These sweet potato cinnamon rolls have fall flavor baked right in. Sweet potato goes into the dough, warm spices go into the dough and the filling, and a simple maple glaze goes on top.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Sweet Potato Cinnamon Rolls Flavor Snapshot

How it tastes

• Warm fall spice
• Soft, tender dough
• Sweet maple glaze

Difficulty

Worth the extra time

Two rises and some rolling. The careful part is giving the first rise enough time.

Serve with Million Dollar Bacon or Grits Casserole.

I love to bake, I love cinnamon rolls, and I love a sweet potato, so I had to make sweet potato cinnamon rolls. My goal was to give a traditional cinnamon roll some fall flavor, and we nailed it.

These are different from my classic cinnamon rolls in a few ways. I added warm spices to the butter filling, and I kept a good amount of sugar in the dough so the sweet potato really comes through. In my first test I cut the sugar back, since sweet potatoes get sweet once they bake, but the dough needed the full ⅓ cup to be perfect.

Happy Baking,

Tanya

If you want the classic version, try my Cinnamon Rolls with Heavy Cream. For more sweet potato baking, try my Sweet Potato Bread and Sweet Potato Pancakes.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

• Sweet potato puree - One large sweet potato (about 280 g) gives you about 1 cup. Cook it in the oven, the air fryer, or the microwave (my microwave sweet potato is the fastest way), then blend it completely smooth. Mashing by hand leaves lumps, and lumps make lumpy dough.
• Bread flour - The same flour I use in my classic cinnamon rolls. It has more protein than all-purpose flour, which helps the rolls rise tall and soft.
• Instant yeast - One packet (2 ¼ teaspoons). It goes right in with the flour, so there's no proofing it in liquid first.
• Granulated sugar - I tried using less since sweet potatoes are already sweet, but the dough needed the full ⅓ cup.
• Cinnamon, nutmeg, and ginger - These go in the dough and the filling. This is where the fall flavor comes from.
• Milk, eggs, and butter - Warm the milk until it's warm to the touch, not hot. The eggs should be at room temperature and the butter should be soft.
• Light brown sugar - Packed, for the filling. Mixed with soft butter and the spices, it turns into a paste that stays inside the rolls.
• Maple glaze - Powdered sugar, pure maple syrup, and a splash of milk.

How to Make Sweet Potato Cinnamon Rolls

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Make the Dough

Step 1: Cook and blend the sweet potato. Cook one large sweet potato until it's soft all the way through. You can bake it at 400°F (204°C) for 45 to 60 minutes, air fry it at 400°F (204°C) for 35 to 45 minutes, or prick it all over with a fork and microwave it on high for 8 to 10 minutes, flipping it halfway. Scoop out the flesh and blend it in a food processor until it's completely smooth. Measure 1 cup and let it cool to lukewarm. Hot puree will kill the yeast.

Step 2: Make the dough. Whisk the bread flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger in the bowl of a stand mixer. Add the warm milk, the lukewarm sweet potato puree, and the eggs. Mix with the dough hook on low for about 2 minutes, until a shaggy dough forms.

Add the softened butter a little at a time, then knead for 8 to 10 minutes, until the dough is smooth and pulls away from the sides of the bowl. If it feels stiff or dry, add warm milk a tablespoon at a time. Only add more flour, a tablespoon at a time, if it's sticky.

Step 3: First rise. Put the dough in a lightly greased bowl and turn it once to coat. Cover it and let it rise in a warm spot until it doubles. Mine took about 1 ½ hours. The sweet potato makes the dough a little more dense than a plain dough, so yours could take longer, up to 2 hours. Wait until it doubles before you move on.

TIP: I let my dough rise in a plastic bowl. When I proof at about 80°F (27°C), it rises much faster for me in plastic than in glass or ceramic.

Make the Filling

Step 4: Make the filling. Stir the softened butter, brown sugar, cinnamon, nutmeg, ginger, and a pinch of salt into a smooth paste you can spread.

