Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake is the ultimate fall treat that blends the best parts of a gooey cinnamon roll with the tender, spiced texture of a pumpkin cake. Moist, warmly spiced, and topped with a cinnamon-sugar swirl and sweet glaze, this cake is perfect for breakfast, brunch, or dessert. It’s quick to prepare and always a hit during the cozy season.

Why You’ll Love This Recipe

This cake is more than just a seasonal bake—it’s a delicious hybrid of your favorite autumn flavors and classic comfort food. Here’s why you’ll love it:

• Combines cinnamon roll flavor with pumpkin spice cake texture

• Uses pantry-friendly ingredients and comes together easily

• Moist, tender, and full of warm spices

• No yeast or rising time needed

• Great for breakfast, brunch, or dessert

• Perfect for holidays, potlucks, or a sweet weekend treat

• Easily serves a crowd

• Sweet glaze adds the finishing touch

• Smells incredible while baking

• Freezer-friendly for make-ahead convenience

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 4 large eggs

• 1⅔ cups sugar

• 1 cup vegetable oil

• 1 teaspoon vanilla extract

• 15 ounces pumpkin puree (not pumpkin pie filling)

• 2 cups all-purpose flour

• 1 tablespoon pumpkin pie spice

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

For the topping:

• 1 cup brown sugar

• 1 tablespoon ground cinnamon

For the glaze:

• 2 cups powdered sugar

• 3 tablespoons milk (more as needed)

Directions

1. Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick spray.

2. Make the cake batter: In a large bowl, beat together the eggs, sugar, oil, and vanilla until smooth and creamy. Stir in the pumpkin puree until fully combined.

3. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Beat until everything is well mixed. Pour the batter into the prepared baking dish.

4. Make the topping: In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle evenly over the cake batter. Use a butter knife to swirl the topping through the batter to create a cinnamon roll effect.

5. Bake the cake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes.

6. Make the glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Add more milk 1 tablespoon at a time to reach your desired consistency.

7. Glaze the cake: Pour the glaze over the warm cake and let it set before slicing and serving.

Servings and timing

This recipe makes 12 servings.
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

• Add nuts: Sprinkle chopped pecans or walnuts over the batter before baking for extra crunch.

• Maple glaze: Replace milk with maple syrup for a seasonal twist on the glaze.

• Cream cheese glaze: Add 2 ounces of softened cream cheese to the glaze for tang and richness.

• Chocolate chips: Fold in mini chocolate chips for a chocolate-pumpkin combo.

• Mini cakes: Divide batter between muffin tins for individual portions (adjust baking time to 18–22 minutes).

• Gluten-free version: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

Room temperature: Store covered for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze individual slices tightly wrapped for up to 2 months. Thaw overnight in the fridge.
Reheating: Microwave slices for 15–20 seconds or warm briefly in the oven at 300°F.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, use only 100% pure pumpkin. Pumpkin pie filling contains added sugar and spices.

Do I need to refrigerate the cake?

Only if storing for more than 2 days. For best freshness beyond that, refrigerate in an airtight container.

Can I make this ahead of time?

Yes! You can bake and glaze it a day ahead. Store covered and slice when ready to serve.

Can I double the recipe?

Yes, double the ingredients and bake in a 12×18-inch pan. Increase bake time as needed.

Why is my cake dense?

Overmixing the batter can make the cake dense. Mix just until combined for the best texture.

Can I make it in a bundt pan?

It’s possible, but a 9×13 pan works best for even baking and glaze coverage. Adjust time if using a bundt.

Is this cake overly sweet?

It’s sweet but balanced. You can reduce the sugar slightly in the batter or glaze if you prefer.

Can I make a cream cheese frosting instead?

Yes, cream cheese frosting pairs wonderfully with this cake for a richer finish.

What’s the best way to swirl the topping?

Use a butter knife and make wide figure-eights across the batter to gently mix the topping into the cake.

Can I serve this warm?

Absolutely. It’s delicious served slightly warm with the glaze just set.

Conclusion

Pumpkin Cinnamon Roll Cake is a perfect blend of two beloved treats—spiced pumpkin cake and gooey cinnamon rolls—all in one easy-to-bake pan. With its rich flavor, soft texture, and sweet glaze, it’s ideal for cozy mornings, festive brunches, or anytime you're craving something sweet and spiced. This cake is sure to be a seasonal favorite everyone will ask for again and again.

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