Home » Breakfast » Cinnamon Roll Cake {Pumpkin!}

Cinnamon Roll Cake {Pumpkin!}

Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake

Pumpkin pie used to be the only thing I made with pumpkin. Then I discovered pumpkin soup, and that rocked. Now I’ll try most any recipe that includes pumpkin. I loved the cinnamon roll cake recipe I made a few months ago so much I decided to make a pumpkin version. Pumpkin roll cake was going to dance out of my oven!

The pumpkin variation recipe I found was made differently from the one I’d made a few months back. I decided to stick with the previous recipe and add the pumpkin and spices of the other recipe.  To accommodate the pumpkin’s extra moisture, I used 1/4 cup less of milk.  Then I simply changed out pumpkin pie spice for the cinnamon.  They turned out to be excellent changes, the cake was to die for!

Measure all but pumpkin and butter into a large bowl.

Measure all but pumpkin and butter into a large bowl.

The variation recipe also called for a lot of hand stirring.  I used my hand-held electric mixer instead; it was easier to add the ingredients in order, then drizzle in the melted butter at the appropriate time. And I knew the cake had turned out light and tasty with the electric mixer, so it was a proven shortcut. I’m all for those!

Mix ingredients well with stand mixer or hand mixer.

Mix ingredients well with stand mixer or hand mixer.

I started by measuring all ingredients except pumpkin and butter into a bowl, beating them until fully blended.

Beat in pumpkin

Beat in pumpkin

Then I added the pumpkin and used the mixer to blend that into the batter until well mixed.

Drizzle in melted butter while beating

Drizzle in melted butter while beating

I poured the butter into the bowl with one hand, holding the mixer with the other.  It takes a little practice, but I did get it all mixed together.  Note to self: next time use the stand mixer option.  Much easier.

Smooth batter into prepared pan

Smooth batter into prepared pan

Once I had the cake mixed, I spread it into my prepared pan, smoothing it evenly with an icing knife.

Measure ingredients for 2nd layer

Measure ingredients for 2nd layer

I measured out the topping ingredients and made sure the butter was softened but not melted.

Beat ingredients until smooth

Beat ingredients until smooth

I stirred it well with a fork until it was smooth and fully blended.  I dropped it by tablespoons all over the cake. The filling was firm and easy to distribute, even though it looked like someone did some bad things on my cake.

Drop by spoonfuls onto batter

Drop by spoonfuls onto batter

I ran a knife through the cake, back and forth and up and down, making sure to swipe deep.  You don’t want to swirl it too much, or it might damage the consistency of the cake.  Once you smooth out the top a little it is ready for the oven.

Run a knife through the layers, dipping deep but not too much

Run a knife through the layers, dipping deep but not too much

I baked the cake for 35 minutes, as I had my previous pumpkin-less cake.

Test with toothpick in center of the cake.  When it comes out clean, it is done.

Test with toothpick in center of the cake. When it comes out clean, it is done.

It tested done so I set it out on a rack to cool as I made the glaze.

Whisk glaze

Whisk glaze

I’m not a maple fan, so I omitted that ingredient in the glaze. It’s your choice as to whether to use maple syrup or not. The glaze soaked into the cake’s crevasses and sat, calling my name. I patiently waited for it cool awhile longer before cutting it into pieces.

Pour glaze over the cake

Pour glaze over the cake

Oh my, this was good! It was even better than the regular cinnamon cake, having the depth of flavor of pumpkin as well as the cinnamon. It’s like a pumpkin pie got mashed together with a caramel roll in marriage.

Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake

It’s a coffee cake worth bouncing out of bed to eat after a late evening!  I served it on the breakfast brunch for the overnight guests this year on Christmas morning,  I baked and froze it a few days earlier in the week, then thawed it on the counter overnight.  It was still moist and fresh and everyone loved it.

This cake charms everyone in regular or pumpkin flavors.  It’s regularly one of my most popular posts on my blog and Pinterest.,  I think next I’m going to add some mashed bananas and see how it goes.  I’m betting it’s another hit!

Pumpkin Cinnamon Roll Cake

Cake:
3 cups flour
1/2 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 teaspoon pumpkin pie spice
2 teaspoons vanilla
2 eggs
1 1/4 cup milk
1 cup canned pumpkin
1/2 cup butter, melted

Topping:
1/2 cup butter, room temperature (NOT melted)
1 cup brown sugar
2 tablespoons flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup chopped pecans (optional)

Glaze:
2 cups powdered sugar
5 tablespoons milk
1/4 cup maple syrup (optional, I didn’t use)
1 teaspoon vanilla

Preheat oven to 350 degrees. Butter a 9” x 13” metal baking pan.

In a large bowl stir together the flour, salt, sugar, baking powder, and pumpkin pie spice. Set aside.

In a medium bowl beat the eggs, milk, and dry ingredients together until blended.

Once combined well, beat in pumpkin.

With the mixer still on, slowly pour in the 1/2 cup melted butter. Mix until smooth.  The batter will be fairly stiff. Pour into prepared pan and smooth with a knife.  Set aside.

To make the topping: In a medium bowl, mix together the butter, pumpkin, brown sugar, flour, and pumpkin spice. Stir in the pecans if desired. Set aside.

Drop the topping evenly over cake batter by tablespoonsful. Using a knife, swirl the topping back and forth through the cake, dipping the blade of knife deep into the batter.  Smooth the top to make the cake even.

Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean from center.

Remove cake from oven and set aside to cool for a few minutes while you assemble the glaze.

Place powdered sugar, milk, maple syrup, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.

Allow the cake to cool for 10 – 15 minutes before cutting. Serve at room temperature or warm.

Freezes well in individual portions..Tiara Logo

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4 thoughts on “Cinnamon Roll Cake {Pumpkin!}

  1. This looks absolutely heavenly! I love both cinnamon rolls and pumpkin so much, I can’t believe I’d never thought of combining the two before! I’m definitely going to have to try making this for breakfast (or even dessert!) the next time we have company, thanks for sharing!

    Like

    • Thanks for stopping by! It is SO satisfying for dessert as well as breakfast. I promise myself if I just have a small piece for breakfast I can have another piece for dessert after dinner.

      Like

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