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Sweet Potato Marshmallow Cinnamon Rolls

Sweet Potato Marshmallow Cinnamon Rolls
These rolls have a subtle sweet potato flavor with gooey marshmallows melted inside, mixed with brown sugar and butter. Topped off with a drizzle of marshmallow glaze.
Yield 9 rolls




  • 1/3 cup milk
  • 2 tablespoons unsalted butter
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup mashed sweet potato
  • 1 large egg
  • 2 cups unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon table salt


  • 2 tablespoons unsalted butter (melted)
  • 1/4 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup mini marshmallows


  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 1 1/2 tablespoons unsalted butter
  • 1/4 cup water
  • 1 cup mini marshmallows


  • In a small saucepan over medium-low heat, heat milk and butter until butter is just melted. Remove from heat; cool to about 100-110°F. Stir in yeast to dissolve; let sit 10 minutes until slightly foamy.
  • Meanwhile, in a large bowl or bowl of a stand mixer, stir together mashed sweet potato and egg.
  • In a separate large bowl, whisk together flour, sugar, cinnamon, nutmeg and salt.
  • Add flour mixture to mashed sweet potato mixture; stir to combine. Slowly add yeast mixture, stirring on low speed. Knead dough by hand on a lightly floured countertop 8 to 10 minutes, adding more flour as needed to make a smooth, soft and slightly sticky dough OR knead dough in stand mixer with dough hook attachment on medium speed 6 minutes, adding more flour as needed to make a smooth, soft and slightly sticky dough.
  • Shape dough into a ball; transfer to a large, lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place 1 hour to 1 hour 15 minutes, until doubled.
  • Heat oven to 350°F. Punch down risen dough, then transfer to a lightly floured countertop. Roll or pat out into a 9×9-inch square. Brush top with melted butter, then sprinkle evenly with brown sugar and cinnamon. Top with marshmallows.
  • Roll dough up tightly into a log; pinch seam to seal. Use a sharp knife to slice log into 9 equal rolls. Place each roll, cut-side up, in a lightly greased 9×9-inch pan. Cover with plastic wrap and let rise 20 to 30 minutes until slightly puffy.
  • Bake rolls 25 to 30 minutes until golden brown and baked through. Transfer to a cooling rack.
  • Meanwhile, make the glaze: In a medium bowl, combine powdered sugar, vanilla and salt. In a medium saucepan over medium-high heat, combine butter and water. Stir until butter melts, then add mini marshmallows. Stir until melted, then whisk into sugar mixture.
  • Pour glaze evenly over warm rolls. Serve warm or room temperature.


Recipe by Stephanie Wise.

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Review & Comments

Nik | Reply

5 stars
Good with pumpkin puree, too!

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