Oh my goodness, let me tell you about the magic that happens when sweet potatoes meet cinnamon roll flavors in cake form! This sweet potato cinnamon roll cake is my absolute go-to when I want to fill the house with cozy autumn vibes or impress guests with something uniquely delicious. I first stumbled upon this idea when I had leftover sweet potatoes from Thanksgiving – now it’s become my signature dessert that everyone begs me to make.
What makes this cake so special? Imagine the warmth of cinnamon rolls swirled into the earthy sweetness of roasted sweet potatoes, all baked into the most tender crumb you’ve ever tasted. The first time I made it, my skeptical husband ate three slices before I could even take photos! That’s when I knew I’d created something truly magical.
This isn’t just another cake recipe – it’s a hug in dessert form that brings people together. Whether you’re looking for a standout brunch dish or a comforting after-dinner treat, this sweet potato cinnamon roll cake delivers every single time. Trust me, once you try it, you’ll understand why it’s become my most requested recipe!
Why You’ll Love This Sweet Potato Cinnamon Roll Cake
Let me tell you why this cake is about to become your new obsession:
- That irresistible texture – perfectly moist from the sweet potatoes with the fluffiest crumb you’ll ever taste
- The cozy spice blend – cinnamon and nutmeg create that classic cinnamon roll warmth in every bite
- So easy to make – no fancy techniques needed, just simple mixing and baking
- Always a crowd-pleaser – I’ve never brought this to a gathering without getting recipe requests
- That nostalgic comfort – it’s like your favorite cinnamon roll and sweet potato casserole had a baby
Seriously, this cake checks all the boxes – easy, delicious, and guaranteed to disappear fast!
Ingredients for Sweet Potato Cinnamon Roll Cake
Here’s everything you’ll need to work this magic – and trust me, each ingredient plays a special role:
- 2 cups mashed sweet potatoes – I always roast fresh ones (about 2 medium) for maximum flavor, but canned works in a pinch (just drain well!)
- 1/2 cup softened butter – leave it out overnight or microwave in 5-second bursts until it indents easily
- 1/2 cup brown sugar + 1/4 cup white sugar – that caramel depth makes all the difference
- 2 large eggs – room temp helps them blend smoothly into the batter
- 1 tsp vanilla extract – the real stuff only, please!
- 1 1/2 cups all-purpose flour – spooned and leveled to avoid dense cake disasters
- The spice dream team – 1 tsp cinnamon, 1/2 tsp nutmeg for that signature warmth
- Leaveners – 1 tsp baking powder + 1/2 tsp baking soda for perfect rise
- 1/4 tsp salt – balances all that sweetness beautifully
- 1/2 cup milk – whole milk gives the richest texture
Pro tip: Measure your mashed sweet potatoes after cooking – too much can make the cake gummy. I learned that the hard way!
How to Make Sweet Potato Cinnamon Roll Cake
Alright, let’s get baking! This sweet potato cinnamon roll cake comes together so easily, but I’ll walk you through each step to make sure it turns out perfect every time.
Preparing the Sweet Potato Mixture
First things first – grab your mashed sweet potatoes and make sure they’re room temperature. Cold sweet potatoes will make your butter seize up, and we don’t want that! In a big mixing bowl, beat the softened butter with both sugars until it’s light and fluffy – about 2 minutes with a hand mixer. Then add your eggs one at a time, mixing well after each. Now stir in the vanilla and sweet potato puree until everything is beautifully smooth. I like to use a rubber spatula to scrape down the sides – no sweet potato left behind!
Combining Dry Ingredients
In another bowl, whisk together your flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Don’t skip the whisking – this makes sure those warm spices are evenly distributed throughout your cake. Slowly add the dry ingredients to the sweet potato mixture, alternating with the milk. Mix just until combined – overmixing is the enemy of tender cake! The batter should be thick but pourable, with no flour streaks remaining.
Baking and Cooling
Pour your batter into a greased 9×13 inch baking pan (or line it with parchment for easy removal). Smooth the top with your spatula. Bake on the center rack at 350°F for 30-35 minutes. The cake is done when the edges pull away from the pan and a toothpick comes out with just a few moist crumbs. Let it cool in the pan for at least 20 minutes before slicing – I know it’s tempting to dig in, but this patience pays off with perfect slices!
Tips for the Best Sweet Potato Cinnamon Roll Cake
After making this cake more times than I can count, here are my foolproof secrets for perfection:
- Spice to your taste – Love cinnamon? Add an extra 1/2 tsp! Not a nutmeg fan? Skip it.
- Watch the clock – Start checking at 30 minutes. Overbaking dries out this beauty fast.
- Taste your sweet potatoes first – If they’re extra sweet, you can reduce the sugar by 1/4 cup.
