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Cinnamon Roll Cake

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Are you a fan of fall flavors? This Cinnamon Roll Cake combines the best of pumpkin, cinnamon, and warm spices in one delicious, easy-to-make dessert. With a hidden cinnamon-sugar layer and a pumpkin spice glaze on top, this sheet cake is perfect for gatherings or any time you’re craving a cozy fall treat. 

If you love cinnamon desserts like this, try these Cinnamon Rolls

Why You'll Love This Cinnamon Roll Cake

  • Perfect Fall Flavors: This cake combines pumpkin, cinnamon, and warm spices in every bite.
  • Easy to Make: Simple ingredients and steps make this a great recipe for bakers of all levels. The Cinnamon Sugar Layer is A delightful surprise layer of cinnamon sugar that adds extra flavor and mimics a cinnamon roll.
  • Pumpkin Spice Glaze: A perfect topping that adds sweetness and enhances the pumpkin flavor.

For another cozy baked treat, try this Cottage Cheese Banana Bread

Key Ingredients You'll Need

  • For the Cake:
    • 2 cups all-purpose flour (or gluten-free flour)
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 ½ tsp pumpkin pie spice
    • ½ tsp ground cinnamon
    • ¼ tsp salt
    • 1 cup canned pumpkin puree
    • 1 cup granulated sugar
    • ½ cup light brown sugar, packed
    • 1 cup vegetable oil
    • 4 large eggs
    • 1 tsp vanilla extract
  • Cinnamon Sugar Layer:
    • 1 1/2 cup granulated sugar
    • 1 1/2 tbsp ground cinnamon
  • Let the Cake set:
    • Allow cake to cool 30 minutes before serving warm or 2 hours at room temperature. Store in the refrigerator for 12 hours or overnight with plastic wrap, served chilled the next day or after dinner. Enjoy!

Ready to upgrade to a cleaner kitchen? I love using Caraway Home for their beautiful, non-toxic ceramic coating—don’t forget to use code STACIE to save on your order!

Stacie’s Tricks & Tips

  • Use room temperature ingredients: This ensures the cake batter mixes evenly, resulting in a smooth texture.
  • Don’t overmix the batter: Overmixing can cause the cake to be dense. Mix until the ingredients are just combined.
  • Check your cake early: Ovens vary, so start checking for doneness at the 25-minute mark.

Try My Other Pumpkin Recipes:

Want to see these recipes in action? Follow Stacie on YouTube for step-by-step videos and even more kitchen secrets!

Frequently Asked Questions

Can I make cinnamon roll cake without yeast?

Yes, cinnamon roll cake is made without yeast. This cinnamon roll cake uses baking powder instead, which eliminates rising time and makes the recipe faster and easier to prepare.

Cinnamon roll cake lasts up to 3 days at room temperature when stored in an airtight container. You can also refrigerate it for up to 5 days and reheat slices at 300°F for 5–10 minutes.

Yes, cinnamon roll cake freezes well for up to 2 months. Wrap slices tightly and thaw at room temperature before reheating for best texture.

Yes, cinnamon roll cake can be made a day in advance. Store it covered and reheat in the oven at 300–325°F for 10 minutes before serving.

Cinnamon roll cake becomes dry if overbaked or if too much flour is added. Bake just until a toothpick comes out clean and measure ingredients carefully.

More Dessert Recipes

Looking for more easy and comforting meals? Browse all recipes here:

  • ½ tsp vanilla extract

    • How to Make Cinnamon Roll Cake

    Cinnamon roll cake with glaze drizzle — Sugar Face Bakes

    Save this recipe and make it with apples, apple spice, then drizzle with caramel sauce. Yum!

