Easy cinnamon rolls filled with sweet potato and topped with brown butter glaze. This recipe is made with store-bought ready-to-bake cinnamon rolls.
- 1/4 cup butter, melted
- 2 eggs
- 1/2 cup heavy whipping cream
- 2 tablespoons flour
- 3 teaspoons cinnamon
- 1/4 teaspoons nutmeg
- 1 teaspoon vanilla extract
- 2 (12.4 ounce) cans cinnamon rolls
- sweet potato filling
- 1/2 cup pecans, optional, finely chopped
For the Brown Butter Glaze
- 8 tbsp unsalted butter
- 8 tbsp cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 3 tbsp milk
Preheat the oven to 350 degrees F.
Generously coat a 9×13-inch baking dish with melted butter.
Roll out cinnamon rolls and cut into strips.
Add sweet potato filling and roll, and place in greased baking dish.
In a large mixing bowl, whisk together the eggs, cream, flour, cinnamon, nutmeg, and vanilla.
Pour egg mixture over the contents of the dish to make sure you dampen any dry pieces.
Sprinkle the pecans evenly over the dish.
Bake until light golden brown, about 18-25 minutes. The type of cinnamon rolls you use might vary cook time so watch carefully! You will also want to check a middle piece to ensure the dough is fully cooked.
Remove the baking dish from the oven.
Pour the warm glaze evenly over cinnamon roll pieces.
Heat butter in a small saucepan on medium-low until it turns a nutty brown, about 6- 8 minutes. Cool slightly.
Place cream cheese in a medium bowl. Using a whisk, mix in powdered sugar, vanilla, and salt until smooth.
Whisk in browned butter slowly. Add milk until smooth.
- Prep Time: 10
- Cook Time: 40
- Category: Breakfast
- Method: Oven
Keywords: cinnamon rolls, cinnamon rolls filled with sweet potato