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Sweet Potato Rolls with Maple Bacon Glaze

Gluten-Free Sweet Potato Rolls with Maple Bacon Glaze are an incredible crowd-pleaser! Ultra fluffy with salty-sweet appeal, these rolls are sure to be a family favorite.
Sweet Potato Pull Apart Rolls with Maple Bacon Glaze | #bread #recipe #brunch

Ohhhh momma, have I got a roll for you.

Imagine your classic dinner roll fell out of the yum tree and hit every branch on the way down.

That’s basically what has happened with these rolls.

They have a sweet potato infusion with a hint o’ cinnamon, are super fluffy and pull-apart-y, and wear bacon like its the new black. In style, my friend!

With Easter coming up on Sunday + brunch season being in full swing, these carb mongers are perfection for preparing in advance, and make for a great family project.

If your family’s like mine and you get a real hoot n holler out of baking together, these fermented dough lumps are your JAM.

Yeast lifts us up where we belong. <-No truer words have ever been blogged.

Sweet Potato Pull Apart Rolls with Maple Bacon Glaze | #bread #recipe #brunch

I used gluten-free flour, don’t panic.

You can totally use regular all-purpose flour.

Here’s why I love these rolls so much: 

1.) They’re both sweet and savory.

2.) The pull-apart characteristic makes them super fun to consume.

3.) They can wear any roll outfit from butter to runny egg to honey to jam to more bacon.

4.) The rolls can be eaten for breakfast, brunch, lunch, linner, dinner, you name it, there’s a purpose for them.

Preparing these rolls is a multi-step process. But not insurmountable. Totally surmountable. Mount it.

How to Make Sweet Potato Rolls:

I used Red Star Yeast’s Active Dry Yeast, which is always my yeast of choice. It’s forgiving and easy to use – necessary for someone like me who isn’t naturally savvy with leavening agents.

You bake a sweet potato, mash up a cup of it, activate your yeast, mix the mashed tater, melted butter, and egg into the yeast mixture, add in the flour, knead the dough, then allow it to rise.

Sweet Potato Pull Apart Rolls with Maple Bacon Glaze | #bread #recipe #brunch

While the dough is rising, you can multi-task and prepare the maple bacon topping situation.

This will blow.your.mind.

Section the dough out into small balls then three dough balls to each hole of a muffin tray. The dough balls with expand while baking to create a sort of single-serve pull-apart roll situation. 

Serve the rolls fresh of of the oven with more liquid gold drizzled on top, and you’re all set for a fluffed-out salty-sweet experience.

Sweet Potato Pull Apart Rolls with Maple Bacon Glaze | #bread #recipe #brunch

Serve these sweet potato rolls at all your brunches!

..And don’t forget the maple bacon glaze, now!

If you love rolls, also check out my Gluten-Free Hawaiian Rolls and my Gluten-Free Pumpkin Dinner Rolls.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Sweet Potato Pull Apart Rolls with Maple Bacon Glaze | #bread #recipe #brunch
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Sweet Potato Rolls with Maple Bacon Glaze

An incredibly unique and delicious dinner roll recipe with sweet potato, maple and bacon. This easy recipe is sure to please your guests!
Prep Time2 hours 20 minutes
Cook Time15 minutes
Total Time2 hours 35 minutes
Course: Lifestyle
Cuisine: American
Servings: 12 pull apart rolls
Calories: 169kcal
Author: Julia


For the maple bacon glaze:


  • Combine the flour, coconut sugar, sea salt, and cinnamon in a bowl and stir until well-combined (dry mixture).
  • Stir together the warm water, yeast, and honey in a large mixing bowl and allow it to sit and activate for 8 to 10 minutes.
  • Add the beaten egg, melted butter, and mashed sweet potato to the mixing bowl with the yeast mixture, and stir until well-combined (wet mixture).
  • Add the flour mixture into the bowl with the wet mixture one cup at a time, and stir until combined. By the time you add the third cup, the dough should be somewhat stiff.
  • Turn the dough out onto a floured surface and knead for 1 to 2 minutes. Form the dough into a round ball.
  • Lightly oil a large mixing bowl and place the ball of dough in it. Let sit for 45 to 50 minutes, until dough has risen.
  • Lightly oil a 12-hole muffin tray. Section the dough out into 36 small dough balls and place 3 dough balls into each hole of the muffin tray. Cover with plastic wrap and allow dough to sit an additional 45 to 50 minutes.
  • While dough is resting, prepare the maple bacon glaze by stirring together the cooked chopped bacon and maple syrup in a bowl.
  • Preheat the oven to 375 degrees F. Spoon the maple bacon mixture over each roll and place muffin tray on the center rack of the oven. Bake for 15 minutes, or until rolls are cooked through.


*water should be 80 to 85 degrees F and feel leukwarm to the touch


Serving: 1roll | Calories: 169kcal | Carbohydrates: 32g | Protein: 2g | Fat: 4g | Fiber: 2g | Sugar: 6g
This post is sponsored by Red Star Yeast. As usual, all thoughts, feelings, and opinions are my own, and I thank you for supporting the brands that help make this site possible.
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Sunday 17th of December 2017

I'm guessing you meant 7 g of yeast, not ounces? I'm in the middle of making these right now and I'm adding 7 g and hoping for the best!


Monday 18th of December 2017

My apologies, Julie! It should be 1 (.75-ounce) packet of yeast - so a standard-sized packet of yeast :) Hope you enjoy!


Thursday 24th of March 2016

What do you think about using 3T of the bacon grease in place of the butter?


Friday 25th of March 2016

I think that sounds fabulous! I wish I had thought of that sooner! Let me know how the rolls turn out! :D


Thursday 24th of March 2016

Homemade bread is my absolute favorite ... especially for holidays! These sound incredible - salty + sweet = best ever!

Sarah @ Making Thyme for Health

Wednesday 23rd of March 2016

I have never seen a more beautiful fermented lump of dough in all my life. They look so soft and fluffy! Plus the sweet potato, maple and bacon combo sounds pretty epic. I need to come to your house for Easter so I can monger all the carbs!! ;)


Wednesday 23rd of March 2016

I can't have dairy -- what could I used instead of butter? Coconut Oil? Avocado Oil?


Monday 4th of April 2016

Either one would work!

Kate |

Thursday 24th of March 2016

I use canola (rapeseed) oil for dairy free baking. It has good technological properties and is one of the healthiest one - has good omega-6 : omega-3 ratio (2:1). Coconut oil is full of saturated fats. Avocado oil is OK but has worst omega-6 : omega 3 ratio (13:1). Proportion between omega-3 fatty acids should be as close to 1:1 / 2:1 as possible.

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