Easy Sweetpotato Cinnamon Rolls

Created for the North Carolina SweetPotato Commission by:
Nicole Barby, Raleigh, NC

Easy Sweetpotato Cinnamon Rolls


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

For glaze

  • 1 cup powdered sugar
  • Milk

Cook Time: 20 minutes


  1. (If frozen) Thaw frozen puff pastry, overnight in the refrigerator or 30 minutes at room temperature.
  2. On lightly floured surface, roll together segments in puff pastry to seal together.
  3. Peel cooked sweetpotatoes, and puree them in food processor until smooth.
  4. 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.
  5. 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 across top of sweetpotato puree.
  6. Next, to roll, start on one side. Push and roll tightly until a complete roll has 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 (2in recommended) using sharp knife.
  7. 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.
  8. Prepare glaze while cinnamon rolls cool. In bowl, combine powdered sugar, add milk one tablespoon at a time until desired consistency is reached. Spoon over.
  9. Enjoy!