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Cinnamon Roll Sweet Potato Pie

A sweet potato pie with a show-stopping topping: cinnamon roll slices! Bison Sour Cream is used in the pie crust and filling of this extravagant dessert.


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Prep Time


Cook Time


Total Time

2h 35m

This recipe uses:


  • 1/4 cup Bison Sour Cream (for pie crust)
  • 1/3 cup Bison Sour Cream (for pie filling)
  • 2 cups all-purpose flour (for pie crust)
  • 2 Tbsp all-purpose flour (for pie filling)
  • 2-1/4 tsp of salt
  • 2 tsp of sugar
  • 2 sticks (8 oz) unsalted butter, cubed and almost room temperature
  • 2 sweet potatoes, washed and dried
  • Vegetable oil
  • 3 Tbsp butter, melted
  • 1-1/2 tsp ground cinnamon
  • 3 eggs
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 3/4 cup brown sugar, packed
  • 1/4 tsp ground nutmeg
  • 1 Tbsp heavy whipping cream
  • 1/4 cup granulated sugar


  • Step 1

    To create dough, begin by whisking together vigorously the flour and 2 tsp salt and sugar.

  • Step 2

    Work the 2 sticks of butter into dry mix by squishing butter and mix together with thumbs, fingers, and knuckles. Work until mixture becomes coarse meal with flattened chunks of butter.

  • Step 3

    Add 1/4 cup of Bison Sour Cream, incorporate using a fork.

  • Step 4

    Form dough into a ball and flatten into a disk, with smooth consistency. Make sure there are no cracks in the dough disk.

  • Step 5

    Sprinkle disk with flour and wrap tightly in plastic wrap. Chill in refrigerator for at least an hour.

  • Step 6

    Remove dough from fridge and let sit for 5-10 minutes at room temperature. Divide dough into 2 balls.

  • Step 7

    Sprinkle flat surface with flour and roll dough, making sure the bottom isn’t sticking. If dough is sticking, add a little more flour to the surface. Roll out each dough 12-14 inches wide, with an even thickness. Set aside one disk for pie crust, and one disk for cinnamon roll toppers.

  • Step 8

    Preheat oven to 450°F.

  • Step 9

    Place sweet potatoes on a greased sheet, and coat with vegetable oil. Cover with aluminum foil and bake for one hour. Let cool until warm enough to handle.

  • Step 10

    Remove skins and add sweet potato to a large bowl with 2 Tbsp of melted butter, and mash.

  • Step 11

    Add to bowl 1/3 cup of Bison Sour Cream, 1/2 tsp of cinnamon, nutmeg, brown sugar, vanilla, 2 eggs, milk, remaining salt, and 2 Tbsp of flour.

  • Step 12

    Use an electric mixer to blend until filling is smooth.

  • Step 13

    Create egg wash in a small bowl. Add the remaining egg and heavy whipping cream, whisk until egg wash is a pale yellow. Set aside.

  • Step 14

    Transfer pie crust to a 9-inch pie plate and crimp edges. Apply egg wash with a pastry brush.

  • Step 15

    Pour sweet potato pie filling into pie dish and bake for 30 minutes.

  • Step 16

    Begin cinnamon rolls by melting 1 Tbsp of butter. Set butter aside. In a small bowl, add 1 tsp cinnamon and 1/4 cup of granulated sugar. Mix together well.

  • Step 17

    Brush other rolled out pie dough with melted butter and sprinkle with cinnamon and sugar mixture. Roll pie dough tightly into a cylinder and cut into 1/4 inch slices.

  • Step 18

    Remove pie from oven and arrange cinnamon roll slices on top, close together. Bake for 25 minutes, until cinnamon rolls are puffy, and pie is set.

  • Step 19

    Cool pie on wire rack. When at room temperature, cover and chill for 2 hours before serving and enjoying!