Warm, soft, and full of gooey marshmallow swirl. These Gluten-Free Sweet Candied Potato Cinnamon Rolls taste like your favorite fall dessert in breakfast form. Each bite brings a mix of yummy caramelized brown sugar, spiced sweet potato, and toasty marshmallow. They are rich and fluffy yet perfectly balanced with just the right amount of sweetness. These cinnamon rolls feel special enough for Thanksgiving brunch but easy enough to make anytime.
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When I first saw this sweet potato cinnamon roll recipe in Delish Magazine, I knew I had to create a gluten-free version. It looked so decadent, I knew all of my readers with a sweet tooth would want to make it over the fall holidays. If you want a great gluten-free Thanksgiving breakfast idea, this is a winner.
I am going to be honest, making this recipe will be messy. Marshmallow fluff, at least the organic brand I used. Corn syrup-free, more natural marshmallow fluff is runnier than Kraft Jet-Puffed.
You can use any marshmallow fluff brand you like in this recipe. Regardless of which type you use, the flavor will be amazing.
If you are a cinnamon roll fanatic, check out all of my incredible gluten-free cinnamon roll flavors. I have 11 other incredible flavors to try. Sweet potato is wonderful to bake with. Another favorite of mine is these Gluten-Free Sweet Potato Scones and this Gluten-Free Sweet Potato Bread.
Testing Notes From My Kitchen
I tested this recipe with my favorite flour blend for making cinnamon rolls, Authentic Foods Steve’s Gluten-free Bread Blend. It is far superior for yeast recipes, and these cinnamon rolls taste like the real deal. I bet most people will never be able to tell these are gluten-free!
That said, this flour blend has a much higher liquid need than traditional flour blends. If you use another flour blend, the chances are high you will need to reduce the amount of liquid. I would use less liquid and add more if needed. Otherwise, you will have to use a lot more flour. It is also very important to use a flour blend that works with yeast. Many 1:1 flour blends don’t work with yeast. They will list this either on the bag (not often) or on their website.
As I mentioned above, I only tested this recipe with an organic marshmallow fluff brand I found at Sprout Market. It was runnier than the corn syrup versions, which made rolling these rolls very, very messy.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – As I mentioned in my recipe testing notes above, I only tested this recipe with the one brand, Authentic Foods Steve’s Gluten-Free Bread Blend. It is so much better than other blends for cinnamon rolls. The dough holds together beautifully and rises evenly. Also mentioned above is an important note about the moisture level if using other blends. Every gluten-free flour blend varies in moisture needs. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Binder – If your blend doesn’t contain a binder, add 1 teaspoon of xanthan gum. Note that Steve’s Bread Blend already includes a binder. Learn Why Binders are Important in Gluten-Free Baking.
- Yeast – Verify your rapid yeast is gluten-free. Note that Red Star Platinum yeast is NOT gluten-free.
- Brown Sugar – Use light or dark brown sugar.
- Sweet Potato – I used a roasted sweet potato. Canned sweet potato also will work, but it is wetter than freshly roasted, so you may need to add a little more flour if using canned.
- Eggs – Use large eggs.
- Marshmallow Fluff – I used an organic brand I found called Toonie Moonie. There are several other, more wholesome versions of marshmallow fluff. Use any one you like. Note that the Toonie Moonie brand was runnier than the ones with corn syrup.
How to Make Gluten-Free Candied Sweet Potato Cinnamon Rolls (Step-By-Step)
Sandi Says: To make this recipe, you will need a cooked sweet potato. I washed my sweet potato and poked vent holes in the top with a fork. I microwaved it for 10 minutes. You can also roast the sweet potato in the oven, air fryer, or use canned sweet potato.
Step 1: Add the melted butter, eggs, and water to a stand mixer. Add a paddle attachment and mix until they are blended.
Step 2: Add the mashed sweet potato, flour, salt, and rapid yeast. Turn the mixer to low until the ingredients are blended, then increase the speed to medium-high.
Step 3: Mix the dough for 1 minute at medium-high speed, until thoroughly combined.
