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.
Ingredients
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: 525kcal | Carbohydrates: 73g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 371mg | Potassium: 97mg | Fiber: 1g | Sugar: 55g | Vitamin A: 2373IU | Vitamin C: 0.5mg | Calcium: 67mg | Iron: 1mg
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