Sweet Potato Cinnamon Roll Cake Recipe
If you love cozy flavors and the aroma of warm spices wafting through your kitchen, this Sweet Potato Cinnamon Roll Cake is about to become your new go-to treat. Imagine everything you adore about classic cinnamon rolls, but in an easy-to-make cake format—tender, moist, rich with sweet potato, and crowned with a generous swirl of buttery cinnamon sugar. A drizzle of creamy glaze ties it all together, making this dessert perfect for brunch, afternoon coffee, or whenever you crave a baked-from-scratch hug on your plate.
Ingredients You’ll Need
Baking this Sweet Potato Cinnamon Roll Cake starts with simple, pantry-friendly ingredients, many of which you might already have on hand. Each brings its own special something, from rich flavor to gorgeous color or irresistibly soft texture. Here’s how every item earns its spot in this unforgettable cake:
- Cooked and mashed sweet potato (1 cup): Adds moisture, natural sweetness, and a beautiful golden hue to the cake.
- Unsalted butter (½ cup, plus 2 tbsp for swirl): Provides a rich, silky crumb and melds beautifully with the cinnamon swirl.
- Granulated sugar (¾ cup): Sweetens the cake while helping create a tender, light structure.
- Brown sugar (½ cup for batter, ½ cup for swirl): Deepens the sweetness with its molasses notes, perfect for cozy baked goods.
- Large eggs (2): Bind everything together and add essential moisture and richness.
- Vanilla extract (1 tsp for batter, ½ tsp for glaze): Enhances the warm flavor profile and complements the sweet potato and spices.
- All-purpose flour (1½ cups): The backbone of the cake, providing structure and a soft crumb.
- Baking powder (1½ tsp): Ensures the cake rises gently for a light, fluffy texture.
- Baking soda (½ tsp): Reacts with the acid in the sweet potato for extra lift and tenderness.
- Salt (½ tsp): Balances the sweetness and boosts the nuances of other flavors.
- Ground cinnamon (1 tsp for batter, 2 tsp for swirl): The star spice, infusing every bite with warmth and that signature cinnamon roll vibe.
- Ground nutmeg (¼ tsp): Lends a subtle, aromatic nuttiness that pairs beautifully with sweet potato.
- Powdered sugar (1 cup): Essential for creating the silky glaze on top.
- Milk or cream (2–3 tbsp): Thins the glaze to just the right drizzling consistency.
How to Make Sweet Potato Cinnamon Roll Cake
Step 1: Prepare Your Pan and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease and line an 8-inch square or round cake pan to ensure your Sweet Potato Cinnamon Roll Cake releases perfectly once baked. This simple prep step means your cake comes out looking every bit as delectable as it tastes.
Step 2: Cream Your Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. This process helps incorporate air, making your cake wonderfully tender. Don’t rush this part—a full, creamy mixture forms the foundation of a satisfying bite.
Step 3: Add Eggs, Sweet Potato, and Vanilla
Beat in the eggs one at a time, ensuring each is fully blended before adding the next. Next, stir in that rich mashed sweet potato and vanilla extract. The sweet potato gives the batter a gorgeous color and keeps every bite extra-moist without being heavy.
Step 4: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add this mixture to your wet ingredients, stirring just until combined. Over-mixing at this step can toughen your cake, so be gentle—the result should be a smooth, aromatic batter.
Step 5: Make the Cinnamon Swirl
In a small bowl, combine brown sugar, cinnamon, and softened butter for the swirl mixture. You’re looking for a crumbly, fragrant blend that will create those luscious cinnamon ripples running through your Sweet Potato Cinnamon Roll Cake.
Step 6: Layer, Swirl, and Bake
Pour half the cake batter into your prepared pan. Sprinkle the entire cinnamon swirl mixture evenly over, then pour on the remaining batter. Use a butter knife to gently swirl—just a few passes through the batter will give you beautiful marbling without muddying the swirls. Bake for 35–40 minutes, or until a toothpick comes out clean or with just a few moist crumbs.
Step 7: Glaze and Cool
While the cake cools slightly, prepare the glaze by whisking together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle generously over the warm cake, then let cool to set that irresistible glossy finish. Slice, serve, and prepare for rave reviews!
