Whole Wheat Overnight Sweet Potato Cinnamon Rolls

Soft, fluffy, and filled with cozy fall flavors – these whole wheat overnight sweet potato cinnamon rolls are the ultimate weekend breakfast treat. They’re made with a wholesome whole wheat flour base, naturally sweetened with sweet potato purée, and finished with a decadent maple cream cheese glaze. The best part? You prep them the night before, so in the morning, all you have to do is pop them into the oven and enjoy the smell of cinnamon and brown sugar filling your kitchen!

Whole Wheat Overnight Sweet Potato Cinnamon Rolls

There’s something magical about gathering around the table with a pan of warm cinnamon rolls. These sweet potato cinnamon rolls are not only delicious, but they create the kind of cozy atmosphere that makes mornings memorable.

If your family loves slow, relaxed breakfasts, this recipe is a game-changer. The prep happens the night before, which means no rushing in the morning. Instead, you can sip coffee or matcha, enjoy the smell of cinnamon wafting through the house, and know that something special is waiting in the oven.

For busy mornings, pair these rolls with scrambled eggs, turkey sausage, or a protein-packed smoothie for balance. On holidays, serve them alongside fresh fruit and a frittata for a brunch spread that looks and feels effortless.

Kids especially love helping with this recipe! Rolling the dough, sprinkling the cinnamon sugar, and drizzling on the glaze are all super fun for kids. Baking them together can become a family tradition, just like decorating cookies or carving pumpkins at Halloween time.

Why you’ll love these decadent cinnamon rolls

Wholesome twist – Using whole wheat flour adds fiber and nuttiness while still keeping the rolls soft.

Sweet potato goodness – Not only does the puree add moisture and natural sweetness, but it also sneaks in extra nutrients like vitamin A.

Make-ahead friendly – The overnight rise makes these perfect for holiday mornings, brunch gatherings, or any time you want fresh-baked rolls without the morning fuss.

That maple cream cheese glaze – Sweet, tangy, and perfectly balanced – it ties the whole recipe together!

Ingredients you’ll need for overnight cinnamon rolls

For the Dough

• Warm water – Make sure the water is warm (about 105–110°F) to help activate the yeast. If it’s too hot, it can kill the yeast; too cool and the dough won’t rise properly.
• Milk – Scalding the milk (heating it almost to a boil, then cooling) improves the texture of the dough and helps create softer cinnamon rolls. Always let it cool to room temperature before mixing with yeast.
• Active dry yeast – This gives the rolls their fluffy rise. Letting the yeast bloom in warm liquid first ensures it’s active and ready to work.
• Natural cane sugar – Lightly sweetens the dough and feeds the yeast during fermentation, helping the dough rise beautifully.
• Unsalted butter – Adds richness and flavor. Softened butter (not melted) blends more evenly into the dough and keeps it tender.
• Egg – Helps bind the dough and adds structure, giving the rolls a soft but sturdy crumb.
• Sea salt – Balances the sweetness and enhances all the warm cinnamon flavors.
• Whole wheat flour – Adds fiber and a subtle nutty flavor. Using whole wheat keeps these cinnamon rolls hearty while still soft and fluffy.
• White flour – Lightens the dough and prevents the rolls from becoming too dense — this combination gives you the best texture.
• Sweet potato puree – Adds natural sweetness, moisture, and that cozy sweet potato pie flavor. Use canned purée or homemade, but make sure it’s smooth and at room temperature before mixing.

Cinnamon Roll Filling

• Unsalted butter – Softened butter spreads easily over the dough and helps the cinnamon sugar stick to every layer, creating those gooey, swirled centers.
• Brown sugar – Adds moisture and a deep, caramel-like sweetness that pairs perfectly with cinnamon and sweet potato. Light or dark brown sugar both work here.
• Cinnamon – The star of the filling. Use fresh cinnamon for the best warm, cozy flavor in every bite.

Maple Cream Cheese Glaze

• Cream cheese, softened: Creates a rich, tangy base for the glaze. Make sure it’s fully softened so the glaze mixes up smooth and lump-free.
• Maple syrup – Naturally sweetens the glaze and complements the sweet potato flavor beautifully. Start with ⅓ cup and add more to taste if you prefer a sweeter glaze.
• Vanilla extract – Adds warmth and depth, tying together the maple and cream cheese flavors without overpowering them.

How to make a good cinnamon roll

Step 1: In a large mixing bowl (or the bowl of a stand mixer), dissolve the yeast in the warm water and scalded milk. Let it sit for 5 minutes until foamy. Add the cane sugar, softened butter, egg, salt, and half of the flour. Mix with a wooden spoon or paddle attachment until combined. Stir in the remaining flour and sweet potato puree until the dough comes together.

Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or use a dough hook on low speed, until the dough is smooth and elastic. Place the dough into a greased bowl, cover with a damp towel, and let rise for 1-2 hours in a warm spot.

Step 2: Punch down the cinnamon roll dough and roll it into a large rectangle on a floured surface. Spread the softened butter evenly over the dough, then sprinkle with brown sugar and cinnamon. Roll tightly from the long side and pinch the seam to seal. Slice into 10–12 even pieces using a sharp knife or unflavored dental floss for clean edges.

Step 3: Arrange the rolls in a greased baking dish. Cover with plastic wrap and refrigerate overnight for a slow, flavorful rise.

Step 4: Preheat your oven to 350 degrees F. Remove the plastic wrap and bake the cinnamon rolls for 25-30 minutes, until puffed and golden brown.

Step 5: While the rolls bake, combine cream cheese, maple syrup, and vanilla extract in a small bowl. Stir until smooth and creamy. Spread the cream cheese frosting over the warm cinnamon roll, letting it melt slightly into every swirl.

Check out the texture of these sweet potato pie cinnamon rolls!

The full video can be watched below, or on my YouTube channel!

Pro tips

• Scald the milk: Heating and cooling the milk helps the yeast activate and creates a more tender dough.
• Use dental floss to cut the rolls: It’s the easiest way to get perfect, round slices without squishing them.
• Don’t skip the overnight rest: The slow rise deepens the flavor and makes your morning baking effortless.
• Adjust sweetness in the glaze: Start with ⅓ cup maple syrup, then taste and add more if you love it extra sweet.
• Make ahead & freeze: Freeze unbaked rolls after slicing. Thaw overnight in the fridge before baking.
• Switch up the filling: Add a touch of nutmeg, ginger, or cardamom for more warm spice depth.
• Holiday serving tip: Top with crushed pecans or candied ginger for a festive finish.

Flavor variations

• Add pecans or walnuts to the filling for crunch.
• Drizzle with browned butter instead of cream cheese glaze for a nutty twist.
• Mix in orange zest with the glaze for a citrusy pop.
• Swap sweet potato with pumpkin puree for another cozy fall vibe.

Storage & reheating

• Room temperature: Store cooled leftover cinnamon rolls in an airtight container for up to 2 days.
• Fridge: Keep for 3-4 days, reheating in the microwave for 20–30 seconds before serving.
• Freezer: Freeze baked rolls (without glaze) for up to 4 months. Thaw overnight and warm before adding fresh glaze.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this sweet potato pie cinnamon rolls recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Flour Options

• All-purpose flour only: You can swap all of the whole wheat flour for all-purpose flour if you prefer a lighter, fluffier roll. Use the same total amount of flour and add it gradually until the dough is soft but not sticky.
• White whole wheat flour: This is a great option if you want the nutrition of whole wheat with a milder flavor. Substitute 1:1 for regular whole wheat flour.

Sweet Potato Purée

• Homemade sweet potato purée: Roast or steam sweet potatoes, then blend until smooth. Let cool to room temperature before adding to the dough.
• Pumpkin purée: Pumpkin works well as a swap and gives a similar cozy, fall flavor. Use the same amount as sweet potato purée.

Milk

• Dairy-free milk: Unsweetened almond milk, oat milk, or soy milk all work well in place of dairy milk. Heat and cool just like regular milk before using.

Butter

• Plant-based butter: Use a dairy-free butter alternative in both the dough and filling for a dairy-free version.
• Coconut oil: Softened (not melted) coconut oil can be used in the filling, though it will add a slight coconut flavor.

Sugar

• Coconut sugar: Can be swapped 1:1 for both cane sugar and brown sugar for a deeper, caramel-like sweetness.
• Maple sugar: Works especially well in the filling for a subtle maple flavor.

Yeast

• Instant yeast: If using instant yeast, skip dissolving it in liquid first and mix it directly into the dry ingredients. Reduce the rise time slightly and watch the dough closely.

Cream Cheese Glaze

• Greek yogurt glaze: For a lighter option, replace cream cheese with thick Greek yogurt and sweeten with maple syrup to taste.
• Powdered sugar glaze: Mix powdered sugar with milk or maple syrup and a splash of vanilla if you want a more traditional icing.

More delicious recipes you’ll love

• Hot chocolate waffles
• Cinnamon apple french toast bake
• Cranberry orange coffee cake

If you try this homemade cinnamon rolls recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published October 2013. Updated December 2025.