Breakfast

Cinnamon Rolls

October 13, 2026

I’ve been guilty of peeling away the outer layers of a cinnamon roll just to get to the center, where the filling is practically oozing out and the dough has that soft, chewy, almost underbaked texture that sticks to your teeth in the best possible way. Frankly, it’s the only bite I’m interested in, so I spent nearly two years trying to recreate that texture in every bite. After exhausting every trick in my pastry school toolbox, I finally cracked the code. Well, actually, Martha did. In a moment of desperation, I turned to an old Martha Stewart cookbook and discovered that the secret wasn’t some complicated pastry technique, but the humble potato. Of course! Potato bread is famously soft and chewy. How had I not made that connection sooner? I was hesitant to add another step to a recipe I’ve worked so hard to simplify, but by God, was it worth it. A little sweet potato transformed my cinnamon rolls from airy and cake-like to the soft, doughy, chewy texture I’d been chasing all along. Every bite is the center bite!! Next objective: world peace.

Hot tip: This is a heavily enriched and high moisture dough, so it will be quite tacky and sticky. Don’t panic! Sparingly dust your hands and dough with flour whenever you sense stickage, trying to use as little flour as possible.

Cinnamon Rolls

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Ingredients

Tools: Stand mixer with dough and whisk attachments, ruler, and a 9 x 13 inch baking pan.

For The Cinnamon Roll Dough

1 cup whole milk, warmed to 100–110°F
2¼ tsp active dry yeast (1 ¼-ounce packet)
1 medium sweet potato, roasted and mashed (about ⅔ cup)
3½ cups bread flour or all-purpose flour
¾ cup granulated sugar
1 large egg
6 tbsp butter, melted and cooled, plus more for greasing the pan
2 tsp kosher salt
1 tsp cinnamon
3 tbsp heavy cream, for baking

For the Filling

8 tbsp unsalted butter, melted and cooled
¾ cup dark brown sugar
2 ½ tsp cinnamon
½ teaspoon kosher salt

For the Whipped Cream Cheese Frosting

1 pint heavy cream, cold
8oz cream cheese, room temperature
1 cup powdered sugar
1 tsp vanilla bean paste, or extract
¼ teaspoon kosher salt

Instructions

Activate the Yeast: In a small bowl combine the warm milk and the yeast and let sit until foamy, about 3-5 minutes. If there is no visible activity, your yeast may be expired.
Make the Dough: In the bowl of a stand mixer, combine the yeast mixture, mashed sweet potato, flour, granulated sugar, egg, butter, kosher salt, and cinnamon. Using the dough attachment, knead until soft and pliable, scraping the sides occasionally, about 10 minutes.
First Rise: Transfer to a lightly floured surface (dough will be very soft) and knead into a ball. Transfer to a buttered bowl and cover with plastic wrap. Proof in the refrigerator overnight for best results, or in a warm spot in your kitchen for 3 hours.
Make the filling: In a medium bowl, combine ingredients and mix until smooth. Transfer to the fridge overnight, or until ready to use. Allow the mixture to come to room temperature for easier spreading.
Make the Cream Cheese Frosting: in the bowl of a stand mixer using the whisk attachment, beat the cold cream until stiff peaks form, about 2–4 minutes. Set aside in the refrigerator.
Next, beat the cream cheese until smooth and fluffy, about 2 minutes. With the speed on medium, add the powdered sugar in batches then add the vanilla bean paste and salt, scraping the sides occasionally.
Remove the bowl from the stand mixer and using a rubber spatula, fold half of the whipped cream into the cream cheese until homogenous. Then gently fold in the rest of the cream, careful not to over mix. Store in an airtight container in the refrigerator until ready to use.
Roll out The Dough: Transfer the proofed dough to a clean work surface dusted with flour and gently roll into a rectangle about a ¼ inch thick measuring roughly 12 by 18 inches. Spread the butter mixture in an even layer, leaving a 1 inch border along one of the long edges.
Form the Rolls: Starting at the opposite long edge, begin rolling the dough into a tight spiral. Transfer the rolled dough to a parchment lined sheet pan and chill in the refrigerator for 30 minutes before cutting. (technically optional)
Use your knife to score the rolled dough into 12 equal portions, then use dental floss to pinch off each roll. Transfer to a buttered baking dish measuring 9x13 inches.
Second Rise: Loosely cover and let proof in a warm place until slightly puffy, For dough that's been refrigerated overnight, 60–90 minutes, and 45 minutes if room temp.
Bake: Pour the cream over the rolls, cover with foil and transfer to a 350 oven for 20-25 minutes, removing the foil halfway through.
Remove the baking dish from the oven and top the warm rolls with about half of the frosting mixture, allowing it to melt into and glaze the cooked rolls.
To serve: plate your cinnamon roll and top with additional cream cheese frosting.