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This pumpkin cinnamon roll cake is full of all the good stuff you’d find in cinnamon rolls and a pumpkin pie! Perfect for a sweet breakfast treat and sure to satisfy any pumpkin lover!
I’m a sucker for pumpkin any time of the year and any time of the day! It’s not just for Fall and dessert, you know?
We decided to pumpkin up our cinnamon roll cake and oh boy. Such a good idea!
This moist cake is loaded with real pumpkin and pumpkin spice. Then we swirled brown sugar and cinnamon throughout the batter. It’s all topped off with a simple powdered sugar glaze before serving.
This is seriously the best breakfast cake and we’re officially obsessed!
What makes it a breakfast cake, you ask? The desire to eat it in the morning and the fact that it’s got cinnamon roll in the name. 😉
It’s not a healthier version of cake, so feel free to serve this up at dessert if you find this is too decadent for breakfast.
Also great for breakfast, even though it’s totally dessert, is our pumpkin spice latte inspired pumpkin poke cake!
Ingredient Notes:
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Cake Ingredients: All the usual suspects like flour, sugar, and eggs, plus canned pumpkin and pumpkin pie spice!
Topping Ingredients: This topping is incredibly simple, just some brown sugar and cinnamon that we swirl in the batter.
Glaze Ingredients: Much like the topping, the glaze is very simple with just two ingredients: powdered sugar and milk!
How to Make Cinnamon Roll Cake:
Prepare the Cake Batter: To get started with this pumpkin cinnamon roll cake recipe you’ll need need to do some mixing, which is a good time to let the oven start pre-heating! Add the eggs, sugar, oil and vanilla to a large mixing bowl and beat together until they are smooth and creamy.
Add a can of pumpkin to the bowl along with the remaining dry cake batter ingredients including the pumpkin pie spice.
Beat all the ingredients together until they are well combined and you’ve got a smooth pumpkin orange colored cake batter which you can now pour into a prepared baking dish.
Helpful Tip!
In a hurry?
We’re obsessed with this moist homemade pumpkin cake, but you could absolutely use a pumpkin cake mix if you want to cut down time and still make a semi-homemade treat!
Cinnamon Roll Topping: This topping is very simple, just a combination of brown sugar and cinnamon. Whisk those together well and then generously pour over the top of the batter.
Grab a butter knife and just start swirling the brown sugar through the cake batter. This almost feels like doing an art project – it’s pretty and it’s fun!
Once that’s done, we’re ready to bake!
Bake & Glaze: Pop this in the oven for about 35 to 40 minutes. Let it cool for a bit.
We’re not quite done yet! Time to glaze your cinnamon roll cake!
Whisk together milk and powdered sugar to your desired consistency and then generously pour that over the top of the cooled pumpkin cinnamon roll cake.
Let the glaze set and then finally you can slice it and serve!
FAQs:
As long as it is covered tightly this pumpkin cinnamon roll cake should remain fresh for a few days at room temperature.
Pumpkin pie filling has milk, sugar, and other ingredients added to it, which means it won’t work in this recipe. You’ll want to use 100% pure pumpkin, which you can usually find in the baking aisle.
MORE PUMPKIN RECIPES!
- Pumpkin Pecan Pie
- 101 Pumpkin Recipes
- Air Fryer Pumpkin Bombs
- Pumpkin Chaffles (Low Carb!)
- Nutella Swirled Pumpkin Bars
- Pumpkin Chocolate Chip Cookies
MORE CINNAMON ROLL RECIPES!
- Cinnamon Roll Bread
- Cinnamon Roll Pound Cake
- Blueberry Cinnamon Roll Cake
- Cinnamon Roll French Toast Casserole
- Air Fryer Cinnamon Rolls
Pumpkin Cinnamon Roll Cake
Ingredients
For the cake:
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 15 ounces pumpkin
- 2 cups flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the topping:
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons milk more as needed
Instructions
For the cake:
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
- Add the eggs, sugar, oil, and vanilla to a large mixing bowl and beat together on medium speed until smooth and creamy. Stir in the pumpkin.
- Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl and beat together until well combined.
- Pour batter into prepared baking dish.
For the topping:
- Whisk together the ingredients for the topping and sprinkle over the top of the cake batter. Use a butter knife to swirl the cinnamon sugar mixture through the cake batter.
- Bake for 35-40 minutes or until a tester comes out clean. Let cool 20 minutes.
To glaze:
- Whisk together the powdered sugar and milk to make the glaze. Add additional milk, 1 tablespoon at a time, to reach the consistency you prefer. Pour the glaze over the warm cake.
- Let glaze set before slicing and serving.
Amy says
Love your cinnamon roll cake recipe!!! Def want to try this one, but I’m a shortcut baker. Ha! How would you suggest I try this one using a cake mix?
Karly says
Hi Amy! I’ve made a pumpkin bundt cake with cake mix here: https://www.bunsinmyoven.com/pumpkin-bundt-cake You could use that same recipe and bake in a 9×13 as directed here. The bake times should be very similar, but keep an eye on it.
ShaNae says
Hi Karly,
Could this be done in a fancy Bundt pan for a pot luck?
Karly says
Hi ShaNae! I think this would probably work well in a bundt pan – I’d do the cinnamon layer over half the batter, swirl it around, and top with more batter. But the cinnamon layer will be too much as is, I think, and I haven’t tested this myself, so I’d be sure to try this out yourself before you need it for a pot luck, just to work out any issues that might pop up. 🙂
ShaNae says
Thanks! I will let you know how it turns out!