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Incredibly Delicious Sweet Potato Cinnamon Roll Cake

Incredibly Delicious Sweet Potato Cinnamon Roll Cake Recipe finished dish

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This Sweet Potato Cinnamon Roll Cake combines the warm flavors of cinnamon and nutmeg with the natural sweetness of sweet potatoes. It’s a delightful twist on traditional cinnamon rolls, offering a moist and flavorful cake topped with a creamy glaze. Perfect for breakfast or dessert, this cake is sure to impress your family and friends.

Ingredients

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  • 2 cups sweet potato puree
  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon (for filling)
  • 1/2 cup unsalted butter, melted (for filling)
  • 1/2 cup cream cheese, softened (for glaze)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan. In a large mixing bowl, combine sweet potato puree, sugar, melted butter, eggs, milk, vanilla extract, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix until well combined. Gradually add the flour to the wet mixture, stirring until just combined.
  2. Pour half of the batter into the prepared baking pan. In a small bowl, mix brown sugar and 1 tablespoon of cinnamon for the filling. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter over the cinnamon-sugar layer. Use a knife to gently swirl the batter, creating a marbled effect. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  3. While the cake is baking, prepare the glaze by beating together softened cream cheese, powdered sugar, and milk until smooth and creamy.
  4. Allow the cake to cool slightly before drizzling the cream cheese glaze over the top.

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