Sweet potato rolls filled with cinnamon-bacon butter, topped with cream cheese frosting and bacon pecan streusel.
Brown sugar sweet potato cinnamon rolls, with salty bacon goodness, crunchy pecan streusel, and let’s not forget about the tangy cream cheese frosting, yummy!
This is the last post in my roasted sweet potato series. This recipe, like the others, was made with roasted potato mash, but this one lends itself more to leftovers. You can compensate for any extra moisture in the potatoes by adding a little more flour. But, keep in mind the dough should be quite sticky, and too much flour will make the rolls tough. Leftovers with added spices and sugar will enhance the flavor of the dough.
These rolls have a lot going on with the streusel, filling, and icing. It can be overwhelming first thing in the morning. So, to make life a little easier, you can prepare the recipes in advance. Make the rolls as directed, cut, place in the pan, cover, and refrigerate overnight. In the morning, remove the rolls from the refrigerator for one hour to allow them to come to room temperature and proof before baking. Then, all you have to do is to garnish the rolls and enjoy.
If you are experiencing issues getting smooth, even cuts from the dough, here are a couple of things to try. First, you can refrigerate the dough to firm it up and provide more resistance during cutting. Second, use food-safe string or unflavored dental floss to make the cuts. Slide the string under the log and pull each end over the top toward the opposite side.
Sweet Potato Cinnamon Rolls
- 1/3 cup brown sugar
- 1 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup sweet potato mash
- 2 eggs
- 1/3 cup buttermilk
- 6 tbsp butter melted
- 2 1/4 tsp instant yeast
- 3 1/2 cups flour
- 2 tbsp butter melted
- 3 tbsp 1 tsp brown sugar
- 2 1/4 tsp cinnamon
- 1 1/2 tbsp sugar
- 1 1/2 tsp brown sugar
- 1/8 tsp cinnamon
- 1 pinch salt
- 3 tbsp butter softened
- 1/4 tsp vanilla
- 1/3 cup flour
- 1 pound bacon chopped, rendered, and divided
- 1/2 cup pecans chopped, toasted, and divided
Cream Cheese Frosting
- 6 ounces cream cheese softened
- 2 ounces butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 1/8 tsp salt
- Mix the sugar, salt, cinnamon, sweet potato, and eggs in a mixer with the hook attachment. When combined mix in the buttermilk and butter. Sprinkle the yeast over the mixture and add the flour. Mix for 5-8 minutes. The dough will be sticky. Place the dough in an oiled bowl, cover, and proof for 1 1/2 hours or doubled in size.
- On an oiled surface, roll the dough into a 10×16 rectangle. Fill the rolls and roll into a 16 inch log. Cut the log into 6 portions. Place the rolls into a greased 8×8 pan, cover, and proof for 30 minutes.
- Preheat the oven to 350 degrees. Bake the rolls for 25-30 minutes. Cool the rolls and remove from the pan. Ice with cream cheese frosting, sprinkle with streusel, and serve.
- Brush the rolled dough with melted butter. Sprinkle with brown sugar, cinnamon, 1/2 the cooked bacon, and 1/4 cup toasted pecans.
- Preheat the oven to 300 degrees. Cream the butter, sugars, salt, and cinnamon together. Mix in the flour, vanilla, 1/2 the bacon, and 1/4 cup pecans. Crumble onto a lined sheet pan and bake for 15-20 minutes. Set aside to cool before topping the rolls.
Cream Cheese Frosting
- Cream the butter and cream cheese until smooth and fluffy. Add the powdered sugar, salt, and vanilla. Refrigerate until ready to use.