as tight as possible.
  9. Pinch seams. Cut into 8 rolls. Repeat with remaining dough and filling.
  10. In prepared baking dish, arrange rolls flat side down.
  11. Brush tops of rolls with remaining 1 tablespoon melted butter.
  12. Bake 18 to 22 minutes. Let cool 5 to 10 minutes.
  13. Whisk together melted coconut butter and maple syrup. Add milk, 1 tablespoon at a time, until desired consistency is reached. Spread icing over rolls.

Recipe Notes

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Nutrition Facts
Sweet Potato Cinnamon Rolls
Amount Per Serving
Calories 421 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g30%
Cholesterol 23mg8%
Sodium 282mg12%
Potassium 154mg4%
Carbohydrates 60g20%
Fiber 9g36%
Sugar 15g17%
Protein 9g18%
Vitamin A 953IU19%
Vitamin C 1mg1%
Calcium 91mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.