Sweet Potato Cinnamon Rolls

Ready for a fun twist on classic cinnamon rolls? This vegan sweet potato cinnamon rolls recipe delivers added moisture, flavor, and gorgeous orange hue thanks to sweet potatoes. Whip up this delicious treat in no time with only a few simple ingredients.

A sweet potato cinnamon roll on a black plate sits in front of a plate with several more cinnamon rolls.

I’m passionate about baking, and these cinnamon rolls? Well, they are a favorite. That’s because adding sweet potatoes makes them extra moist and flavorful, so I think they’re a guaranteed crowd-pleaser!

I love adding sweet potatoes to my recipes, such as these sweet potato black bean burgers. And, of course, having these sweet potato cinnamon buns are perfect for breakfast!

What Makes This Recipe Shine?

  • Magical: Add cinnamon swirls to vibrant sweet potato rolls for the perfect treat for any occasion.
  • Healthy: Sweet potatoes pack in the nutrients and add subtle flavor to this classic comfort food.
  • Crowd Favorite: These yummy rolls will be a favorite at your next breakfast or brunch get-together!

Can’t get enough sweet breakfast ideas? Try these Vegan Cinnamon Rolls, Vegan Chocolate Croissants (ready in minutes), or these delightful Cinnamon Muffins.

Reader Reviews

These were so tasty. Made 2 batches. One white flour and one wheat flour. Equally good. Thanks for sharing!


Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Sweet potatoes: I use a medium sweet potato. You can find them in the produce section of your grocery store.
  • Plant-based milk: I prefer to use soy milk, but you can substitute oat milk or almond milk. You can find these in most grocery stores.
  • Vegan butter: Either the health food section or refrigerated section of your grocery store should offer plant-based butters. You can substitute softened coconut oil in a pinch.
  • All-purpose flour: I use all-purpose flour for the base of the dough. You can substitute bread dough or even whole wheat pastry flour. If you’re gluten-free, use a 1:1 gluten-free baking flour blend instead.
  • Brown sugar: Use light or dark brown sugar to create that irresistible, caramelized flavor.

Marly’s Tips

  • Perfect Way To Raise Dough: You can let the dough rise in the microwave. Here’s how! Place a cup of water in a coffee mug or pyrex measuring cup. Heat it for 1 to 2 minutes, add the covered dough, and close the door. This creates a perfect environment for rising dough.
  • Get the temperature right: Let your butter set out until it’s room-temperature.
  • Assess the dough:Is your dough too dry? Add a tablespoon of milk. Is it too sticky? Add a tablespoon of flour.
  • Swirly Time: Roll the dough tightly to create a more even cinnamon swirl without gaps.
A batch of freshly baked and frosted cinnamon rolls in a pan sit on a dark blue kitchen towel.

Storage Tips

Store cinnamon rolls in a sealed container in the fridge for up to 7 days. These can be frozen for up to 2 months. To serve, cook in the microwave until heated through.

Frequently-Asked Questions

Can you use instant yeast for cinnamon rolls?

You can use instant yeast to make cinnamon rolls which is nice because it creates a beautiful rise to your dough. This helps to make homemade cinnamon rolls a bit easier.

Can you make cinnamon rolls without milk?

You can make cinnamon rolls without milk. Use soy, almond, or oat milk to make soft, tender rolls without dairy. In fact, I make sweet potato dinner rolls without milk, and they’re a delicious part of to our dinner routine.

More Cinnamon Recipes

Sure, these sweet potato cinnamon rolls are amazing! Here’s to adding more tasty vegan cinnamon recipes, perfect for breakfast or any time of day, to your routine:

I hope you love this recipe for Sweet Potato Cinnamon Rolls as much as we do!

A batch of freshly baked and frosted cinnamon rolls in a pan sit on a dark blue kitchen towel.

