Home > Desserts > 30-Minute Pumpkin Cinnamon Roll Cake (Video) 30-Minute Pumpkin Cinnamon Roll Cake (Video) November 3, 2015 | 10 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A simple, 30-minute pumpkin cinnamon roll cake (NO rising or yeast) with a maple glaze. The perfect holiday breakfast (or dessert)! How was your Halloween?! Did you have a great one? And did you eat a hundred and two fun-sized candy bars, because they are no where near the size of a real candy bar? So having over a hundred small candies is (somehow) consuming less than having one or two real sized candy bars. RIGHT?! Because I definitely had close to a hundred fun-sized Kit-Kats and miniature Reese’s and still feel like I didn’t consume too much candy because they are packaged so small. Plus going to the garbage and throwing away each tiny little wrapper is burning all the calories anyways. I love fun-sized candy bars. And Halloween rationalization. But enough of the copious amounts of candies that I consumed, because GUESS WHAT? It’s the first year the husband and I have had REAL trick or treaters. I should rephrase that because there was nothing “fake” about the trick or treaters we’ve had in the years past. What I mean to say is we had real amounts of trick or treaters. The first year we were married we sat at our door with a HUGE bowl of candy that was not so huge by the end of the night. However, there was only the husband and I to blame for that because we got a total of zero trick or treaters. Year 2: repeat of year 1 except I’m pretty sure we ate all the candy. ? And then watched Hokus Pokus on YouTube because we are obsessed with that movie and may or may not have about 90% of it memorized. Year 3 we got EIGHT trick or treaters and I even wrote a whole super excited blog post about it because I was freaking out of excitement. That year we did not eat all our candy because we gave each trick or treater a ginormous handful out of excitement that they had come to our home. And this past Saturday marked year 4 of Halloweens where the husband and I have been married. And this year we were afraid we would run out of candy!! We had close to 250 trick or treaters and it was INSANE. I can’t even tell you how exciting it was to see all the costumes and to basically just stand by the door because it was getting rung ever .2 seconds. And guess who else was super excited about the trick or treaters? Yeah, that would be Grey. He was so excited he didn’t even want to go himself. He stood by the door, moved back the curtains and stared outside. Every time people would start walking up in costumes he would start squealing in pure excitement (imagine full body squeals where his hands and legs did some kind of toddler-excitement-dance), throw open the door, grab a handful of candy, and throw it into their bags. Or just throw it at them. ? He wasn’t super fair in his candy distribution. Some people got 1 and some people got about 6-7. He would them promptly slam the door, lock the door (?), and then go back to staring through the curtains. If we had a lapse of trick or treaters for more than 2-3 minutes he would start whining to me to bring more costumed-kids to our door. (Good thing he didn’t understand trick or treating last year, because the total of 8 trick or treaters over the span of 4 hours would have been incredibly frustrating to him!) SO, with all the candy consumed over the past few days you may have come here hoping for something healthier or a little detox? I’m not even going to try and spin this as any kind of health food because (sorry to disappoint) it’s pure delicious dessert goodness. Which can also totally pass for a breakfast because cinnamon rolls are breakfast foods of champions. ? But really — it would be a super fun breakfast to serve to guests or to your family with all these upcoming holiday get-togethers. Who doesn’t love delicious cinnamon rolls in the morning during November and December?! Especially when they only take you mere minutes to throw together?! This pumpkin cinnamon roll cake is a spin off of my plain cinnamon roll cake that is a huge hit both with you readers and at my home. I thought an easy pumpkin/Fall cinnamon roll version was in order. And this one is hands down my new favorite. It’s RICH, tastes like pure Fall (whatever that tastes like), melts-in-your-mouth goodness, and it’s totallllly easy to make. Plus, did I mention…MAPLE SYRUP glaze. ❤️ More Delicious Thanksgiving Desserts: Pumpkin Cheesecake bars No Bake Frozen Pumpkin Pie Cheesecake 3-ingredient Cornucopia Cookies “Turkey” Muffins FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. 30-Minute Pumpkin Cinnamon Roll Cake (Video) 0 from 0 votes - Review this recipe A simple, 30-minute pumpkin cinnamon roll cake (NO rising or yeast) with a maple glaze. The perfect holiday breakfast (or dessert)! SAVE TO RECIPE BOX Print Recipe 30-Minute Pumpkin Cinnamon Roll Cake (Video) 0 from 0 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A simple, 30-minute pumpkin cinnamon roll cake (NO rising or yeast) with a maple glaze. The perfect holiday breakfast (or dessert)! Course Dessert Cuisine American Keyword cinnamon roll pumpkin cake Prep Time 30 minutes Cook Time 30 minutes Total Time 1 hour Servings 6 -8 servings IngredientsPumpkin Cinnamon Roll Cake2 packages Buttermilk Biscuits (Depending on your size skillet you may have some leftover)1/4 cup butter melted1/4 cup white sugar1/2 cup brown sugar lightly packed1/2 tablespoon ground cinnamon1/2 tablespoon pumpkin pie spice~1/2 cup pumpkin butterMaple Glaze/Frosting4 ounces cream cheese at room temperature3 tablespoons real maple syrup1-2 tablespoons heavy cream or milk1 and 1/2 cups powdered sugarOptional: Chopped Pecans InstructionsPreheat the oven to 350 degrees F. Grease a skillet with nonstick spray and set aside.(I used an 8-inch skillet. If you use a bigger one, you will need to adjust the ingredient amounts.)Remove the biscuits from the packages.Using a rolling pin, roll each of the biscuits very flat and thin.Set out two bowls -- in one melt butter and in the other combine the white sugar, brown sugar, cinnamon, and pumpkin pie spice.Dip each biscuit in the melted butter, shake off the excess.Spread about 1/2 tablespoon pumpkin butter in the center of the biscuit. (Add as much or as little as you want, but avoid getting it too close to the edges of the biscuit)Roll up each biscuit and place the rolled up biscuit on the outside of a skillet in a circle fashion spiraling towards the inside of the skillet.Bake for 20-30 minutes or until the biscuits are completely baked through. (Varies on size of skillet used and how tightly packed in the biscuits are)Meanwhile, prepare the frosting by beating together the room temperature cream cheese and maple syrup. Beat until creamy.Beat in the milk or heavy cream (start with 1 tablespoon) and then the powdered sugar. Beat until smooth and creamy and add an additional tablespoon of heavy cream or milk if desired.Put the frosting in a plastic bag and cut off the tip. Pipe the frosting onto the warm cake. Alternatively, just use a spatula and spread on the frosting. It melts on the warm cake becoming more of a cinnamon roll glaze.Pipe the frosting over the cake and cut into slices to serve. Recipe NotesThe measurements won't all be exact depending on the size skillet you use (or if you use a round cake pan) AND depending on how tightly you pack in biscuits. Use these measurements as a guide knowing that you may need more biscuits, melted butter, or sugar mixture. For the skillet I use, these measurements yield perfect amounts butter and sugar mixture and I only use about 13-16 biscuits. You can use leftover biscuits to make miniature cinnamon rolls in a muffin tin. 🙂 DID YOU MAKE THIS RECIPE? 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