Sweet Potato Cinnamon Roll Cake

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Golden, plush, and warmly spiced, this Sweet Potato Cinnamon Roll Cake is the coziest treat to bring sweetness to your table. The cake blends the earthy richness of sweet potatoes with the comforting swirl of cinnamon sugar, baked into a moist, tender crumb that almost melts in your mouth. A buttery streusel adds a light crunch on top, while a smooth vanilla glaze drizzled over the surface finishes it with an irresistible touch.

Whether you’re serving this for brunch, dessert, or a special fall gathering, it’s a beautiful twist on classic cinnamon rolls — but without the yeast, kneading, or waiting. The cake’s natural sweetness, soft crumb, and gooey cinnamon spirals give every bite that nostalgic, home-baked warmth.

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Why You’ll Love This Sweet Potato Cinnamon Roll Cake

• No rising time: Unlike traditional cinnamon rolls, this cake skips the yeast — so it’s quicker and easier.
• Super moist texture: Sweet potatoes bring creaminess, keeping the crumb rich and velvety.
• Perfectly spiced: Cinnamon, nutmeg, and brown sugar create that deep, cozy flavor everyone loves.
• Freezer-friendly: You can bake ahead and enjoy whenever cravings hit.
• Crowd-pleaser: Whether you serve it warm with coffee or chilled with a scoop of ice cream, it’s a guaranteed hit.

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Preparation Phase & Tools to Use for Sweet Potato Cinnamon Roll Cake

Creating the perfect Sweet Potato Cinnamon Roll Cake starts with a little planning and having the right tools at your fingertips. This cake doesn’t demand any fancy equipment, but using the right items will help you achieve that rich, bakery-style finish effortlessly.

Essential Tools and Equipment

• Mixing Bowls: You’ll need at least two — one for the batter and another for the cinnamon-sugar swirl. Choose deep bowls to make mixing easier and less messy.
• Electric Mixer or Hand Mixer: Helps create a smooth, lump-free batter. The power of a mixer ensures the butter and sugar are creamed properly, which leads to a fluffier cake.
• 9-inch Round Cake Pan: A standard size that gives the cake a good height and allows the cinnamon mixture to distribute evenly without spilling.
• Rubber Spatula: Ideal for folding ingredients and scraping every bit of batter from the bowl.
• Sifter (Optional but Helpful): To ensure your dry ingredients are lump-free and well-aerated.
• Oven Thermometer (Optional): Ensures your oven is baking at the correct temperature — a crucial factor in avoiding an overcooked or undercooked center.
• Cooling Rack: Allows the cake to cool evenly and prevents it from becoming soggy on the bottom.

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Preparation Tips

• Use roasted or steamed sweet potatoes, not canned. Freshly prepared sweet potatoes add more flavor and moisture. Make sure they’re fully cooled before mixing into the batter.
• Bring ingredients to room temperature — especially eggs, butter, and milk. This helps the batter mix more uniformly.
• Grease the cake pan generously or line it with parchment paper. This cake has a sticky cinnamon filling that can cling to the sides.
• Layer strategically: Pour half the batter, add the cinnamon mixture, then repeat. Swirl with a knife to create beautiful ribbons throughout.
• Don’t overmix the batter. Mix just until combined to maintain a light, tender texture.

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Ingredients for this Sweet Potato Cinnamon Roll Cake

To build the irresistible flavor and texture of this cake, each ingredient plays a special role — from the earthy sweetness of mashed sweet potatoes to the warm depth of cinnamon and brown sugar. Here’s a breakdown of everything you’ll need:

For the Cake Batter:

• 1 cup mashed sweet potatoes (about 1 large sweet potato, cooked and cooled)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk, room temperature
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Cinnamon Swirl:

• 1/3 cup brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons melted butter

For the Glaze:

• 3/4 cup powdered sugar
• 1–2 tablespoons milk (adjust for desired consistency)
• 1/2 teaspoon vanilla extract

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Step 1: Prepare the Sweet Potatoes

Start by roasting or steaming your sweet potato until fork-tender (about 40 minutes if roasting). Once cooked, scoop out the flesh and mash it until completely smooth. Let it cool before using it in the batter — warm sweet potatoes can melt the butter and affect the texture.

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Step 2: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. Set aside.

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Step 3: Make the Cake Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2–3 minutes using a hand mixer). Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed sweet potatoes until the mixture is smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined — do not overmix.

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Step 4: Create the Cinnamon Swirl

In a small bowl, combine brown sugar, cinnamon, and melted butter. Stir until it forms a paste-like consistency.

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Step 5: Assemble the Cake

Pour half of the batter into the prepared cake pan. Spoon half of the cinnamon swirl mixture over the batter and use a knife to gently swirl it through. Repeat with the remaining batter and the rest of the cinnamon swirl. Swirl again lightly to create a marbled effect.

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Step 6: Bake

Place the pan in the center of the preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil during the last 10 minutes.

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Step 7: Cool and Glaze

Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. While it cools, prepare the glaze by mixing powdered sugar, vanilla, and milk until smooth. Drizzle the glaze generously over the cooled cake.

