If you’ve ever had trouble choosing between soft, pillowy cinnamon rolls and the hearty comfort of sweet potato cake, this Sweet Potato Cinnamon Roll Cake is your dream come true. Picture all the warmth of spiced sweet potato, the gooey cinnamon filling, and a silky vanilla glaze coming together in one tender, crowd-pleasing dessert. Whether it’s a cozy weekend breakfast or a festive holiday treat, this cake is guaranteed to make everyone linger happily at the table.
Ingredients You’ll Need
It’s truly amazing how a handful of pantry staples and a few fresh ingredients can deliver such big flavor. Every element here earns its place—each one adds a note of sweetness, richness, or spice, coming together to make this Sweet Potato Cinnamon Roll Cake unforgettable.
- Mashed sweet potatoes: Packed with earthy sweetness, these create an irresistibly moist cake base.
- All-purpose flour: The classic structure builder—keeps the cake fluffy yet sturdy enough for slicing.
- Granulated sugar: Lends lovely sweetness and balances those fall spices.
- Brown sugar (cake and swirl): Adds caramel undertones and deep flavor, plus extra gooeyness for the cinnamon swirl.
- Baking powder: Ensures your cake rises beautifully and turns out soft and airy.
- Salt: A pinch makes every other flavor shine, never skip it!
- Cinnamon: Warming and fragrant—it’s the heart of both the batter and the classic cinnamon roll swirl.
- Nutmeg: Adds a hint of spice that complements the sweet potato so well.
- Large eggs: Bind everything together and give the cake a lovely richness.
- Whole milk: Keeps the cake tender and prevents it from drying out.
- Unsalted butter (cake and swirl): Gives richness; using it both in the batter and swirl means every bite is decadent.
- Vanilla extract: A dash lifts and unifies every layer of warm, sweet flavor.
- Chopped pecans (optional): For a little crunch and a nutty finish that pairs perfectly with the spices.
- Powdered sugar (for glaze): The secret to the silky-smooth finish on top.
How to Make Sweet Potato Cinnamon Roll Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish. This ensures that luscious swirl will release cleanly and that the edges bake to golden perfection. Trust me—taking a moment to prep here makes serving a total breeze!
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar. Combining all your dry ingredients first means the spices and leavening are evenly distributed, so every inch of your Sweet Potato Cinnamon Roll Cake will be beautifully spiced and tender.
Step 3: Blend Wet Ingredients
In a separate bowl, whisk the mashed sweet potatoes, eggs, milk, melted butter, and vanilla extract together until velvety smooth. The sweet potatoes infuse the batter with moisture and color—plus, mixing the wet ingredients well ensures a smooth, even crumb.
Step 4: Bring the Batter Together
Pour the wet mixture into the bowl of dry ingredients and stir just until everything is incorporated (careful not to overmix, or your cake could turn dense). If you love a nutty crunch, gently fold in the chopped pecans at this stage. The batter will look thick, luscious, and flecked with autumn colors.
Step 5: Create the Cinnamon Swirl
In a small bowl, mix together the brown sugar, cinnamon, and melted butter for that signature cinnamon roll swirl. Drop spoonfuls over the batter in the baking dish, then use a knife to gently swirl it through—don’t overdo it, just a few waves create those irresistible pockets of cinnamon goodness throughout the Sweet Potato Cinnamon Roll Cake.
Step 6: Bake to Perfection
Slide your cake into the oven and bake for 35 to 40 minutes. You’ll know it’s ready when the kitchen smells like fall and a toothpick comes out clean from the center. Let the cake cool for at least 10 minutes. This brief pause lets the flavors settle and makes slicing easier.
Step 7: Glaze and Serve
While the cake cools a little, whisk together powdered sugar, milk, and vanilla extract to make a silky glaze. Drizzle liberally over the warm cake—there’s something magical about watching the glaze melt into those cinnamon swirls. Slice and serve while it’s still warm and gooey!
How to Serve Sweet Potato Cinnamon Roll Cake
Garnishes
For that extra special finish, top slices with a sprinkle of extra chopped pecans, a light dusting of cinnamon, or even a dollop of whipped cream. The glaze is gorgeous, but these little touches add another dimension of flavor and texture to your Sweet Potato Cinnamon Roll Cake.
Side Dishes
This cake is a star at brunch alongside fresh fruit salad, crispy bacon, or steaming mugs of coffee and chai. The spices pair beautifully with everything from tangy citrus to creamy lattes—perfect for slow weekend mornings or holiday gatherings.
Creative Ways to Present
Turn your cake into a dazzling dessert centerpiece by cutting it into tidy squares, stacking with parchment in between, and tying with a ribbon for an edible gift. Or, bake in individual ramekins for single-serve treats. However you present it, Sweet Potato Cinnamon Roll Cake always delivers that wow moment.
Make Ahead and Storage
Storing Leftovers
Any leftovers (if you’re lucky enough to have them) keep beautifully covered at room temperature for up to two days, or in the fridge for four days. Just cover the baking dish tightly with foil or transfer pieces to an airtight container.
Freezing
You can absolutely freeze your Sweet Potato Cinnamon Roll Cake! Slice leftover cake and wrap pieces individually in plastic wrap, then pop them in a freezer bag. The cake will keep its moisture and flavor for up to three months—just defrost overnight or in the microwave when you need a treat.
Reheating
To reheat, simply warm slices in the microwave for 15-20 seconds, or in a 300°F oven for 10 minutes if you want a slightly crisp edge. The glaze will melt slightly, making your cake taste and smell fresh-baked all over again.
FAQs
Can I use canned sweet potato puree?
Absolutely! Canned sweet potato puree works just as well as freshly cooked sweet potatoes. Just be sure to use unsweetened puree—not sweet potato pie filling—for the best texture and flavor in your Sweet Potato Cinnamon Roll Cake.
What if I don’t have pecans?
No problem! The pecans are totally optional. You can leave them out, or substitute chopped walnuts for a similar crunch, or even use toasted pumpkin seeds for something a little different.
Can I make this cake gluten-free?
Yes, with some easy swaps. Use a trusted cup-for-cup gluten-free flour blend in place of the all-purpose flour. Make sure all other ingredients, like baking powder and sugars, are gluten-free as well for a safe and tasty treat.
How do I know when the cake is done?
Start checking at the 35-minute mark. Gently insert a toothpick in the center—if it comes out clean or with a few moist crumbs, you’re good to go. The top should be just set and lightly golden brown. Avoid overbaking for maximum moistness!
Can I double this recipe for a crowd?
Yes! You can easily double the Sweet Potato Cinnamon Roll Cake recipe. Divide the batter between two 9×13-inch pans, or bake in a large rimmed baking sheet. Just watch your bake time and use the toothpick test for doneness.
Final Thoughts
If you’ve been craving something sweet, spicy, and genuinely comforting, let yourself fall in love with Sweet Potato Cinnamon Roll Cake. There’s just so much heart in every slice, and it’s a sure way to bring a crowd together for seconds and smiles. Give it a try—you’re going to be the hero of your next gathering!
