Breakfast

By NapTime VillagePublished March 24, 2026Updated March 25, 2026

Sweet Potato Sourdough Cinnamon Rolls

Name: Sweet Potato Sourdough Cinnamon Rolls
Prep time: 35 min
Cook time: 25 min
Total time: 17 h
Yield: 9-12 rolls
Cuisine: American
Ingredients: 120 g active sourdough starter; 1 large egg; 450 g bread flour; 200 g mashed sweet potato (fully cooled); 60 g softened butter; 70 g softened butter; 115 g cream cheese; 40 g butter; 180 g milk, milk kefir, or buttermilk; 60 g sugar; 9 g salt; 120 g brown sugar; 2 tablespoons cinnamon; Pinch of salt; 80 g powdered sugar; 1 teaspoon vanilla; Splash of milk or cream, as needed

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Soft, fluffy sweet potato sourdough cinnamon rolls with overnight dough option and optional cream cheese frosting.

Prep

35 mins active (+ overnight)

Cook

20-25 mins

Total

14-17 hrs (includes overnight rest)

Calories

542 kcal

Protein

26.4 g

Carbohydrates

82.5 g

Serves

9-12 rolls

Fat

13.3 g

These sweet potato sourdough cinnamon rolls feel bakery-special but are very doable at home, especially with an overnight dough. Mashed sweet potato adds moisture and subtle sweetness, giving you soft, pillowy rolls without extra fuss. Sourdough fermentation builds deeper flavor and can be gentler on digestion than a quick-rise dough. The method is straightforward: mix and knead the dough, refrigerate overnight, shape in the morning, then proof until puffy and bake. Use milk for a classic flavor, kefir for extra depth, or buttermilk for a more pronounced tang.

Quick Answer

Method: Overnight cold-fermented enriched sourdough dough

Shape: 12 x 16 inch rectangle, rolled and sliced

Final proof: 2 to 4 hours until puffy

Bake: 375 F for 20 to 25 minutes

Yield: 9 to 12 rolls

Why These Rolls Stay Soft

Mashed sweet potato holds moisture in the dough and adds a subtle natural sweetness. Combined with butter, egg, and sourdough fermentation, the crumb stays pillowy instead of dry.

Proofing Cues

Properly proofed rolls should look expanded, be touching or nearly touching, and feel airy when lightly pressed. If a poke springs back immediately, they need more time. If it stays deeply indented, they are likely overproofed.

Step 1: Mix the Dough (Night Before)

In a large bowl (or stand mixer bowl), combine:

flour

milk (or kefir)

mashed sweet potato

sourdough starter

Mix until combined and let rest for 30 minutes (this helps hydrate the flour).

Add:

sugar

egg

salt

softened butter

Knead until smooth and elastic.

KitchenAid Method:

2 minutes on low

6–8 minutes on medium

Step 2: Bulk Fermentation

Let dough rest at room temperature for 1 hour

Perform 1 stretch and fold (optional, but helpful)

Cover and refrigerate overnight

Step 3: Shape the Rolls (Next Morning)

Remove dough and let sit at room temperature for 45–60 minutes

Roll into a 12×16 inch rectangle

Spread softened butter over dough.

In a small bowl, mix:

brown sugar

cinnamon

pinch of salt

Sprinkle evenly over the dough.

Roll tightly into a log and slice into 9–12 rolls.

Place into a buttered baking dish.

Final Proof

Let rolls rise until noticeably puffy.

Time:

Room temp: 3–4 hours

Proof setting (Breville): ~2 hours at 75–80°F

What Properly Proofed Rolls Look Like

You’re looking for:

✔ noticeably puffed and expanded

✔ rolls touching or nearly touching

✔ dough feels light when pressed

✔ poke test: finger dent slowly springs back

If it springs back fast → needs more time

If it stays indented → slightly overproofed

Bake

Preheat oven to 375°F

Bake for 20–25 minutes, until lightly golden

Let cool slightly before frosting.

Make the Frosting (Optional)

Beat together:

cream cheese

butter

powdered sugar

vanilla

Add a splash of milk or cream if needed for consistency.

Spread over warm rolls.

Night before:

7:00 pm mix dough

7:30 pm knead complete

8:30 pm stretch and fold,

9:00 pm refrigerate.

Morning:

8:00 am remove dough,

9:00 am shape,

9:30 am final proof,

12:00 pm bake.

Why You’ll Love This Recipe

Naturally soft and fluffy from sweet potato

Light sourdough flavor (not overly tangy)

Make-ahead friendly (overnight dough)

Simple ingredients, no complicated techniques

Kid-friendly + freezer-friendly

Ingredient Notes (Milk vs Kefir vs Buttermilk)

You can use regular milk, milk kefir, or even buttermilk in this recipe. Each slightly changes the flavor:

Column 1	Column 2
Ingredient	Flavor Result

Column 1	Column 2
---	---

Column 1	Column 2
Milk	Neutral,classic

Column 1	Column 2
Kefir	Slightly tangy

Column 1	Column 2
Buttermilk	More pronounced sour

My favorite: milk kefir → adds depth without overpowering the cinnamon roll flavor.

