Pumpkin Cinnamon Roll Cake

5 from 12 votes

This recipe can is best served warm. Either serve right out of the oven, or refrigerate up to 24 hours before serving, reheat in a low temperature oven until warmed through, and top with icing and whipped cream.

Prep Time20

Cook Time40

Total Time1

Course: Baking

Servings:

Calories: 320kcal

Author: Sally Humeniuk

Ingredients

2 17.5 oz. cans refrigerator cinnamon rolls
4 large eggs
1 cup canned pumpkin puree not pie filling
1 tsp pumpkin pie spice
⅓ cup packed brown sugar
1 5 oz. can evaporated milk or ½ cup any milk
⅓ cup crystallized ginger chopped (optional)
½ cup coarsely chopped pecans
16 oz. whipping cream
Vanilla and sugar to taste, for beating into whipped cream
Additional crystallized ginger for grating over top of whipped cream

For Homemade pumpkin pie spice if you can't find pre-made-

For An Easy Classic Glaze Recipe:

For this recipe, I like to offer extra icing which means the icing packets that come with refrigerator cinnamon rolls may not be enough.
2 cups confectioners sugar
2 Tbsps butter softened
1 tsp vanilla
1 Tbsp milk
Mix the sugar, butter and vanilla together. Add about half the milk and stir until a creamy glaze starts to form. Then add a drop at a time of more milk until desired thickness is reached. If glaze starts to form a crust, just stir again before pouring.

Instructions

Pre-heat oven to 375F degrees.
Unroll 2-17.5 ounce cans cinnamon rolls on baking parchment. Reserve icing packs for later. Separate into 10 rolls. Cut each roll into 8 pieces; place in lightly buttered 13x9-inch (3 quart) glass or ceramic baking dish.
2 17.5 oz. cans refrigerator cinnamon rolls
In a medium bowl, beat eggs, pumpkin, pumpkin pie spice, brown sugar, evaporated milk and ginger until well blended. Pour evenly over cut rolls in dish. Sprinkle pecans over top.
4 large eggs, 1 cup canned pumpkin puree, 1 tsp pumpkin pie spice, ⅓ cup packed brown sugar, 1 5 oz. can evaporated milk, ⅓ cup crystallized ginger, ½ cup coarsely chopped pecans
Bake uncovered 30 minutes. After 30 minutes, cover baking dish with foil and bake covered 10 minutes longer (this prevents the top from over-browning but allows the bottom to continue to bake).
Remove from oven to cooling rack. Uncover; cool slightly, about 10 minutes. Meanwhile, whip 16 ounces cream with vanilla and sugar, to taste.
16 oz. whipping cream, Vanilla and sugar
Cut into individual servings and drizzle glaze over top (if making your own glaze, pour glaze into plastic sandwich bag, cut small hole in corner and squeeze over individual pieces).
Serve with dollop of whipped cream topped with grated crystallized ginger.
Additional crystallized ginger for grating over top of whipped cream
This recipe can be made a day ahead. Store at room temperature without the glaze or whipped cream for up to a day before serving.

To reheat-

Warm in a preheated (300°F) oven for about 10-12 minutes before serving.

Notes

Icing- For this recipe, I like to offer extra icing which means the icing packets that come with refrigerator cinnamon rolls is not enough. See above for an easy icing recipe.
Pumpkin Pie Spice-If you don't have pumpkin pie spice on hand, I've included a recipe above to make your own.
Additional tips for adding pumpkin pie spice- I added just a bit of extra pumpkin pie spice into the glaze and it was delicious. But you can overdo the spice... I have also added some pumpkin pie spice to the whipped cream and we felt that took away from the simple creaminess of the whipped cream. When I made the recipe a second time and left out the spice from the whipped cream. It was perfection.

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