    1. Prepare the Cake Batter:
      • Preheat your oven to 350°F (175°C). Grease or line with parchment paper a 9×13-inch pan.
      • In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt.
      • In a large bowl, mix the canned pumpkin, granulated sugar, brown sugar, and oil. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
      • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
    2. Create the Cinnamon Sugar Layer:
      • In a small bowl, blend 1 cup of granulated sugar with 1 tablespoon of ground cinnamon.
    3. Layer the Cake Batter:
      • Pour half of the cake batter into the prepared 9×13-inch pan. Spread it evenly.
      • Sprinkle the cinnamon sugar mixture evenly over the first layer of batter.
      • Carefully pour the remaining batter on top of the cinnamon sugar layer, smoothing it out.
    4. Bake:
      • Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Immediately poke holes with a toothpick over the entire cake. At least 50 all the way down to the bottom.
    5. Make the Pumpkin Spice Glaze:
      • In a medium bowl, whisk together powdered sugar, milk, pumpkin pie spice, and vanilla extract until smooth and pourable. Add more milk if needed to achieve your desired consistency. Pour over the entire hot cake.
    6. Let the Cake set:
      • Allow cake to cool 30 minutes before serving warm or 2 hours at room temperature. Store in the refrigerator for 12 hours or overnight with plastic wrap, served chilled the next day or after dinner. Enjoy!

    Ready to upgrade to a cleaner kitchen? I love using Caraway Home for their beautiful, non-toxic ceramic coating—don’t forget to use code STACIE to save on your order!

    Stacie’s Tricks & Tips

    • Use room temperature ingredients: This ensures the cake batter mixes evenly, resulting in a smooth texture.
    • Don’t overmix the batter: Overmixing can cause the cake to be dense. Mix until the ingredients are just combined.
    • Check your cake early: Ovens vary, so start checking for doneness at the 25-minute mark.

    Try My Other Pumpkin Recipes:

    Want to see these recipes in action? Follow Stacie on YouTube for step-by-step videos and even more kitchen secrets!

    Frequently Asked Questions

    Can I make cinnamon roll cake without yeast?

    Yes, cinnamon roll cake is made without yeast. This cinnamon roll cake uses baking powder instead, which eliminates rising time and makes the recipe faster and easier to prepare.

    Cinnamon roll cake lasts up to 3 days at room temperature when stored in an airtight container. You can also refrigerate it for up to 5 days and reheat slices at 300°F for 5–10 minutes.

    Yes, cinnamon roll cake freezes well for up to 2 months. Wrap slices tightly and thaw at room temperature before reheating for best texture.

    Yes, cinnamon roll cake can be made a day in advance. Store it covered and reheat in the oven at 300–325°F for 10 minutes before serving.

    Cinnamon roll cake becomes dry if overbaked or if too much flour is added. Bake just until a toothpick comes out clean and measure ingredients carefully.

    More Dessert Recipes

    Looking for more easy and comforting meals? Browse all recipes here:

  • For the Pumpkin Spice Glaze:

    • How to Make Cinnamon Roll Cake

    Cinnamon roll cake with glaze drizzle — Sugar Face Bakes

    Save this recipe and make it with apples, apple spice, then drizzle with caramel sauce. Yum!

    1. Prepare the Cake Batter:
      • Preheat your oven to 350°F (175°C). Grease or line with parchment paper a 9×13-inch pan.
      • In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt.
      • In a large bowl, mix the canned pumpkin, granulated sugar, brown sugar, and oil. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
      • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
    2. Create the Cinnamon Sugar Layer:
      • In a small bowl, blend 1 cup of granulated sugar with 1 tablespoon of ground cinnamon.
    3. Layer the Cake Batter:
      • Pour half of the cake batter into the prepared 9×13-inch pan. Spread it evenly.
      • Sprinkle the cinnamon sugar mixture evenly over the first layer of batter.
      • Carefully pour the remaining batter on top of the cinnamon sugar layer, smoothing it out.
    4. Bake:
      • Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Immediately poke holes with a toothpick over the entire cake. At least 50 all the way down to the bottom.
    5. Make the Pumpkin Spice Glaze:
      • In a medium bowl, whisk together powdered sugar, milk, pumpkin pie spice, and vanilla extract until smooth and pourable. Add more milk if needed to achieve your desired consistency. Pour over the entire hot cake.
    6. Let the Cake set:
      • Allow cake to cool 30 minutes before serving warm or 2 hours at room temperature. Store in the refrigerator for 12 hours or overnight with plastic wrap, served chilled the next day or after dinner. Enjoy!

    Ready to upgrade to a cleaner kitchen? I love using Caraway Home for their beautiful, non-toxic ceramic coating—don’t forget to use code STACIE to save on your order!

    Stacie’s Tricks & Tips

    Try My Other Pumpkin Recipes:

    Want to see these recipes in action? Follow Stacie on YouTube for step-by-step videos and even more kitchen secrets!