Tips for Success

Use fully cooled mashed sweet potato (warm will affect fermentation)

Dough should feel soft but not sticky

Don’t rush the final proof—this is what makes them fluffy

Kefir adds nutrition + better browning due to acidity

Step-by-step

9 -12 rolls

1
Mix dough and rest (night before)
- Ingredients:
  450 g bread flour
  180 g milk, kefir, or buttermilk
  200 g mashed sweet potato
  120 g active sourdough starter
- Action: Mix until combined. Rest 30 minutes to hydrate flour.
2
Add enrichments and knead
- Ingredients:
  60 g sugar
  1 egg
  9 g salt
  60 g softened butter
- Action: Knead until smooth and elastic. Stand mixer guide: 2 minutes low, then 6 to 8 minutes medium.
3
Bulk ferment and cold rest
- Ingredients:
  Dough
- Action: Rest at room temp 1 hour, do 1 stretch and fold (optional), then cover and refrigerate overnight.
4
Shape rolls (next morning)
- Ingredients:
  Chilled dough
  70 g softened butter
  120 g brown sugar
  2 tablespoons cinnamon
  Pinch of salt
- Action: Let dough sit 45 to 60 minutes at room temp. Roll to a 12 x 16 inch rectangle, spread butter, top with cinnamon-sugar mixture, roll tightly, and slice into 9 to 12 rolls.
5
Final proof
- Ingredients:
  Shaped rolls
- Action: Place in buttered dish and proof until noticeably puffy, about 3 to 4 hours at room temp or about 2 hours in a 75 to 80 F proof setting.
6
Bake
- Ingredients:
  Proofed rolls
- Action: Bake at 375 F for 20 to 25 minutes until lightly golden. Cool slightly before frosting.
7
Optional cream cheese frosting
- Ingredients:
  115 g cream cheese
  40 g butter
  80 g powdered sugar
  1 teaspoon vanilla
  Splash of milk or cream
- Action: Beat until smooth and spread over warm rolls.

Step insights

The overnight refrigerator rest develops flavor and makes morning shaping much easier.

Nutrition

Nutrient	Per serving	Per batch
Calories	542 kcal	4878 kcal
Protein	26.4 g	237.5 g
Fat	13.3 g	119.8 g
Saturated Fat	2.3 g	21 g
Carbohydrates	82.5 g	742.8 g
Fiber	7.1 g	64.2 g
Cholesterol	114 mg	1028 mg
Sodium	604 mg	5440 mg
Vitamin A	150 mcg	1352 mcg
Vitamin C	2 mg	22 mg
Vitamin E	3 mg	27.3 mg
Calcium	355 mg	3199 mg
Iron	4.9 mg	43.9 mg
Magnesium	98 mg	880 mg
Potassium	735 mg	6614 mg

Nutrition notes

Estimated nutrition varies by roll size and whether frosting is added.
Using kefir or buttermilk changes flavor more than calorie load.

Nutrition information is automatically calculated, so should only be used as an approximation.

Why it works

Sweet potato adds moisture and fiber compared with standard enriched rolls.

Sourdough fermentation supports flavor complexity and may improve digestibility for some people.

Overnight prep makes the recipe easier to fit into busy mornings.

Nutrition

Nutrient	Per serving	Per batch
Calories	542 kcal	4878 kcal
Protein	26.4 g	237.5 g
Fat	13.3 g	119.8 g
Saturated Fat	2.3 g	21 g
Carbohydrates	82.5 g	742.8 g
Fiber	7.1 g	64.2 g
Cholesterol	114 mg	1028 mg
Sodium	604 mg	5440 mg
Vitamin A	150 mcg	1352 mcg
Vitamin C	2 mg	22 mg
Vitamin E	3 mg	27.3 mg
Calcium	355 mg	3199 mg
Iron	4.9 mg	43.9 mg
Magnesium	98 mg	880 mg
Potassium	735 mg	6614 mg

Nutrition notes

Estimated nutrition varies by roll size and whether frosting is added.
Using kefir or buttermilk changes flavor more than calorie load.

Nutrition information is automatically calculated, so should only be used as an approximation.

Tips & tricks

Use fully cooled mashed sweet potato; warm puree can disrupt fermentation timing.
The dough should feel soft and supple, not wet and sticky. Add flour sparingly if needed.
Do not rush final proofing; this step makes the rolls fluffy and light.
Kefir adds depth and often gives better browning from its acidity.

What to serve with

Storage & reheating

Store covered at room temperature for 1 to 2 days.
Refrigerate up to 5 days.
Freeze baked, unfrosted rolls up to 2 months; thaw and warm before serving.

Recipe variants

Milk vs kefir vs buttermilk

Milk gives the most classic, neutral cinnamon-roll flavor.
Milk kefir adds light tang and extra depth.
Buttermilk gives the most pronounced sour profile.

Lighter finish

Skip frosting and brush warm rolls with a little melted butter.
Use half the frosting and serve with berries on the side.

Personal cooking tips

If your kitchen runs cool, warm the proofing area slightly so final rise is complete before baking.

Troubleshooting

If rolls spring back quickly during poke test, they need more final proof time.
If rolls are dense, the starter may not have been active enough or dough may have been under-proofed.
If rolls brown too fast, tent loosely with foil for the last 8 to 10 minutes.

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