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If you adore the cozy flavors of fall and want to enjoy them in a unique twist, this Sweet Potato Cinnamon Roll Cake Recipe will absolutely steal your heart. Combining the natural sweetness and velvety texture of mashed sweet potatoes with the warm, comforting zing of cinnamon swirls, this cake offers all the charm of a cinnamon roll in an easy, sliceable form. It’s moist, lightly spiced, and finished with a luscious glaze that perfectly balances sweetness and spice, making every bite feel like a hug on a fork. Whether you’re baking for a weekday treat or a holiday celebration, this recipe brings a fresh, delightful spin to your dessert table.
Ingredients You’ll Need
Nothing fancy here, just a handful of simple, wholesome ingredients that come together beautifully. Each one plays a vital role in creating the moist texture, sweet warmth, and inviting aroma that makes the Sweet Potato Cinnamon Roll Cake Recipe so memorable.
- Mashed cooked sweet potato (1 cup): Adds natural sweetness and a silky moisture that keeps the cake tender.
- All-purpose flour (2 cups): The base that gives structure and a light crumb to the cake.
- Granulated sugar (1/2 cup): Sweetens the batter without overpowering the earthy sweet potato flavor.
- Brown sugar (1/2 cup for filling): Provides caramel notes essential for the cinnamon swirl’s richness.
- Baking powder (1 tablespoon): Ensures the cake rises perfectly, keeping it fluffy and soft.
- Salt (1/2 teaspoon): Balances sweetness and enhances all the flavors harmoniously.
- Ground cinnamon (2 teaspoons, divided): The star spice that delivers that signature cinnamon roll warmth.
- Ground nutmeg (1/4 teaspoon): Adds subtle depth and autumnal fragrance to the batter.
- Whole milk (3/4 cup): Keeps the cake moist and adds creaminess.
- Unsalted butter, melted (1/2 cup, divided): Enhances richness and texture, with half going into the batter and half into the cinnamon swirl.
- Large eggs (2): Bind everything together while contributing to the cake’s tender crumb.
- Vanilla extract (2 teaspoons): Lifts the flavors and adds a sweet, aromatic finish.
- Powdered sugar (1 cup for glaze): Sweetens and smooths the finishing drizzle.
- Heavy cream or milk (2 to 3 tablespoons for glaze): Creates the perfect consistency for the glaze to coat each slice beautifully.
How to Make Sweet Potato Cinnamon Roll Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F and give your 9×13-inch baking dish a generous greasing. This step ensures your cake bakes evenly and releases effortlessly when it’s ready. You want that golden crust without any sticking drama.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, 1 teaspoon of ground cinnamon, and nutmeg. This combination is your dry foundation, blending warmth and spice evenly throughout the cake. Taking the time to combine these well helps create an even texture and deep flavor balance.
Step 3: Combine the Wet Ingredients
In another bowl, mix your mashed sweet potato with milk, half of the melted butter (1/4 cup), eggs, and vanilla extract until the mixture is smooth and luscious. The sweet potato isn’t just for flavor—it gives the cake a wonderful moistness and a subtle natural sweetness that really shines through.
Step 4: Bring It All Together
Add the wet ingredients into the dry bowl and stir gently until just combined. You want to mix enough to bring it together but avoid overworking the batter to keep your cake tender and light. Evenly spread this batter into your greased baking dish so it bakes uniformly.
Step 5: Prepare and Swirl the Cinnamon Filling
Combine the brown sugar with the remaining 1 teaspoon of cinnamon and the rest of the melted butter (1/4 cup) in a small bowl. Drop spoonfuls of this rich cinnamon mixture over the batter’s surface, then use a knife to gently swirl it through. This swirl creates pockets of gooey cinnamon sugar bliss—exactly what makes this cake taste like a cinnamon roll in cake form!
Step 6: Bake Until Golden
Pop your pan into the oven and bake for 28 to 32 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. The aroma filling your kitchen by now will be pure heaven.
Step 7: Glaze and Cool
While the cake cools slightly, whisk together powdered sugar and 2 to 3 tablespoons of heavy cream or milk until smooth. Drizzle this glaze generously over the warm cake to add a silky finish that perfectly balances the cinnamon spices. Allow it to set a bit before slicing into generous squares.
How to Serve Sweet Potato Cinnamon Roll Cake Recipe
Garnishes
For an extra-special touch, sprinkle chopped pecans or walnuts over the glaze or add a light dusting of cinnamon powder. A dollop of whipped cream or a scoop of vanilla ice cream transforms this treat into a dessert worthy of any celebration. These garnishes bring texture and creaminess that complement the cake’s soft crumb beautifully.
