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Fluffy Spelt Sweet Potato Cinnamon Rolls with Glaze

Overhead shot of glazed spelt sweet potato cinnamon rolls in a baking dish, cream cheese glaze dripping between the swirls.

Spelt Sweet Potato Cinnamon Rolls are soft, spiced rolls made with a yeasted spelt dough that has mashed sweet potato worked into it, then rolled with cinnamon sugar and topped with a cream cheese glaze.

The sweet potato adds moisture and a light orange tint, so the dough stays soft even a day after baking. Spelt flour gives the crumb a nuttier bite than plain white flour, but the rolls still pull apart soft.

This batch makes 12 rolls in a 33 x 23 cm / 9 x 13 inch dish. Two rises are needed, about 105 minutes total, so plan ahead if you want these warm for breakfast.

The dough is soft and slightly sticky when mixed. Resist adding extra flour past what's listed, or the rolls turn dense instead of soft.

Why You'll Love This Recipe

  • Roasted sweet potato keeps the crumb soft for days
  • Spelt flour adds a nutty flavor without heavy density
  • Dough can be shaped ahead and baked the next morning
  • Cream cheese glaze stays soft, not overly sweet
Hands rolling cinnamon-sugar dough into a tight log on a floured wooden board before slicing into rolls.

Ingredient Notes

  • spelt flour: Spelt flour gives the dough a nutty flavor and a lighter crumb than whole wheat. All-purpose flour works as a swap if that's what you have.
  • sweet potato: Use roasted sweet potato for a drier mash. Boiled works too, but drain it well so the dough doesn't turn wet.
  • active dry yeast: Check that the yeast foams within 10 minutes of mixing with warm milk, or the rolls won't rise properly.
  • whole milk: Whole milk keeps the dough tender. Low-fat milk works but the crumb ends up slightly leaner.
  • cream cheese: Bring the cream cheese to room temperature before beating it into the glaze, or it stays lumpy.
  • ground cinnamon: Use fresh ground cinnamon in the filling. Older cinnamon loses its punch and the swirls taste flat.
A plate with one warm cinnamon roll, fork resting beside it, coffee cup and linen napkin on a wooden table.
Prep Time 25 mins
Cook Time 26 mins
Rest Time 105 mins
Total Time 2 hrs 36 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 180  C
Servings: 12
Estimated Cost: 0.90
Calories: 429
Best Season: Fall, Winter
Dietary: Contains dairy and egg, Contains gluten (spelt), Vegetarian
Description

These rolls get their soft crumb from mashed sweet potato worked right into the spelt dough, so the swirls stay tender even after they cool.

