Pumpkin Cinnamon Roll Cake with Cinnamon Glaze

Cinnamon rolls are one of those ooey gooey doughy pull-apart bits of heaven that are tricky as hell to make gluten free. (says the person who’s never actually tried making them….). I did try an AMAZING one at Gluten Free Gem bakery in Portland, Oregon (if you’re in the area, definitely check them out), but have yet to find the time and the patience to dedicate myself to making them at home. So, in lieu of actual cinnamon rolls, I offer you this infinitely simpler, and deeply indulgent Pumpkin Cinnamon Roll cake! If you’ve been following along recently, you’ll notice that we’re on a bit of a Swiss roll/roulade kick, this new recipe included. They’re so easy to make, and even easier to make gluten free, and they can be infinitely iterated upon to create incredible flavor combos. When a friend asked to learn how to make a Swiss roll and she wanted something seasonal or pumpkin, I had the delightful task of coming up with a few recipe ideas (new ones of course) and this was her winning choice!

One note about this cake: pumpkin is not the primary flavor. As you’ll realize after taking the first bite, cinnamon is a devastatingly dominant spice, and is dizzyingly heavy in the best possible way. The cinnamon glaze and cinnamon roll filling will melt you into a puddle of holiday bliss and practically demand that you curl up on the couch with all of the pillows you can find to sleep off the sweet coma that ensues. That being said, there is still a hint of pumpkin in every bite – just let cinnamon, butter, and brown sugar have their moment in the spotlight.

If you’re looking for something rich enough to sustain you through that new show you’re planning to binge tonight, or an extra-indulgent and show-stopping dish to bring to that weekend brunch party, look no further. Or maybe you need something festive and spectacular for that coffee break the day after Thanksgiving when everyone is still drowsily processing loads of pie and turkey. This roll has your back, and your stomach. Here’s to scrumptious fall desserts, making nostalgia-inducing baked goods that are (almost) better than the real thing, and spending evenings in the kitchen with friends, ogling sexy cinnamon glaze pours. Do what tastes good!

Print Recipe

5 from 1 vote

Gluten Free Pumpkin Cinnamon Roll Cake with Cinnamon Glaze

An easy swiss roll cake that tastes just like a classic cinnamon roll, plus pumpkin!

Prep Time55 minutes mins

Cook Time15 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free

Keyword: banana cake, cinnamon roll, cream cheese, pumpkin

Servings: 16 people

Calories: 200kcal

Author: Amelia Farber

Equipment

• Cookie sheet
• Parchment paper
• Saucepan

Ingredients

For the sponge cake:

• 4 Large eggs separated
• 2/3 Cup canned pumpkin
• 1/2 Cup packed brown sugar
• 1 tsp vanilla extract
• 1/4 tsp each: ground ginger, nutmeg, ginger, cloves, salt
• 2/3 Cup gluten free flour 1-1 mix with xanthan gum
• 1/4 Cup arrowroot starch
• 1/2 tsp each baking powder and baking soda
• Powdered sugar for dusting/cake rolling

For the cream cheese filling:

• 1 8-oz package cream cheese room temperature
• 1/2 Cup salted butter room temperature
• 1 tsp powdered sugar
• 1/2 tsp vanilla extract
• 1-2 Tbsp milk

For the cinnamon roll filling:

• 1/3 Cup salted butter
• 1/2 Cup packed brown sugar
• 1 Tbsp cinnamon
• 2 Tbsp milk
• 1 tsp gluten free flour

For the Cinnamon Glaze

• 1 Cup powdered sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 Cup milk

Instructions

• Preheat the oven to 375° Fahrenheit. Grease a cookie sheet (15x10x1 inches) and line with parchment paper. Grease the parchment paper and be sure the corners are pushed in; set aside. Separate the eggs into two medium bowls (be sure that the whites are in a clean, dry bowl and be sure no yolk gets into the whites). Using an electric mixer, beat the egg whites until stiff peaks form (it will take a few minutes), then set aside. Using the same mixer in the other bowl, beat the egg yolks with all other ingredients (brown sugar, vanilla, pumpkin, spices, flour, starch, baking powder and soda) until fully combined.
• Fold in the egg whites 1/3 at a time, careful not to deflate the mixture. When combined, pour the batter into the prepared pan and carefully smooth so that it evenly coats the pan, making sure that the batter is distributed evenly. Bake for 13-15 minutes until the sponge cake is firm to the touch but not brown around the edges.
• Let the cake cool for a few minutes out of the oven, then dampen a kitchen towel and lay it flat on a counter. Lift the parchment paper and cake onto the kitchen towel, and dust the cake with powdered sugar. Roll the entire thing up, towel and all, from short end to short end, and let the cake sit, rolled, until completely cool. This will form the cake into a spiral which will make it easier to re-roll once you fill it.
• While the cake is cooling, make the two fillings. In a large bowl, using the electric mixer, beat together the room temperature butter, cream cheeses, powdered sugar, and vanilla until blended. Add the milk and beat until you have a slightly thinner consistency. In a small saucepan, make the cinnamon roll filling. Over low heat, melt the butter with the brown sugar and cinnamon until bubbling and combined (about 2 minutes). In a cup or small bowl, mix together the milk and flour and then pour into the pan and stir continuously for 1-2 minutes until smooth and thick. Remove from heat and let cool.
• While the cinnamon roll filling is cooling, make the glaze for decorating (optional). In a small bowl, whisk together the powdered sugar, milk, butter, cinnamon, and vanilla until smooth, set aside.
• Once the cake is cool, carefully unroll and, using a spatula or a butter knife, spread the cooled cinnamon roll rilling evenly across the cake. Then spread the cream cheese filling evenly the cinnamon roll filling. Carefully roll the cake back up in a tight spiral, the same direction you rolled before. Plate the cake on something with edges (so the glaze doesn’t drip off. Slowly pour the cinnamon glaze over the rolled cake and you’re ready to eat!
• The cake can be stored in the fridge or freezer before serving to hold its shape, but we recommend serving soon after cake is complete!

Tag @sisterssansgluten on Instagram if you snap a photo of your cinnamon roll cake!

Food photography and styling by Amelia Farber