Pumpkin Cinnamon Roll Cake Recipe


posted by Ashton
October 8, 2020

Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake is a Fall twist on one of my all time favorite recipes– this Cinnamon Roll Cake. The most classic flavors of Fall in one delicious and totally achievable AMAZING cake.

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Pumpkin Cinnamon Roll Cake is a Fall twist on one of my all time favorite recipes-- this Cinnamon Roll Cake. The most classic flavors of Fall in one delicious and totally achievable AMAZING cake.

Ingredients

Cake

  •  1 cup butter, melted
  •  3/4 cup pumpkin puree, room temperature
  •  3/4 cup buttermilk, room temperature
  •  2 cups sugar
  •  2 eggs, room temperature
  •  1 tsp vanilla
  • 1 tsp pumpkin pie spice
  •  1 tsp baking soda
  •  1 tsp salt
  •  2 cups flour

Cinnamon Swirl Filling

  •  1 cup brown sugar
  •  1/2 cup butter, melted
  •  1 1/2 tbsp ground cinnamon
  •  1 tbsp flour

Cinnamon Roll Icing

  •  6 tbsp melted butter
  •  2 tsp vanilla
  •  2-3 tbsp milk
  •  2 cup powdered sugar

Pumpkin Cinnamon Roll Cake

Directions

Instructions

Preheat the oven to 375ºF and grease a 15x10x1 baking pan.

Cake

  1. Whisk together the pumpkin puree, butter, and buttermilk. If needed, microwave the mixture in 20-second increments to make sure the butter stays melted (but do NOT microwave after the eggs have been added in step 3!).
  2. Mix in the sugar.
  3. Add the eggs, vanilla, baking soda, and salt. Mix well, and then whisk in the flour.
  4. Pour the batter into a 10×15 baking dish. Preheat the oven to 375ºF.
  5. Make the filling.

Pumpkin Cinnamon Roll Cake

Filling

  1. In a small bowl, mix together the brown sugar, butter, cinnamon, and flour.
  2. Drop tablespoons of the filling onto the cake batter. Use a knife to swirl the cinnamon, but don’t over mix.
  3. Bake for 30 minutes, or until golden brown. It won’t be firm, but it should pass the toothpick test.
  4. Let cool 5-10 minutes before icing.

Pumpkin Cinnamon Roll Cake

Frosting

  1. Whisk together the melted butter, vanilla, milk, and powdered sugar until it’s smooth.
  2. Pour over the cake while it’s still warm.

Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake is a Fall twist on one of my all time favorite recipes-- this Cinnamon Roll Cake. The most classic flavors of Fall in one delicious and totally achievable AMAZING cake.

Pro Tip: Bringing Ingredients to Room Temperature

When you’re baking a cake, it is SO important to bring your cold ingredients to room temperature. There are multiple reasons, but ultimately it all comes down to this– doing so will make your cake taste better

I am a notoriously poor planner, so I’ve become adept at bringing my ingredients to room temperature in a hurry! Here are two of my go-to tricks:

  • EGGS: Place the eggs in a bowl, and allow warm water from the sink to run continuously over them while you are gathering other ingredients. If the thought of leaving the sink running makes you cringe, just fill the bowl with hot water and let them be. Refill with hot water as needed.
  • BUTTERMILK: Buttermilk is a little tricky, but it can be done! Microwave 1/4 cup of regular milk until it is bubbling. Add 1/2 cup of buttermilk to the hot milk and allow to sit while gathering other ingredients (omit the remaining 1/4 cup of buttermilk).

Pumpkin Cinnamon Roll Cake

Ingredients

Cake

  •  1 cup butter, melted
  •  3/4 cup pumpkin puree, room temperature
  •  3/4 cup buttermilk, room temperature
  •  2 cups sugar
  •  2 eggs, room temperature
  •  1 tsp vanilla
  • 1 tsp pumpkin pie spice
  •  1 tsp baking soda
  •  1 tsp salt
  •  2 cups flour

Cinnamon Swirl Filling

  •  1 cup brown sugar
  •  1/2 cup butter, melted
  •  1 1/2 tbsp ground cinnamon
  •  1 tbsp flour

Cinnamon Roll Icing

  •  6 tbsp melted butter
  •  2 tsp vanilla
  •  2-3 tbsp milk
  •  2 cup powdered sugar

Instructions

Cake

  1. Whisk together the pumpkin puree, butter, and buttermilk. If needed, microwave the mixture in 20-second increments to make sure the butter stays melted (but do NOT microwave after the eggs have been added in step 3!).
  2. Mix in the sugar.
  3. Add the eggs, vanilla, baking soda, and salt. Mix well, and then whisk in the flour.
  4. Pour the batter into a 10×15 baking dish*. Preheat the oven to 375ºF.
  5. Make the filling.

Filling

  1. In a small bowl, mix together the brown sugar, butter, cinnamon, and flour.
  2. Drop tablespoons of the filling onto the cake batter. Use a knife to swirl the cinnamon, but don’t over mix.
  3. Bake for 30 minutes, or until golden brown. It won’t be firm, but it should pass the toothpick test.
  4. Let cool 5-10 minutes before icing.

Frosting

  1. Whisk together the melted butter, vanilla, milk, and powdered sugar until it’s smooth.
  2. Pour over the cake while it’s still warm.

Notes

*I’m linking to the exact 10×15 baking dish that I use below. If you don’t have a 10×15 baking dish like the one I use, here are a couple of other options:

  • Use a 9×13 baking dish. Simply discard 1/3 cup of cake batter and 2 tablespoons of the cinnamon filling.
  • Use a 10×15 jelly roll pan (I’ll also link to one of those below– they are more accessible and more affordable). These are typically more shallow than a baking dish, and I have never personally made this recipe in a jelly roll pan. BUT– in theory, it should work just fine… let me know if you try!

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Pumpkin Cinnamon Roll Cake is a Fall twist on one of my all time favorite recipes-- this Cinnamon Roll Cake. The most classic flavors of Fall in one delicious and totally achievable AMAZING cake.

Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake is a Fall twist on one of my all time favorite recipes-- this Cinnamon Roll Cake. The most classic flavors of Fall in one delicious and totally achievable AMAZING cake.



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