Overnight Whole Wheat Sweet Potato Cinnamon Rolls

Overnight whole wheat sweet potato cinnamon rolls have the perfect fluffy cinnamon roll texture with extra goodness added into them thanks to the whole wheat flour and sweet potato puree. We pair them with a maple syrup-sweetened cream cheese frosting that is so delicious - you’ll want to wake up to this goodness in the morning!

Overnight Whole Wheat Sweet Potato Cinnamon Rolls

Making homemade cinnamon rolls is definitely more work than simply opening up a tube from the grocery store, but it is SO worth it.

One, they taste way better. Two, while it is more work, you’ll find it’s not challenging, it just takes some time. And three, you can make it in advance so that all you have to do in the morning is bake your cinnamon rolls and frost!

Our pasture raised eggs come exclusively from hens who enjoy the many benefits of sunshine, fresh air and water, and lots of room to roam on family farms.

Do you have to raise the cinnamon rolls overnight?

You do not have to let the cinnamon rolls rise overnight. If you want to bake them sooner, after you form the cinnamon rolls and place them in the baking dish, cover them and allow the rolls to rise for 2-3 hours, or until they’ve almost doubled in size. Once risen, bake away!

What you need for this overnight sweet potato cinnamon rolls

• ¼ cup water, warm

• ¾ cup milk, heated almost to a boil (scalded) and cooled to room temperature

• 2 ¼ tsp dry active yeast

• ¼ cup natural cane sugar

• ¼ cup unsalted butter, softened

• 1 Pasture Raised egg

• ¾ tsp sea salt

• 2.5 cups whole wheat (plus more for kneading)

• 2 cups white flour

• 1 can sweet potato puree

• 4 tbsp butter, softened

• ½ cup brown sugar

• 2 tsp cinnamon

Ingredients for icing

• 8 oz cream cheese, softened

• ⅓-½ cup maple syrup, depending on taste

• 1 tsp vanilla extract

How to prep and make this recipe

1. In a large mixing bowl dissolve the yeast in the warm water and milk for 5 minutes. Next, add the cane sugar, ¼ cup butter, egg, salt, and half of the flours to the yeast mixture. Mix with a wooden spoon until combined (or a paddle attachment on a standing mixer), then add the rest of the flour and mashed sweet potatoes and stir until smooth.
   
   

2. Turn the dough out onto a floured surface and knead for 5 minutes until the dough is smooth and elastic (or use a dough attachment on a standing mixer). Place the dough in a greased bowl and cover with a damp cloth, let rise 1-2 hours.
   
   

3. Punch down the dough and roll the dough out into a large rectangle and spread the butter over the surface, sprinkle on the brown sugar and cinnamon. Roll the dough tightly from the long side of the rectangle, pinch the dough to seal the seam. Slice the roll into 10-12 equal pieces and place into a greased casserole dish.
   
   
   
   

4. Cover with plastic wrap and refrigerate overnight.

5. The next morning, preheat your oven to 350 degrees F, remove the plastic wrap from the dish of cinnamon rolls, and bake for 25-30 minutes, until golden brown.
   

6. In a small bowl combine the icing ingredients and stir until smooth, drizzle the icing over the rolls and spread it around. Enjoy!
   
   

How to store leftovers

Once the cinnamon rolls have fully cooled to room temperature they can be stored in an airtight container in the fridge for up to 7 days.

To reheat cinnamon rolls, warm in a 300-degree oven for 5-10 minutes, or heat for 30-60 seconds in the microwave.

If you try this we’d love to see it and hear what you think! Tag us @chinovalleyranchers on Instagram and we’ll re-share it!

Also, read: Homemade Eggnog for the Holidays