Sweet Potato Cinnamon Roll Cake: Irresistible Dessert Recipe
If you’re looking for a dessert that wraps up all the cozy flavors of fall into one showstopping treat, Sweet Potato Cinnamon Roll Cake: Irresistible Dessert is about to become your new obsession. Imagine the tender crumb of a homemade cake, sweet earthy notes from mashed sweet potatoes, and that dreamy cinnamon swirl you love in a classic cinnamon roll—all drizzled with a luscious vanilla glaze. This is one of those recipes you’ll want to make for brunches, holiday gatherings, or whenever you crave something truly special and comforting!
Ingredients You’ll Need
This easy recipe comes together with a handful of pantry staples and a few fresh ingredients. Each one plays a starring role, whether it’s adding moisture, boosting flavor, or creating those signature swirls and sweetness that make this cake unforgettable.
- Mashed sweet potatoes: Adds natural sweetness, gorgeous color, and a moist, tender crumb to the cake.
- Granulated sugar: Sweetens the batter and balances the earthiness of the sweet potatoes.
- Brown sugar (packed): Lends a rich, caramel-like depth to both the cake and the cinnamon swirl.
- Large eggs: Binds the ingredients and gives the cake structure and lightness.
- Unsalted butter (melted): Provides richness and a melt-in-your-mouth texture.
- Milk: Keeps the cake moist and helps everything blend smoothly.
- Vanilla extract: Enhances all the warming flavors with a hint of sweetness.
- All-purpose flour: Delivers the perfect structure and classic cake texture.
- Baking powder: Gives the cake its beautiful lift and fluffiness.
- Baking soda: Works with the baking powder for optimal rise and a tender crumb.
- Salt: Balances the sweetness and brings out every flavor.
- Ground cinnamon: Infuses the cake and swirl with that unmistakable cinnamon roll aroma.
- Ground nutmeg: Adds a subtle nutty warmth that pairs perfectly with sweet potatoes.
- Brown sugar (for swirl): Creates a gooey, caramelized ribbon throughout the cake.
- Ground cinnamon (for swirl): Intensifies the cinnamon flavor for a true cinnamon roll experience.
- Unsalted butter (softened, for swirl): Helps create the signature swirl and a rich pocket of flavor.
- Powdered sugar (for glaze): The base for that sweet, dreamy drizzle on top.
- Milk (for glaze): Makes the glaze silky and pourable.
- Vanilla extract (for glaze): Adds a finishing touch of warmth and aroma to the glaze.
How to Make Sweet Potato Cinnamon Roll Cake: Irresistible Dessert
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 350°F. Grease a 9×9-inch baking dish generously—this ensures your Sweet Potato Cinnamon Roll Cake: Irresistible Dessert releases easily, with every swirl and crumb perfectly intact. A little extra care here means the final dessert will look as good as it tastes.
Step 2: Mix the Wet Ingredients
In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, eggs, melted butter, milk, and vanilla extract. Whisk until everything is smooth and beautifully blended. The sweet potatoes give the batter a gorgeous orange hue, and this step sets the stage for a moist, flavorful cake.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This mixture ensures that the raising agents and spices are evenly distributed, so your cake bakes up fluffy and full of cozy spice flavor.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix—this keeps your Sweet Potato Cinnamon Roll Cake: Irresistible Dessert light and tender, with the perfect crumb every time.
Step 5: Create the Cinnamon Swirl
In a small bowl, mix together brown sugar, cinnamon, and softened butter until you have a crumbly, fragrant mixture. Drop spoonfuls over the cake batter in your pan, then take a knife and gently swirl it through the batter. This creates those dreamy pockets of cinnamon sugar you’ll find in every bite.
Step 6: Bake the Cake
Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will smell absolutely incredible as the cinnamon and sweet potatoes mingle in the oven!
Step 7: Cool and Glaze
Allow the cake to cool for at least 15 minutes—this helps the texture set and makes glazing easier. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle the glaze all over the cooled cake, letting it seep into the swirls and cracks for extra sweetness in every bite.
How to Serve Sweet Potato Cinnamon Roll Cake: Irresistible Dessert
Garnishes
For a little extra flair, sprinkle chopped toasted pecans or walnuts on top just before serving. A dusting of extra cinnamon or a light grating of nutmeg adds a beautiful finish and a burst of aroma. If you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream on the side makes this Sweet Potato Cinnamon Roll Cake: Irresistible Dessert even more decadent.
