Pumpkin Cinnamon Roll Cake

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FINALLY. A cinnamon roll recipe that does not call for yeast. Phew. I thought that I had to go through that whole process of kneading, proofing, fermenting, and shaping the dough. Thankfully, for todays post, this is a cinnamon roll CAKE. You just simply drizzle your cinnamon sugar-syrup mixture in a spiral motion on top of the cake batter before you bake it and voila! It comes out looking like a gigantic cinnamon roll. Happy Eating~ 🙂IMG_0302 IMG_0303

Pumpkin Cinnamon Roll Cake

  • Servings: 8-10 servings
  • Print
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 2 large eggs
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 cup pumpkin puree
  • 1/4 cup whole milk
Cinnamon Swirl:
  • 2 tablespoons melted butter
  • 2 tablespoons brown sugar
  • 1 heaping teaspoon ground cinnamon
Icing:
  • 2 tablespoons melted butter
  • 3-4 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • 1-2 teaspoons milk if needed

Instructions

    1. Preheat the oven to 350F. Grease or spray a n 8 or 9 inch round cake pan and line the bottom with parchment, set aside.
    2. In a medium bowl combine the flour, baking powder, baking soda, salt, and spices. Whisk together and set aside.
    3. In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and brown sugar for 2-3 minutes or until fluffy. Add the oil and pumpkin, beating until smooth.
    4. Gradually mix in the dry ingredients in 3 batches alternating with milk, starting and ending with the dry ingredients. Don’t over-mix!
    5. Pour the batter into the pan smooth with an off-set spatula.
    6. Stir together the filling ingredients. Carefully pour filling into a piping bag, or a glass measuring cup with a spout. Swirl the filling onto the top of the cake. (I used an injector tip which allowed me to kinda dig it into the batter so the filling went further down than the surface.)
    7. Bake for about 25-30 minutes, or until baked through and a toothpick inserted into the center comes out clean.
For the Glaze:
  1. Whisk together the melted butter and powdered sugar until smooth. (Start with 3T and add the 4th if it seems runny. Stir in the cinnamon and milk if needed. You want the glaze to easily spill of the spoon and not be too thick.
  2. Drizzle the glaze over the warm cake and serve immediately.

Adapted from The Baker Chick

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