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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)

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


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


  • Preheat 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.


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. :)