Side Dishes
This cake pairs wonderfully with a cup of hot coffee, chai tea, or even a glass of cold milk. If you want to serve it alongside a meal, consider something light and fresh like a small fruit salad or a crisp apple slaw that contrasts the cake’s richness.
Creative Ways to Present
Cut the cake into irregular squares and serve on a rustic wooden board for a cozy, rustic feel. Or layer pieces with whipped cream and fresh berries in clear glass parfaits for an elegant look. You can even cut small squares, skewer them on sticks, and drizzle glaze for a fun, bite-sized dessert pop—perfect for parties or potlucks!
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 2 days. Storing at room temperature helps maintain its moist texture and prevents the glaze from hardening too much.
Freezing
You can freeze the cake, ideally before glazing. Wrap it securely in plastic wrap and then a layer of foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and add fresh glaze before serving for that just-baked feel.
Reheating
Warm individual slices in the microwave for 15–20 seconds or until just warmed through. This revives the softness and enhances the cinnamon aroma. If you prefer, a quick toast in a toaster oven works great too, especially if you want to crisp up the edges.
FAQs
Can I use canned sweet potato puree instead of fresh?
Absolutely! Just make sure you use unsweetened canned sweet potato puree for the best flavor and to avoid making the batter too sweet. It’s a great shortcut that keeps the cake moist and flavorful.
Is this Sweet Potato Cinnamon Roll Cake Recipe suitable for vegetarians?
Yes, it is. All ingredients are vegetarian-friendly, making it a lovely dessert option for meat-free diets. Just ensure your butter and eggs align with your personal preferences if you follow stricter vegetarian principles.
Can I add nuts or other mix-ins?
Definitely! Adding about 1/2 cup of chopped pecans or walnuts to the cinnamon swirl takes this cake to the next level with crunch and extra flavor. You could also try raisins or chocolate chips if you want a twist.
What if I don’t have heavy cream for the glaze?
You can easily substitute heavy cream with whole milk or even a plant-based milk of your choice. Just adjust the liquid amount slightly to get a smooth, drizzle-friendly consistency for the glaze.
How long does the cake stay fresh?
When stored properly in an airtight container, the cake stays fresh and moist for about 2 to 3 days at room temperature. For longer freshness, refrigerate it but allow it to come back to room temperature before serving for the best texture.
Final Thoughts
I can’t recommend this Sweet Potato Cinnamon Roll Cake Recipe enough—it’s such a delightful, comforting treat that feels like a warm embrace on a chilly day. Whether you’re baking it for family, friends, or just yourself, the blend of sweet potatoes and cinnamon creating that luscious swirl is pure magic. Give it a try and watch how quickly it disappears from the plate; it’s that good!
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Sweet Potato Cinnamon Roll Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Cinnamon Roll Cake is an irresistible dessert that combines the warm, comforting flavors of cinnamon and nutmeg with the natural sweetness of mashed sweet potatoes. It’s a perfect fall treat with a moist texture, swirled brown sugar cinnamon filling, and a sweet powdered sugar glaze that elevates this cake to a deliciously cozy indulgence.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 cup mashed cooked sweet potato
- 3/4 cup whole milk
- 1/2 cup unsalted butter, melted, divided
- 2 large eggs
- 2 teaspoons vanilla extract
Cinnamon Swirl Filling
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon (from divided 2 teaspoons)
- 1/4 cup unsalted butter, melted (from divided 1/2 cup)
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons heavy cream or milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, 1 teaspoon of ground cinnamon, and ground nutmeg until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the mashed sweet potato, whole milk, 1/4 cup of melted butter, eggs, and vanilla extract. Whisk these ingredients together until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredient bowl. Stir gently until just combined; be careful not to overmix to keep the cake tender. Then spread the batter evenly into the prepared baking dish.
- Prepare and Add Cinnamon Swirl: In a small bowl, mix the brown sugar, the remaining 1 teaspoon of cinnamon, and 1/4 cup melted butter. Drop spoonfuls of this cinnamon mixture evenly over the cake batter. Use a knife to swirl the cinnamon mixture through the batter to create a marbled effect.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Make the Glaze: While the cake is baking, whisk together the powdered sugar and 2 to 3 tablespoons of heavy cream or milk until smooth and pourable.
- Glaze and Serve: Once the cake comes out of the oven, let it cool slightly but remain warm. Drizzle the glaze over the top. Allow the cake to cool enough to set before slicing into 12 servings and serving.
Notes
- For extra richness and texture, add 1/2 cup chopped pecans to the cinnamon swirl mixture before swirling into the batter.
- You can use canned sweet potato puree if you prefer convenience; just ensure it is unsweetened to control the sweetness of the cake.
- Make sure not to overmix the batter to keep the cake light and tender.
