If you’re craving a dessert that perfectly captures the cozy flavors of fall, you simply must try this Sweet Potato Cinnamon Roll Cake Recipe. It combines the rich, velvety texture of mashed sweet potatoes with a cinnamon swirl that mimics the beloved cinnamon roll, all baked into a moist, tender cake. Each bite bursts with warm spices and a hint of nutmeg, making it a comforting treat that feels like a warm hug on a plate. Whether served as a holiday dessert or a weekend indulgence, this cake brings the best of sweet potato and cinnamon roll magic together in one effortless dish.
Ingredients You’ll Need
This Sweet Potato Cinnamon Roll Cake Recipe shines because of its simple, pantry-friendly ingredients. Each one plays a vital role—from the creamy mashed sweet potatoes adding moisture and natural sweetness, to the fragrant spices that deepen the flavor, and the swirl of cinnamon sugar that creates those irresistible pockets of gooey indulgence.
- 2 cups mashed sweet potatoes: The star ingredient, bringing natural moisture and a subtle sweetness that makes the cake moist and tender.
- 2 1/4 cups all-purpose flour: Provides structure so the cake holds together perfectly without being dense.
- 1/2 cup granulated sugar: Balances the earthy sweetness of sweet potatoes with a clean sugary touch.
- 1/2 cup packed brown sugar: Adds deep caramel notes and helps create the luscious cinnamon swirl.
- 1 tablespoon baking powder: Ensures the cake rises beautifully for a light texture.
- 1/2 teaspoon salt: Enhances all the flavors, making each note vibrant.
- 1 teaspoon cinnamon: The warm spice that’s essential for that classic cinnamon roll taste.
- 1/2 teaspoon nutmeg: Adds a cozy, slightly nutty undertone that pairs perfectly with the cinnamon.
- 2 large eggs: Bind the ingredients while adding richness.
- 1/2 cup whole milk: Keeps the cake creamy and tender.
- 1/2 cup unsalted butter, melted and cooled: Adds richness and a buttery flavor without weighing the cake down.
- 1 tablespoon vanilla extract: Rounds out the spices with a sweet, fragrant note.
- 1/2 cup chopped pecans (optional): For a delightful crunch and a nutty contrast to the soft cake.
- For the cinnamon swirl: 1/2 cup packed brown sugar, 1 tablespoon ground cinnamon, and 2 tablespoons melted unsalted butter to make those signature swirls of gooey sweetness.
- For the glaze: 1 cup powdered sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla extract combine into a glossy, sweet drizzle that finishes the cake beautifully.
How to Make Sweet Potato Cinnamon Roll Cake Recipe
Step 1: Prep Your Oven and Dish
First things first: preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to ensure the cake doesn’t stick and comes out with perfect edges. The oven and pan prep set the stage for baking success.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar. This blend of dry ingredients is where the cake’s structure and flavor foundation starts. Taking the time to combine them evenly makes a big difference.
Step 3: Whisk the Wet Ingredients
In a separate bowl, blend the mashed sweet potatoes with eggs, whole milk, melted butter, and vanilla extract until smooth. The mashed sweet potatoes give this batter its unique moisture and subtle sweetness that no other cake can replicate.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry mix and stir gently until just combined. Overmixing can make the cake tough, so keep it light and fold in those ingredients to preserve the lovely crumb. If you’re adding pecans, fold them in now for bursts of crunch in every bite.
Step 5: Create the Cinnamon Swirl
Pour the batter into your greased baking pan, smoothing the top. In a small bowl, mix the brown sugar, cinnamon, and melted butter to make the swirl. Drop spoonfuls of this mixture evenly over the batter, then use a knife or skewer to swirl it throughout. This part transforms a simple cake into a showstopper with gooey, cinnamon-sweet ribbons.
Step 6: Bake to Perfection
Bake for 35 to 40 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs. This warm, fragrant cake will fill your kitchen with the most inviting aroma you can imagine.
Step 7: Glaze and Serve
While the cake cools slightly, whisk powdered sugar, milk, and vanilla extract in a small bowl to make the glaze. Drizzle it generously over the warm cake, letting it soak slightly into the swirls and edges for that classic cinnamon roll finish.
