Sweet Potato Cinnamon Roll Cake Recipe

If you’re craving something warm, cozy, and utterly delicious, this Sweet Potato Cinnamon Roll Cake Recipe is exactly what you need to brighten up your day. It combines the natural sweetness and vibrant color of mashed sweet potatoes with the comforting swirl of cinnamon and brown sugar, all baked into a moist, tender cake. Topped with a simple vanilla glaze, this dessert is like your favorite cinnamon roll in cake form, perfect for breakfast, brunch, or a sweet indulgence anytime. Each bite brings together rich autumn flavors that feel like a big, warm hug from the inside out.

Ingredients You’ll Need

Don’t let the ingredient list intimidate you. These simple staples work together harmoniously, giving the cake its moist texture, sweet warmth, and that irresistible soft crumb that makes every forkful so comforting.

• Mashed cooked sweet potato: About 1 cup, adding natural sweetness and vibrant color.
• Unsalted butter, melted: 1/2 cup to bring richness and tenderness to the cake.
• Granulated sugar: 1/2 cup for balanced sweetness without overpowering the flavors.
• Brown sugar, packed: 1/2 cup enhances the moisture and adds a subtle molasses note.
• Large eggs: 2 for structure and binding all the ingredients together.
• Milk: 1/2 cup to keep the batter smooth and moist.
• Vanilla extract: 1 teaspoon for a warm, aromatic depth.
• All-purpose flour: 1 3/4 cups for the main body of the cake.
• Baking powder: 1 1/2 teaspoons to help it rise beautifully.
• Baking soda: 1/2 teaspoon for a perfect crumb texture.
• Salt: 1/2 teaspoon to balance sweetness and enhance flavors.
• Ground cinnamon: 1 teaspoon, essential for that signature cinnamon roll feel.
• Nutmeg: 1/4 teaspoon to add a subtle, nutty warmth.
• Cinnamon swirl mixture: Brown sugar (1/3 cup), ground cinnamon (2 teaspoons), and melted butter (2 tablespoons) combine to create a gooey, swirled cinnamon layer.
• Glaze: Powdered sugar (1 cup), milk (2–3 tablespoons), and vanilla extract (1/2 teaspoon) for the perfect sweet finishing touch.

How to Make Sweet Potato Cinnamon Roll Cake Recipe

Step 1: Prepare Your Pan and Batter

Start by preheating your oven to 350°F (175°C) and greasing a 9×9-inch baking pan to ensure your cake lifts out cleanly after baking. Combine the mashed sweet potato with melted butter, granulated sugar, and brown sugar in a large bowl, whisking until it’s luxuriously smooth. Then, add the eggs, milk, and vanilla extract, mixing everything until completely combined—this creates the silky foundation your cake needs.

Step 2: Mix Dry Ingredients

In a separate bowl, whisk together your all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This blend is the backbone of the cake’s flavor and texture, infusing every bite with that gentle warmth and balanced rise you want. Slowly add these dry ingredients to the wet mixture, stirring just until combined to keep your batter light and tender.

Step 3: Swirl in the Cinnamon Mixture

Pour the cake batter into your greased pan and smooth the surface with a spatula. Then, prepare the cinnamon swirl by mixing brown sugar, cinnamon, and melted butter in a small bowl. Drop spoonfuls of this mix over the batter and gently swirl it in with a knife. This step seals in the iconic cinnamon roll excitement, swirling sweetness right in the heart of the cake.

Step 4: Bake to Perfection

Bake your cake for 30 to 35 minutes or until the center is set and a toothpick inserted into the middle comes out clean. You’ll know it’s perfect when the aroma fills your kitchen and the edges turn a gorgeous golden brown. Allow your cake to cool slightly in the pan while you whip up the glaze.

Step 5: Glaze and Serve

Whisk together powdered sugar, milk, and vanilla extract until smooth and drizzle this luscious glaze over your warm cake. The glaze adds the perfect layer of sweet creaminess, reminiscent of the frosting on a classic cinnamon roll, pulling the whole dessert together beautifully.

How to Serve Sweet Potato Cinnamon Roll Cake Recipe

Garnishes

Sprinkle chopped toasted pecans or walnuts on top for an added crunchy texture that complements the cake’s softness. A light dusting of cinnamon or a swirl of whipped cream elevates your presentation and adds extra warmth and creaminess.

Side Dishes

This cake pairs wonderfully with freshly brewed coffee, spiced chai tea, or a dollop of vanilla yogurt on the side. It also shines when served alongside a fresh fruit salad, which adds a bright, refreshing contrast to the mellow sweetness of the cake.

