Imagine the comforting aroma of cinnamon rolls filling your kitchen, but instead of individual rolls, it’s a beautiful, shareable cake! This Pumpkin Cinnamon Roll Cake takes the classic flavors we all love and elevates them into a stunning dessert perfect for fall gatherings, cozy weekends, or any time you crave a little bit of sweetness. And the best part? We’ve cracked the code to eliminating that dreaded soggy bottom, ensuring every slice is perfectly golden and delicious.
Why You’ll Love This Pumpkin Cinnamon Roll Cake
This isn’t just another cake recipe; it’s a flavor experience! Here’s why you’ll be making this again and again:
- The Perfect Fall Flavors: Pumpkin and cinnamon are a match made in heaven, and they shine in this cake.
- No More Soggy Bottom: Our secret technique guarantees a perfectly crisp and golden bottom every time.
- Easy to Share: A cake is so much easier to serve than individual cinnamon rolls, making it ideal for potlucks and parties.
- Impressive Presentation: The swirl of cinnamon rolls inside creates a beautiful and eye-catching dessert.
- Incredibly Moist: The pumpkin puree adds moisture, keeping the cake tender and delicious for days.
Gathering Your Ingredients for Pumpkin Cinnamon Roll Cake
Let’s talk ingredients! This Pumpkin Cinnamon Roll Cake is all about warm spices, rich flavors, and a touch of fall magic. The dough is enriched with pumpkin puree, lending a beautiful color and subtle sweetness that complements the cinnamon-sugar filling perfectly. We’ll also be creating a luscious cream cheese glaze to drizzle over the top, adding a tangy counterpoint to the sweetness of the cake. Here’s what you’ll need:
For the Delightful Dough:
- All-Purpose Flour: The backbone of our cake, providing structure and a tender crumb.
- Granulated Sugar: Adds sweetness and helps to tenderize the dough.
- Salt: Enhances the flavors of all the other ingredients and controls the yeast.
- Active Dry Yeast: The magic ingredient that makes our cake rise and gives it that characteristic cinnamon roll texture.
- Milk: Adds moisture and richness to the dough.
- Unsalted Butter: Adds flavor and tenderness. We use unsalted so we can control the amount of salt in the recipe.
- Large Eggs: Provide structure, richness, and moisture.
- Pumpkin Puree: The star of the show! Make sure you’re using 100% pumpkin puree, not pumpkin pie filling.
For the Irresistible Filling:
- Unsalted Butter: Softened to a spreadable consistency, butter is crucial for creating a rich and flavorful filling.
- Packed Brown Sugar: We use brown sugar here because its molasses content adds moisture and a deeper, caramel-like flavor compared to white sugar.
- Ground Cinnamon: The essential spice that defines the flavor of cinnamon rolls. Use high-quality cinnamon for the best flavor.
For the Dreamy Glaze:
- Cream Cheese: Softened cream cheese is the base of our tangy and delicious glaze.
- Unsalted Butter: Adds richness and helps to create a smooth and creamy glaze.
- Powdered Sugar: Provides sweetness and structure to the glaze.
- Milk: Added gradually to adjust the consistency of the glaze.
- Vanilla Extract: Enhances the flavors of the glaze.
For the Perfect Topping:
- Chopped Pecans: Adds a delightful crunch and nutty flavor. You can substitute walnuts or other nuts if you prefer.
Crafting Your Pumpkin Cinnamon Roll Cake: Step-by-Step
Ready to bake? Don’t be intimidated by the multi-step process. Each stage is simple, and the results are well worth the effort! The secret to our “never soggy bottom” cake lies in a clever technique we’ll unveil during the assembly process. Follow these steps, and you’ll have a stunning and delicious cake in no time.
- Make the Dough: In a large bowl, combine the flour, granulated sugar, salt, and yeast. Whisking these dry ingredients together ensures they are evenly distributed, which is crucial for proper yeast activation and a consistent crumb.
- Warm the Milk and Butter: In a separate microwave-safe bowl, heat the milk and melted butter until it reaches a warm temperature (120-130°F). This temperature is ideal for activating the yeast without killing it. A kitchen thermometer is your best friend here! Stir this mixture into the dry ingredients, then add the eggs and pumpkin puree. Beat everything with an electric mixer until smooth. The pumpkin puree adds moisture and that signature fall flavor!
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for 5-7 minutes, or until it becomes smooth and elastic. Kneading develops the gluten in the flour, giving the cake its structure. If the dough is too sticky, add a little more flour, one tablespoon at a time. Place the kneaded dough in a greased bowl, turning to coat all sides. Cover the bowl and let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This rising period allows the yeast to work its magic, creating a light and airy cake.
- Prepare the Filling: While the dough is rising, prepare the cinnamon-sugar filling. In a medium bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix until well combined and creamy. This filling will create those beautiful swirls and delicious flavor in the cake.
- Assemble the Cake: Once the dough has doubled in size, punch it down gently to release any trapped air. Roll it out on a lightly floured surface into a 12×18 inch rectangle. The more even the rectangle, the more uniform your cinnamon rolls will be within the cake. Spread the cinnamon-sugar filling evenly over the entire surface of the dough.
- Roll and Slice: Roll the dough tightly into a log, starting from the long side. This creates the signature cinnamon roll swirl. Slice the log into 12 even rounds. A sharp knife or even unflavored dental floss works best for clean cuts.
- The “Never Soggy Bottom” Secret: Grease and generously flour a 9-inch tube pan. This is the key to preventing a soggy bottom! The layer of flour creates a barrier between the dough and the pan, allowing the cake to bake evenly and release easily. Arrange the cinnamon roll slices standing up in the prepared pan.
