Sweet Potato Cinnamon Roll Cake: A Delicious Twist on a Classic Dessert

Sweet Potato Cinnamon Roll Cake is a delightful twist on two beloved comfort foods, combining the warm, spiced flavors of cinnamon rolls with the moist, rich texture of sweet potato cake. As the leaves change and the air turns crisp, this cake becomes a staple in my kitchen, evoking memories of family gatherings and cozy afternoons. The history of sweet potatoes in American cuisine dates back centuries, often celebrated for their versatility and nutritional benefits. People adore this dish not only for its incredible taste but also for its convenience; it’s a one-pan wonder that requires minimal effort yet delivers maximum flavor. With each bite, you’ll experience the perfect balance of sweetness and spice, making Sweet Potato Cinnamon Roll Cake a must-try for any dessert lover!

Ingredients:

• For the Cake:
• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 1/2 cup milk (or non-dairy alternative)
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• For the Cinnamon Swirl:
• 1/2 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter, melted
• For the Cream Cheese Frosting:
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (to reach desired consistency)

Preparing the Cake Batter

1. First, I preheat my oven to 350°F (175°C). I grease a 9×13 inch baking dish with butter or non-stick spray to ensure the cake comes out easily.
2. Next, I prepare the sweet potatoes. I peel and chop the sweet potatoes into chunks, then boil them in a pot of water until they are tender, about 15-20 minutes. Once cooked, I drain them and mash them until smooth. I measure out 2 cups of the mashed sweet potatoes and set them aside to cool slightly.
3. In a large mixing bowl, I combine the granulated sugar, brown sugar, and vegetable oil. I whisk them together until well blended.
4. Then, I add the milk, eggs, and vanilla extract to the sugar mixture. I whisk everything together until it’s smooth and creamy.
5. Now, I fold in the mashed sweet potatoes into the wet mixture, ensuring it’s evenly incorporated.
6. In another bowl, I sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This helps to aerate the flour and mix the dry ingredients evenly.
7. Gradually, I add the dry ingredients to the wet mixture, stirring gently until just combined. I make sure not to overmix, as this can make the cake dense.

Preparing the Cinnamon Swirl

1. In a small bowl, I mix together the brown sugar and ground cinnamon for the swirl. This will add a deliciously sweet and spicy flavor to the cake.
2. Next, I pour the melted butter into the cinnamon-sugar mixture and stir until it forms a paste. This will help the swirl to stick to the cake.

Assembling the Cake

1. Now, I pour half of the sweet potato batter into the prepared baking dish, spreading it evenly across the bottom.
2. Then, I sprinkle half of the cinnamon swirl mixture over the batter, making sure to cover it evenly.
3. I pour the remaining batter over the cinnamon layer, spreading it gently to cover it completely.
4. Finally, I sprinkle the remaining cinnamon swirl mixture on top of the cake batter. Using a knife or a toothpick, I gently swirl the mixture into the batter to create a marbled effect. I make sure not to overdo it; I want to see swirls, not a fully mixed batter.

Baking the Cake

1. I place the baking dish in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
2. Once

   Conclusion:

   In summary, this Sweet Potato Cinnamon Roll Cake is an absolute must-try for anyone looking to indulge in a delightful dessert that combines the warm, comforting flavors of sweet potatoes and cinnamon. The moist, fluffy texture paired with the rich, creamy frosting makes it a perfect treat for any occasion, whether it’s a cozy family gathering or a festive holiday celebration. For serving suggestions, I recommend pairing this cake with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the experience even further. You can also experiment with variations by adding nuts, such as pecans or walnuts, for an added crunch, or even drizzling a caramel sauce on top for an extra layer of sweetness. I truly encourage you to give this Sweet Potato Cinnamon Roll Cake a try. I promise you won’t be disappointed! Once you’ve baked it, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a picture of your creation. Let’s spread the joy of baking together! Print
   

   Sweet Potato Cinnamon Roll Cake: A Delicious Twist on a Classic Dessert

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   • Author: Dottie
   • Total Time: 55 minutes
   • Yield: 12 servings

   Print Recipe

   Pin Recipe

   Description

   A moist and flavorful sweet potato cake swirled with cinnamon and topped with creamy cream cheese frosting, perfect for any occasion.

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   Ingredients

   • softened cream cheese
   • butter
   • powdered sugar
   • vanilla extract
   • milk (1-2 tablespoons, as needed)
   • cinnamon (for sprinkling, optional)
   • chopped nuts (optional)

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   Instructions

   1. Remove the cake from the oven and let it cool in the pan for about 10 minutes.
   2. Transfer the cake to a wire rack to cool completely before frosting.
   3. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
   4. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
   5. If the frosting is too thick, add 1-2 tablespoons of milk to reach the desired consistency.
   6. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
   7. For an extra touch, sprinkle some additional cinnamon on top of the frosting or add chopped nuts if desired.

   Notes

   • This cake can be stored in an airtight container in the refrigerator for up to 5 days.
   • For a dairy-free version, use non-dairy cream cheese and milk alternatives.
   • Feel free to add nuts or raisins to the batter for added texture and flavor.

   • Prep Time: 20 minutes
   • Cook Time: 35 minutes