Sweet Potato Cinnamon Roll Cake

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Imagine the cozy allure of sweet potatoes blended into a buttery cake swirled with cinnamon and finished off with a silky glaze. That’s exactly what you get with this Sweet Potato Cinnamon Roll Cake—a dessert that bridges the comforting flavors of fall with the fun structure of a classic cinnamon roll.

Every bite is a perfect mix of spiced sweetness and soft, dense texture. The natural richness of sweet potatoes not only gives the cake a warm hue but also keeps it moist for days. Whether you’re making this for a holiday brunch or a cozy weekend bake, it stands out as a beautiful, indulgent centerpiece.

Ingredients for this Sweet Potato Cinnamon Roll Cake

For the Cake:

• 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract

For the Cinnamon Swirl:

• 1/3 cup brown sugar
• 1 tbsp cinnamon
• 2 tbsp melted butter

For the Glaze:

• 1 cup powdered sugar
• 1–2 tbsp milk (adjust for desired consistency)
• 1/2 tsp vanilla extract

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Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large mixing bowl, cream the softened butter with both sugars until light and fluffy. Beat in the eggs one at a time, followed by sour cream, vanilla extract, and mashed sweet potato.

Step 2: Combine Dry and Wet Ingredients

Gradually mix the dry ingredients into the wet mixture, stirring just until combined. Do not overmix—the batter should be thick but smooth.

Step 3: Add the Cinnamon Swirl

In a small bowl, mix brown sugar, cinnamon, and melted butter for the swirl. Pour half the batter into the prepared pan and smooth the top. Drizzle half the swirl mixture over the batter. Repeat with the remaining batter and swirl mixture. Use a knife to gently marble the layers.

Step 4: Bake

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Step 5: Glaze

Whisk powdered sugar, milk, and vanilla together to form a glaze. Drizzle over the warm cake for best absorption and shine.

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Frequently Asked Questions

How do I cook the sweet potato for this cake?

You can roast, boil, or microwave the sweet potato. Just make sure it’s fully soft before mashing.

Can I use canned sweet potato puree?

Yes, but make sure it’s 100% sweet potato with no added sugars or spices.

What kind of glaze works best?

A simple vanilla glaze is ideal, but cream cheese glaze also complements the spices beautifully.

Can I make this cake ahead of time?

Absolutely. Bake it the day before and glaze it just before serving for the freshest taste.

Can I make this cake gluten-free?

You can try using a 1:1 gluten-free flour blend. The texture may vary slightly, but it generally works well.

What’s the best way to reheat this cake?

Microwave individual slices for 15–20 seconds or warm in a low oven (300°F) for 5–10 minutes.

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