Sweet Potato Pecan Cinnamon Rolls

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“From Fleischmann's Yeast company. Sweet potatoes are so delicious, and they add flavor and moisture to breads.”
2hrs 15mins
12 rolls

Ingredients Nutrition


  1. Combine 2 cups flour, undissolved yeast, sugars, salt and orange peel in a large mixer bowl.
  2. Heat water, buttermilk and butter until very warm (120° to 130°F) and add to bowl.
  3. Add sweet potato and egg; beat on high for 3 minutes.
  4. Stir in enough flour to form a soft dough.
  5. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
  6. Cover and let rest for 10 minutes.
  7. (Or, put ingredients into bread machine pan in recommended order, set on dough cycle, and let it do its thing).
  8. To prepare the filling:
  9. Combine brown sugar and cinnamon in a small bowl.
  10. Stir in pecans.
  11. Reserve 1/4 cup butter.
  12. To prepare the topping:
  13. Mix together powdered sugar, butter, egg white and corn syrup until smooth.
  14. Stir in pecans.
  15. Roll dough into a 10 x 18-inch rectangle. Spread evenly with reserved 1/4 cup butter.
  16. Sprinkle brown sugar mixture over butter leaving a 1-inch border on the long edges.
  17. Roll up dough starting at one long side, like a jelly-roll. Place the roll seam side down.
  18. Cut roll into 12 equal slices and place in a greased 13 x 9-inch baking pan. Evenly spread topping over rolls.
  19. (At this point, you can cover with plastic wrap - spray with a little oil - and refrigerate for 12 to 24 hours. Remove from fridge and let stand 30 minutes before baking).
  20. Cover and let rise in a warm, draft-free place for 45 to 60 minutes, or until doubled in size.
  21. Bake in a preheated 350°F oven for 30 to 35 minutes, or until golden brown.
  22. Let rolls cool for 5 minutes. Stir together glaze ingredients until smooth, drizzle evenly over rolls.

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