    Frequently Asked Questions

    Can I make cinnamon roll cake without yeast?

    Yes, cinnamon roll cake is made without yeast. This cinnamon roll cake uses baking powder instead, which eliminates rising time and makes the recipe faster and easier to prepare.

    Cinnamon roll cake lasts up to 3 days at room temperature when stored in an airtight container. You can also refrigerate it for up to 5 days and reheat slices at 300°F for 5–10 minutes.

    Yes, cinnamon roll cake freezes well for up to 2 months. Wrap slices tightly and thaw at room temperature before reheating for best texture.

    Yes, cinnamon roll cake can be made a day in advance. Store it covered and reheat in the oven at 300–325°F for 10 minutes before serving.

    Cinnamon roll cake becomes dry if overbaked or if too much flour is added. Bake just until a toothpick comes out clean and measure ingredients carefully.

    More Dessert Recipes

    Looking for more easy and comforting meals? Browse all recipes here:

  • For the Pumpkin Spice Glaze:

    • How to Make Cinnamon Roll Cake

    Cinnamon roll cake with glaze drizzle — Sugar Face Bakes

    Save this recipe and make it with apples, apple spice, then drizzle with caramel sauce. Yum!

    1. Prepare the Cake Batter:
      • Preheat your oven to 350°F (175°C). Grease or line with parchment paper a 9×13-inch pan.
      • In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt.
      • In a large bowl, mix the canned pumpkin, granulated sugar, brown sugar, and oil. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
      • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
    2. Create the Cinnamon Sugar Layer:
      • In a small bowl, blend 1 cup of granulated sugar with 1 tablespoon of ground cinnamon.
    3. Layer the Cake Batter:
      • Pour half of the cake batter into the prepared 9×13-inch pan. Spread it evenly.
      • Sprinkle the cinnamon sugar mixture evenly over the first layer of batter.
      • Carefully pour the remaining batter on top of the cinnamon sugar layer, smoothing it out.
    4. Bake:
      • Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Immediately poke holes with a toothpick over the entire cake. At least 50 all the way down to the bottom.
    5. Make the Pumpkin Spice Glaze:
      • In a medium bowl, whisk together powdered sugar, milk, pumpkin pie spice, and vanilla extract until smooth and pourable. Add more milk if needed to achieve your desired consistency. Pour over the entire hot cake.
    6. Let the Cake set:
      • Allow cake to cool 30 minutes before serving warm or 2 hours at room temperature. Store in the refrigerator for 12 hours or overnight with plastic wrap, served chilled the next day or after dinner. Enjoy!

    Ready to upgrade to a cleaner kitchen? I love using Caraway Home for their beautiful, non-toxic ceramic coating—don’t forget to use code STACIE to save on your order!

    Stacie’s Tricks & Tips

    Try My Other Pumpkin Recipes:

    Want to see these recipes in action? Follow Stacie on YouTube for step-by-step videos and even more kitchen secrets!

    Frequently Asked Questions

    Can I make cinnamon roll cake without yeast?

    Yes, cinnamon roll cake is made without yeast. This cinnamon roll cake uses baking powder instead, which eliminates rising time and makes the recipe faster and easier to prepare.

    Cinnamon roll cake lasts up to 3 days at room temperature when stored in an airtight container. You can also refrigerate it for up to 5 days and reheat slices at 300°F for 5–10 minutes.

    Yes, cinnamon roll cake freezes well for up to 2 months. Wrap slices tightly and thaw at room temperature before reheating for best texture.

    Yes, cinnamon roll cake can be made a day in advance. Store it covered and reheat in the oven at 300–325°F for 10 minutes before serving.

    Cinnamon roll cake becomes dry if overbaked or if too much flour is added. Bake just until a toothpick comes out clean and measure ingredients carefully.

    More Dessert Recipes

    Looking for more easy and comforting meals? Browse all recipes here:

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    Stacie

    Hello out there! My name is Stacie. I am a home baker whose guilty pleasure is home made food and desserts. My blog is for the non-pro, home-baker/home-cook, experienced baker/cook, lover of desserts, and the desire to create delicious food right from home.
    Nothing is better than a homemade meal or dessert made from scratch, except the reward when the whole dish is devoured by your guests. Questions, comments, idea are all welcomed as we grow together!

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