- Room temp is key – Cold ingredients don’t blend as smoothly, leading to dense spots.
- The toothpick lie – If it comes out clean, it’s already overbaked! Look for moist crumbs instead.
Trust me, these little tweaks make all the difference between good and “Oh my gosh, give me the recipe!” amazing.
Variations of Sweet Potato Cinnamon Roll Cake
Oh, the fun you can have with this recipe! My family loves when I mix things up – here are our favorite twists:
- Cream cheese surprise – Swirl in 4 oz softened cream cheese mixed with 1/4 cup sugar for pockets of tangy bliss
- Nutty crunch – Fold in 1/2 cup chopped pecans or walnuts for texture
- Maple magic – Replace half the sugar with pure maple syrup (reduce milk by 2 tbsp)
- Streusel topping – Sprinkle with brown sugar-cinnamon crumble before baking
The basic recipe is perfection, but sometimes a little extra makes it extra special! If you enjoy maple variations, you might also like this pumpkin cinnamon rolls recipe.
Serving Suggestions for Sweet Potato Cinnamon Roll Cake
Oh, the possibilities! This cake shines bright whether you serve it warm from the oven or at room temperature. My absolute favorite way? A thick slice with a scoop of vanilla ice cream melting over the top – the cold creaminess against the warm spices is heavenly. For breakfast (yes, I said breakfast!), just pop it in the microwave for 10 seconds and pair with your morning coffee. Feeling fancy? Drizzle with caramel or cream cheese glaze for special occasions. Honestly though? It’s so good it doesn’t need anything – sometimes I just grab a fork and eat it straight from the pan! A homemade caramel sauce takes this over the top.
Storing and Reheating Sweet Potato Cinnamon Roll Cake
Here’s the good news – this cake stays moist for days! Just let it cool completely, then tuck it into an airtight container at room temp for up to 3 days. Want it longer? Slice and freeze individual portions wrapped tightly in plastic, then foil – they’ll keep beautifully for 2 months. My secret for reviving leftovers? 15 seconds in the microwave brings back that fresh-from-the-oven magic. Or pop a slice in the toaster oven for a delightfully crispy edge!
Nutritional Information for Sweet Potato Cinnamon Roll Cake
Just a quick note – these numbers are rough estimates since ingredients vary so much! This sweet potato cinnamon roll cake packs vitamin A from the sweet potatoes, but let’s be honest – we’re here for the cozy comfort, not counting calories. Enjoy every delicious bite! For more information on the nutritional benefits of sweet potatoes, you can check out resources from the USDA.
Frequently Asked Questions About Sweet Potato Cinnamon Roll Cake
I get so many questions about this cake – here are the ones that pop up most often:
Can I use pumpkin instead of sweet potatoes?
Absolutely! Canned pumpkin puree works great in the same amount. The flavor changes slightly (a bit earthier), but it’s still delicious. Just make sure you’re using pure pumpkin, not pumpkin pie filling.
How do I make this gluten-free?
Simple swap – use a 1:1 gluten-free flour blend instead of all-purpose. I’ve had great results with Bob’s Red Mill. The texture might be slightly denser, but still oh-so-good.
Can I prepare it ahead?
You bet! Mix the dry and wet ingredients separately the night before, then combine and bake in the morning. Or bake the whole cake up to 2 days ahead – it actually gets more flavorful!
Why did my cake sink in the middle?
Usually means it needed 2-3 more minutes baking time. Or you might have overmixed the batter – gentle folding is key!
Can I make this into cupcakes?
Yes! Fill liners 2/3 full and bake 18-22 minutes. They’re adorable with cream cheese frosting swirls on top.
Final Thoughts
Alright, my dear baking friend – now you’ve got all my secrets for this magical sweet potato cinnamon roll cake! I can’t wait for you to try it and make your own memories. When you do, come back and tell me all about it – did your family go crazy for it like mine does? Did your house smell like a cozy autumn dream? Happy baking, and remember: the best cakes are made with a little extra love!
Print
Irresistible Sweet Potato Cinnamon Roll Cake in 30 Minutes
- Total Time: 50 minutes
- Yield: 1 cake (8 servings) 1x
- Diet: Vegetarian
Description
A delicious sweet potato cinnamon roll cake that combines the flavors of sweet potatoes and cinnamon in a soft, moist cake.
Ingredients
- 2 cups mashed sweet potatoes
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a bowl, mix mashed sweet potatoes, butter, sugars, eggs, and vanilla until smooth.
- In another bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let it cool before serving.
Notes
- Use freshly mashed sweet potatoes for the best texture.
- Adjust sugar to taste if the sweet potatoes are very sweet.
- Serve warm with a drizzle of icing or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: sweet potato, cinnamon roll, cake, dessert, baking