If you’re craving a bread experience that feels like a warm hug from the inside, then you have to try this Soft Sweet Potato Rolls with Cinnamon Butter Recipe. These fluffy, extra tall rolls bring together the natural sweetness and vibrant color of mashed sweet potatoes with a tender, buttery crumb that’s just irresistible. Paired with a homemade cinnamon butter that melts into every nook and cranny, these rolls are a perfect side that can shine alongside any meal. Whether it’s a festive holiday feast or a cozy weeknight dinner, these rolls make everything feel that much more special.
Ingredients You’ll Need
Gathering simple yet crucial ingredients is the first step to baking these heavenly rolls. Each element plays an essential role, from moistening the dough and adding sweetness to creating that perfect rise and golden crust.
- Sweet potato: Adds natural moisture, sweetness, and a beautiful soft orange hue to the rolls.
- Whole milk: Warmed to activate the yeast, it enriches the dough for a tender crumb.
- Platinum Yeast from Red Star: Ensures a strong, reliable rise producing tall, fluffy rolls.
- Honey: Provides subtle sweetness and feeds the yeast for a lively dough.
- Large eggs: Bind the ingredients and contribute to a soft, rich texture.
- Unsalted butter: Adds depth of flavor and tenderness.
- Salt: Enhances all the flavors and balances the sweetness beautifully.
- Bread flour: Offers structure and chew, key for soft yet sturdy rolls.
- Flaky sea salt (optional): A final touch for taste and texture contrast.
- Melted butter (optional for finishing): Brushed on top for an irresistible golden sheen and softness.
How to Make Soft Sweet Potato Rolls with Cinnamon Butter Recipe
Step 1: Prepare the Sweet Potato
Start by boiling peeled and chopped sweet potato pieces until they are incredibly tender, about 10 to 12 minutes. Drain and mash well—leaving a few small lumps adds character. Measure out exactly 1 cup for your dough to ensure consistent moisture and flavor; any extra can be saved for a snack or breakfast.
Step 2: Proof the Yeast
Whisk warm milk, yeast, and part of the honey in your mixing bowl and let it sit for about 5 minutes. This step wakes up the yeast so it can do its magic, releasing those delightful bubbles that give your rolls lift and airiness.
Step 3: Mix the Dough
Add the remaining honey, eggs, softened butter, mashed sweet potato, salt, and a cup of bread flour to your yeast mixture. Begin mixing slowly, then gradually add the rest of the flour. Your goal is a soft dough that’s slightly sticky but workable. Don’t be afraid to add a little extra flour if needed—it’s all about feel here!
Step 4: Knead the Dough
Knead for about 5 minutes either by hand or with a dough hook on low speed. You want a smooth, slightly tacky dough that springs back when poked and passes the windowpane test, meaning it stretches thin without tearing. This kneading builds gluten, giving your rolls structure while remaining soft.
Step 5: First Rise
Place your dough in a greased bowl, turning it so all sides are coated lightly with oil. Cover and set it in a warm spot to rise until doubled, usually around 1 to 1.5 hours. This gives the dough time to rest and develop flavor.
Step 6: Shape the Rolls
Punch down the risen dough gently and divide it into 20 equal pieces. Roll each piece into a smooth ball and arrange them snugly in a greased 9×13-inch pan. This close arrangement helps keep the rolls soft and lofty when baking.
Step 7: Second Rise
Cover the shaped rolls and let them rise again until puffy, about 30 to 45 minutes. This final rise ensures the rolls reach their full, pillowy potential before baking.
Step 8: Bake and Finish
Bake at 350°F (177°C) on a lower rack to prevent over-browning, for about 25 minutes or until golden. Keep an eye on the tops and tent with foil if they brown too fast. When done, brush the tops with melted butter and sprinkle flaky sea salt for extra flavor. Let the rolls cool for at least 15 minutes to let flavors deepen.
How to Serve Soft Sweet Potato Rolls with Cinnamon Butter Recipe
Garnishes
A sprinkle of flaky sea salt on warm rolls right after baking adds an unexpected pop that pairs wonderfully with the sweet dough. For the cinnamon butter, a touch of ground cinnamon mixed with softened butter and a pinch of sugar makes a luscious, aromatic spread that melts beautifully on the warm rolls.
Side Dishes
These rolls complement hearty stews, roasted turkey, or glazed ham perfectly. Their sweet, soft nature balances savory mains and makes your dinner spread feel extra comforting. They also pair well with soups or a simple salad for a lighter meal.
Creative Ways to Present
Serve your Soft Sweet Potato Rolls with Cinnamon Butter Recipe in a rustic basket lined with a pretty towel to keep them warm. For holiday gatherings, arrange them on a platter with little ramekins of cinnamon butter and honey for guests to enjoy custom spreads. You can even make mini sliders with leftover rolls and your favorite fillings for a tasty appetizer.
Make Ahead and Storage
Storing Leftovers
Keep leftover rolls fresh by placing them in an airtight container or wrapping tightly with plastic wrap. Stored at room temperature, they’ll stay soft and delicious for up to three days. Avoid refrigeration unless necessary, as it can dry the rolls out.
Freezing
These rolls freeze beautifully. After baking and cooling completely, wrap them individually or in batches with plastic wrap and place in a freezer-safe bag. They can stay in the freezer for up to three months without losing their soft texture.
Reheating
To bring frozen rolls back to life, thaw at room temperature or warm gently in an oven at 300°F (150°C) for about 10 minutes. For an even cozier treat, warm a roll and slather it with cinnamon butter for that fresh-baked goodness all over again.
FAQs
Can I use regular active dry yeast instead of Platinum Yeast?