How to Serve Sweet Potato Cinnamon Roll Cake Recipe
Garnishes
A sprinkle of chopped pecans or a light dusting of cinnamon on top adds texture and an extra hint of spice, complementing the cake’s soft crumb and sweet glaze. Fresh whipped cream also pairs wonderfully as a dollop on each slice.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or chai tea, balancing sweetness with a warm, spiced beverage. For something heartier, creamy vanilla ice cream is a dreamy side that turns this cake into a decadent dessert experience.
Creative Ways to Present
For a festive touch, serve slices of the cake on rustic wooden boards with a scattering of toasted pecans and cinnamon sticks. You can even cut the cake into squares, stack them, and drizzle glaze between layers for a stack-style presentation that wows at holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to two days. The cake stays moist and flavorful, making it an easy snack or breakfast the next day.
Freezing
You can freeze the cake whole or in individual slices by wrapping it well in plastic wrap and then aluminum foil. Frozen, it keeps beautifully for up to three months without losing its wonderful texture or flavor.
Reheating
To enjoy leftovers warm, reheat slices in the microwave for about 20 seconds or in a low oven preheated to 300°F for 10 minutes. This refreshes the cake’s softness and brings back that freshly baked warmth, especially with a new drizzle of glaze.
FAQs
Can I use canned sweet potato puree instead of fresh?
Absolutely! Canned sweet potato puree works just fine and makes the recipe even quicker. Just make sure it’s plain puree without any added sugar or spices for best results.
What if I don’t have pecans? Can I omit them?
Yes! Pecans are totally optional. You can skip them or substitute with walnuts or even chocolate chips for a different but equally delicious twist.
Can I make the cinnamon swirl without butter?
Butter adds richness and helps the sugar melt into those delicious swirls, but if you need a substitute, use an equal amount of coconut oil. The flavor will be a bit different but still tasty.
Is this cake suitable for vegetarians?
Yes, this Sweet Potato Cinnamon Roll Cake Recipe is vegetarian-friendly as it contains no meat or gelatin. It’s perfect for anyone looking for a cozy vegetarian dessert option.
How do I avoid overmixing the batter?
Mix the wet and dry ingredients just until no dry spots remain. Stopping early keeps the cake light and fluffy rather than dense and tough.
Final Thoughts
This Sweet Potato Cinnamon Roll Cake Recipe is a true celebration of fall flavors wrapped in a tender, comforting dessert. I genuinely hope you enjoy making it as much as you enjoy eating it. It’s simple, satisfying, and just so joyful to share with friends, family, or anyone lucky enough to taste it. Give it a try—you might just find your new favorite cake!
Print
Sweet Potato Cinnamon Roll Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Cinnamon Roll Cake blends the comforting flavors of cinnamon rolls with the natural sweetness of mashed sweet potatoes. Featuring a tender, spiced cake base with a cinnamon-sugar swirl and a smooth vanilla glaze, this dessert is perfect for fall or holiday gatherings. The addition of chopped pecans provides a delightful crunch, making every bite irresistibly delicious.
Ingredients
For the Cake
- 2 cups mashed sweet potatoes (cooked and cooled)
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1 tablespoon vanilla extract
- 1/2 cup chopped pecans (optional)
For the Cinnamon Swirl
- 1/2 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter (melted)
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar until evenly combined.
- Mix Wet Ingredients: In another bowl, whisk together the mashed sweet potatoes, eggs, whole milk, melted and cooled unsalted butter, and vanilla extract until the mixture is smooth and well blended.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently just until incorporated to avoid overmixing. Fold in the chopped pecans if using for added texture.
- Prepare Cinnamon Swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Drop spoonfuls of this mixture over the cake batter in the baking dish, then use a knife to gently swirl it through the batter to create a cinnamon swirl effect.
- Bake: Place the baking dish in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool: Remove the cake from the oven and allow it to cool slightly in the pan before glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, milk (2–3 tablespoons to achieve desired consistency), and vanilla extract to create a smooth glaze.
- Glaze and Serve: Drizzle the glaze evenly over the warm cake. Cut into slices and serve warm for the best flavor, or enjoy at room temperature.
Notes
- You can substitute canned sweet potato puree for cooked sweet potatoes for convenience.
- Add a pinch of cloves to the batter or cinnamon swirl for an extra layer of warm spice.
- This cake is best served warm but also tastes great at room temperature, making it versatile for serving.
- Chopped pecans are optional but highly recommended for added crunch and flavor.