Vegan Sweet Potato Cinnamon Rolls

These sweet potato cinnamon rolls are fluffy, moist, and packed with the flavors of cinnamon and sweet potato. The vibrant orange hue makes them a beautiful treat!
5 from 5 votes
Course: Bread
Cuisine: American
Prep Time: 2 hours
Cook Time: 25 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 12 rolls
Calories: 294kcal


Sweet Potato Dough

  • 1 medium-sized sweet potato (see notes)
  • ¾ cup plant-based milk
  • 4 tablespoons vegan butter
  • 2 tablespoons brown sugar
  • 2 ½ cups all-purpose flour
  • 2 ¼ teaspoons instant yeast one packet
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon ground flax seeds

Cinnamon Roll Filling

  • ½ cup brown sugar packed
  • 1 tablespoon ground cinnamon
  • 4 tablespoons vegan butter softened

Almond Butter Glaze

  • 1 cups powdered sugar
  • 2 tablespoons almond butter
  • 2 tablespoons unsweetened almond milk


For the Dough:

  • Wash and scrub the unpeeled sweet potato, removing any undesirable areas. Pierce it 3 to 4 times with a knife and cook in a microwave for 2 to 3 minutes. Prick it with a fork. If it’s still firm, cook it for another minute until the potato is tender.
  • Once the potato is cool enough to handle, chop it into chunks. Place that in a food processor with the milk, vegan butter, and brown sugar. Pulse until smooth. Transfer this to a microwave-safe bowl (or use a saucepan over medium heat) and heat until it's warm to the touch (about 110°F/43°C). 
    Looking down on pureed sweet potato mixture in a food processor bowl.
  • In a large bowl, add the all-purpose flour, yeast, salt, cornstarch, and ground flax seeds. Stir to combine. Pour in the sweet potato mixture and stir to combine. Knead the dough in the bowl for 3 to 5 minutes. Add 1 to 2 tablespoons of all-purpose flour as necessary to keep the dough from sticking to the sides of the bowl. Spray the top of the dough with vegetable cooking spray, cover with a kitchen towel, and set it aside to rest for about 15 minutes
    A sweet potato mixture has been added to a bowl with flour in it.
  • Once the dough is ready, cover a working area with a sheet of plastic wrap. Place the dough on top of the plastic wrap and cover it with another sheet of plastic wrap. Use a rolling pin to roll the dough out to approximately 14×9 inches in size. It helps if you pull the top layer of plastic wrap off the dough and cover it again with the same sheet. It also helps to place an anti-slip pad to keep the dough from sliding as you roll it. 
    Looking down on rolled out dough with butter and cinnamon sugar mixture on top.
  • Spray a 9-inch round cake pan with nonstick cooking spray. Place rolls in the prepared pan. Cover with a kitchen towel, and set aside to rise in a warm, draft-free area until doubled in size, about one hour.

For the Filling:

  • Combine the filling ingredients in a separate bowl. Pour this over the rolled dough, covering all of it except for about a half-inch of the long edge furthest away from you. Starting from the long end closest to you, roll the dough into a log. Cut into 12 evenly sized rolls. 
  • When the rolls have doubled in size, preheat the oven to 375ᵒF/190°C. Place pan in a center rack and bake for about 20 to 25 minutes until the rolls are golden in color.

For the Almond Butter Glaze:

  • While the rolls are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar and almond butter. Once combined add milk one tablespoon at a time until you reach a desired, spreadable consistency.
  • When the rolls are ready, remove them from the oven and allow them to cool for about 10 minutes before adding the glaze. Serve warm.
    A hand holds a spatula spreading frosting over freshly baked cinnamon rolls.
  • Store cinnamon rolls in a sealed container in the fridge for up to 7 days. These can be frozen for up to 2 months. To serve, cook in the microwave until heated through.

(The products above contain sponsored links to products we use and recommend)


A medium sweet potato is approximately 5 inches long and 2 inches wide.
I prefer soy milk for my baked goods, but you can use any unsweetened plant-based milk, such as almond milk.
Calories: 294kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 179mg | Potassium: 163mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1950IU | Vitamin C: 1.3mg | Calcium: 67mg | Iron: 1.7mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.

