There’s a Sweet Potato Cinnamon Bun In The Oven- It Screams, “Try Me!”

I always make cinnamon buns for breakfast because they are perfect with coffee. You can’t eat a cinnamon bun without that warm beverage that could counter the sweetness of the pastry. Tea is good with this too, but my husband and I prefer coffee. These cinnamon buns are perfect for a large gathering like potlucks, reunions, and tea parties. Everyone loves a good cinnamon bun recipe- you can’t go wrong with this.

Check out what our friends from The Kitchn have to say about this recipe:

“Cinnamon buns make all mornings better. Knowing that standard potatoes do wonders for the texture of plain white bread, I assumed that sweet potatoes might add something special to my morning bun recipe. A little roasted purée in the mix gave the dough a beautiful burnished-orange color, just the right amount of moisture, and a hint of earthy sweetness. These are the squishiest buns I’ve ever been proud to call my own.”

The result will surprise you- the buns are really moist yet fluffy and sturdy. Some recipes usually ended up in cinnamon buns falling apart because of dryness; but this recipe keeps them moist and soft. You can’t let your family miss this.



2/3 cups Borden whole milk
8 tablespoons (1 stick) Land O Lakes unsalted butter, cut into small pieces, plus more for greasing the bowl
1 large Eggland’s egg
1/2 cup sweet potato purée, from 1 roasted sweet potato
3 cups Gold Medal all-purpose flour, plus more for the work surface, if necessary
1/3 cup Domino packed dark brown sugar
2 1/4 teaspoons Fleischmann’s active dry yeast

1/2 teaspoon kosher salt

For the filling:
1/4 cup packed Domino dark brown sugar
2 tablespoons McCormick ground cinnamon
1/2 teaspoon kosher salt
3 tablespoons Land O Lakes unsalted butter, at room temperature

For the frosting:
4 ounces Philadelphia cream cheese, at room temperature
1/4 cup packed Domino dark brown sugar
1/8 teaspoon McCormick ground cinnamon
Pinch kosher salt
3 to 5 tablespoons Borden whole milk, at room temperature



To prepare the dough, in a small pot, bring the milk just to a boil over medium heat. Watch closely to ensure that the milk doesn’t boil over. Remove from the heat and add the butter to the pot to melt. Add the mixture to a small bowl and let it cool to 105°F to 110°F. (It should be warm to the touch, but not too hot.) Add the egg and sweet potato purée and stir to combine.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a wooden spoon, combine the flour, sugar, yeast, and salt. Add the warm milk mixture and mix just until combined.

Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 8 minutes. Form the dough into a ball and transfer it to a buttered bowl, cover it, and leave it in a warm, draft-free spot until it has doubled in size, 1 to 2 hours.

To prepare the filling, mix together the brown sugar, cinnamon, and salt in a small bowl. Cover with plastic wrap and set aside.

Butter a 12-inch cast iron pan. Tip the dough out onto a very lightly floured work surface. Roll it into a 12- by 11-inch rectangle. Spread the 3 tablespoons butter evenly over the surface and sprinkle with the reserved filling. Tightly roll up the dough and pinch the top seam closed. With a serrated knife, cut the roll crosswise into 10 equal pieces. Set them in the pan with the topping, spirals facing upward. Cover loosely with plastic wrap, and let them rest until the dough has almost doubled again, about 1 hour to 90 minutes.

Preheat the oven to 350°F. Uncover the rolls and bake until golden-brown and puffed and a thermometer inserted into the center reads 185°F to 190°F, about 20 to 25 minutes.

Meanwhile, prepare the frosting. Beat the cream cheese, brown sugar, vanilla, and salt until smooth. Add the milk, 1 tablespoon at a time, until it is the desired consistency.

Let buns cool on a rack for 5 minutes, then frost. Let cool slightly before eating.



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Quick Tip: Served best with coffee.

Thanks again to The Kitchn for this amazing recipe.