Warm, gooey, and full of cozy spice, this Sweet Potato Cinnamon Roll Cake brings together the best parts of a cinnamon roll and a tender slice of sweet potato cake. With its soft crumb, cinnamon-sugar swirl, and a luscious cream cheese glaze, it offers a delightful fusion of autumn comfort and brunch indulgence.

Whether you’re prepping for the holidays, a special brunch, or simply want to make a weekday morning feel luxurious, this cake will quickly become a favorite. It’s moist and rich thanks to sweet potatoes, with a buttery crumble and sweet drizzle that ties everything together beautifully.

What Makes This Sweet Potato Cinnamon Roll Cake So Irresistible?

It starts with mashed sweet potatoes, adding both moisture and natural sweetness. Then comes a cinnamon-sugar ripple that mimics classic rolls but without the yeast or rising time. The crumb topping offers just the right amount of crunch, and the glaze? It’s velvety, rich, and balances the spice with creaminess. This is the cake you bake when you’re craving something nostalgic but want it to come together easily.

Ingredients for the Sweet Potato Cinnamon Roll Cake

Mashed Sweet Potatoes
Add richness and natural sweetness, while keeping the cake moist.

All-Purpose Flour
The structure of the cake, ensuring a sturdy yet soft texture.

Brown Sugar
Enhances the caramel-like notes and plays beautifully with cinnamon.

Granulated Sugar
Used in both the cake and crumble topping for balanced sweetness.

Cinnamon and Nutmeg
The heart of the cinnamon roll flavor; they provide warmth and depth.

Baking Powder & Baking Soda
A mix that helps the cake rise evenly and stay fluffy.

Salt
A tiny bit brings out the sweetness and spices.

Eggs
Bind everything and help with structure.

Vanilla Extract
Adds aroma and complements the spices.

Buttermilk
Tenderizes the cake and adds slight tang to cut the sweetness.

Butter (melted and softened)
For both flavor and texture—used in the cake and the crumble.

Cream Cheese
The base of the glaze, creating that classic tangy-sweet finish.

Powdered Sugar & Milk
To create a pourable, luscious glaze.

How To Make the Sweet Potato Cinnamon Roll Cake

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Grease a round 9-inch cake pan or line it with parchment paper.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the mashed sweet potatoes, eggs, brown sugar, granulated sugar, vanilla extract, buttermilk, and melted butter until smooth and well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 4: Make the Cake Batter

Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.

Step 5: Prepare the Cinnamon Crumble

In a small bowl, mix brown sugar, cinnamon, flour, and softened butter. Stir until the mixture resembles coarse crumbs.

Step 6: Assemble and Swirl

Pour half of the cake batter into the prepared pan. Sprinkle with half the crumble. Add remaining batter, and top with the rest of the crumble. Use a knife to swirl slightly.

Step 7: Bake to Perfection

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

Step 8: Make the Cream Cheese Glaze

In a bowl, beat softened cream cheese with powdered sugar and a few tablespoons of milk until smooth and pourable. Adjust consistency as needed.

Step 9: Glaze and Serve

Drizzle the glaze generously over the slightly warm cake and let it set for a few minutes. Slice and enjoy!

Serving and Storing Sweet Potato Cinnamon Roll Cake

This cake is best served slightly warm when the glaze is silky and the crumb is at its most tender. It pairs beautifully with a strong coffee or chai latte, making it perfect for brunch tables, cozy desserts, or a fall-inspired afternoon treat.

To store, allow the cake to cool completely. Wrap it tightly or place it in an airtight container and keep it at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and gently reheat slices in the microwave. You can also freeze the cake (glazed or unglazed) for up to 2 months—just wrap it well and thaw in the fridge overnight.

Frequently Asked Questions

Can I use canned sweet potatoes instead of fresh?

Yes, just make sure they are plain and well-drained. Mash them smoothly before adding to the batter.

What if I don’t have buttermilk?

You can make a quick substitute: combine 1 tablespoon of lemon juice or vinegar with 1 cup of milk, let it sit for 5 minutes before using.

Can I make this cake gluten-free?

Absolutely! Just use a 1:1 gluten-free flour blend that includes xanthan gum for structure.

How do I get the perfect swirl effect?

Use a butter knife to gently drag through the layers after adding the crumble—less is more for a beautiful swirl.

Is the glaze necessary?

While optional, the glaze adds a lovely tangy sweetness that enhances the overall flavor and texture.

Can I double the recipe for a crowd?

Yes! Bake it in a 9×13-inch pan and extend the bake time to 45-50 minutes. Check for doneness with a toothpick.

Want More Dessert Ideas with a Twist?

If you love this sweet potato cinnamon roll cake, you might enjoy these creative bakes too:

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go extra on the cinnamon crumble? Try a maple glaze instead?

I love seeing how you put your own spin on these recipes. Drop your questions or photos below—let’s inspire each other in the kitchen.

Sweet Potato Cinnamon Roll Cake

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 44 minute
Yield: 8–10 servings 1x
Category: Desserts

Print Recipe

Description

This Sweet Potato Cinnamon Roll Cake combines the warm spices of a classic cinnamon roll with the rich, moist texture of sweet potato cake. Swirled with a buttery cinnamon crumble and topped with a cream cheese glaze, it’s the perfect fall-inspired dessert for any occasion.

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9-inch round cake pan.
In a large bowl, whisk together mashed sweet potatoes, eggs, both sugars, vanilla extract, buttermilk, and melted butter.
In a separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add dry ingredients to wet and stir until just combined.
Pour half of the batter into prepared pan. Sprinkle with half the crumble.
Add remaining batter and top with the rest of the crumble. Swirl gently with a knife.
Bake for 35–40 minutes or until a toothpick comes out clean.
Let cool for 10 minutes before transferring to a wire rack.
Whisk together glaze ingredients until smooth, then drizzle over slightly warm cake.