How to Make Sweet Potato Cinnamon Rolls

Here are some of the step-by-step photos to show you how to make vegan sweet potato cinnamon rolls. See the recipe card below for more exact instructions.

A sweet potato mixture has been mashed in the bottom of a food processor bowl.
Pulse cooked sweet potato with soy milk and other ingredients to create a paste.
A sweet potato mixture has been added to a bowl with flour in it.
Stir together the sweet potato mixture with flour. Knead the dough for 3 to 5 minutes. Kneading helps activate the gluten to build the structure for the rolls.
A ball of sweet potato dough is in a glass bowl with a kitchen towel beside it.
Cover the dough and set aside in a warm place to rest in a warm spot for about 15 minutes.
Filling has been spread out over a rectangle of rolled dough.
Roll out the dough into a rectangle and add vegan butter and cinnamon sugar on top.
Using a serrated knife to cut cinnamon rolls.
I use a serrated knife to cut the dough, but there’s also a handy thread trick I’ve used to “cut” cinnamon rolls.
A hand reaches in with a spatula to spread frosting over the freshly baked sticky buns.
Spread frosting over cinnamon rolls while they’re still warm.

15 Responses to Sweet Potato Cinnamon Rolls

  1. Avatar thumbnail image for MarlyWyn Reply

    These were so tasty. Made 2 batches. One white flour and one wheat flour. Equally good. Thanks for sharing❤️

    • Avatar thumbnail image for MarlyMarly

      So glad you liked this recipe, Wyn!

  2. Avatar thumbnail image for MarlyWynn Reply

    5 stars
    I made them once and they were delicious. Can the dough be prepared beforehand and refrigerated for next day baking?

    • Avatar thumbnail image for MarlyMarly

      Hi Wynn. So glad you liked this recipe! Yes, you can make the dough the day before and refrigerate it. Be sure to keep it covered so the dough doesn’t dry out. I like to sit the dough out for 30 minutes or so before rolling it. Then roll it, add the filling, cut the rolls, and let them rise before baking.

  3. Avatar thumbnail image for MarlyMelissa Reply

    Can you use all purpose Gluten Free flour for this recipe?

    • Avatar thumbnail image for MarlyMarly

      Hi Melissa! I haven’t tried GF flour with this recipe, but I think it could work with a few modifications. I would probably add 1/2 teaspoon xanthan gum (unless your GF flour already has that in the mix…some of them do). Also, don’t expect the dough to rise as much. Finally, I would roll the dough between sheets of plastic wrap. GF dough can be more sticky and fragile, but it’s well worth the final results!

  4. Avatar thumbnail image for MarlyNancy Reply

    These look amazing but I’d like to prep the dough the day before to make the next morning. Could I refrigerate the prepped rolls and take out an hour or so before baking?

  5. Avatar thumbnail image for MarlyDeb Reply

    What would be a good substitute for the vegan butter? Would almond or another nut butter work?

    • Avatar thumbnail image for MarlyMarly

      Hi Deb. To answer your question, for the dough I would use coconut oil instead of butter. For the filling, you could definitely use some kind of nut butter. I hope this helps!

  6. Avatar thumbnail image for MarlyTiffinie Arnold Reply

    do you have a measurement for your sweet potato?

    • Avatar thumbnail image for MarlyMarly

      Hi Tiffinie. This is a great question! I noted that it should be a medium sweet potato, but I did not measure the exact amount once it was mashed with the milk and added to the rest of the ingredients. I know sweet potatoes can vary greatly in size. A medium sweet potatoes can be defined as being around 5″ long and about 2″ wide. I hope this is helpful!

  7. Avatar thumbnail image for MarlyFree VPN for PS4 Reply

    5 stars
    Your blog is filled with unique good articles! I was impressed how well you express your thoughts.

  8. Avatar thumbnail image for MarlySommer @ ASpicyPerspective Reply

    Wow! These are gorgeous and look soooooo yummy! I think I’m gonna have to make them soon! 🙂

  9. Avatar thumbnail image for MarlyDina Reply

    5 stars
    they look yummy!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Dina! They are tasty too!

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