Sweet Potato Latte Cinnamon Roll

Sweet Potato Latte Cinnamon Roll

These rolls are pure autumn comfort in every bite—soft, buttery dough infused with sweet potato and cinnamon, a rich brown sugar filling, and a creamy coffee-kissed icing that melts right into the warm swirls. Whether you’re baking for a cozy weekend breakfast, a festive brunch, or simply to fill your kitchen with that irresistible aroma, this recipe delivers indulgence with a seasonal twist.

Why You’ll Love This Recipe

  • Soft & pillowy: Sweet potato makes the dough extra tender and moist.
  • Spiced & cozy: Cinnamon spice and sweet potato weaves warmth into both the dough and filling.
  • Coffee-topped perfection: The cream cheese icing with espresso powder balances sweetness with depth.

Ingredients

Dough

  • 1 ¾ tsp active dry yeast
  • 113 g whole milk, lukewarm (100–110°F)
  • 38 g brown sugar
  • 450 g all-purpose flour
  • ¾ tsp salt
  • 2 tsp cinnamon spice
  • 135 g mashed sweet potato 
  • 1 egg, lightly beaten, at room temp
  • 1 tsp vanilla (or maple) extract
  • 190 g unsalted butter, room temp
  • ¼ cup heavy cream (for pouring over rolls before baking)

Brown Sugar Pumpkin Filling

  • 87 g unsalted butter, room temp
  • 150 g brown sugar
  • 50 g mashed sweet potato
  • 1 tbsp cinnamon spice
  • Pinch of salt

Coffee Cream Cheese Icing

  • 130 g cream cheese, room temp
  • 60 g butter, room temp
  • 207 g powdered sugar
  • 60g hot water
  • 1 tsp espresso powder
  • Pinch of salt
  • Splash of vanilla (or maple) extract

Instructions

1️⃣ Prep the Sweet Potato

  • Wash each sweet potato and poke holes throughout the surface using a fork.
  • Bake or air fry whole sweet potatoes until tender. 
  • Cool, peel, and mash.

Bake at 400 degrees for 45-60 minutes (lager potatoes may take closer to 75 minutes) or air-fry at 375 degrees for 35-45 minutes. (These numbers are with 6-10 oz medium potatoes in mind)

2️⃣ Make the Dough

  • Mix yeast, lukewarm milk, and 10 g brown sugar. Let sit 5-10 minutes until foamy.
  • In a separate bowl, whisk flour, salt, and cinnamon spice.
  • In another bowl, cream together remaining brown sugar and butter. Mix in sweet potato, egg, the milk-yeast mixture, and the flour mixture.
  • Knead until smooth and elastic. Cover and proof for 1 hour.

3️⃣ Make the Filling

  • Whisk together all filling ingredients until smooth and spreadable.

4️⃣ Shape the Dough

  • Roll dough into an 18×12” rectangle.
  • Spread filling evenly.
  • Roll into a log, then freeze for 30 minutes for cleaner slicing (optional).

5️⃣ Cut & Proof

  • Slice into 12 even rolls (thread method works best).
  • Arrange in a prepared pan, leaving 1-inch gaps. Cover and proof 30-60 minutes.

6️⃣ Bake

Pour heavy cream over the rolls. Bake at 350°F (175°C) for 30-35 minutes, until golden and fluffy.

7️⃣ Make the Icing

Beat cream cheese and butter until smooth. Add powdered sugar, espresso powder, salt, and extract. Blend in hot water until creamy.

8️⃣ Finish

Spread icing over warm rolls and serve immediately for the ultimate melt-in-your-mouth experience.

Tips & Variations

  • Make ahead: Prep the rolls the night before, refrigerate, and bake in the morning.
  • Switch it up: Try chai spice or pumpkin spice for a cozy twist.
  • No espresso powder? Swap in strong brewed coffee instead of the water and powder for a subtler flavor.

Final Thoughts

These sweet potato latte cinnamon rolls are the perfect mix of indulgent and seasonal. They rise tall, swirl beautifully, and melt under that coffee cream cheese icing. If autumn could be baked into a pan, this would be it.

Soft • Spiced • Indulgent

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