Name: Sweet Potato Cinnamon Roll Cake
Prep time: 15 min
Cook time: PT-485865H47M28S
Total time: 55 min
Cuisine: American
Ingredients: 1 cup mashed cooked sweet potato (about 1 medium sweet potato); 1/2 cup unsweetened applesauce; 1/2 cup brown sugar; 1/4 cup maple syrup; 1/4 cup coconut oil, melted; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/4 cup brown sugar; 1 tablespoon ground cinnamon; 2 tablespoons melted coconut oil; 1/2 cup powdered sugar; 1-2 tablespoons almond milk (or any milk); 1/2 teaspoon vanilla extract

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Sweet Potato Cinnamon Roll Cake a moist, spiced cake that captures all the warm flavors of classic cinnamon rolls with the natural sweetness and creaminess of sweet potatoes, perfect for cozy breakfasts or dessert.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup mashed cooked sweet potato (about 1 medium sweet potato)

½ cup unsweetened applesauce

½ cup brown sugar

¼ cup maple syrup

¼ cup coconut oil, melted

2 large eggs

1 teaspoon vanilla extract

1 ½ cups whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

For the cinnamon swirl:

¼ cup brown sugar

1 tablespoon ground cinnamon

2 tablespoons melted coconut oil

For the glaze:

½ cup powdered sugar

1-2 tablespoons almond milk (or any milk)

½ teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C). Grease or line an 8x8 inch baking pan with parchment paper.

In a large bowl, whisk together the mashed sweet potato, applesauce, brown sugar, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth and combined.

In another bowl, sift together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

In a small bowl, mix the brown sugar, cinnamon, and melted coconut oil for the cinnamon swirl.

Pour half of the batter into the prepared pan and smooth the top. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Pour the remaining batter on top, then finish with the rest of the cinnamon swirl mixture, gently swirling it into the batter with a knife or skewer.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely in the pan on a wire rack.

While the cake cools, whisk together the powdered sugar, almond milk, and vanilla extract to make the glaze. Drizzle the glaze over the cooled cake before serving.

Servings and timing

This recipe makes about 9 servings. The prep time takes me around 15 minutes, and the cake bakes for 35 to 40 minutes, so the total time from start to finish is about 55 minutes. Each serving contains approximately 280 calories.

Variations

I sometimes switch up the spices—adding a pinch of ground cloves or ginger gives it a more complex flavor. For a nutty crunch, I like to sprinkle chopped pecans or walnuts on top before baking. If I want it extra decadent, I swap the glaze for a cream cheese frosting, which pairs beautifully with the sweet potato and cinnamon. You can also replace the maple syrup with honey or agave syrup depending on what I have on hand.

Storage/reheating

I store this cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, it freezes well—just wrap it tightly and thaw overnight in the fridge. When reheating, I warm individual slices in the microwave for about 15-20 seconds to bring back the softness and flavor.

FAQs

Can I use regular flour instead of whole wheat flour?

Yes, I often use all-purpose flour as a substitute, but whole wheat flour gives the cake a nuttier flavor and a bit more fiber.

Is it necessary to use coconut oil?

No, you can swap coconut oil with melted butter or another neutral oil like vegetable or canola oil.

Can I make this cake vegan?

To make it vegan, I replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk for the glaze.

How do I know when the cake is done?

I insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.

Can I double the recipe for a larger cake?

Absolutely. Just double all ingredients and bake in a larger pan, adjusting the baking time accordingly—usually adding 10-15 more minutes.

Conclusion

I really enjoy how this Sweet Potato Cinnamon Roll Cake brings together wholesome ingredients with the cozy flavors of cinnamon rolls. It’s an easy way to make a comforting breakfast or dessert without a lot of fuss or refined sugar. Whether I’m serving it for brunch or a sweet treat after dinner, it always feels special and satisfying. I hope you find it as delicious and comforting as I do.

Recipe:

Sweet Potato Cinnamon Roll Cake

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Author: Cheryl
Total Time: 55 minutes
Yield: 9 servings
Diet: Vegetarian

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Description

A moist, spiced cake that captures all the warm flavors of classic cinnamon rolls with the natural sweetness and creaminess of sweet potatoes, perfect for cozy breakfasts or dessert.

Instructions

Preheat the oven to 350°F (175°C). Grease or line an 8x8 inch baking pan with parchment paper.
In a large bowl, whisk together the mashed sweet potato, applesauce, brown sugar, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth and combined.
In another bowl, sift together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
In a small bowl, mix the brown sugar, cinnamon, and melted coconut oil for the cinnamon swirl.
Pour half of the batter into the prepared pan and smooth the top. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Pour the remaining batter on top, then finish with the rest of the cinnamon swirl mixture, gently swirling it into the batter with a knife or skewer.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely in the pan on a wire rack.
While the cake cools, whisk together the powdered sugar, almond milk, and vanilla extract to make the glaze. Drizzle the glaze over the cooled cake before serving.