Pumpkin Cinnamon Roll Cake

This Pumpkin Cinnamon Roll Cake is soft, moist, and loaded with cinnamon flavor. With layers of cinnamon sugar mixture topped with a drizzle of icing this cake is the perfect fall breakfast.

Ingredients

• Butter – unsalted is preferred, but honestly I have used salted with no issue as well.
• Flour – all purpose flour is best
• Baking Powder + Soda – a combination of both for the perfect rise
• Salt – for added flavor
• Sugar – granulated for the cake, brown for the filling, and powdered for the glaze
• Vanilla Extract – for the perfect vanilla flavor
• Pumpkin Puree – for all the pumpkin flavoring
• Yogurt – I love using skyr yogurt, but greek can be used if you cannot find skyr
• Pumpkin Spice Seasoning – for all the pumpkin spice flavoring
• Heavy Cream – for the glaze

How to Make Pumpkin Cinnamon Roll Cake

• Preheat oven to 350.
• In a small bowl combine the cinnamon filling ingredients. Mix to combine and set aside for later.
• In a large bowl add granulated sugar, pumpkin puree, skyr yogurt, eggs, vanilla extract and melted butter. Mix to combine.
• Add in flour, baking powder, baking soda, and salt. Mix until combined.
• Line an 8×8 baking pan with parchment paper. Add half of the pumpkin batter to the pan. Add half of the cinnamon filling mixture in 1 tbsp scoops on top of the batter. Then using a butter knife swirl the mixture into the batter.
• Top with remaining pumpkin batter and repeat swirling on top.
• Bake for 45-55 minutes or until center of the cake is completely baked. Remove and allow to cool for 10 minutes.
• In a bowl combine glaze ingredients. Mix to combine, then drizzle over top of the baked cake.

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Pumpkin Cinnamon Roll Cake

This Pumpkin Cinnamon Roll Cake is soft, moist, and loaded with pumpkin flavor. With layers of cinnamon sugar mixture topped with a drizzle of icing this cake is the perfect fall breakfast.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Breakfast

Servings 12 people

Calories 525 kcal

Ingredients

  

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Cake

• 1/2 cup butter melted
• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup pumpkin puree
• 1/2 cup vanilla skyr yogurt

Cinnamon Filling

• 1 cup butter softened
• 1 cup brown sugar
• 2 tbsp flour
• 1 tbsp pumpkin spice

Glaze

• 2 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Instructions

 

• Preheat oven to 350.
• In a small bowl combine the cinnamon filling ingredients. Mix to combine and set aside for later.
• In a large bowl add granulated sugar, pumpkin puree, skyr yogurt, eggs, vanilla extract and melted butter. Mix to combine.
• Add in flour, baking powder, baking soda, and salt. Mix until combined.
• Line an 8×8 baking pan with parchment paper. Add half of the pumpkin batter to the pan. Add half of the cinnamon filling mixture in 1 tbsp scoops on top of the batter. Then using a butter knife swirl the mixture into the batter.
• Top with remaining pumpkin batter and repeat swirling on top.
• Bake for 45-55 minutes or until center of the cake is completely baked. Remove and allow to cool for 10 minutes.
• In a bowl combine glaze ingredients. Mix to combine, then drizzle over top of the baked cake.

Nutrition

Calories: 525kcalCarbohydrates: 73gProtein: 4gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 371mgPotassium: 97mgFiber: 1gSugar: 55gVitamin A: 2373IUVitamin C: 0.5mgCalcium: 67mgIron: 1mg

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