Sweet Potato Cinnamon Roll Donuts
These Sweet Potato Cinnamon Roll Donuts are soft and pillowy in the middle with a golden, slightly chewy exterior. Essentially cinnamon rolls in donut form, they’re swirled with a warm and gooey brown sugar cinnamon filling, fried to golden perfection, and coated in a silky maple cream cheese glaze. Served warm with a hot cup of coffee, these donuts are the ultimate cozy fall treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk: Warmed to activate the yeast and create a soft, pillowy dough.
Brown Sugar: Adds sweetness and caramel-like depth to both the dough and filling.
Active Dry Yeast: Helps the donuts rise and become fluffy; instant yeast can also be used.
Sweet Potato Purée: Adds natural sweetness, moisture, and cozy fall flavor to the dough.
Salted Butter: Used in the dough, filling, and glaze for richness, flakiness, and flavor.
Egg: Binds the dough together and adds richness for soft texture.
Vanilla Bean Paste Or Extract: Adds warm, sweet flavor to the dough, filling, and glaze.
Bread Flour: Provides structure and chewiness for light, fluffy donuts (all-purpose flour can be substituted).
Salt: Balances sweetness and enhances the warm spiced flavors.
Pumpkin Pie Spice: Infuses the dough with cozy fall notes of nutmeg, allspice, and cloves.
Cinnamon: The star spice, adding warmth to the dough, filling, and topping.
Avocado Oil: Used for frying, giving the donuts a crisp, golden exterior.
Powdered Sugar: Sweetens and thickens the maple cream cheese glaze for a silky finish.
Maple Syrup: Adds natural sweetness and a warm maple flavor to the glaze.
Cream Cheese: Creates a tangy, smooth glaze that balances the sweetness of the donuts.
Milk: Adjusts the glaze consistency to make it silky and pourable.
Why You’ll Love Sweet Potato Cinnamon Roll Donuts:
Soft And Pillowy Texture: The donuts are light and fluffy on the inside, making every bite melt-in-your-mouth.
Golden And Slightly Chewy Exterior: Fried to perfection for a crisp, chewy bite that contrasts the soft centers.
Cinnamon Roll Flavor: Every donut has the gooey brown sugar cinnamon swirl you’d expect in a classic cinnamon roll.
Sweet Potato Twist: Sweet potato adds natural sweetness, moisture, and a cozy fall flavor.
Maple Cream Cheese Glaze: A silky, tangy glaze drizzled over the top for the perfect sweet finish.
Best Of Both Worlds: Combines the nostalgia of cinnamon rolls with the indulgence of donuts.
Cozy Fall Treat: Perfect for autumn mornings or holiday gatherings.
Perfect Coffee Pairing: Best enjoyed warm with a hot cup of coffee.
Crowd-Pleasing Dessert Or Breakfast: A unique twist that’s sure to impress family and friends.
Tips for Making Sweet Potato Cinnamon Roll Donuts:
Activate The Yeast Properly: Use warm milk and a little sugar to bloom the yeast until frothy before adding to the dough.
Use Instant Yeast Differently: If using instant yeast, skip the activation step and mix it directly into the flour mixture.
Rest The Dough After Mixing: Allow the dough to rest for 5 minutes after the first mix so the flour absorbs the liquids.
Knead Until Smooth And Elastic: Mix with a dough hook for 5–7 minutes or knead by hand for 7–9 minutes until the dough is stretchy and smooth.
Don’t Add Too Much Flour: Keep the dough slightly sticky for pillowy soft donuts, adding flour only a tablespoon at a time if necessary.
Let The Dough Rise Fully: Allow 1–1.5 hours for the first rise in a warm spot until the dough doubles in size.
Roll Tightly And Seal Well: Roll the dough into a log tightly and pinch the seam firmly to prevent the donuts from unraveling during frying.
Cut With Floss Or A Sharp Knife: Dental floss or a very sharp knife creates clean cuts without squishing the dough.
Proof The Donuts Before Frying: Let shaped donuts rest for 30–45 minutes until puffy for the best texture.
Use Parchment Squares: Place each donut on a parchment square to make transferring into the oil easier and less messy.
Fry At The Right Temperature: Keep oil between 350°F–365°F and fry 2–3 donuts at a time for even cooking.
Expect Some Filling To Leak: A little cinnamon sugar filling escaping while frying is normal.
Secure Seams With Toothpicks If Needed: Insert a toothpick into the seam side of the roll before frying to prevent unravelling.
Glaze While Warm: Dip the donuts in maple cream cheese glaze while still warm so it coats and sets beautifully.
Cool On A Rack: Place glazed donuts on a wire rack set over a baking sheet to catch drips and allow the glaze to firm up.
Serve Fresh: These donuts taste best warm, served with a hot cup of coffee.
How to Store Sweet Potato Cinnamon Roll Donuts:
Room Temperature: Store cooled donuts in an airtight container at room temperature for up to 1 day. They are best eaten the same day they’re fried.
Refrigerator: Keep leftover donuts in the fridge for up to 3 days. Reheat gently before serving to restore softness.
Freezer (Unfrosted Donuts): Freeze donuts without glaze in a freezer-safe bag or container for up to 1 month. Thaw overnight in the fridge and glaze before serving.
Reheat In The Oven: Warm donuts at 300°F for 5–7 minutes to refresh their texture and bring back a soft interior with a slightly crisp exterior.
Avoid The Microwave: Microwaving can make the donuts rubbery and cause the glaze to melt off unevenly.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough, cover tightly, and refrigerate overnight. Let it come to room temperature and proof before frying.
Q: Can I use canned sweet potato puree instead of homemade?
A: Yes, canned puree works well as long as it is plain and not sweetened or spiced.
Q: Can I bake these donuts instead of frying?
A: Yes, you can bake them at 350°F for 18–22 minutes, but frying gives them the best golden and slightly chewy exterior.
Q: How do I keep the donuts from unraveling while frying?
A: Roll the dough tightly, pinch the seam well, and if needed, secure with a toothpick before frying.
Q: Can I freeze the donuts?
A: Yes, freeze unglazed donuts for up to 1 month. Thaw overnight, warm in the oven, and glaze before serving.
Q: How do I know when the oil is ready for frying?
A: Use a thermometer to keep the oil between 350°F–365°F. If it’s too hot, the donuts will brown too quickly; too cool, and they’ll absorb excess oil.
Q: What’s the best way to reheat leftover donuts?
A: Warm them in the oven at 300°F for 5–7 minutes to restore softness and a light crisp on the outside.
Q: Are these donuts best served warm or at room temperature?
A: They are best served warm with the glaze still slightly melty, but they are still delicious at room temperature.
Love these? Check out my other donut recipes:
Old-Fashioned Sweet Potato Donuts with Salted Brown Butter Honey Glaze
Apple Fritter Donuts with Brown Butter Maple Vanilla Bean Glaze
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these sweet potato cinnamon roll donuts.
Happy baking!
