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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Fill the pan with batter. Pour the cake batter into the prepared pan and smooth the surface with a spatula.
- 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.
- 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.
- Cool slightly. Remove the cake from the oven and let it cool slightly in the pan to set before glazing.
- Make the glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzle it evenly over the warm cake.
- 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