- Second Rise: Cover the pan and let the assembled cake rise for another 30-45 minutes. This second rise allows the rolls to puff up and fill the pan, creating a beautiful and cohesive cake.
- Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Bake the cake for 30-35 minutes, or until it’s golden brown and a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it with aluminum foil.
- Cool and Invert: Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. This cooling period allows the cake to set slightly, preventing it from breaking when you invert it.
- Make the Glaze: While the cake is cooling, prepare the cream cheese glaze. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until combined. Add the milk, one tablespoon at a time, until you reach your desired consistency. Stir in the vanilla extract.
- Glaze and Garnish: Drizzle the glaze generously over the warm cake. Sprinkle with chopped pecans.
- Serve and Enjoy: Serve the Pumpkin Cinnamon Roll Cake warm and enjoy every delicious bite!
Tips for Perfect Pumpkin Cinnamon Roll Cake Every Time
Want to guarantee success with your Pumpkin Cinnamon Roll Cake? Here are a few extra tips and tricks to keep in mind:
- Use Fresh Yeast: Expired yeast won’t rise properly, resulting in a dense and flat cake. Check the expiration date before you start baking.
- Don’t Overheat the Milk: If the milk is too hot, it will kill the yeast. Aim for a temperature between 120-130°F.
- Knead Thoroughly: Proper kneading is essential for developing the gluten and creating a tender crumb.
- Don’t Overbake: Overbaking will result in a dry cake. Use a wooden skewer to check for doneness.
- Adjust the Glaze: Add more or less milk to the glaze to achieve your desired consistency.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.
Optional Additions
Feel free to mix and match any of these optional add-ins to truly personalize this pumpkin cinnamon roll cake recipe.
- Dried Cranberries or Raisins: Adding these to the filling gives a bit of tartness and chewiness.
- Spiced Cream Cheese Filling: Mix a dash of pumpkin pie spice or apple pie spice into your cream cheese filling for an extra layer of flavor.
Your Pumpkin Cinnamon Roll Cake Questions Answered (FAQ)
Can I make the dough ahead of time?
Yes, you can! After kneading the dough, place it in a greased bowl, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to bake, let the dough come to room temperature for about 30 minutes before rolling it out. This is a great way to break up the baking process and save time on the day you want to serve the cake.
Can I freeze Pumpkin Cinnamon Roll Cake?
Absolutely! You can freeze the unbaked, assembled cake. After arranging the sliced rolls in the prepared pan, wrap the pan tightly with plastic wrap and then with aluminum foil. Freeze for up to 2 months. When ready to bake, thaw the cake overnight in the refrigerator and then let it rise for 30-45 minutes before baking as directed. You can also freeze the baked cake. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Glaze after thawing for the best results. For another dessert option that travels well, check out this recipe for easy caramel nut dessert jars recipe.
Can I use a different type of pan?
While a 9-inch tube pan is recommended for the best results and even baking, you can use a different type of pan if needed. A 9-inch springform pan or even a 9×13 inch baking dish will work, but the baking time may need to be adjusted. Keep a close eye on the cake and check for doneness with a wooden skewer.
My cake is browning too quickly. What should I do?
If the top of your cake is browning too quickly, you can tent it with aluminum foil. Simply loosely cover the top of the cake with a sheet of foil to protect it from the direct heat. You can also lower the oven temperature by 25 degrees Fahrenheit.
Enjoy Your Homemade Pumpkin Cinnamon Roll Cake!
There you have it – a foolproof recipe for a Pumpkin Cinnamon Roll Cake with a guaranteed “never soggy bottom”! This cake is a true celebration of fall flavors and is sure to become a family favorite. So gather your ingredients, preheat your oven, and get ready to fill your kitchen with the irresistible aroma of pumpkin and cinnamon. We would love to hear how yours turned out! Leave a comment below and let us know what you thought, and don’t forget to share your creation on social media!
Pumpkin Cinnamon Roll Cake (Never Soggy Bottom)
Ingredients
- For the Dough:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup pumpkin puree
- For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- For the Glaze:
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 1/2 teaspoon vanilla extract
- For Topping:
- 1 cup chopped pecans
Directions
- Make the Dough: In a large bowl, whisk together flour, sugar, salt, and yeast.
- In a separate microwave-safe bowl, heat milk and melted butter until warm (120-130°F). Stir into dry ingredients, then add eggs and pumpkin puree. Beat with an electric mixer until smooth.
- Place dough on a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Filling: In a medium bowl, combine softened butter, brown sugar, and cinnamon until well combined.
- Assemble the Cake: Punch down the risen dough and roll it out on a lightly floured surface into a 12×18 inch rectangle. Spread the cinnamon-sugar filling evenly over the dough.
- Roll the dough tightly into a log, starting from the long side. Slice the log into 12 even rounds.
- Grease and flour a 9-inch tube pan. (Chef’s technique: Generously flour the pan after greasing to create a barrier that prevents the bottom from becoming soggy. This helps the cake bake evenly and release easily.) Arrange the cinnamon roll slices standing up in the pan.
- Cover the pan and let rise for 30-45 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- Make the Glaze: While the cake is cooling, prepare the glaze. In a large bowl, beat together softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until combined. Add milk, 1 tablespoon at a time, until desired consistency is reached. Stir in vanilla extract.
- Glaze and Top: Drizzle the glaze over the warm cake. Sprinkle with chopped pecans.
- Serve warm and enjoy!