Pumpkin Cinnamon Rolls: Moist, spicy, and swirled with cinnamon goodness

These Pumpkin Cinnamon Rolls bring together the warm, comforting flavors of fall in every bite. Made with pure pumpkin puree 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 gorgeous cinnamon swirl baked on top. Finally, a silky vanilla frosting adds a touch of sweetness, giving you all the flavors of a classic cinnamon roll in one 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 frosting ties it all together, giving the cakes a perfect finish. They’re perfect for breakfast, dessert, or as a snack with a cup of coffee. Plus, they’re incredibly easy to make, using simple ingredients you probably already have on hand. Whether you’re making them for a fall gathering, holiday brunch, or just because, these cakes are sure to become a seasonal favorite.

Perfect opportunity
These cakes are perfect for fall and winter gatherings, holiday brunches, or anytime you’re craving a spicy 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 make 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 perfect for entertaining.

Decorating Tips
For a perfect finish, drizzle vanilla frosting 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 top with frosting, letting it drip slightly down the sides. You can also sprinkle a little cinnamon or pumpkin spice on top of the frosting for added flavor and visual appeal. For a festive touch, top the cakes with small pumpkin-shaped candies or crushed nuts like pecans or walnuts for added texture and crunch.

Cinnamon Swirl:

• 1/2 cup (100 g) packed brown sugar
• 1 tablespoon all-purpose flour
• 2 1/2 teaspoons ground cinnamon
• A pinch of fine sea salt
• 1/4 cup (57 g) unsalted butter, melted

Instructions for Cinnamon Swirl:

1. In a small bowl, whisk together brown sugar, flour, cinnamon and sea salt.
2. Add the melted butter and whisk until well combined.
3. Transfer the mixture to a piping bag fitted with a 1/4-inch round tip. Set aside.

Pumpkin Cakes:

• 1 cup (128 g) 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 (200 g) sugar
• 2/3 cup (145 ml) vegetable oil or neutral oil of your choice
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (234 g) pure pumpkin puree

Pumpkin Cake Instructions:

1. Preheat your oven to 180°C (350°F). Line a jumbo shallow muffin tin that can hold 6 people with jumbo muffin cases, pressing them into the bottoms of the tin. Alternatively, use a hamburger bun tin or six small cake tins (about 10cm wide).
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
3. In a large bowl, whisk together the sugar, oil, eggs and vanilla until smooth. Add the pumpkin puree and mix well.
4. Add the dry ingredients to the wet ingredients in two batches, mixing until well combined.
5. Divide batter evenly among prepared muffin cups. Pipe cinnamon swirl mixture into a spiral shape over each muffin cup.
6. Bake for 23 to 27 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Vanilla Frosting:

• 2 tablespoons (28 g) unsalted butter, melted
• 1/2 teaspoon vanilla bean paste or extract
• 1/2 cup (60 g) powdered sugar
• 1/2 teaspoon meringue powder (optional)
• A pinch of fine sea salt
• 2-3 tablespoons (30-45 ml) whole milk

Instructions for Vanilla Frosting:

1. In a small bowl, whisk together melted butter, vanilla bean paste, powdered sugar, meringue powder (if using), and sea salt.
2. Add 1 tablespoon of milk and whisk until smooth. Gradually add more milk until desired consistency is reached for drizzling or brushing.
3. Brush frosting over cooled cakes using a small pastry brush or drizzle frosting over top for a decorative finish.

Appreciate!