Pumpkin Cinnabon Cinnamon Roll Sheet Cake
Our Pumpkin Cinnabon Cinnamon Roll Sheet Cake starts out with our favorite pumpkin sheet cake.
his filling isn’t exactly like Cinnabon, but it totally carries that same flavor. We want it to melt into the cake a little creating pockets of cinnamon so we have to make it a little different.
I never know if I should call our cooked vanilla cream cheese icing a frosting, icing or glaze. It’s kind of a little of them all. You call it whatever you want.
This is a cooked frosting so start out with a pot and be sure that your cream cheese is softened or even though there will be hot ingredients it will still clump as you make it.
There are three ingredients needed to make a moist pumpkin cake.
- Pumpkin Puree – Pumpkin puree gives added moisture to the cake, not just the flavor.
- Sour Cream – Sour cream adds a little more fat that doesn’t evaporate in the baking process like the butter does.
- Oil- We do use butter in the recipe for flavor, but I’ve found that using half butter and half oil leads to a more moist pumpkin cake as again, the butter evaporates out a bit during the cooking process while the oil retains moisture.
For the Filling
1 1/4 Cup Brown Sugar, loosely packed
6 Tablespoons Ground Cinnamon
12 Tablespoons Butter, melted
For the Cake
2 1/4 Cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
3/4 Teaspoon Salt
2 1/2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
1 Cup Sugar
3/4 Cup Light Brown Sugar
1/2 Cup Vegetable Oil
1/2 Cup Butter, melted
4 Large Eggs
1 3/4 Cups Canned Pumpkin
2 Tablespoons Milk
3 Tablespoons Sour Cream
1 1/2 Teaspoons Vanilla
For the Icing
4 1/2 Tablespoons Salted Butter
3/4 Cup Sugar
1 Cup Heavy Whipping Cream, plus 2 tablespoons
1 1/2 Teaspoons Vanilla Extract
4 1/2 Teaspoons Corn Syrup
4 ounces Cream Cheese
2-3 Cup Powdered Sugar, sifted