Step 5: Roll out and fill. Roll the dough into a 12 by 18 inch rectangle on a lightly floured surface, with a long side facing you.

Spread the filling evenly over the dough, leaving a 1 inch strip bare along the long edge farthest from you. That bare strip helps the roll seal shut.

Shape, Rise, and Bake

Step 6: Roll, cut, and let them rise again. Starting from the long edge closest to you, roll the dough up tightly. Pinch the seam closed, set the log seam side down, and cut it into 12 rolls. Arrange them in a buttered 9-by-13-inch baking dish.

Cover the dish and let the rolls rise for 30 to 45 minutes, until they're puffy and just touching. Heat the oven to 350°F (177°C) during the last 15 minutes.

Step 7: Bake. Bake for 25 to 30 minutes, until the rolls are golden and the center of the middle roll reads 190°F to 200°F (88°C to 93°C) on a thermometer. If the tops brown too fast, cover the dish loosely with foil.

Make the Glaze

Step 8: Make the maple glaze. Whisk the powdered sugar, maple syrup, and milk until smooth and pourable. If it's too thick, add milk a teaspoon at a time.

Step 9: Glaze and serve. Let the rolls cool for about 10 minutes, then spread or drizzle the glaze over the warm rolls. Serve them warm.

What to Serve with Sweet Potato Cinnamon Rolls

They're great on their own with a cup of coffee or a cold glass of milk. For a brunch table, add something salty like my Million Dollar Bacon or my Grits Casserole so the table isn't all sweet.

Make Ahead and Storage

• Room temperature: Keep glazed rolls in an airtight container for up to 2 days.
• Fridge: Keep them in an airtight container for up to 5 days.
• Freezer: Freeze the baked rolls before you glaze them, for up to 2 months. Thaw them overnight in the fridge, warm them up, and glaze them fresh.
• Reheating: Warm one roll in the microwave for 15 to 20 seconds.

More Sweet Potato Baking

If you've tried these sweet potato cinnamon rolls or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Sweet Potato Cinnamon Rolls Recipe

Soft cinnamon rolls with sweet potato in the dough, warm fall spices in the filling, and a simple maple glaze on top.

Prep Time30 minutes mins

Cook Time30 minutes mins

Rise Times2 hours hrs 15 minutes mins

Total Time3 hours hrs 15 minutes mins

Course: Bread, Breakfast

Cuisine: American

Keyword: sweet potato cinnamon buns, sweet potato cinnamon rolls

Servings: 12

Calories: 446kcal

Author: Tanya Harris

Equipment

• Stand Mixer

Ingredients

For the Dough

• 4 ½ cups bread flour 587g, plus more as needed
• ⅓ cup granulated sugar 67g
• 2 ¼ teaspoons instant yeast 1 packet, 9g
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ cup milk plus 2 tablespoons (150 g), warmed until warm to the touch
• 1 cup sweet potato puree lukewarm, 245g
• 2 large eggs room temperature
• 5 Tablespoons unsalted butter, softened

For the Filling

• 6 Tablespoons unsalted butter, softened
• 1 cup light brown sugar, packed 200g
• 1 ½ Tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• Pinch of salt

For the Maple Glaze

• 1 cup powdered sugar 130g
• 2 Tablespoons milk plus more as needed
• 1 Tablespoon pure maple syrup

