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A simple, 30-minute pumpkin cinnamon roll cake (NO rising or yeast) with a maple glaze. The perfect holiday breakfast!

30-Minute Pumpkin Cinnamon Roll Cake (Video)

Ingredients

Pumpkin Cinnamon Roll Cake

  • 2 packages Buttermilk Biscuits (Depending on your size skillet you may have some leftover)
  • 1/4 cup butter melted
  • 1/4 cup white sugar
  • 1/2 cup brown sugar lightly packed
  • 1/2 tablespoon ground cinnamon
  • 1/2 tablespoon pumpkin pie spice
  • ~1/2 cup pumpkin butter

Maple Glaze/Frosting

  • 4 ounces cream cheese at room temperature
  • 3 tablespoons real maple syrup
  • 1-2 tablespoons heavy cream or milk
  • 1 and 1/2 cups powdered sugar
  • Optional: Chopped Pecans

Instructions

  1. Preheat the oven to 350 degrees F. Grease a skillet with nonstick spray and set aside.
  2. (I used an 8-inch skillet. If you use a bigger one, you will need to adjust the ingredient amounts.)
  3. Remove the biscuits from the packages.
  4. Using a rolling pin, roll each of the biscuits very flat and thin.
  5. Set out two bowls -- in one melt butter and in the other combine the white sugar, brown sugar, cinnamon, and pumpkin pie spice.
  6. Dip each biscuit in the melted butter, shake off the excess.
  7. 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)
  8. 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.
  9. 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)
  10. Meanwhile, prepare the frosting by beating together the room temperature cream cheese and maple syrup. Beat until creamy.
  11. 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.
  12. 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.
  13. Pipe the frosting over the cake and cut into slices to serve.

Recipe Notes

The 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. :)