Ingredients
    Dough
  • 450 g spelt flour (plus extra for dusting)
  • 200 g sweet potato, mashed (about 1 medium, roasted and cooled)
  • 240 ml whole milk (warmed to 110 F / 43 C)
  • 7 g active dry yeast (/ 2 1/4 tsp)
  • 50 g granulated sugar (divided)
  • 60 g unsalted butter, melted
  • 1 egg (large)
  • 1 tsp salt
    • Filling
  • 80 g unsalted butter, softened
  • 100 g brown sugar
  • 2 tbsp ground cinnamon
    • Glaze
  • 120 g cream cheese, softened
  • 60 g unsalted butter, softened
  • 150 g powdered sugar
  • 1/2 tsp vanilla extract
  • 1 milk (to 2 tbsp; to thin the glaze)
Instructions
    Make the Dough
  1. 1
    Warm the milk to 110 F / 43 C. Stir in the yeast and 1 tsp of the sugar. Let sit 5 to 10 minutes until foamy.
  2. 2
    In the bowl of a stand mixer, beat the mashed sweet potato, melted butter, remaining sugar, egg and salt until smooth. Add the yeast mixture and mix to combine.
  3. 3
    Add the spelt flour in two additions, mixing with the dough hook on low speed. Knead for 8 to 10 minutes until the dough is soft and slightly tacky, and pulls away from the bowl.
  4. 4
    Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm spot for 60 to 75 minutes, until doubled.
    5. Fill and Shape
  5. 5
    Turn the dough onto a lightly floured surface. Roll into a 40 x 30 cm / 16 x 12 inch rectangle.
  6. 6
    Spread the softened butter over the dough, leaving a 1 cm border. Mix the brown sugar and cinnamon, then sprinkle evenly over the butter.
  7. 7
    Roll the dough tightly from the long edge into a log. Pinch the seam to seal, then cut into 12 rolls, about 3 cm / 1.2 inch thick each.
  8. 8
    Arrange the rolls cut-side up in a greased 33 x 23 cm / 9 x 13 inch baking dish. Cover and let rise 30 to 45 minutes, until puffy and touching.
    9. Bake and Glaze
  9. 9
    Heat the oven to 180 C / 350 F while the rolls finish their second rise.
  10. 10
    Bake for 25 to 28 minutes, until the tops are golden brown and the centers spring back when pressed.
  11. 11
    Let the rolls cool in the dish for 10 minutes. Beat the cream cheese, remaining butter, powdered sugar and vanilla until smooth, then thin with milk a tablespoon at a time until pourable.
  12. 12
    Spread the glaze over the warm rolls and serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 429kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 11g56%
Cholesterol 64mg22%
Sodium 220mg10%
Potassium 90mg3%
Total Carbohydrate 57g19%
Dietary Fiber 4g16%
Sugars 27g
Protein 6g12%
Vitamin A 2800 IU
Vitamin C 0.4 mg
Calcium 41 mg
Iron 1.1 mg
Vitamin E 0.5 mg
Vitamin K 2 mcg
Thiamin 0.1 mg
Riboflavin 0.15 mg
Niacin 1.9 mg
Vitamin B6 0.1 mg
Folate 14 mcg
Vitamin B12 0.2 mcg
Phosphorus 160 mg
Magnesium 38 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Let dough double fully before shaping; a slow rise means better texture.
  • Do not skip cooling the sweet potato before mixing it in.
  • Second rise should look puffy, not doubled again, before baking.
  • Glaze warm rolls, not hot, so it sets into the swirls instead of pooling.
Keywords: spelt sweet potato cinnamon rolls, spelt cinnamon rolls, sweet potato cinnamon rolls, spelt breakfast rolls

Equipment

  • stand mixer with dough hook
  • 33 x 23 cm / 9 x 13-inch baking dish
  • rolling pin
  • bench scraper
  • mixing bowls
  • instant-read thermometer

Tips

  • Warm the milk to exactly 110 F / 43 C; hotter liquid kills the yeast before it can foam.
  • Cool the mashed sweet potato to room temperature before mixing it in, or it warms the yeast unevenly.
  • Knead the dough until it feels tacky but doesn't stick to your fingers, about 8 to 10 minutes.
  • Cut the rolls with a bench scraper or plain floss for clean edges instead of squashing them with a knife.
  • Let the rolls cool 10 minutes before glazing so the cream cheese topping doesn't melt into the dough.

Variations

  • Swap half the brown sugar filling for maple syrup and reduce the milk in the glaze by a tablespoon.
  • Add 60 g chopped pecans to the cinnamon filling for a nuttier bite in every swirl.
  • Use a whole wheat spelt blend for a heartier crumb and a slightly denser rise.

Storage and Reheating

Spelt sweet potato cinnamon rolls keep well at room temperature for 2 days in an airtight container, or in the fridge for up to 5 days once glazed.

To reheat, warm a roll in the microwave for 15 to 20 seconds, or in a 150 C / 300 F oven for 8 to 10 minutes until soft again.

Freeze unglazed rolls for up to 2 months. Thaw overnight in the fridge, then warm and glaze before serving.

Serving Suggestions

Spelt sweet potato cinnamon rolls work well warm, right after glazing, alongside scrambled eggs or crisp bacon for a full breakfast spread.

For brunch, serve them with fresh fruit and coffee. A pot of hot tea works too if you want something lighter alongside the glaze.

Leftover rolls make a good snack on their own, split and warmed, with a smear of extra butter if you like.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-sweet-potato-cinnamon-rolls/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!