Gluten Free Candied Sweet Potato Cinnamon Rolls | Soft, Fluffy & Perfectly Spiced

Recipe Summary

These Gluten-Free Candied Sweet Potato Cinnamon Rolls are soft, fluffy, gooey, and filled with warm cinnamon-sugar flavor. The addition of mashed sweet potato keeps the dough incredibly tender while adding natural sweetness and a gorgeous golden color. Topped with a creamy glaze, these rolls are the perfect cozy fall and holiday breakfast.

Testing Notes From My Kitchen

After testing this recipe several times, I found that the sweet potato adds moisture, softness, and elasticity that gluten-free dough usually lacks. To keep the rolls fluffy, do not add too much extra flour—this dough should feel slightly sticky. The filling melts into a caramel-like layer thanks to the candied sweet potatoes.

Ingredient Notes and Easy Swaps:

Sweet Potato:
Use cooked and mashed sweet potatoes (not candied yams from a can). Roasting gives the BEST flavor.

Gluten-Free Flour Blend:
Use a 1:1 baking blend with xanthan gum. Different blends absorb moisture differently, so measure carefully.

Yeast:
Instant/rapid-rise yeast shortens rising time. Regular active yeast also works—just activate it in warm milk first.

Milk:
Dairy or dairy-free milk both work.

Butter:
Use regular butter or vegan butter.

Sugar:
Brown sugar is ideal for the filling, but coconut sugar can be substituted.

Spices:
Cinnamon + nutmeg give the rolls their warm bakery-style flavor.

How to Make Gluten Free Candied Sweet Potato Cinnamon Rolls (Step-By-Step)

STEP 1: Prepare the Dough

Whisk the warm milk, sugar, yeast, and melted butter. Add the mashed sweet potato, then mix in the gluten-free flour and salt until a sticky dough forms.

STEP 2: First Rise

Cover and let the dough rise until slightly puffy (about 45–60 minutes).

STEP 3: Roll Out the Dough

Dust your surface with gluten-free flour. Gently shape the dough into a rectangle.

STEP 4: Add the Filling

Spread softened butter over the dough. Sprinkle with brown sugar, cinnamon, and finely chopped candied sweet potatoes.

STEP 5: Roll and Cut

Roll the dough tightly into a log. Slice into thick rolls using dental floss or a sharp knife.

STEP 6: Second Rise

Cover and allow rolls to rise for another 30–40 minutes.

STEP 7: Bake

Bake until golden, soft, and bubbling with cinnamon sugar.

STEP 8: Glaze

Whisk powdered sugar, milk, and vanilla, then drizzle generously over warm rolls.

Tips For Success:

• The dough should be soft and slightly sticky — don’t over-flour it.
• Let the mashed sweet potatoes cool before adding them.
• For taller rolls, bake them close together.
• For gooier rolls, underbake by 2 minutes.
• If dough cracks while rolling, gently pinch it together — totally normal for gluten-free dough.

Frequently Asked Questions:

Can I make these dairy-free?
Yes! Use dairy-free milk and vegan butter.

Can I make them ahead?
Yes — refrigerate after shaping. Bake the next morning.

Can I freeze them?
Freeze baked rolls (without glaze) for up to 2 months.

Can I replace sweet potato with pumpkin?
Absolutely — use ½ cup pumpkin puree.

Fluffy Gluten Free Candied Sweet Potato Cinnamon Rolls

Equipment

• Mixing bowls
• 9×13 baking dish
• Rolling pin
• Whisk
• Rubber spatula

Ingredients – 1x 2x 3x

Rolls:

• 1 cup mashed sweet potato (cooled)
• 1 cup warm milk
• 4 tbsp melted butter
• ¼ cup sugar
• 1 packet instant yeast
• 3 ½–4 cups gluten-free 1:1 flour
• 1 tsp salt

Filling:

• 6 tbsp softened butter
• 1 cup brown sugar
• 2 tbsp cinnamon
• ½ cup finely chopped candied sweet potato (optional but delicious)

Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Whisk the warm milk, yeast, sugar, and butter together.
2. Mix in the mashed sweet potato.
3. Add flour and salt; mix until a sticky dough forms.
4. Let rise 45–60 minutes.
5. Roll into a rectangle on a floured surface.
6. Spread on butter, sugar, cinnamon, and candied sweet potatoes.
7. Roll tightly and slice.
8. Place in baking dish, rise again 30 minutes.
9. Bake at 350°F (177°C) for 22–26 minutes.
10. Drizzle glaze over warm rolls.

Notes

For best texture, avoid adding extra flour. Gluten-free dough behaves differently than wheat-based dough — stickiness is normal and helpful for softness.

SPECIAL NOTE

If your dough feels too dry, add 1–2 tablespoons of warm milk. Sweet potato moisture levels vary, so adjust as needed.

Nutrition

Approx per roll:
Calories: 278
Carbs: 48g
Protein: 3g
Fat: 7g
Fiber: 2g

Nutrition Disclaimer

Nutrition values are estimates calculated using online tools. Exact values may vary based on brands and measurements used.