Step 4: Gluten-free only gets one really good rise, so you need to shape the rolls before rising them. Place the dough on a silicone mat. If you are using my recommended flour blend, your dough should be workable, and you won’t need to dust the silicone mat with flour. Other blends you may need to flour the mat to prevent sticking.
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Step 5: Add the fluff, melted butter, and ground cinnamon to the stand mixer and mix until creamy. NOTE: The organic fluff versions will be runnier than the corn syrup versions.
Step 6: Okay, here is where things start to get really messy if you are using organic marshmallow fluff. Roll the dough to 1/4 inch in a rectangular shape.
Spread the fluff mixture over the rolls. Roll the dough around the fluff, somewhat tightly. Don’t worry if some falls out; you can add it to the tops of the rolls.
Step 7: Use a piece of string to cut the rolls. I do this by sliding a piece of thread or unflavored dental floss under the log. Twist each end away from the center, which then cuts off a roll from the dough log. Place the rolls in an 8×8 or larger pan that is lined with parchment paper. You want to use parchment paper because it makes clean-up a lot easier.
Step 8: I rose the rolls in the oven. I preheat it to 175ºF, then turn off the oven. I cover the rolls with plastic wrap, then rise with the oven door cracked open. When the rolls have doubled in size, remove them from the oven.
Optional: Sprinkle chopped pecans over the rolls. Preheat the oven to 350ºF. Use the bake and not the convection setting for a more even bake.
Step 9: Bake the rolls for 20 minutes. Open the oven door and use a pot holder to pull the rack out. Sprinkle some mini marshmallows on top and then close the oven door. Bake for an extra 10-15 minutes until the rolls are golden on top. The rolls will rise more during baking.
I found a lot of the marshmallow fluff got absorbed into the rolls, but the end result makes them so soft and fluffy that they don’t taste gluten-free!!
Step 10: Remove the rolls from the oven and place them on a cooling rack.
Step 11: In a small saucepan, combine the brown sugar, powdered sugar, and butter. Heat and whisk until the sugars and butter are melted. Add the heavy cream and whisk. Remove the pan from the heat and drizzle it over the cinnamon rolls.
Tips For Success:
Making fluffy gluten-free cinnamon rolls is so rewarding. Here is a summary of my best tips:
- Make sure the flour blend you use works in yeast recipes. Need to know what works? Check out my article on Choosing the Right Flour Blend.
- If you use a different flour blend, reduce the water by half and add some back until you have the right dough texture.
- Don’t worry if you make a mess rolling and cutting these rolls; they will taste amazing when they come out of the oven.
- I share a lot more Gluten-Free Baking Tips and an entire gluten-free resources section to help you.
Frequently Asked Questions:
Yes. You can make these sweet potato cinnamon rolls dairy-free using plant-based butter.
Yes, you can prepare the rolls through Step 8, cover, refrigerate overnight, then let them come to room temperature for 45 to 60 minutes before baking.
Store leftover rolls in an airtight container in the refrigerator. Heat them up for 20 seconds in the microwave to soften and warm them back up.
Yes. Just place the rolls in a freezer-safe zipper bag. Thaw in the microwave.
More Gluten-Free Cinnamon Roll Recipes:
I have so many delicious gluten-free cinnamon roll flavors. Here are some of my family’s favorites.
- Gluten-Free Lemon Rolls
- Easy Gluten-Free Nutella Cinnamon Rolls
- Gluten-Free Peanut Butter Rolls
- Try a savory roll. My kids love these Gluten-Free Pizza Pinwheels.
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💬 I would love to hear how it turned out. Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Fluffy Gluten-Free Candied Sweet Potato Cinnamon Rolls
Equipment
- Rolling Pin
Ingredients
Rolls
- 3 cups gluten free flour blend * SEE NOTES! 2 1/2
- ⅓ cup brown sugar
- 2 ¼ teaspoon rapid yeast * See notes
- ½ teaspoon salt
- 5 tablespoons unsalted butter
- 2 large eggs
- 1 cup sweet potato * see notes
- ¾ cup warm filtered water
Filling
- 1 cup marshmallow fluff * SEE NOTES
- 4 tablespoons melted butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup chopped pecans Optional
Glaze
- 1 cup powdered sugar
- ¼ cup brown sugar
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
- ¼ cup mini marshmallows
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Instructions
- To make this recipe, you will need a cooked sweet potato. I washed my sweet potato and poked vent holes in the top with a fork. I microwaved it for 10 minutes. You can also roast the sweet potato in the oven, air fryer, or use canned sweet potato.