Yes, you can substitute active dry yeast; just make sure to proof it properly in warm milk and adjust the rising times slightly if needed, as different yeasts can vary in strength.
What if I don’t have bread flour? Can I use all-purpose flour?
All-purpose flour can be used, but your rolls may be slightly less chewy and structured. Bread flour has more protein, which helps develop gluten for a better rise and texture.
How do I make the cinnamon butter from scratch?
Simply soften unsalted butter and mix in ground cinnamon and a bit of sugar to taste. Whip it until smooth and fluffy. Adjust cinnamon amount to your liking for a mild or bold flavor.
Can I make these rolls without a stand mixer?
Absolutely! You can mix and knead by hand using a sturdy wooden spoon and your hands. It takes a bit more effort but yields equally delightful results.
What’s the best way to tell when the rolls are done baking?
They should be a golden brown color on top, and if you have a thermometer, an internal temperature of 190°F confirms they’re fully baked. The rolls should also sound hollow when tapped gently underneath.
Final Thoughts
These Soft Sweet Potato Rolls with Cinnamon Butter Recipe truly feel like a little treasure to have in your baking repertoire. They’re soft, slightly sweet, and bursting with warmth, perfect for anytime you want to impress or simply treat yourself. I wholeheartedly encourage you to give this recipe a try—it’s easier than you think, and your kitchen will smell incredible the whole time. Once you make them, they might just become your new favorite bread to bake and share!
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Soft Sweet Potato Rolls with Cinnamon Butter Recipe
- Total Time: 2 hours 45 minutes
- Yield: 20 rolls
- Diet: Vegetarian
Description
These soft sweet potato rolls are fluffy, flaky, and extra tall, making them a delicious side for any meal, especially holiday dinners. Made with mashed sweet potato, honey, and enriched with eggs and butter, these rolls have a tender crumb and a subtly sweet flavor. Finished with melted butter and flaky sea salt, they pair beautifully with cinnamon butter or any savory toppings. Perfect for both bread beginners and seasoned bakers looking to elevate their dinner table.
Ingredients
Sweet Potato
- 1 medium sweet potato, about 250–290g, peeled and chopped (to yield 1 cup mashed)
Liquid Ingredients
- 3/4 cup (180ml) whole milk, warmed to about 110°F (43°C)
- 2 large eggs, at room temperature
- 1/3 cup (113g) honey, divided
- 5 Tablespoons (71g) unsalted butter, softened
- optional: 2 Tablespoons (28g) melted butter for finishing
Dry Ingredients
- 5 and 1/2 cups (715g) bread flour, spooned & leveled, plus more as needed
- 1 and 3/4 teaspoons salt
- 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard-size packet)
- optional: flaky sea salt for finishing
Instructions
- Prepare the sweet potato: Place the chopped sweet potato in a medium saucepan and cover with water. Bring to a boil over high heat and then reduce to medium-high, boiling until very soft, about 10–12 minutes. Drain and mash the sweet potato, allowing some small lumps. Measure out 1 cup (230g) of mashed sweet potato and set aside to cool slightly. Discard or save any extra.
- Proof the yeast: In the bowl of a stand mixer, whisk together the warmed milk, yeast, and 2 tablespoons of honey. Cover and let sit for 5 minutes until the mixture is foamy. If mixing by hand, use a large bowl and mix dough with a wooden spoon or silicone spatula.
- Make the dough: Add the remaining honey, eggs, softened butter, mashed sweet potato, salt, and 1 cup (125g) flour to the yeast mixture. Using a dough hook or paddle attachment, mix on low speed for 1 minute. Scrape down the bowl, then add the remaining flour. Mix on medium speed until the dough pulls away from the sides, about 3 minutes. If too wet, add flour 1 tablespoon at a time until it’s workable but still slightly sticky.
- Knead the dough: Continue kneading with the dough hook on low for 5 minutes, or knead by hand on a floured surface until soft and smooth. Sprinkle flour as needed to prevent sticking. The dough should pass the windowpane test, stretching thin without tearing, indicating it’s ready for rising.
- 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in it, turning to coat in oil. Cover and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Grease baking pan: Grease a 9×13-inch baking pan to prepare for the rolls.
- Shape the rolls: Punch down the dough to release air. Divide it into 20 equal pieces (about 65–75g each). Shape each piece into a smooth ball and arrange them evenly in the prepared pan.
- 2nd Rise: Cover the shaped rolls and let rise until puffy, about 30 to 45 minutes.
- Preheat oven: Position the oven rack low and preheat oven to 350°F (177°C). Baking the rolls lower helps prevent over-browning on top.
- Bake the rolls: Bake for 25 minutes or until golden brown and an instant-read thermometer reads 190°F. Rotate the pan halfway through. Tent with foil if tops brown too quickly after 20 minutes.
- Finish and cool: Remove from oven, brush tops with melted butter, sprinkle flaky sea salt if using, and allow rolls to cool for 15 minutes to develop flavor.
- Storage: Store leftover rolls covered tightly at room temperature up to 3 days, or refrigerate up to 1 week.
Notes
- Be sure not to use more than 1 cup of mashed sweet potato in the dough; extras can be discarded or eaten separately.
- Use bread flour for best texture; all-purpose flour can be substituted but may affect rise and crumb.
- Adding flour during mixing and kneading is variable depending on humidity and moisture in the sweet potato; dough should be soft and slightly sticky, not dry or stiff.
- For beginners, kneading by hand with a wooden spoon or silicone spatula is preferred over hand mixers to avoid sticky dough complications.
- Letting rolls cool fully enhances flavor and texture before serving.
- Flaky sea salt on top adds a lovely finishing touch but is optional.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