Instructions

• Whisk the flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger in the bowl of a stand mixer. Add the warm milk, lukewarm sweet potato puree, and eggs. Mix with the dough hook on low for about 2 minutes, until a shaggy dough forms.
• Add the softened butter a little at a time, then knead 8 to 10 minutes, until smooth and elastic and pulling away from the sides of the bowl. The dough should feel soft and tacky. If it feels stiff or dry, add warm milk a tablespoon at a time. Add flour a tablespoon at a time only if the dough is sticky.
• Transfer the dough to a lightly greased bowl and turn it once to coat. Cover and let rise in a warm spot for 1 ½ to 2 hours, until doubled.
• Stir the softened butter, brown sugar, cinnamon, nutmeg, ginger, and pinch of salt into a smooth, spreadable paste.
• Roll the dough into a 12 by 18 inch rectangle, with a long side facing you. Spread the filling evenly over the dough, leaving a 1 inch border along the far long edge. Roll up tightly from the long edge closest to you. Pinch the seam closed and set the log seam side down. Cut into 12 rolls.
• Butter a 9 by 13 inch baking dish and arrange the rolls in it. Cover and let rise 30 to 45 minutes, until puffy and just touching. During the last 15 minutes, heat the oven to 350°F (177°C).
• Bake 25 to 30 minutes, until golden and the center of the middle roll reads 190°F to 200°F (88°C to 93°C) on a thermometer. If the tops brown too fast, tent loosely with foil.
• Whisk the powdered sugar, milk, and maple syrup until smooth and pourable. If the glaze is too thick, add milk a teaspoon at a time.
• Cool the rolls about 10 minutes, then spread or drizzle the glaze over the warm rolls. Serve warm.

Notes

• Sweet potato: To get 1 cup of puree, cook one large sweet potato (about 280 g). Bake at 400°F (204°C) for 45 to 60 minutes, air fry at 400°F (204°C) for 35 to 45 minutes, or prick it all over with a fork and microwave on high for 8 to 10 minutes, flipping halfway. Scoop out the flesh and blend it in a food processor until completely smooth. Mashing by hand leaves lumps.
• Cool the puree: Let it cool to lukewarm before it goes into the dough. Hot puree will kill the yeast.
• Rise time: Sweet potato dough can rise a little slower than a plain dough. Mine took about 1 ½ hours, but it can take up to 2. Wait until it doubles before moving on.
• Sweet potatoes vary in moisture. The dough should be soft and tacky. Doneness: The center of the middle roll should read 190°F to 200°F (88°C to 93°C).
• Storage: Keep glazed rolls in an airtight container at room temperature up to 2 days, or refrigerated up to 5 days. Warm individual rolls in the microwave for 15 to 20 seconds. Freeze unglazed baked rolls up to 2 months. Thaw overnight in the refrigerator, rewarm, and glaze fresh before serving.

Nutrition

Calories: 446kcal | Carbohydrates: 76g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 227mg | Potassium: 247mg | Fiber: 3g | Sugar: 37g | Vitamin A: 4869IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

Once you make cinnamon rolls with heavy cream, I feel you may never go back! This method of cinnamon roll makes fluffy, soft, pillowy rolls with a gooey center and delicious cream cheese frosting.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Cinnamon Rolls at a Glance

• Total Time: 2 hours 40 minutes
• Yield: 12 rolls
• Best For: Weekend breakfast, holiday brunch, or a comforting baking project
• Standout Note: Pouring warm heavy cream over the risen dough before baking keeps the rolls super soft and moist

I have gotten so many requests for a fluffy, bakery-style cinnamon roll recipe over the years. Whenever baking season rolls around, nothing beats filling the kitchen with the warm aroma of yeast dough and sweet cinnamon sugar.

Creating the perfect roll came down to one key trick: pouring warm heavy cream over the risen rolls right before baking. I remember when I first saw this hack, I thought it was so weird, but it works, so I stopped judging.

These rolls are so good, and they stay soft for days. No tangzhong, no cooking a flour paste on the stove first, just warm cream poured over the top right before they go in the oven.

Happy Baking,

Tanya

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the Dough

• Bread flour - The higher protein builds a stronger gluten network, so the rolls rise tall and stay chewy instead of crumbly. All-purpose works 1:1 if that's what you have, but bread flour is worth it here. It's the same reason I use it in my Honey Whole Wheat Dinner Rolls.
• Instant yeast - Goes straight in with the dry ingredients, no proofing in liquid first. One standard packet (2 ¼ tsp) does it.
• Milk - Warm it to 105 to 110 degrees F. Too cool and the yeast drags, too hot and you kill it.
• Butter and eggs - Both at room temperature. The butter goes in gradually once the dough comes together, and the eggs give you that tender crumb.
• Granulated sugar and salt - Sugar feeds the yeast, salt keeps the dough from tasting flat. I use fine-grain salt.

