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Easy Sweetpotato Cinnamon Rolls

CREATED FOR THE NORTH CAROLINA SWEETPOTATO COMMISSION BY:
NICOLE BARBY, RALEIGH, NC
Cook Time: 20 mins
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Ingredients

  • 1 sheet frozen puff pastry (thawed)
  • 1 cup brown sugar
  • ½ stick butter (softened)
  • 1 Tbsp cinnamon
  • 2 large NC sweetpotatoes (cooked and cooled)

For glaze

  • 1 cup powdered sugar
  • Milk

Instructions

  • If frozen thaw puff pastry, overnight in the refrigerator or 30 minutes at room temperature.
  • On lightly floured surface, roll together segments in puff pastry to seal together.
  • Peel cooked sweetpotatoes and puree food processor until smooth.
  • To make cinnamon roll filling: combine 1 cup of brown sugar, ½ stick of softened butter and 1 tablespoon of cinnamon together. Using spoon, mix until well combined. Mixture should be thick.
  • To Assemble: on previously rolled puff pastry sheet, spread even layer of sweetpotato puree covering whole surface. Be careful not to overfill. Generously sprinkle brown sugar mixture over sweetpotato puree.
  • To roll: start at one side, push and roll tightly until you have formed a “log”. Wrap cinnamon roll log in plastic wrap and refrigerate overnight or 30 minutes for a quick chill. After cinnamon rolls have chilled, cut to desired thickness (2 inches recommended) using sharp knife.
  • Butter baking dish or cast iron pan. Arrange cinnamon rolls close together starting in center of pan. Bake for 20 minutes or until fully baked and golden brown.
  • Prepare glaze while cinnamon rolls cool. In bowl, combine powdered sugar and milk (one tablespoon at a time) until desired consistency is reached. Spoon over cooled rolls.
  • Enjoy!