Sweet Potato Cinnamon Rolls

On Thanksgiving Day, choosing what to eat between main meals can be tough—but Sweet Potato Cinnamon Rolls make the perfect, comforting bite to hold you over. Or, if you’re my family, you simply don’t eat all day, and you wait until everyone is at the absolute brink of breaking to finally sit down and eat.

If you’re a family that actually values peace on the holiday, consider making these sweet potato cinnamon rolls for breakfast and as a fun snack/treat throughout the day. Not only does replacing this breakfast classic with a sweet potato base stay in theme with the holiday, but it provides a heartier meal that’s guaranteed not to ruin your appetite with heaps of sugar. Also, you can make these a few days ahead of time to prepare for a busy day of cooking!

Ingredients For the Dough

• 1/4 oz active dry yeast 2 1/4 tsp total
• 1 tsp granulated sugar
• 1/4 cup warm water about 115F
• 4 cups all-purpose flour plus more for rolling
• 1/2 cup granulated sugar
• 3/4 tsp kosher salt
• 3/4 cup sweet potato puree
• 1/4 cup whole milk room temperature
• 6 tbsp unsalted butter melted
• 1 large egg plus 1 egg yolk room temperature

Ingredients For the filling

• 3/4 cup dark brown sugar
• 1 1/2 tbsp ground cinnamon
• 1/4 tsp kosher salt
• 1/4 cup unsalted butter room temperature

For the Brown Butter Cream Cheese Glaze

• 8 tbsp unsalted butter
• 8 tbsp cream cheese very soft
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp sea salt
• 3 tbsp milk up to 4
• 1/2 cup pecans toasted and chopped

instructions For the Dough

• Step 1 In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and a 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
• Step 2 Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.
• Step 3 Add in sweet potato puree, milk, melted butter, yeast mixture, eggs, and mix on low until ingredients start to come together, about 1 minute.
• Step 4 Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up the mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
• Step 5 Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.

instructions For the assembly

• Step 1 While dough is proofing, combine dark brown sugar, cinnamon, and salt in a small bowl.
• Step 2 Prepare a 9x9x3 pan by spraying the bottom and sides with nonstick baking spray.
• Step 3 Once your dough has doubled in size, chill in the refrigerator for 30 minutes
• Step 4 At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your counter top.
• Step 5 Using your offset spatula, spread softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
• Step 6 Sprinkle brown sugar mixture on the surface. Press lightly into the butter so it
• Step 7 Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
• Step 8 Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
• Step 9 Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375 F.

STORING LEFTOVER CINNAMON ROLLS

These can be stored at room temperature for 2-3 days. Alternatively, you can refrigerate the rolls for up to 7 days but in an air tight container. The key to maintaining freshness is using a reliably air tight container.
To Freeze: wrap your cinnamon rolls in saran wrap or foil and place them in a freezer bag. Keep the bag in the freezer for up to 4 months. Thaw overnight in the refrigerator and reheat using your preferred method: microwave, oven, toaster oven, etc.