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3 Ingredient Sweet Potato Cinnamon Rolls

These sweet potato cinnamon rolls are soft and fluffy. They only need 3 ingredients and don't require any yeast or eggs. They also don't require any proofing. The rolls are ready in under an hour.
Servings: 7 rolls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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Ingredients

  • 1 cup + 2 tbsp (289g) sweet potato puree, see note
  • 2 ¼ cups (315g) self-rising flour, see note before starting
  • 6-8 tbsp (84-112g) cinnamon sugar butter spread, softened to very, very soft (see note)

Instructions
 

  • Preheat the oven to 350°F (177°C). Grease an 8-inch round baking pan with non-stick cooking spray (you can also use an 8-inch ceramic pie dish). Make sure you use a solid one piece pan rather than a springform pan because the filling will leak through a springform pan.
  • In a large bowl, mix together the sweet potato puree and flour. Stir with a spatula until a cohesive dough forms. If needed, use your hands to mix until a dough forms. If dough is too sticky, add a little more flour. If it's too dry, add a little more puree.
  • Lightly flour a large pastry board or cutting board and your rolling pin. Roll the dough out into an approximate 9 x 12 inch rectangle.
  • Using an offset spatula, spread softened cinnamon sugar butter across the dough. I recommend starting with 4 tbsp and adding more if desired for a thicker layer of filling. If the dough is very soft at this point, place the dough into the fridge for about 15 minutes to help it firm up enough to roll.
  • Once the dough is firmer, starting from the short end of the dough, roll it up tightly to form a log, sealing it along the edges (add a little water if it’s not sealing). Place the log into the fridge to chill for about 15-20 minutes to firm up a little again.
  • Using kitchen twine or dental floss, slice the log into 7 same-sized rolls (Use a ruler to make them all the same). See note if you don't know this method for cutting. Bake for about 30-35 minutes or until the rolls are puffed and lightly golden brown. The butter will be bubbling at the bottom, this is normal.
  • Let rolls cool about 30-60 minutes before serving. You can also add frosting or icing on top. The optional icing recipe I used is in the recipe notes. Rolls are best enjoyed within a few hours after they are cooked. Store uneaten rolls in an airtight container in the fridge or freezer and reheat before serving.

Notes

  • This recipe makes regular/large cinnamon rolls. You can cut the dough into smaller rolls if you want smaller rolls. 
  • Sweet potato note: I used canned sweet potato puree. Make sure the only ingredient is sweet potato in the can. I used Farmers Market brand.*
  • Cinnamon sugar butter note: The butter needs to be very, very soft so that it can spread easily. I like Land O Lakes Cinnamon Sugar Butter Spread* because it is a little sweeter and the spread is easier to spread. If you don't have cinnamon sugar butter, you can use this homemade version:
  • Cinnamon sugar butter homemade substitute: use 4 tbsp unsalted butter (softened to very, very soft), 1/2 cup brown sugar and 2 tsp cinnamon. In a small bowl, stir together the softened butter, brown sugar and cinnamon until evenly combined and a smooth paste forms. Spread this filling across the dough. You do not need to use the full amount. 
  • Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour blend: To make your own self-rising flour, combine 3 cups all purpose flour, 4.5 tsp baking powder and 1.5 tsp salt. Whisk together until evenly combined. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for this recipe because the dough will be too dry. Measure out 2 1/4 cups for this recipe.
  • Kitchen twine or dental floss note: I use kitchen twine to cut the rolls to prevent them from squishing. To do this, use about 10 inches of twine. Slide the twine under the log. Bring the ends above the log and criss-cross them and pull tight to slice. 
  • Optional Icing/Glaze
    • 4 ounces (113 grams) cream cheese, softened
    • 3 tablespoons maple syrup
    • 1 tablespoon hot water
    • Combine cream cheese and maple syrup and water into a mixing bowl and whisk until smooth and the cream cheese is evenly combined. If the frosting is too thick, add a little water to thin it out. If you prefer a thicker frosting, place it into the fridge while the rolls are cooling to allow it to firm up a little.
  • Estimated nutrition is for the rolls without any icing.
Serving: 1roll, Calories: 224kcal, Carbohydrates: 39g, Protein: 5g, Fat: 6g, Saturated Fat: 2g, Sodium: 489mg, Fiber: 1g, Sugar: 5g, NET CARBS: 38
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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