The Best Pumpkin Cinnamon Roll Cake: Easy Fall Dessert Recipe

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This delicious dessert recipe for sourdough pumpkin cinnamon roll cake is perfection! Moist, pumpkin cake swirling with decadent buttery brown sugar and cinnamon. Top it with from scratch icing and enjoy warm or served with ice cream for a special fall dessert!

Adding Sourdough to Sweet Recipes

Adding sourdough starter to sweet recipes offers a unique taste and delightful texture! Recipes for things like cakes, breads, and crusts are more moist and infused with unbeatable flavor.

To add active or discard sourdough starter to dessert recipes simply start small. Even a 1/4 cup of added starter can make your recipes more chewy, soft and more flavorful.

This recipe for pumpkin cinnamon roll cake calls for 1/2 a cup of starter. It gives this recipe a sweet moisture with a slight tang. If you prefer the sweetness over the tang, simply adjust to less sourdough starter.

Want to make this recipe but don’t have sourdough starter? You can buy our dehydrated sourdough packets and make your own delicious recipes in just 3-4 days. Or you can learn how to make your own starter from scratch here!

How to Make the Perfect Swirling Pattern for Your Pumpkin Cinnamon Roll Cake

This cinnamon roll turned cake takes all the work out of traditional cinnamon rolls but leaves nothing to be desired when it comes to taste! There is no rise time, no rolling, and the process is very simple.

When it comes to getting the perfect “cinnamon roll” taste and texture the swirling pattern makes all the difference. You don’t want too much of the buttery brown sugar and cinnamon mixture in one bite. However, for the best results you want a well balanced bit of sugar and cake in each bite.

Here’s how to get that perfect, pretty swirl pattern in your cinnamon roll cake…

1. Fill your 9×13 dish with the cake batter. Make sure it is evenly spread. Gently tap the pan on the countertop to release any air bubbles.

2. Scoop a tablespoon amount of the sugar and butter mixture onto the dough as if it were cookie dough on a sheet pan. Space about 2 inches apart in rows all throughout the batter.

3. Using a butter knife, drag the knife through the edges of the batter and through the butter mixture going up and down, through the rows of your spoonfuls of butter/sugar mixture.

4. Repeat several times to get the swirl pattern. As it bakes, the batter will help to evenly spread the butter mixture and will bake around it to create those crunchy, sugary swirls in your cinnamon roll cake.

Ingredients for Pumpkin Cinnamon Roll Cake

The ingredients for sourdough pumpkin cinnamon roll cake are simple! Here’s all you will need…

• 1/2 cup sourdough starter, active or discard
• 1/4 cup warm water
• 1/3 cup butter or oil
• 1/2 cup sugar
• 1 cup pumpkin purée
• 1 1/2 tsp vanilla
• 1/2 tsp salt
• 2 eggs
• 2 tsp cinnamon
• 1/2 tsp pumpkin spice, optional
• 1 tsp baking powder
• 1 1/2 cups flour

Butter & Sugar Swirls

• 1/2 stick butter
• 1 cup brown sugar
• 2 tbsp flour
• 1 tsp cinnamon

Icing

• 2 cups powdered sugar
• 4 tbsp whole milk
• 1 tsp vanilla extract

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Other Pumpkin Recipes

As a homemaker and lover of from scratch food, baking seasonally keep my work from being monotonous. That’s why I live sharing these simple, real food recipes with you from my kitchen to yours. If you are looking for more ways to enjoy seasonal baking and festive recipes, check out these other pumpkin desserts here on the blog…..

• Baked Sourdough Pumpkin Donuts
• Baked Pumpkin Oatmeal
• Sourdough Pumpkin Loaf

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