Sweet Potato Cinnamon Roll Cups

These sweet potato cinnamon roll cups are an easy, delicious way to turn a can of cinnamon rolls into something a little extra special. They have a soft, sweet cinnamon roll crust filled with a creamy, spiced sweet potato filling that tastes like a little bite of fall.

I love how simple these are to put together, especially when you're craving something warm and comforting without having to make everything from scratch. A dollop of whipped cream on top makes them even better!

I actually came up with these after having a few leftover sweet potatoes from another recipe. I had air-fried them at 390°F for approximately 55 minutes until they were very soft and perfectly cooked, and I didn't want them to go to waste. With two cans of cinnamon rolls in the fridge, I decided to put the two together, and these little cups were born! It's a delicious way to use up leftover sweet potatoes and turn them into something delicious. Give my recipe a try!

INGREDIENTS:

• 2 cans of Pillsbury cinnamon rolls (12 rolls total)

• 2 cups of sweet potato purée

• 1/3 cup of heavy cream

• 1/2 teaspoon of pumpkin pie spice

• 1/2 teaspoon of ground cinnamon

• Caramel sauce

• Whipped cream, for topping

• Extra cinnamon or pumpkin pie spice, for garnish (optional)

  
  

STEPS:

1. Preheat your oven to 350°F. Generously spray a 12-cup muffin tin with nonstick cooking spray.

2. Separate the cinnamon rolls and place one in each muffin cup. Press each roll into the bottom and up the sides, creating a little cinnamon roll crust with room in the centre for the filling.

3. In a medium bowl, whisk together the sweet potato purée, heavy cream, pumpkin pie spice and cinnamon until smooth and well combined.

4. Spoon the sweet potato mixture into each cinnamon roll cup, filling each one about three-quarters full. Be careful not to overfill them. Drizzle caramel on top.

5. Bake for approximately 25 minutes, or until the cinnamon roll edges are golden and the filling is mostly set with just a slight jiggle in the centre.

6. Allow the cups to cool in the muffin tin for about 10 minutes before carefully removing them.

7. Top with whipped cream and a light sprinkle of cinnamon or pumpkin pie spice before serving.

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