If you’ve ever wished you could have the flavor of a warm cinnamon roll in cake form — this Sweet Potato Cinnamon Roll Cake is the answer to your dreams. Soft, fluffy, and perfectly spiced, it’s a cozy twist on a classic dessert that’s perfect for any season.
Whether you’re baking for the holidays, a family gathering, or just because you love warm, spiced treats, this cake will fill your kitchen with the most irresistible aroma. One bite and you’ll understand why it’s a crowd favorite!
Why You’ll Love This Recipe
This cake is more than just another dessert — it’s pure comfort in every bite. Here’s why you’ll absolutely love making and eating this Sweet Potato Cinnamon Roll Cake:
- Incredibly Moist and Fluffy: The mashed sweet potatoes add a natural sweetness and moisture that keeps the cake soft for days.
- Cinnamon Roll Flavor — Without the Effort: No rolling or proofing required — just mix, bake, and glaze!
- Warm and Comforting Spices: The perfect blend of cinnamon, nutmeg, and brown sugar gives this cake its signature cozy flavor.
- Perfect for Any Occasion: Great for fall gatherings, brunches, or a holiday dessert table.
- Freezer-Friendly and Make-Ahead: You can bake it ahead and enjoy it later — and it tastes even better the next day.
If you love cinnamon rolls, pumpkin spice, or sweet potatoes, this cake combines all those comforting flavors into one easy recipe that feels like a warm hug.
Ingredients You’ll Need
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup butter (melted and cooled)
- 1 teaspoon vanilla extract
- ½ cup milk
For the Cinnamon Swirl:
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup melted butter
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or heavy cream)
- ½ teaspoon vanilla extract
These ingredients come together to create the perfect balance of sweetness, spice, and texture — rich like a cinnamon roll, yet fluffy like a cake.
Let’s Get Started
Step 1: Prepare the Sweet Potatoes
Peel and cut your sweet potatoes into chunks. Boil until tender, then mash until smooth. Measure out 1 ½ cups and let cool slightly before using.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar.
Step 3: Combine Wet Ingredients
In another bowl, whisk together eggs, melted butter, milk, vanilla, and mashed sweet potatoes until fully combined.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don’t overmix — you want a soft, fluffy texture.
Step 5: Add the Cinnamon Swirl
In a small bowl, mix together brown sugar, cinnamon, and melted butter. Pour half of the cake batter into a greased 9×13-inch baking pan. Drizzle half of the cinnamon mixture over the batter and swirl it gently with a knife. Add the remaining batter and repeat the swirl on top.
Step 6: Bake
Bake in a preheated oven at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Make the Glaze
While the cake cools slightly, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm cake for that irresistible “fresh cinnamon roll” finish.
Serve warm for the ultimate comfort dessert experience!
Servings and Pairing
This recipe makes about 12 generous servings, depending on how you slice it.
Perfect Pairings:
- Beverages: Pair with coffee, chai tea, or a glass of milk.
- Toppings: Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Occasions: Great for brunch spreads, Thanksgiving dessert, or a cozy weekend bake.
This cake’s soft texture and balanced sweetness make it perfect for both morning and evening indulgence.
Variations
Want to personalize your Sweet Potato Cinnamon Roll Cake? Try these tasty variations:
- Nutty Delight: Add chopped pecans or walnuts to the cinnamon swirl for extra crunch.
- Maple Twist: Replace half of the brown sugar with maple syrup for deeper flavor.
- Cream Cheese Glaze: Swap the simple glaze for a tangy cream cheese icing.
- Pumpkin Swap: Replace sweet potatoes with pumpkin puree for a seasonal twist.
- Mini Cakes: Make individual portions using muffin tins — perfect for brunches or gifts.
Each variation keeps the same cozy flavor while adding a unique spin to fit your taste.
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerate: Keeps fresh in the fridge for up to 5 days.
- Freeze: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
To refresh the texture, warm slices in the microwave for 10–15 seconds before serving — it’ll taste just like freshly baked!
FAQs
1. Can I use canned sweet potatoes?
Yes, just make sure they’re plain mashed sweet potatoes (not candied or syrup-packed).
2. Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking mix.
3. What type of milk works best?
Whole milk gives the richest flavor, but almond or oat milk works perfectly too.
4. How do I make it extra moist?
Avoid overbaking and measure your flour correctly — too much can make the cake dense.
5. Can I double the recipe?
Yes! Simply use a larger pan (like 11×15 inches) and adjust baking time slightly.
Final Thoughts
This Sweet Potato Cinnamon Roll Cake is the ultimate combination of comfort, flavor, and simplicity. It captures all the magic of a homemade cinnamon roll — the buttery sweetness, the warm spices, and that gooey swirl — without the hassle of yeast or dough rolling.
Print
Sweet Potato Cinnamon Roll Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This Sweet Potato Cinnamon Roll Cake is soft, fluffy, and filled with gooey cinnamon swirls — a cozy twist on the classic cinnamon roll. Perfect for breakfast, brunch, or dessert, it’s easy to make and irresistibly delicious!
Ingredients
For the Cake
- 1 ½ cups mashed sweet potatoes (about 2 medium)
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup melted butter (cooled)
- 1 teaspoon vanilla extract
- ½ cup milk
For the Cinnamon Swirl
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup melted butter
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk (or cream)
- ½ teaspoon vanilla extract
Instructions
- Prepare the Sweet Potatoes:
Peel, boil, and mash sweet potatoes until smooth. Measure 1 ½ cups and allow to cool slightly. - Combine Dry Ingredients:
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar. - Mix Wet Ingredients:
In a separate bowl, combine eggs, milk, melted butter, vanilla, and mashed sweet potatoes. - Make the Batter:
Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix. - Add the Swirl:
Pour half of the batter into a greased 9×13-inch baking dish. Drizzle half of the cinnamon swirl mixture, lightly swirl with a knife, then repeat with remaining batter and swirl. - Bake:
Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted in the center comes out clean. - Glaze and Serve:
Mix powdered sugar, milk, and vanilla. Drizzle over the warm cake before serving. Enjoy warm or at room temperature!
Notes
- Use fresh sweet potatoes — canned puree can be too wet.
- Don’t overmix the batter for a soft, fluffy texture.
- Add chopped pecans or walnuts for a nutty crunch.
- For extra decadence, swap the glaze for cream cheese frosting.
- Store leftovers in an airtight container — it stays moist for days!
- Prep Time: 20 minutes
- Cook Time: 40 minutes