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Notes

• Sweet Potato Texture Matters: Use mashed sweet potatoes that are silky smooth for the best batter consistency. A food processor can help eliminate any fibrous chunks.
• Spice It Your Way: While cinnamon and nutmeg are traditional, feel free to add a dash of ginger or allspice for more complexity.
• Pan Size Flexibility: You can also bake this cake in an 8×8-inch square pan for a slightly thicker result—just adjust baking time as needed.
• Make It Ahead: This cake stores well and actually tastes even better the next day as the flavors settle.
• Double the Glaze: If you love things extra sweet and gooey, feel free to double the glaze and pour some over each slice when serving.

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Watch Out for These Mistakes While Cooking

• Using hot sweet potatoes: This can cause the butter in the batter to melt prematurely, leading to a greasy and uneven texture.
• Overmixing the batter: Once you combine the wet and dry ingredients, mix gently. Overmixing activates the gluten in flour and can make the cake dense or tough.
• Incorrect oven temperature: If your oven runs hot or cold, use an oven thermometer. An inaccurate temp could lead to an overbaked outside and undercooked center.
• Skipping the swirl: The cinnamon filling isn’t just for flavor—it creates that iconic roll-like marbling. Make sure to swirl both layers.
• Pouring glaze on a warm cake: This will cause the glaze to melt into the cake. Wait until it’s fully cooled to get that beautiful, glossy finish.

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What to Serve With Sweet Potato Cinnamon Roll Cake?

This cake is rich, spiced, and incredibly versatile when it comes to pairing. Whether you’re planning a cozy breakfast, a festive brunch, or an indulgent dessert, here are some perfect additions to round out your spread.

8 Recommendations

1. Maple-Glazed Bacon
   The salty-sweet contrast of crispy bacon glazed with maple syrup balances the soft, sweet notes of the cake beautifully.
2. Vanilla Bean Ice Cream
   A scoop of cold ice cream against a warm slice creates a melt-in-your-mouth contrast that’s downright luxurious.
3. Fresh Berries
   Strawberries, raspberries, or blueberries add brightness and a touch of tartness to cut through the cake’s richness.
4. Whipped Cream with Cinnamon
   Lightly sweetened whipped cream dusted with cinnamon makes a fluffy, elegant topping.
5. Chai Latte or Spiced Tea
   The warm spices in chai or spiced black tea naturally complement the cinnamon swirl in the cake.
6. Greek Yogurt with Honey
   A tangy side of yogurt drizzled with honey brings balance and makes for a more filling breakfast combo.
7. Candied Pecans or Walnuts
   Sprinkle some on top or serve on the side for extra crunch and nutty depth.
8. Mulled Cider or Apple Juice
   A warm, spiced beverage like mulled cider enhances the cake’s fall flavors and rounds out the experience perfectly.

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Storage Instructions

Proper storage ensures your Sweet Potato Cinnamon Roll Cake stays moist, flavorful, and ready to enjoy whether it’s the next day or next week.

Room Temperature

Store the cake in an airtight container or wrap tightly in plastic wrap. It will stay fresh for up to 2 days at room temperature — ideal if you’re serving it soon.

Refrigeration

To keep it longer, refrigerate the cake in a sealed container. It can last up to 5 days in the fridge. Let it sit at room temp or warm slightly before serving for the best texture.

Freezing

This cake freezes well. Wrap slices individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. To thaw, leave at room temp or gently microwave in 20-second bursts.

Glazing Tip

If freezing, consider glazing only after thawing to maintain a glossy finish and avoid sogginess.

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Estimated Nutrition

Serving size: 1 slice (based on 10 slices per cake)

• Calories: ~310
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 44g
• Sugar: 27g
• Protein: 4g
• Fiber: 2g
• Sodium: 190mg

Note: These values are estimates and may vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

1. Can I use canned sweet potatoes instead of fresh ones?

Yes, you can use canned sweet potatoes in a pinch. Just make sure they’re unsweetened and drained well before mashing. However, fresh roasted or steamed sweet potatoes give better flavor and texture.

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2. Can I make this cake gluten-free?

Absolutely. Swap the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Be sure to check the consistency — you might need a splash more milk.

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3. Can I double the recipe for a larger group?

Yes! Double the ingredients and bake in a 9×13-inch pan. The baking time may increase slightly, so begin checking around the 45-minute mark.

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4. What can I use instead of milk?

You can use dairy-free alternatives like almond milk, oat milk, or soy milk with similar results. Full-fat coconut milk adds a rich flavor, but may slightly alter the taste.

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5. Is this cake overly sweet?

Not at all. The natural sweetness of the sweet potatoes and the balance of cinnamon spice help keep it flavorful without overwhelming sugar. You can also reduce the sugar in the batter by 2–3 tablespoons if desired.

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6. Can I add nuts or raisins?

Yes, chopped pecans, walnuts, or golden raisins can be added to the batter or cinnamon swirl layer for extra texture and flavor.

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7. How do I make the glaze thicker or thinner?

For a thicker glaze, use less milk or add more powdered sugar. For a thinner drizzle, just stir in a bit more milk until your desired consistency is reached.

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8. Can I serve it warm?

Definitely. A few seconds in the microwave brings back that freshly baked warmth — ideal with a scoop of ice cream or dollop of cream.

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Conclusion

The Sweet Potato Cinnamon Roll Cake isn’t just a dessert — it’s a warm embrace in cake form. With its tender crumb, spiced swirl, and silky glaze, it transforms humble pantry ingredients into something celebratory. Whether you’re baking for a brunch, a cozy gathering, or just to satisfy that weekend craving, this cake delivers comfort and delight in every bite. And the best part? No yeast, no wait — just sweet, cinnamon-laced magic.

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