These Pumpkin Cinnamon Roll Cakes bring together the warm, cozy flavors of fall in every bite. Made with pure pumpkin purée and a delicious cinnamon swirl, they have the perfect balance of spices like cinnamon, ginger, and nutmeg. The cake is moist, soft, and tender, with a beautiful cinnamon swirl baked into the top. To finish, a silky vanilla icing adds a sweet touch, giving you all the flavors of a classic cinnamon roll in a single, indulgent cake. These cakes are easy to make but impressive enough to serve at any gathering.
Why You’ll Love This Recipe
You’ll love these Pumpkin Cinnamon Roll Cakes because they combine two beloved desserts—pumpkin cake and cinnamon rolls—into one irresistible treat. The rich, spiced pumpkin batter makes the cake incredibly moist, while the cinnamon swirl adds a burst of sweetness and warmth. The vanilla icing ties everything together, giving the cakes a perfect finish. They are great for breakfast, dessert, or as a snack with a cup of coffee. Plus, they’re incredibly easy to make, using simple ingredients you likely already have on hand. Whether you bake them for a fall gathering, holiday brunch, or just because, these cakes will become a seasonal favorite.
Perfect Occasion
These cakes are perfect for fall and winter gatherings, holiday brunches, or any time you crave a spiced dessert. They’re ideal for cozy afternoons with a cup of coffee or tea, or as a show-stopping treat for Thanksgiving or a Halloween party. You can also bake them as a breakfast treat for chilly mornings. The warm pumpkin and cinnamon flavors are comforting and festive, making these cakes a hit at any event where you want to serve something seasonal and special. Since they’re baked in individual portions, they’re easy to serve and share, making them great for entertaining.
Decoration Tips
For a beautiful finish, drizzle the vanilla icing in a thin, even stream over the cooled cakes, creating a delicate pattern on top. If you want a more rustic look, use a pastry brush to generously coat the tops with the icing, allowing it to slightly drip down the sides. You can also sprinkle a little cinnamon or pumpkin spice over the top of the icing for extra flavor and visual appeal. For a festive touch, garnish the cakes with small pumpkin-shaped candies or crushed nuts like pecans or walnuts to add a bit of texture and crunch.
Cinnamon Swirl:
- 1/2 cup (100g) packed brown sugar
- 1 tablespoon all-purpose flour
- 2 1/2 teaspoons ground cinnamon
- Dash of fine sea salt
- 1/4 cup (57g) unsalted butter, melted
Instructions for Cinnamon Swirl:
- In a small bowl, whisk together the brown sugar, flour, cinnamon, and sea salt.
- Add the melted butter and whisk until well combined.
- Transfer the mixture to a piping bag fitted with a 1/4-inch wide round tip. Set aside.
Pumpkin Cakes:
- 1 cup (128g) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup (200g) sugar
- 2/3 cup (145ml) vegetable oil or neutral oil of your choice
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (234g) pure pumpkin purée
Instructions for Pumpkin Cakes:
- Preheat your oven to 350ºF (180ºC). Line a 6-serving shallow jumbo muffin pan with jumbo muffin liners, pressing the liners into the pan's bottom edges. Alternatively, you can use a hamburger bun pan or six small cake pans (about 4 inches wide).
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth. Add the pumpkin purée and mix well.
- Stir the dry ingredients into the wet ingredients in two additions, mixing just until combined.
- Divide the batter evenly among the prepared muffin cups. Pipe the cinnamon swirl mixture in a spiral on top of the batter of each cake.
- Bake for 23-27 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
Vanilla Icing:
- 2 tablespoons (28g) unsalted butter, melted
- 1/2 teaspoon vanilla bean paste or extract
- 1/2 cup (60g) powdered sugar
- 1/2 teaspoon meringue powder (optional)
- Dash of fine sea salt
- 2-3 tablespoons (30-45ml) whole milk
Instructions for Vanilla Icing:
- In a small bowl, whisk together the melted butter, vanilla bean paste, powdered sugar, meringue powder (if using), and sea salt.
- Add 1 tablespoon of milk and whisk until well combined. Gradually add more milk until you reach your desired consistency for drizzling or brushing.
- Brush the icing over the cooled cakes with a small pastry brush or drizzle the icing on top for a decorative finish.
Enjoy!