The Cinnamon Filling

• Softened butter, light brown sugar, and cinnamon - Mix these into a paste instead of sprinkling dry cinnamon sugar over butter. The paste stays put inside the roll instead of leaking out into the pan.
• Ground cinnamon - Open the jar and smell it. If it's faint, replace it. Old cinnamon is the reason a lot of rolls taste like nothing.

For the Cream Pour

• Heavy cream - This is the whole trick. Warm ½ cup until it's just warm to the touch, then pour it over and between the rolls right before they go in the oven. It steams into the dough as it bakes and mixes with the filling that escapes, so you get soft edges and a gooey, almost sticky-bun bottom. Do not use it cold from the fridge, it'll stall the rise. Whole milk works in a pinch but you lose the richness.

For the Cream Cheese Frosting

• Full-fat cream cheese - Room temperature. Reduced-fat will give you thin, runny frosting.
• Butter, powdered sugar, vanilla, and a splash of milk - Butter at room temp, sift the powdered sugar if it's lumpy, milk just to thin it to spreading consistency.

Equipment You'll Need

• A stand mixer fitted with a dough hook attachment
• A 9x13 inch baking dish, buttered
• A rolling pin to roll dough into a 12x18 inch rectangle
• Unflavored dental floss or a serrated knife for slicing clean rolls
• An electric hand mixer or a bowl and whisk for the frosting

How to Make Cinnamon Rolls

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

For the Dough

Step 1: Make the dough. Whisk the bread flour, granulated sugar, instant yeast, and salt in the bowl of a stand mixer. Add the warm milk and room-temperature eggs. Mix on low speed with the dough hook for about 1 minute until a shaggy dough forms, or mix it with a wooden spoon. Add the softened butter a little at a time until incorporated. Knead on low for 8 to 10 minutes until smooth, elastic, and pulling away from the sides.

Step 2: First rise. Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl and let the dough rise in a warm spot for 1 to 1 ½ hours until doubled in size.

For the Filling

Step 3: Make the cinnamon filling. Mix the softened butter, packed light brown sugar, ground cinnamon, and a pinch of salt into a smooth, spreadable paste.

Step 4: Roll and fill. Turn the dough out onto a lightly floured surface and roll it into a 12-by-18-inch rectangle with a long side facing you. Spread the cinnamon paste evenly over the dough, leaving a 1-inch border along the long edge farthest from you.

Starting at the long edge closest to you, roll the dough into a tight log. Pinch the seam closed and set it seam side down. Cut into 12 rolls using a serrated knife.

Step 5: Second rise. Place the rolls in a buttered 9x13 baking dish. Cover and let rise for 30 to 45 minutes until puffy and just touching. Preheat the oven to 350°F (180°C) during the last 15 minutes of the rise.

Step 6: Pour heavy cream. Warm ½ cup heavy cream until just warm to the touch. Pour slowly over and between the risen rolls right before they go in the oven.

Step 7: Bake. Bake at 350°F (180°C) for 22 to 27 minutes, until golden brown and the center roll registers 190°F to 200°F (88°C to 93°C) on an instant-read thermometer. Tent with foil if the tops are browning too fast. Remove the rolls from the oven and allow them to cool.

For the Frosting

Step 8: Make the frosting. Beat the softened cream cheese and butter until smooth. Add the milk and vanilla, then add the powdered sugar. Beat for 2 minutes until light and spreadable.

Step 9: Frost and serve. Let the rolls cool for about 10 minutes, then spread the frosting over the top. Serve and enjoy.

