Sweet Potato Dinner Rolls
About These Sweet Potato Dinner Rolls
I’m obsessed with all things bread and butter- so these are everything I need in a perfect recipe. These Sweet Potato Dinner Rolls are pillowy soft, lightly sweet, beautifully golden, and unbelievably delicious with the cinnamon sugar butter. They’re the kind of rolls people fight over at holidays… or on a regular weeknight. They make 9 big bakery-style rolls or 12–15 medium-to-small rolls depending on what you want. The cinnamon butter (which is intentionally sweet!) ties everything together.
Why You’ll Love This
Soft, fluffy, pillowy texture.
Slight sweetness from the sweet potatoes and sugar.
The cinnamon butter is addictive.
Perfect for Thanksgiving, Christmas, or any dinner where you want to impress.
Easy dough that’s forgiving and great for beginners.
You can make them ahead and reheat beautifully.
Ingredients You’ll Need
Rolls
Mashed sweet potatoes
Butter
Sugar
Salt
Eggs
All-purpose flour
Active dry yeast
Warm milk
Cinnamon Sugar Butter
Butter
Powdered sugar
Vanilla
Cinnamon
How to Make It
Activate the yeast by mixing warm milk with sugar and sprinkling the yeast on top. In a stand mixer, combine mashed sweet potatoes, softened butter, salt, and eggs, then mix in the yeast mixture. Gradually add flour until a soft dough forms, then knead until smooth and elastic. Let the dough rise until doubled, punch it down, shape into rolls, and let rise again. Bake until golden, brush with butter and a little Maldon salt, then serve warm with the cinnamon sugar butter.
Tips for Success
Your milk should be around 110°F — too hot kills yeast.
Use cooled, mashed sweet potatoes, not hot.
Add flour gradually so the dough doesn’t become dense.
Rising times vary depending on your kitchen temp.
Tent with foil if browning too quickly.
Brush with butter + flaky salt for bakery-style finish.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes — just drain well and mash until smooth.
Can I make the dough ahead?
Yes! Shape the rolls, refrigerate overnight, then let them rise before baking.
Can I freeze the baked rolls?
Absolutely. Thaw and warm in the oven with a little butter.
What to Serve With It
Thanksgiving or Christmas turkey
Holiday ham
Stews or chili
Roast chicken
Mashed potatoes
Or just cinnamon butter… honestly perfect alone
More Recipes You’ll Love
Sweet Potato Dinner Rolls with Cinnamon Butter
Ingredients
Makes 9 large rolls or 12 medium rolls
1 cup mashed sweet potatoes (cooled)
1/2 cup butter, softened (I like salted butter)
1/3 cup granulated sugar
1 teaspoon salt (if you use unsalted butter, add an extra teaspoon of salt)
2 large eggs, room temperature
4 to 4 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm milk (about 110°F/43°C)
Instructions:
In a small bowl, combine the warm milk and sugar. Stir until the sugar dissolves. Sprinkle the yeast over the milk mixture and let it sit for about 5-10 minutes, or until it becomes foamy.
In stand mixer, combine the mashed potatoes, softened butter, salt, and eggs. Mix until well combined. Add the yeast mixture to the potato mixture and stir to combine.
Gradually add the flour, one cup at a time, mixing well after each addition. Continue adding flour until the dough comes together. Once the dough is mixed, knead for about 8-10 minutes on low-medium speed, or until the dough is smooth and elastic. Add more flour as needed to prevent sticking.
Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Punch down the risen dough and turn it out onto a floured surface. Divide the dough into equal portions and shape each portion into a ball. Place the rolls in a greased baking dish, leaving a little space between each. I made 9 large rolls, you can make 12 medium rolls or 15 smaller rolls!
Cover the rolls with a kitchen towel or plastic wrap and let them rise for another 30-45 minutes, or until they've doubled in size.
Preheat your oven to 350°F (190°C).
Bake the rolls for 30+ minutes, or until they are golden brown on top. For 9 large rolls in an 11x8 dish, I baked them for about 55 minutes. If the rolls are smaller and the dish is bigger (9x13), you can cook for less time 25-35 mins. Just make sure that they are golden on top and cooked through. If they are browning too quickly, tent them with aluminum foil and continue cooking.
Brush the tops of the rolls with melted butter and a little maldon salt. Allow the rolls to cool slightly before serving.
Cinnamon Sugar Butter
1 stick of butter (I prefer salted) room temp
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
Instructions
In a large bowl, add butter, sugar, vanilla, and cinnamon. Using a hand mixer, mix on low-medium speed until butter is smooth and everything is mixed in. Use immediately on the delicious rolls!
