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Sweet Potato Cinnamon Roll Cake

Sweet Potato Cinnamon Roll Cake

This Sweet Potato Cinnamon Roll Cake combines the comforting flavors of cinnamon rolls with the sweet earthiness of sweet potatoes for a delightful fall dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Mashed Sweet Potatoes Use fresh, cooked sweet potatoes for best flavor.
  • 1 cup Granulated Sugar Can be replaced with coconut sugar.
  • 1/2 cup Brown Sugar Light or dark works, depending on preference.
  • 3 large Eggs Room temperature for smoother batter.
  • 1/2 cup Vegetable Oil Can substitute with canola or avocado oil.
  • 1 teaspoon Vanilla Extract Opt for good quality extract.
  • 2 cups All-Purpose Flour Can be swapped with gluten-free flour.
  • 2 teaspoons Baking Powder Check expiration dates.
  • 1 teaspoon Baking Soda Check expiration dates.
  • 1/2 teaspoon Salt Essential for enhancing flavors.
For the Spices
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
For the Buttermilk Mixture
  • 1 cup Buttermilk Substitute with plant-based milk mixed with vinegar.
For the Cinnamon Swirl
  • 1/2 cup Unsalted Butter Can substitute with coconut oil.
  • 1 tablespoon Cinnamon
  • 1/2 cup Brown Sugar
  • 1/4 cup Flour
For the Glaze
  • 1 cup Powdered Sugar Adjust with milk for desired consistency.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Mixer
  • Whisk
  • Spatula
  • sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a mixing bowl, whisk together the mashed sweet potatoes, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  3. Sift the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger in a separate bowl. Gradually incorporate the dry mixture into the wet ingredients until just combined.
  4. Stir in the buttermilk until the batter is smooth. Pour into the prepared baking dish and smooth the top.
  5. Mix together melted butter, brown sugar, flour, and cinnamon in a small bowl until crumbly. Drop spoonfuls over the batter and swirl with a knife.
  6. Bake for 35–40 minutes until a toothpick comes out clean.
  7. While baking, whisk together powdered sugar, milk, and vanilla extract for the glaze until smooth.
  8. After cooling for 10–15 minutes, drizzle the glaze over the cake and let cool completely before serving.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 48gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 1500IUVitamin C: 5mgCalcium: 50mgIron: 1.2mg

Notes

Ensure ingredients are at room temperature for an even batter. Use fresh sweet potatoes for best flavor and avoid overmixing after adding flour.

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