Variations

• Overnight method: After placing sliced rolls in the 9x13 dish, cover tightly and refrigerate overnight. In the morning, let stand at room temperature for 45 to 60 minutes until puffy before pouring cream and baking.
• Add chopped pecans or walnuts: Sprinkle ½ cup of toasted chopped nuts over the cinnamon paste before rolling up for a nutty crunch.
• Maple cream cheese icing: Add ½ teaspoon pure maple extract to the frosting for a warm fall twist.
• Sweet potato version: For a fall twist on the dough itself, try my Sweet Potato Cinnamon Rolls, with warm spices in the filling and a maple glaze.
• Skip the frosting: Serve them warm with a smear of my Cinnamon Butter instead. The cream pour already leaves the bottoms gooey, so they hold up fine without icing.

What to Serve With Cinnamon Rolls

Cinnamon rolls are a complete morning treat on their own, but they go well with fresh coffee, tea, or cold milk. For a weekend brunch, serve alongside scrambled eggs, bacon, sausage, or fresh berries to balance out the sweetness.

If I'm feeding a crowd, I'll put these next to something savory like my Grits Casserole or Air Fryer French Toast so the table isn't all sugar. My Million Dollar Bacon is also great alongside, to add a bit of salty to all this sweet.

Make Ahead and Storage

Storage: Store frosted cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Reheating: Microwave individual rolls for 15 to 20 seconds to warm them up and restore their soft texture. Reheat a whole dish covered in foil at 300 degrees F for 10 minutes.

Freezing: Freeze unfrosted baked rolls in an airtight container for up to 2 months. Thaw overnight in the fridge, reheat in the oven, and frost fresh.

Tanya's Top Tips

• Use bread flour for bakery texture. Higher-protein flour creates strength so the rolls rise tall while staying soft and pillowy.
• Check milk temperature. Milk should be warm (105 to 110 degrees F), not hot, to keep yeast active.
• Doneness test: The best way to check if your rolls are baked through without being doughy in the middle is with an instant-read thermometer. Insert it into the center of the middle roll. It should read between 190°F and 200°F (88°C to 93°C).

Troubleshooting: Why Didn't My Dough Rise?

Almost every failed cinnamon roll comes down to the rise. Here's how to figure out what happened.

• Your milk was too hot. This is the number one culprit. Anything much above 110F starts hurting yeast, and by 130 it's gone. It doesn't matter how fresh the packet was. Use a thermometer instead of guessing, warm milk should feel like bathwater on your wrist, not hot.
• Your yeast was old. Check the expiration date on the packet, and remember that an opened jar in the pantry doesn't last forever (mine goes in the fridge once it's open). If you're not sure, proof a test batch: stir the yeast into a few tablespoons of the warm milk with a pinch of the sugar and wait 10 minutes. Foam means it's alive. Nothing means start over with new yeast.
• Your kitchen is cold. Dough rises on temperature, not on the clock, so my 1 to 1 ½ hours is a guess about your kitchen, not a rule. In a cold room it can take twice that. Turn your oven on for 2 minutes, turn it off, and let the covered bowl rise in there with the light on.
• You added too much flour. Scooping flour straight from the bag packs it down and you can end up with way more than the recipe wants. Too much flour makes a stiff dough that can't rise. Spoon it into the cup and level it off, or weigh it (587 g).
• Nothing worked and the dough is still flat. If the first rise never happened, you can save it. Dissolve fresh yeast in 2 tablespoons of warm milk, work it into the dough with the mixer, and let it rise again. If the dough rose fine but the shaped rolls didn't puff in the pan, they just need more time. Give them another 20 minutes somewhere warm before you pour the cream.

Related Recipes

I hope you love these cinnamon rolls with heavy cream as much as we do. If you're looking for more sweet breakfast recipes, try these out:

• Blueberry Biscuits - Sweet biscuits with a glaze, oven or air fryer.
• Cinnamon Toast - Same cinnamon sugar flavor, ready in about 10 minutes when you don't have a morning to spare.
• Cinnamon Raisin Biscuits - Brushed with honey butter, no yeast and no rising time required.
• Honey Whole Wheat Dinner Rolls - If you liked working with this dough, these soft yeast rolls are the savory version.
• Jamaican Spice Bun - A warm, spiced loaf from my Jamaican side, traditionally served with sharp cheddar.

