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Pumpkin Cinnamon Roll Cake

This pumpkin cinnamon roll cake combines a soft, moist pumpkin cake with a buttery cinnamon sugar swirl and a smooth cream cheese glaze. It has all the cozy flavors of a cinnamon roll but comes together as a quick and easy cake. Perfect for fall baking, the pumpkin keeps the cake wonderfully moist while the cinnamon butter creates rich swirls throughout the batter. Finish it with cream cheese glaze while it's still slightly warm for an easy pumpkin dessert that's perfect for brunch, or dessert.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 9 slices

Equipment

Ingredients
 
 

CINNAMON SUGAR BUTTER

  • 50 g butter room temperature
  • 50 g dark brown sugar
  • 2 teaspoon ground cinnamon
  • 1 tablespoon flour

PUMPKIN CAKE

  • 80 g butter
  • 180 g all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ teaspoon pumpkin spice see notes below recipe to make homemade pumpkin spice
  • 225 g dark brown sugar 1 cup
  • 280 g pumpkin purée room temperature
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract

CREAM CHEESE GLAZE

  • 100 g cream cheese
  • 50 g powdered sugar
  • ¼ teaspoon vanilla bean paste or vanilla extract
  • 1 tablespoon milk

Instructions
 

CINNAMON SUGAR BUTTER

  • Mix together all of the ingredients until one paste and set it aside.
    50 g butter, 50 g dark brown sugar, 2 tsp ground cinnamon, 1 tbsp flour

PUMPKIN CAKE

  • Preheat the oven at 170ºC/340ºF conventional oven and prepare a 20x20 cm /8x8 inch square pan with parchment paper.
  • Start by melting the butter over medium heat in a frying pan. Once melted, pour it into a medium sized mixing bowl and let it sit, while preparing the other ingredients.
    80 g butter
  • In a bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin spice and salt. Set it aside.
    180 g all-purpose flour, 1 ¼ tsp baking powder, ¼ tsp baking soda, ½ tsp salt, 2 ½ tsp pumpkin spice
  • Add the dark brown sugar to the bowl with the butter and with a hand whisk, mix it together. Then add the pumpkin puree, eggs and vanilla extract and mix it together until smooth and combined.
    225 g dark brown sugar, 280 g pumpkin purée, 2 eggs, 1 tsp vanilla extract
  • Add the dry ingredients and stir it all together. Make sure there is no dry flour left in the batter.
  • Pour the cake batter into the prepared baking pan and spread the cake batter into an even layer. Then dollop the cinnamon sugar butter over the cake and with a knife, gently try and swirl it in. Bake it for 35-38 minutes or until a cake tester comes out clean.
  • Let the cake cool on a wire rack. After 30 minutes, gently remove the cake from the cake tin and let it cool down completely.

CREAM CHEESECAKE GLAZE

  • Once the cake has cooled down and you're ready to serve it, make the cream cheese glaze. In a mixing bowl, start by mixing together the cream cheese and powdered sugar until smooth. Then add the vanilla bean paste and milk and again mix it together until smooth.
    100 g cream cheese, 50 g powdered sugar, ¼ tsp vanilla bean paste or vanilla extract, 1 tbsp milk
  • Spread the glaze over the cake and it is ready to be enjoyed.

Notes

Make your own pumpkin spice:
 
Mix together 2 tablespoon ground cinnamon, 1 ½ teaspoon ground nutmeg, 1 ½ teaspoon ground ginger, ¾ teaspoon ground cloves, ¾ teaspoon ground allspice. Store at in a cupboard in an airtight container.

Nutrition

Carbohydrates: 56gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 79mgSodium: 384mgPotassium: 169mgFiber: 2gSugar: 37gVitamin A: 5410IUVitamin C: 1mgCalcium: 102mgIron: 2mg
Keyword cinnamon rolls, cream cheese frosting, pumpkin
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