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Sweet Potato Cinnamon Roll Cake

Sweet Potato Cinnamon Roll Cake: A Cozy Bake to Savor

Sweet Potato Cinnamon Roll Cake is a delightful twist on classic cinnamon rolls, perfect for brunch or dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • ¾ cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 2 large Eggs Replace with flax eggs for a vegan option.
  • 1 tablespoon Baking Powder Ensure it’s fresh for optimal leavening.
  • 1 teaspoon Cinnamon Adjust according to personal taste.
  • 2 medium Sweet Potatoes Can substitute with pumpkin puree.
For the Glaze
  • 1 cup Powdered Sugar Cornstarch can be added to prevent clumping.
  • 2 tablespoons Milk (or Non-Dairy Substitute) Adjust quantity for desired consistency.
  • ½ cup Butter Substitute with coconut oil for a dairy-free option.

Equipment

  • Oven
  • Mixing Bowl
  • 9x13-inch baking dish
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or spray.
  2. Cook sweet potatoes until fork-tender, about 15-20 minutes. Peel and mash until smooth.
  3. In a separate bowl, mix 2 cups flour, 1 tablespoon baking powder, 1 teaspoon cinnamon, and ¾ cup sugar.
  4. In another bowl, whisk together the mashed sweet potatoes, 2 eggs, and ½ cup melted butter until smooth.
  5. Gradually add dry ingredients to wet mixture, stirring gently until just combined.
  6. Pour batter into the greased baking dish and bake for 30-35 minutes. Check for doneness.
  7. While the cake is baking, whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth.
  8. Once the cake has cooled slightly, drizzle the glaze over the top and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 1200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Ensure sweet potatoes are well-mashed for texture and avoid overmixing to keep the cake light and fluffy. Store leftovers in an airtight container at room temperature for up to 3 days.

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