Pumpkin Cinnamon Roll Cake

By msweeney

Ingredients

• Cinnamon Sugar Topping:
• 3 cups flour
• 1/2 teaspoon salt
• 1 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 eggs
• 3/4 cup milk
• 3/4 cup canned pumpkin
• 2 teaspoons vanilla
• 1/2 cup real butter, melted
• 1 cup butter, softened
• 1 cup brown sugar
• 2 Tbsp. flour
• 1 Tbsp. cinnamon
• For the Glaze:
• 2 cups powdered sugar
• 1/4 cup pure maple syrup
• 2 tablespoons milk
• 1 teaspoon vanilla

Details

Servings 12
Preparation time 10mins
Cooking time 35mins
Adapted from therecipecritic.com

Preparation

Step 1

Instructions
Preheat oven to 350 degrees. Grease a 9x13 inch pan and set aside. In a large bowl combine flour, salt, sugar, baking powder, cinnamon and nutmeg. In a medium bowl whisk eggs, milk, pumpkin, and vanilla. Slowly stir in melted butter. Combine to the flour mixture and mix until combined. It will be stiff. Spread evenly into prepared pan.
To make the cinnamon sugar topping: In a medium bowl combine the butter, brown sugar, flour, and cinnamon. Drop by tablespoons over the cake and swirl with a knife.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, maple syrup, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Instructions