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

Print Recipe

5 from 2 votes

Cinnamon Rolls Recipe (with Heavy Cream)

Soft and fluffy homemade cinnamon rolls filled with brown sugar cinnamon paste, baked with warm heavy cream, and topped with rich cream cheese frosting.

Prep Time30 minutes mins

Cook Time22 minutes mins

Rise Times1 hour hr 40 minutes mins

Total Time2 hours hrs 32 minutes mins

Course: Bread, Breakfast

Cuisine: American

Keyword: cinnamon rolls with heavy cream

Servings: 12

Calories: 565kcal

Author: Tanya Harris

Equipment

• 1 yeast measuring spoon
• 1 Silicone Pastry Mat
• 1 Flour Shaker
• 1 Plastic Container for Dough

Ingredients

For the Dough

• 4 ½ cups bread flour 587 g
• ⅓ cup granulated sugar 66 g
• 2 ¼ teaspoons instant yeast 1 packet, 9 g
• 1 teaspoon salt 5 g
• 1 cup milk warmed (233 g)
• 5 tablespoons unsalted butter softened (69 g)
• 2 large eggs room temperature

For the Cinnamon Filling

• 6 tablespoons unsalted butter softened (80 g)
• 1 cup light brown sugar packed (200 g)
• 1 ½ tablespoons ground cinnamon 12 g
• Pinch of salt

For the Cream Pour

• ½ cup heavy cream 120 g, warmed

For the Cream Cheese Frosting

• 4 oz full-fat cream cheese softened (112 g)
• 4 tablespoons unsalted butter softened (53 g)
• 2 cups powdered sugar 270 g
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk 24 g

Instructions

• Whisk the bread flour, granulated sugar, instant yeast, and salt together in the bowl of a stand mixer.
• Add the warm milk and the eggs. Mix with the dough hook on low until a shaggy dough forms, about 2 minutes.
• Add the softened butter a little at a time and mix until it's worked into the dough.
• Knead on low for 8 to 10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl and let the dough rise in a warm spot for 1 to 1 ½ hours, until doubled.
• Mix the softened butter, brown sugar, cinnamon, and pinch of salt together until they form a smooth, spreadable paste.
• Turn the dough out onto a lightly floured surface and roll it into a 12 by 18 inch rectangle with a long side facing you. Spread the cinnamon paste evenly over the dough, leaving a 1 inch border along the long edge farthest from you.
• Starting at the long edge closest to you, roll the dough into a tight log. Pinch the seam closed and set it seam side down. Cut into 12 rolls using unflavored dental floss or a serrated knife.
• Place the rolls in a buttered 9x13 baking dish. Cover and let rise 30 to 45 minutes, until puffy and just touching. Preheat the oven to 350°F (180°C) during the last 15 minutes of the rise.
• Warm the heavy cream until just warm to the touch, then pour it slowly over and between the risen rolls right before they go in the oven.
• Bake at 350°F (180°C) for 22 to 27 minutes, until golden brown and an internal thermometer inserted into the center of the middle roll reads 190°F to 200°F (88°C to 93°C). Tent with foil if the tops are browning too fast.
• Beat the cream cheese and butter until smooth. Add the milk and vanilla and beat to combine, then add the powdered sugar and beat 2 minutes, until light and spreadable.
• Let the rolls cool about 10 minutes, then spread the frosting over the top .

Video

Notes

Flour: Bread flour gives the best chewy texture, but all-purpose flour can be used 1:1.
Overnight prep: Place shaped rolls in the pan, cover tightly, and refrigerate overnight. Let rise 45 minutes at room temp before baking.
Storage: Store airtight at room temp for up to 2 days or refrigerate up to 5 days. Reheat 15 seconds in microwave.

Nutrition

Calories: 565kcal | Carbohydrates: 81g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 292mg | Potassium: 169mg | Fiber: 2g | Sugar: 45g | Vitamin A: 790IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 1mg