I know I say this a lot, but this Pumpkin Spice Cinnamon Roll Cake is seriously one of my favorites. It's Fall comfort food at it's finest. Seriously, this is DIVINE.
I usually wait until September to start posting pumpkin recipes, but we are close enough, right? I couldn't wait any longer to share this with you.
This Cinnamon Roll Cake is ooey, gooey, soft and chewy. Pretty much everything you could ask for in a cinnamon roll, but instead of individual rolls, you get one giant cinnamon roll cake. With each bite you get a hint of clove, cinnamon, nutmeg and pumpkin. It tastes incredible on day one and it's even delicious on day two. On day two, just pop a slice in the microwave for 15 seconds and you are good to go. Add this to your must make list immediately.
Let me show you how easy this is to make . . .
First, get all of your ingredients ready. You will need thawed Rhodes Dinner Rolls, butter, cinnamon, pumpkin pie spice, brown sugar, cream cheese, pumpkin puree, vanilla, salt and powdered sugar.
Combine all thawed dinner rolls into one large ball and place on a lightly floured surface.
Roll out dough ball into roughly a 17''x11'' rectangle. It doesn't have to be exact, similar measurements will work. Brush softened butter over dough and then sprinkle with pumpkin pie spice, cinnamon and brown sugar mixture. Cut dough into roughly 6 (1 3/4-inch) strips, cutting lengthwise.
Roll up the first strip of dough into a cinnamon roll and place in the center of a large skillet or pie plate that has been sprayed with cooking spray.
Take the next strip and wrap around the roll, pinching the ends together to seal. It will get a little messy, but it's okay.
Continue wrapping the remaining strips around the roll until no strips remain. You can leave the excess brown sugar crumbles in the pan, because it will stick to the cake as it rises. Or, you can scoop up the excess and sprinkle on top of the cake.
Spray plastic wrap with cooking spray and loosely cover the cake. Allow to rise in a warm place until doubled in size. This takes around 60-90 minutes. When doubled in size, remove plastic wrap and bake in a preheated oven until golden brown.
Meanwhile, prepare the pumpkin icing. Remove baked cinnamon roll cake from oven and allow to cool for 15 minutes. Then, spread the glorious pumpkin icing over the entire surface of the cake. Slice and serve or allow to cool then serve.
Pumpkin Spice Cinnamon Roll Cake with Pumpkin Icing
From: Jenn@eatcakefordinner
15 Rhodes dinner rolls, thawed but still cold
Filling:
5 Tbl. unsalted butter, room temperature
1/2 c. light brown sugar, packed
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
Icing:
3 Tbl. unsalted butter, room temperature
2 oz. cream cheese, room temperature
2 Tbl. canned pumpkin puree
1 tsp. vanilla
1 1/2 c. powdered sugar
pinch of salt
Filling:
5 Tbl. unsalted butter, room temperature
1/2 c. light brown sugar, packed
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
Icing:
3 Tbl. unsalted butter, room temperature
2 oz. cream cheese, room temperature
2 Tbl. canned pumpkin puree
1 tsp. vanilla
1 1/2 c. powdered sugar
pinch of salt
Place 15 frozen dinner rolls into a 9x13-inch pan, cover, and refrigerate overnight (or 8-10 hours). In the morning, combine all 15 thawed dinner rolls and form into a ball. Place dough ball onto a lightly floured surface. Roll out into roughly a 17''x11'' rectangle. It doesn't have to be exact, similar measurements will work just fine. If dough resists being rolled out, allow it to sit for 5 minutes or so and then try again.
For the Filling: Combine brown sugar, pumpkin pie spice and cinnamon; set aside. Brush softened butter over dough and then sprinkle with brown sugar/pumpkin spice mixture. Press mixture into dough slightly. Cut rectangle into 6 (1 3/4'') strips, cutting lengthwise. Take first strip and roll it into a cinnamon roll. Place roll in the center of a large, oven-safe, skillet or pie plate that has been sprayed with cooking spray. Take the next strip of dough and wrap around the roll, pinching together ends to seal. Repeat with remaining strips of dough until no strips remain. There will be brown sugar mixture in the skillet and that's okay. It will stick to the cake once it rises or you can scoop up the excess mixture and sprinkle over the top of the cake.
Spray plastic wrap with cooking spray and cover cake. Allow to rise in a warm place until doubled in size, around 60-90 minutes. When dough has risen, remove plastic wrap and bake in a preheated 350 degree oven for 30 minutes. If it starts to get too brown on top, tent with a piece of foil for the last 10 minutes of baking. Remove from oven and allow to cool for 15-20 minutes and then spread the pumpkin icing over the entire surface. Slice and serve.
For the Pumpkin Icing: Combine butter and cream cheese and mix together until smooth and creamy. Add the pumpkin puree and vanilla and mix until combined. Add the powdered sugar and pinch of salt and mix until creamy. Spread over warm cinnamon roll cake.
For the Filling: Combine brown sugar, pumpkin pie spice and cinnamon; set aside. Brush softened butter over dough and then sprinkle with brown sugar/pumpkin spice mixture. Press mixture into dough slightly. Cut rectangle into 6 (1 3/4'') strips, cutting lengthwise. Take first strip and roll it into a cinnamon roll. Place roll in the center of a large, oven-safe, skillet or pie plate that has been sprayed with cooking spray. Take the next strip of dough and wrap around the roll, pinching together ends to seal. Repeat with remaining strips of dough until no strips remain. There will be brown sugar mixture in the skillet and that's okay. It will stick to the cake once it rises or you can scoop up the excess mixture and sprinkle over the top of the cake.
Spray plastic wrap with cooking spray and cover cake. Allow to rise in a warm place until doubled in size, around 60-90 minutes. When dough has risen, remove plastic wrap and bake in a preheated 350 degree oven for 30 minutes. If it starts to get too brown on top, tent with a piece of foil for the last 10 minutes of baking. Remove from oven and allow to cool for 15-20 minutes and then spread the pumpkin icing over the entire surface. Slice and serve.
For the Pumpkin Icing: Combine butter and cream cheese and mix together until smooth and creamy. Add the pumpkin puree and vanilla and mix until combined. Add the powdered sugar and pinch of salt and mix until creamy. Spread over warm cinnamon roll cake.
This post is sponsored by Rhodes Bread. I have always been a fan of Rhodes Rolls and all opinions are my own. Thanks for allowing me to work with the brands that I love and use in my own kitchen.
