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The Ultimate Guide to Sweet Potato Cinnamon Roll Cake

Indulge in the warm, comforting flavors of a classic cinnamon roll blended with the rich, moist texture of sweet potatoes in this Sweet Potato Cinnamon Roll Cake. Perfect for breakfast, brunch, or dessert, this cake is infused with cozy spices and topped with a luscious pecan glaze for the ultimate treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the cake base:
  • 3 cups flour
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 2 cups cooked sweet potatoes
  • 1 ½ cups milk
  • 2 eggs beaten
  • 2 teaspoons vanilla extract
½ cup butter, melted For the cinnamon swirl:
  • 1 stick butter softened
  • ½ cup brown sugar
  • 1 tablespoon flour
1 ½ teaspoons cinnamon For the pecan glaze:
  • 1 cup powdered sugar
  • 2 ½ tablespoons milk
  • ½ teaspoon vanilla extract
  • ½ cup chopped pecans

Method
 

  1. Prepare the Cake: Preheat the oven to 350°F and grease a 13×9-inch baking pan.
  2. Mix Wet Ingredients: In a large mixing bowl, blend sweet potatoes and milk until smooth. Stir in eggs and vanilla.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, sugar, salt, baking powder, and nutmeg.
  4. Combine and Bake: Gradually mix dry ingredients into the sweet potato mixture until just combined. Gently fold in melted butter. Pour batter into the prepared pan and smooth the top.
  5. Create the Swirl: Mix softened butter, brown sugar, cinnamon, and flour in a bowl. Drop spoonfuls over the batter and swirl with a knife.
  6. Bake to Perfection: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes.
  7. Drizzle the Glaze: In a bowl, whisk powdered sugar, milk, vanilla, and chopped pecans until smooth. Drizzle over the slightly warm cake and let it set before slicing.

Notes

  • For extra moisture, add an additional ¼ cup of milk to the batter.
  • Serve warm with a scoop of vanilla ice cream for a decadent dessert.
  • Store leftovers in an airtight container for up to three days.

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