Side Dishes
This cake shines at brunch with fresh fruit like berries or orange slices, which balance the sweetness with a juicy pop. If serving for dessert, pair it with coffee, chai, or a spiced hot chocolate for the ultimate comfort combo. The warm, spiced flavors of this cake complement just about any cozy beverage or fruit salad.
Creative Ways to Present
For a festive touch, cut the cake into squares and stack them on a tiered cake stand, drizzling a little extra glaze between layers. You can also bake the batter in muffin tins for single-serve Sweet Potato Cinnamon Roll Cake: Irresistible Dessert “swirl muffins”—perfect for parties or brunch buffets. For holidays, add a drizzle of maple syrup or a sprinkle of edible glitter for sparkle and fun!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftovers tightly with plastic wrap or transfer to an airtight container. The Sweet Potato Cinnamon Roll Cake: Irresistible Dessert will stay moist and flavorful at room temperature for up to two days, or in the refrigerator for up to five days. The flavors deepen with time, making each slice even more delicious the next day.
Freezing
This cake freezes beautifully! After cooling completely, wrap individual squares in plastic wrap and store them in a zip-top freezer bag. Freeze for up to two months. When you’re ready for a treat, simply thaw a piece at room temperature or gently warm it in the microwave.
Reheating
To freshen up a slice, pop it in the microwave for about 15 seconds, or warm in a 300°F oven for 5–10 minutes. The glaze will melt slightly, and the cake will taste oven-fresh. If you’ve frozen the cake, thaw overnight in the fridge or at room temperature before reheating.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Just make sure the canned sweet potatoes are unsweetened. Drain and mash them well before measuring, and you’ll have perfect results in your Sweet Potato Cinnamon Roll Cake: Irresistible Dessert.
How do I know when the cake is done?
The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and slightly springy to the touch.
Can I make this cake gluten-free?
Yes, simply substitute your favorite 1:1 gluten-free all-purpose flour blend. The texture may be a little different, but the cake will still be delicious and full of all those cinnamon roll flavors.
What nuts work best in this recipe?
Pecans and walnuts are both fantastic choices, adding a lovely crunch and nutty flavor that pairs perfectly with the sweet potato and cinnamon. Chop them finely and sprinkle over the glaze or fold into the batter for extra texture.
Can I double the recipe for a larger crowd?
Definitely! Double all ingredients and bake in a 9×13-inch dish, adding a few extra minutes to the baking time. Keep an eye on it and check with a toothpick for doneness. Everyone will be thrilled to enjoy more Sweet Potato Cinnamon Roll Cake: Irresistible Dessert!
Final Thoughts
If you love the cozy flavors of fall and the comfort of homemade cake, this Sweet Potato Cinnamon Roll Cake: Irresistible Dessert is truly a must-bake. Every bite is soft, sweet, and filled with cinnamon swirls and a luscious glaze. Treat yourself and your loved ones to this unforgettable dessert—you’ll want to make it again and again!
Print
Sweet Potato Cinnamon Roll Cake: Irresistible Dessert Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Sweet Potato Cinnamon Roll Cake is a delightful and irresistible dessert combining the warm flavors of cinnamon and sweet potatoes into a moist, tender cake. Swirled with a cinnamon sugar mixture and drizzled with a sweet vanilla glaze, this cake offers the comforting taste of cinnamon rolls in an easy-to-make, crowd-pleasing dessert perfect for fall or anytime.
Ingredients
Cake Batter
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1/2 cup unsalted butter (melted)
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Cinnamon Swirl
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter (softened)
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, brown sugar, eggs, melted butter, milk, and vanilla extract until the mixture is smooth and combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg thoroughly.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing and ensure a tender cake.
- Pour Batter into Pan: Pour the batter into the prepared baking dish and smooth the top evenly with a spatula.
- Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar, ground cinnamon, and softened butter until crumbly and well combined.
- Add Swirl to Batter: Drop spoonfuls of the cinnamon mixture evenly over the batter, then use a knife to gently swirl the mixture into the top of the cake batter to create a marbled effect.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for at least 15 minutes to set before glazing.
- Prepare and Drizzle Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze evenly over the cooled cake before serving.
Notes
- You can substitute canned sweet potatoes for fresh ones—ensure they are unsweetened for best results.
- For added texture and flavor, fold in chopped pecans or walnuts into the batter or sprinkle on top before baking.
- For a seasonal twist, add a dash of maple syrup in the glaze or substitute part of the milk with maple syrup.
- The cake is best enjoyed the same day but can be stored covered at room temperature for up to 2 days.
- Ensure not to overmix the batter to maintain a light and fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/9 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
