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.

Ingredients

Scale

1 cup mashed sweet potatoes (cooked and cooled)

1 3/4 cups all-purpose flour

1/2 cup brown sugar (packed)

1/4 cup granulated sugar

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

1/3 cup unsalted butter (melted)

For the Crumble Topping:

1/3 cup brown sugar

2 tbsp all-purpose flour

1 tsp cinnamon

2 tbsp unsalted butter (softened)

For the Cream Cheese Glaze:

2 oz cream cheese (softened)

1/2 cup powdered sugar

1–2 tbsp milk (as needed for consistency)

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.