- Add the melted butter, eggs, and water to a stand mixer. Add a paddle attachment and mix until they are blended.
- Add the mashed sweet potato, flour, salt, and rapid yeast. Turn the mixer to low until the ingredients are blended, then increase the speed to medium-high.
- Mix the dough for 1 minute at medium-high speed, until thoroughly combined.
- Gluten-free only gets one good rise, so it is important to shape the rolls before rising. Place the dough on a silicone mat. If you are using my recommended flour blend, your dough should be workable, and you won't need to dust the silicone mat with flour. Other blends you may need to flour the mat to prevent sticking.
- Add the fluff, butter, and ground cinnamon to the stand mixer and mix until creamy. NOTE: The organic fluff versions will be runnier than the corn syrup versions.
- Okay, here is where things start to get really messy if you are using organic marshmallow fluff. Roll the dough to 1/4 inch in a rectangular shape.
- Spread the fluff mixture over the rolls. Roll the dough around the fluff, somewhat tightly. Don't worry if some falls out; just know it is going to happen and it will be messy. you can add any of the fluff that falls out on to the tops of the rolls.
- Use a piece of string to cut the rolls. I do this by sliding a piece of thread or unflavored dental floss under the log. Twist each end away from the center, which then cuts off a roll from the dough log. Place the rolls in an 8×8 or larger pan that is lined with parchment paper. You want to use parchment paper because it makes clean-up a lot easier.
- I like to rise the rolls in the oven. I preheat my oven to 175ºF, then turn off the oven. I cover the rolls with plastic wrap, then rise them with the oven door cracked open. When the rolls have doubled in size, remove them from the oven.
- Optional: Sprinkle chopped pecans over the rolls. Preheat the oven to 350ºF. Use the bake and not the convection setting for a more even bake.
- Bake the rolls for 20 minutes. Open the oven door and use a pot holder to pull the rack out. Sprinkle some mini marshmallows on top and then close the oven door. Bake for an extra 10-15 minutes until the rolls are golden on top. The rolls will rise more during baking.
- Remove the rolls from the oven and place them on a cooling rack.
- In a small saucepan, combine the brown sugar, powdered sugar, and butter. Heat and whisk until the sugars and butter are melted. Add the heavy cream and whisk. Remove the pan from the heat and drizzle it over the cinnamon rolls.
Notes
- I tested this recipe with Authentic Foods Steve’s Gluten-Free Bread Flour Blend. The weight is 473.8g. This flour blend is superior to any other for cinnamon rolls. This blend has a much higher moisture level than other flour blends. If you use a different flour blend, you must 1.) Make sure the blend you choose works in yeast recipes. Many 1:1 blends do not. 2.) Reduce the amount of water used. Add more back if needed, but if you add the full amount, you will have to add a lot more flour.
- Steve’s blend already has a binder in the mix. If your blend doesn’t contain a binder, add 1 teaspoon of xanthan gum.
- Make sure your yeast is gluten-free. Red Star Platinum is not gluten-free.
- I used a roasted sweet potato; 222.6 g. Freshly roasted sweet potato is denser than canned sweet potato. If you use canned sweet potato, you may need to add more flour.
- I am going to be honest, making this recipe will be messy. Marshmallow fluff, at least the organic marshmallow fluff brand I used, Toonie Moonie. Most corn-syrup-free, more natural marshmallow fluff brands are runnier than Kraft Jet-Puffed.
- Store leftover rolls in an airtight container in the refrigerator. They will keep fresh for 4 days. You can also freeze the rolls in a freezer-safe container. Thaw in the microwave oven for 25 to 30 seconds.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
