Pumpkin Cinnamon Roll Cake

This Pumpkin Cinnamon Roll Cake is a perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. It tastes just like you are eating a cinnamon roll! . This is one of the best fall cakes!

This recipe is like taking the best of two worlds, Absolutely Perfect Pumpkin Bread, and Quick and Easy Cinnamon Rolls and combining them to make this AMAZING cake. You are going to love it!

pumpkin cinnamon roll cake on a white plate.

Pumpkin Cinnamon Roll Cake

This decadent, moist, cake is such a beautiful cross between a cinnamon roll and cake, you won’t be sure if you should eat it for breakfast or dessert. I suggest both! It starts with a perfect pumpkin cake. This cake is so moist and delicious. But the brown sugar cinnamon mixture swirled throughout it the BEST!! It creates these pockets throughout the cake. THEN you drizzle it in a maple glaze and that seeps down into these pockets. It tastes just like a cinnamon roll in cake form and is one of the best things that I will EVER have. You will not regret making this cake. You will make it again and again! It is amazing!

This is the kind of cake that you can’t get enough of and secretly lock yourself in your closet to eat it.

Pumpkin Cinnamon Cake Ingredients

  • Flour: All purpose or unbleached flour provides a strong structure for this cake.
  • Salt: Important to balance the sweet
  • Sugar: Provides sweetness and moisture
  • Baking Powder: Raising agent for the cake to make it light and fluffy.
  • Cinnamon, Nutmeg: The perfect spices for pumpkin
  • Eggs: Large or Extra Large
  • Milk: Skim, 1%, 2% or whole all work
  • Canned Pumpkin: Not to be confused with pumpkin pie filling
  • Vanilla: The best flavoring
  • Butter Moisture and velvety richness

Cinnamon Sugar Topping

  • Butter: Softened not melted
  • Brown Sugar: Dark brown sugar provides deep rich flavor
  • Flour: Creates a bit of thickness to help it stick.
  • Cinnamon: Because it’s cinnamon roll cake

Glaze

  • Powdered Sugar: Sift it for best results
  • Maple Syrup: Use pure maple syrup
  • Milk: Any percentage will do
  • Vanilla: Adds a great flavor

Making Cinnamon Roll Cake

  1. Combine: In a large bowl combine flour, salt, sugar, baking powder, cinnamon and nutmeg.
  2. Whisk: In a medium bowl whisk the eggs, milk, pumpkin and vanilla. Slowly add in the melted butter
  3. Stir: Pour the flour mixture into the wet and stir till combined. It will be stiff. Spread into a greased 9×13 pan.
  4. Mix: In a small bowl combine the butter, brown sugar, flour and cinnamon. Drop by Tablespoons over the cake and swirl with a knife.
  5. Bake: Bake at 350 for 25-30 min or till toothpick comes out clean.
  6. Drizzle: Whisk powdered sugar, maple syrup, milk and vanilla till smooth. Drizzle over the warm cake. Serve warm or at room temperature.

A bite of pumpkin cinnamon roll cake on a fork.

 

Tips and Variations to the Best Pumpkin Cake

  • Cream Cheese Frosting: You can definitely make cream cheese frosting and drizzle it on top instead of the glaze if you want. Add a teaspoon of Maple flavoring to the cream cheese frosting to keep that intense maple flavoring.
  • Swirl: To get a good even swirl run your knife half way into the batter and swirl back and forth 10-15 times. You want that scrumptious cinnamon swirl all the way through.
  • Spice: You can add pumpkin pie spice instead of just cinnamon and nutmeg. It’ll give it more of a pumpkin taste. No complaints here.

pumpkin cinnamon roll cake in a white baking dish.

Storing and Serving the Cake

  • Storing: Keep in an air tight container at room temperature for up to 3 days. Keep for up to 5 days in the fridge. This cake can also be frozen, in a freezer safe container. Make sure it’s air tight and can keep up to 2-3 months.
  • Serve: This is best served warm so it’s all ooey and gooey warm and moist. Microwave individual servings for 10-20 sec. It’s so amazing.

pumpkin cinnamon roll cake on white parchment paper.

More Cinnamon Roll Variations to Try

Pumpkin Cinnamon Roll Cake

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings 12 Servings

Description

This Pumpkin Cinnamon Roll Cake tastes just like you are eating a cinnamon roll! A perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. This is one of the best fall cakes!


Course Dessert
Cuisine American
Keyword cake, cake recipe, Pumpkin Cinnamon Roll Cake

Ingredients

  • 3 cups flour
  • ½ teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • ¾ cup milk
  • ¾ cup canned pumpkin
  • 2 teaspoons vanilla
  • 1/2 cup real butter melted

Cinnamon Sugar Topping:

  • 1 cup butter softened
  • 1 cup brown sugar
  • 2 Tbsp. flour
  • 1 Tbsp. cinnamon

For the Glaze:

  • 2 cups powdered sugar
  • ¼ cup pure maple syrup
  • 2 tablespoons milk
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees. Grease a 9x13 inch pan and set aside. In a large bowl combine flour, salt, sugar, baking powder, cinnamon and nutmeg. In a medium bowl whisk eggs, milk, pumpkin, and vanilla. Slowly stir in melted butter. Combine to the flour mixture and mix until combined. It will be stiff. Spread evenly into prepared pan.

To make the cinnamon sugar topping:

  1. In a medium bowl combine the butter, brown sugar, flour, and cinnamon. Drop by tablespoons over the cake and swirl with a knife.

  2. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, maple syrup, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Nutrition Facts

Serves: 12

Calories591kcal (30%)Carbohydrates89g (30%)Protein5g (10%)Fat25g (38%)Saturated Fat15g (75%)Cholesterol90mg (30%)Sodium327mg (14%)Potassium283mg (8%)Fiber2g (8%)Sugar60g (67%)Vitamin A3156IU (63%)Vitamin C1mg (1%)Calcium134mg (13%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This cake looks amazing! My cinnamon buns usually come with cream cheese icing but I’m loving the idea of the maple icing glaze. My family would totally love this. Let the pumpkin eating fun begin!!
    Thanks for sharing.

  2. Hi Alyssa. This looks delicious. I do have one question: The recipe says pumpkin pie filling. Is that canned pumpkin? I ask because most recipes call for canned pumpkin and not the filling. Have a beautiful day! Thanks for the recipe!!

  3. I had a bit of pumpkin left from another dessert and decided to give this a try. It was only the pumpkin purée not pumpkin pie filling. It turned out really good! I added pumpkin pie spice 2 t.into the cake batter and just the one t. of cinnamon as stated in the recipe. It was moist and tasty! We had it with cinnamon ice cream. Wow! This will be on our fall menu again! Thank you for sharing.

  4. This has my taste buds jumping for joy!! Can this recipe be made smaller and baked in a smaller pan? Has anyone done that? Hopefully someone has experience and can advise me……thanks for your help.

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