Creative Ways to Present

Want to impress your guests? Cut the cake into small squares and serve it as mini cake bites with toothpicks at brunch. Alternatively, layer slices between whipped cream and chopped pecans for an easy trifle that brings the Sweet Potato Cinnamon Roll Cake Recipe to the next level of indulgence.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. For longer freshness, refrigerate it and allow the cake to come to room temperature before serving to restore its softness.

Freezing

This cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to three months, and thaw overnight in the refrigerator when ready to enjoy.

Reheating

Warm your leftovers in the microwave for about 20-30 seconds or in a preheated oven at 325°F (160°C) for 10-15 minutes. Reheating revives the cake’s tender crumb and brings back that freshly-baked vibe that makes this Sweet Potato Cinnamon Roll Cake Recipe so delightful.

FAQs

Can I use canned sweet potato puree instead of fresh sweet potato?

Yes! Just be sure to use unsweetened canned puree to avoid altering the sweetness of the cake. Freshly cooked and mashed sweet potatoes add the best texture, but canned puree is a convenient and delicious substitute.

What makes this cake like a cinnamon roll?

The secret is in the cinnamon swirl mixture dropped on top of the batter and gently swirled in before baking, combined with the vanilla glaze drizzled over the warm cake. Together, they mimic that signature cinnamon roll flavor and gooey texture.

Is this cake suitable for a vegetarian diet?

Absolutely! This Sweet Potato Cinnamon Roll Cake Recipe contains no meat or gelatin products, making it perfect for vegetarians who want a comforting dessert or breakfast treat.

Can I add nuts to the cake?

Definitely! Chopped pecans or walnuts can be added to the cinnamon swirl for extra crunch and texture. They also complement the flavors wonderfully for a more complex bite.

How do I store this cake to keep it moist?

Store the cake in an airtight container at room temperature or refrigerated if you want it to last longer. Covering it well prevents the cake from drying out and keeps it moist and tender for days.

Final Thoughts

I can’t recommend this Sweet Potato Cinnamon Roll Cake Recipe enough if you’re looking for a cozy, crowd-pleasing dessert that feels like a warm hug on a plate. It’s simple to make, packed with cozy flavors, and versatile enough to enjoy any time you want a little sweet comfort. Go ahead, bake it, share it, and savor every bite—it’s bound to become a favorite in your kitchen just as it is in mine!

Sweet Potato Cinnamon Roll Cake Recipe

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4.4 from 83 reviews

• Author: admin
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Diet: Vegetarian

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Description

This Sweet Potato Cinnamon Roll Cake combines the comforting flavors of cinnamon rolls with the wholesome goodness of sweet potatoes. Moist and flavorful, it features a tender cake swirled with a cinnamon-sugar blend and topped with a sweet glaze, making it perfect for breakfast, brunch, or dessert.

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Ingredients

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For the cake:

• 1 cup mashed cooked sweet potato (about 1 medium)
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg

For the cinnamon swirl:

• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted

For the glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract

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Instructions

1. Prepare the pan and oven. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan thoroughly to prevent sticking.
2. Mix the wet ingredients. In a large bowl, whisk together the mashed sweet potato, melted butter, granulated sugar, and brown sugar until smooth. Then add the eggs, milk, and vanilla extract, mixing until fully combined for a smooth batter.
3. Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg to ensure an even distribution of leavening and spices.
4. Combine wet and dry mixtures. Add the dry ingredients to the wet mixture and stir just until combined. Be careful not to overmix to avoid a dense cake.
5. Fill the pan with batter. Pour the cake batter into the prepared pan and smooth the surface with a spatula.
6. Prepare and add the cinnamon swirl. In a small bowl, mix the brown sugar, cinnamon, and melted butter. Drop spoonfuls of this mixture over the top of the cake batter, then use a knife to gently swirl it into the batter’s surface, creating a marbled cinnamon swirl pattern.
7. Bake the cake. Place the pan into the preheated oven and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
8. Cool slightly. Remove the cake from the oven and let it cool slightly in the pan to set before glazing.
9. Make the glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzle it evenly over the warm cake.
10. Serve and enjoy. Allow the glaze to set for a few minutes before slicing. Serve warm or at room temperature.

Notes

• You can use canned sweet potato puree as a substitute, but make sure it is unsweetened to maintain the recipe’s flavor balance.
• This cake works beautifully as a breakfast treat, brunch centerpiece, or a comforting dessert.
• For added texture and flavor, consider folding in chopped pecans into the cinnamon swirl before swirling it into the batter.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American