There’s something about fall flavors that always brings comfort to the table, and I’ve found one dessert that truly captures that cozy essence: Sweet Potato Cinnamon Roll Cake. The first time I baked this, the smell alone had my neighbors knocking on the door. It’s a hybrid between a moist, rich sweet potato cake and those gooey cinnamon rolls we all crave on chilly mornings. And yes, it’s as irresistible as it sounds.

I love how this recipe brings together the earthy sweetness of roasted sweet potatoes with a cinnamon-sugar swirl and a generous drizzle of creamy glaze. It feels like autumn wrapped in a warm blanket. If you’re the type who lights candles that smell like baked goods, this cake delivers the real thing—taste and all.

Why You’ll Love This Sweet Potato Cinnamon Roll Cake

Moist and tender: Thanks to the mashed sweet potatoes, the cake stays incredibly soft and flavorful.
Cinnamon roll swirl: Every bite has that classic gooey cinnamon roll layer for extra indulgence.
One-bowl magic: It’s surprisingly simple—no yeast, no waiting for dough to rise.
Versatile: Perfect for breakfast, dessert, or afternoon tea.
Cozy appeal: It’s like autumn on a plate—sweet, spiced, and soul-warming.

What Kind of Sweet Potatoes Should I Use?

For this cake, I always go with orange-fleshed sweet potatoes—specifically, the kind you’d use for a classic sweet potato pie. They’re naturally sweet and mash up smooth, adding richness and color to the cake. Roasting them enhances their flavor even more, drawing out their sugars and giving the batter a beautiful, warm hue. Avoid canned sweet potatoes or yams packed in syrup—they’ll make the cake overly sweet and can alter the texture.

If you have leftover roasted sweet potatoes from dinner, this is the perfect place to repurpose them. Just be sure they’re unseasoned and fully mashed.

Options for Substitutions

Whether you’re short on ingredients or adjusting for dietary needs, there’s room to play:

Flour: Swap all-purpose flour with a 1:1 gluten-free blend to make it gluten-friendly.
Butter: Unsalted is preferred, but you can use salted—just cut back on added salt in the batter.
Sweetener: Light brown sugar gives depth, but coconut sugar or maple sugar can work for a more caramelized note.
Milk: Whole milk is best for richness, but almond, oat, or soy milk can stand in just fine.
Glaze: A simple powdered sugar and milk glaze is perfect, but cream cheese glaze adds tangy decadence if you’re feeling fancy.

These swaps let you keep the spirit of the recipe while tailoring it to what you have or need.

Ingredients for This Sweet Potato Cinnamon Roll Cake

Every ingredient in this cake plays a delicious role. Here’s what you’ll need and why each one matters:

Mashed sweet potatoes: The star of the show. They provide moisture, natural sweetness, and that beautiful earthy flavor that defines the cake.
All-purpose flour: Gives the cake structure while keeping the crumb tender and light.
Brown sugar: Adds a deep, molasses-like sweetness that pairs beautifully with sweet potatoes and cinnamon.
Granulated sugar: Balances the flavors and helps with overall sweetness and structure.
Eggs: Bind the batter and contribute richness and lift to the cake.
Butter: Used both in the batter and the cinnamon swirl, butter ensures a soft, buttery texture and rich flavor.
Milk: Loosens the batter just enough and adds moisture.
Baking powder: Essential for helping the cake rise and stay fluffy.
Vanilla extract: Rounds out the sweetness with a subtle warmth.
Cinnamon: This is what brings the “roll” to the cake, giving that familiar cozy spice.
Powdered sugar: For the glaze, it adds sweetness and creates a silky finish on top.
Salt: Just a pinch balances the sweetness and enhances all the other flavors.

Each ingredient adds depth, warmth, and texture to this luscious cake. Get them all lined up—you’re about to bake something unforgettable.

Step 1: Prepare the Sweet Potatoes

Start by roasting or boiling your sweet potatoes until fork-tender. Once cooked, peel and mash them until smooth. Let them cool completely before using them in the batter—warm mash can throw off the texture of the cake.

Step 2: Make the Batter

In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the mashed sweet potatoes and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, alternating with milk, mixing just until combined.

Step 3: Prepare the Cinnamon Swirl

In a small bowl, mix melted butter with brown sugar and cinnamon to form a thick, spreadable paste. This mixture will create those dreamy cinnamon ribbons throughout the cake.

Step 4: Layer the Batter and Swirl

Pour half the batter into a greased baking dish. Spoon half of the cinnamon swirl mixture over the batter and gently swirl it with a knife. Add the remaining batter on top and repeat with the remaining cinnamon swirl. Swirl again slightly—don’t overdo it.

Step 5: Bake

Place the cake in a preheated oven at 350°F (175°C). Bake until a toothpick inserted in the center comes out clean, and the top springs back when lightly touched.

Step 6: Make the Glaze

While the cake is baking or cooling, whisk together powdered sugar, milk, and a splash of vanilla extract until smooth. Adjust the consistency as needed—thick but pourable is what you’re aiming for.

Step 7: Drizzle and Serve

Once the cake has cooled slightly, drizzle the glaze generously over the top. Let it set for a few minutes, then slice in and enjoy the warm, gooey swirl in every bite.

How Long to Cook the Sweet Potato Cinnamon Roll Cake

Bake the cake at 350°F (175°C) for 35 to 40 minutes. The exact time will vary depending on your oven and the type of baking dish you use. Start checking at the 35-minute mark—insert a toothpick in the center; if it comes out clean or with just a few moist crumbs (no wet batter), it’s ready. The top should be golden and set, with the cinnamon swirl just beginning to caramelize at the edges.

If you’re using a deep ceramic dish, you may need a few extra minutes. For a metal pan, it might bake slightly faster.

Tips for Perfect Sweet Potato Cinnamon Roll Cake

Use room-temperature ingredients: This helps everything blend evenly and makes the batter smoother.
Don’t overmix the batter: Mix just until combined to avoid a dense or tough cake.
Roast your sweet potatoes: Roasting brings out their natural sugars more than boiling.
Cool the sweet potatoes before mixing: Hot mash can cook the eggs or melt the butter, ruining the batter.
Grease your pan well: This ensures the cake lifts out easily, especially with that sticky cinnamon layer.
Swirl gently: A few figure-eights with a knife is enough. Over-swirling blends the cinnamon too much into the batter.
Let the cake cool slightly before glazing: This keeps the glaze from running off completely and helps it set just right.

These small steps make a big difference in the texture, flavor, and overall success of your cinnamon roll cake.

Watch Out for These Mistakes While Cooking

Even with a straightforward recipe like this, a few common missteps can sneak in:

Using hot sweet potatoes in the batter: This can curdle the eggs or melt the butter, resulting in a greasy, dense cake.
Overmixing: It’s tempting to keep stirring for smoothness, but overmixing develops gluten and makes the cake tough.
Skipping the swirl: That cinnamon ribbon isn’t just for looks—it adds essential flavor. Don’t forget it!
Overbaking: This can dry out the cake. Always start checking at the minimum bake time.
Incorrect glaze consistency: Too thick and it clumps; too thin and it vanishes. Aim for a slow, pourable drizzle.
Not greasing the pan properly: Especially with the sugary swirl, sticking can be a real issue.

Being mindful of these pitfalls ensures your cake turns out bakery-worthy every time.

What to Serve With Sweet Potato Cinnamon Roll Cake?

Coffee or Espresso

The warmth of cinnamon and sweet potato pairs beautifully with a bold cup of coffee or a creamy latte.

Vanilla Ice Cream

A scoop of ice cream melting into a warm slice of cake? Pure indulgence.

Whipped Cream

Light and airy, whipped cream adds a creamy contrast to the rich, spiced cake.

Chai Tea

The spiced notes of chai echo the cinnamon in the cake—comforting and cohesive.

Maple-Glazed Bacon

For a brunch twist, serve with crisp, sweet-savory bacon to cut through the sweetness.

Roasted Pecans

Sprinkle over the glaze for crunch and a nutty balance to the tender cake.

Fresh Berries

The tartness of raspberries or blueberries brings a refreshing contrast to the dense, sweet cake.

Yogurt or Crème Fraîche

A dollop on the side adds a slightly tangy element that works wonderfully at breakfast or brunch.

Storage Instructions

Sweet Potato Cinnamon Roll Cake stores beautifully, making it ideal for prep ahead or enjoying over a few days:

At Room Temperature: Store covered in an airtight container for up to 2 days. Keep it in a cool, dry place.
Refrigerator: Wrap tightly or store in a sealed container for up to 5 days. Warm individual slices slightly in the microwave before serving.
Freezer: You can freeze the cake (glazed or unglazed) for up to 3 months. Wrap slices individually in plastic wrap, then place in a freezer-safe bag. Thaw overnight in the fridge or at room temperature.

For best results, glaze just before serving if you plan to freeze it.

Estimated Nutrition (Per Serving – based on 12 servings)

Please note, values may vary slightly depending on ingredient brands and portion size:

Calories: ~320
Fat: ~14g
Saturated Fat: ~8g
Carbohydrates: ~45g
Sugar: ~28g
Protein: ~4g
Fiber: ~2g
Sodium: ~180mg

This cake is sweet, rich, and satisfying—perfect for a treat or special breakfast moment.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, absolutely! You can bake it a day or two in advance. Just store it covered at room temperature or in the fridge and glaze it fresh before serving if possible.

Do I need to peel the sweet potatoes?

Yes. For a smooth, lump-free texture, peel your sweet potatoes after cooking and mash them thoroughly.

Can I use canned sweet potatoes?

It’s not recommended. Canned sweet potatoes often come in syrup, which can make the cake overly sweet and affect the texture.

Can I turn this into cupcakes or muffins?

Yes! Just divide the batter into a muffin tin and reduce baking time to around 18–22 minutes. Keep an eye on them and test with a toothpick.

How do I know when the cake is done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready. The top should be golden and set.

Can I use pumpkin instead of sweet potato?

You can, but the texture and taste will be slightly different. Pumpkin is more watery and less sweet, so reduce other liquid ingredients slightly and maybe add a touch more sugar.

Is the glaze necessary?

Technically no, but it elevates the flavor and gives the cake that “cinnamon roll” finish. You can skip it if you prefer less sweetness.

What size pan should I use?

A standard 9×13-inch baking dish works perfectly. You can also use an 8×8 or 9×9 pan for a thicker cake, just increase the baking time a little.

Conclusion

Sweet Potato Cinnamon Roll Cake is that beautiful blend of warm spice, comforting sweetness, and moist, satisfying texture that feels like a hug in dessert form. It’s easy to make, deeply flavorful, and just indulgent enough to wow a crowd—yet simple enough to whip up on a cozy weekend morning. Whether you enjoy it as a brunch centerpiece or a sweet finish to dinner, this cake promises smiles with every bite.