How to Serve Sweet Potato Cinnamon Roll Cake
Garnishes
This cake sings beautifully all on its own, but for extra flair, try a light dusting of cinnamon or a handful of chopped toasted pecans scattered over the glaze. A little orange zest adds a bright contrast to the warmth of the spices, making your Sweet Potato Cinnamon Roll Cake pop even more.
Side Dishes
Pair your cake with a hot mug of coffee, spiced chai, or a glass of cold milk to complete the cozy vibe. For special brunches, fresh fruit salad, crispy bacon, or a creamy yogurt parfait sit perfectly alongside a generous slice.
Creative Ways to Present
For celebrations, cut your Sweet Potato Cinnamon Roll Cake into tidy squares and stack them on a tiered stand, or serve as a centerpiece on a rustic wooden board. If you’re feeling decadent, warm up each slice and top with a scoop of vanilla ice cream or a dollop of whipped cream for a true dessert showstopper.
Make Ahead and Storage
Storing Leftovers
This cake stays fresh for several days when stored in an airtight container at room temperature. If your kitchen runs warm or humid, pop leftover slices in the fridge to keep the texture just right. Simply bring to room temperature (or warm briefly) before serving again.
Freezing
If you want to prolong the enjoyment, you’ll be happy to know Sweet Potato Cinnamon Roll Cake freezes beautifully! Wrap individual slices or the entire cake tightly in plastic wrap, then a layer of foil. Store in the freezer for up to three months—perfect for future cravings.
Reheating
To refresh a slice, microwave for 10–15 seconds, just until warmed through and the swirl is temptingly gooey again. For larger amounts, cover loosely with foil and reheat in a 325°F oven for 10 minutes. Fresh glaze can always be drizzled on after warming if needed!
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned sweet potato puree (not the sweetened pie filling) works just as well and streamlines your prep. Just make sure it’s pure sweet potato and drain off any excess liquid if needed.
What size pan works best for this recipe?
An 8-inch square or round cake pan is ideal for a thick, moist Sweet Potato Cinnamon Roll Cake. If you only have a 9-inch pan, your cake will be a bit thinner, so check for doneness a few minutes early.
Is there a way to make this recipe dairy free?
Yes! Swap the butter for a good-quality dairy-free alternative and use your favorite plant-based milk in the glaze. The results are still lush and full of flavor.
Can I add nuts or extra mix-ins?
Of course—chopped pecans or walnuts are fantastic sprinkled in the cinnamon swirl layer for added crunch. Dried cranberries or small bits of crystallized ginger add a fun twist, too.
Does this cake need to be refrigerated?
If your kitchen is cool and you’ll finish the cake within two days, it’s fine at room temperature. For longer storage or if it’s warm out, keep it in the refrigerator to maintain freshness.
Final Thoughts
Sweet Potato Cinnamon Roll Cake is the kind of dessert that turns an ordinary day truly special. Whether you’re baking for friends, family, or just treating yourself, this cake is bound to become a regular in your rotation. I hope you’ll try it soon and savor every warm, spiced bite—your kitchen (and your taste buds) will thank you!
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Sweet Potato Cinnamon Roll Cake Recipe
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fall with this Sweet Potato Cinnamon Roll Cake. A moist sweet potato cake swirled with cinnamon sugar and topped with a vanilla glaze, this cake is perfect for dessert or even as a breakfast treat.
Ingredients
Cake:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Cinnamon Swirl:
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, softened
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch square or round cake pan.
- Cream together butter, granulated sugar, and brown sugar. Add eggs, sweet potato, and vanilla.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Combine wet and dry ingredients.
- Mix swirl ingredients in a bowl.
- Layer batter, swirl mix, and remaining batter in the pan. Swirl with a knife.
- Bake for 35–40 minutes until done.
- Whisk glaze ingredients and drizzle over cooled cake.
Notes
- Substitute canned sweet potato puree for convenience.
- Add nuts to the swirl mix for extra texture.
- Adjust richness by using applesauce or spices in the cake batter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1⁄10 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg
