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A slice of Sweet Potato Cinnamon Roll Cake with white icing drizzle on a white plate.
Maryam

Sweet Potato Cinnamon Roll Cake

All the gooey, spiced comfort of cinnamon rolls baked into an easy, shareable cake with sweet potato keeping it impossibly moist.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp kosher salt
  • 1.5 cups mashed cooked sweet potato from about 1 large sweet potato, cooled
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 0.25 cup whole milk
  • 1 tsp vanilla extract
For the Cinnamon Swirl
  • 4 tbsp unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 1.5 tbsp ground cinnamon
For the Cream Cheese Glaze
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • 2 tbsp whole milk
  • 0.5 tsp vanilla extract

Equipment

  • 9x13-inch Baking Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Electric Mixer or Whisk

Method
 

Prep
  1. Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment, leaving an overhang for easy removal.
  2. In a small bowl, mash together the softened butter, brown sugar, and cinnamon until it forms a thick, spreadable paste. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large bowl, beat the mashed sweet potato, melted butter, and granulated sugar until smooth. Beat in the eggs one at a time, then the milk and vanilla. The mixture will look slightly curdled - that is fine. Add the dry ingredients and fold just until no streaks of flour remain.
  5. Spread half the batter in the prepared pan. Dollop half the cinnamon mixture in small spoonfuls over the batter, then drag a knife through to swirl. Repeat with remaining batter and cinnamon mixture, swirling the top layer gently so you can still see distinct ribbons.
  6. Bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out with just a few moist crumbs, 32 to 36 minutes. Cool in the pan on a wire rack for 15 minutes.
  7. While the cake cools, beat the cream cheese and butter until smooth. Add the powdered sugar, milk, and vanilla, and beat until pourable. Drizzle over the warm cake, letting it drip into the crevices. Serve warm or at room temperature.

Notes

For the sweet potato, roast at 400°F until very soft, about 45 minutes, then scoop the flesh and mash - this gives better flavor than boiling. The cake keeps covered at room temperature for 2 days, though the glaze will soften into the cake over time. For a make-ahead option, bake the cake, cool completely, wrap tightly, and freeze unfrosted for up to 1 month; thaw and glaze before serving.