Time 40m Number Of Ingredients 12 Steps:
Preheat oven to 375°F. Spray a 10x15" jelly roll pan with non-stick spray. Then line with parchment paper and spray the top with non-stick spray. Set aside. Beat the eggs in a large bowl. Then mix in sugar, pumpkin, pumpkin pie spice, cinnamon and salt. Add the flour and baking soda to the bowl and mix just until combined. Then pour into prepared baking sheet and tap until the mixture spreads evenly. Bake for 15 to 20 minutes, or until a toothpick comes clean. While the cake is baking, place a cotton tea towel on the counter. Sprinkle with powdered sugar (about 3 Tablespoons). Once the cake is done cooking, flip onto the towel while it’s still warm and take off the parchment paper. Then gently roll up the cake inside the towel, starting at the narrow end. Place in the refrigerator with the seam down until cooled completely. Beat the cream cheese, butter, powdered sugar and vanilla in a bowl until smooth. Once the cake is cool, unroll the cake and then spread with the cream cheese filling. Roll up again without the towel and wrap with plastic wrap. Refrigerate or freeze until ready to slice. Freeze 15 minutes before slicing for easy cuts. Then sprinkle the top with powdered sugar just before slicing. Make sure to use a sharp knife.
Time 2h50m Yield 10 Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper. Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree. Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool. Beat cream cheese, confectioners’ sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth. Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.
Time 2h20m Yield 12 Number Of Ingredients 21 Steps:
Place 1/4 cup butter in small sauce pan over medium high heat. Butter will begin to melt, foam, and crackle. Whisk continuously until butter begins to brown and smell similar to caramel. Immediately remove from heat and transfer to a bowl to cool for a few minutes while you make the dough. In bowl of an electric mixture, add warm almond milk, yeast, and granulated sugar. Let sit for 5 minutes to activate the yeast. While the yeast is activating, whisk together flour, 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, cloves, and salt together in a large bowl. Once the milk is a bit foamy from the yeast add in 1/2 of the flour mixture, along with the pumpkin puree, egg, and cooled brown butter; stir with a wooden spoon until just combined. Then add in the rest of the flour and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes. Grease a large bowl with oil or cooking spray. Add dough and turn over, making sure to coat it all with the oil. Cover with plastic wrap and a towel, then place in a warm place to rise for about 1 1/2 hours or until doubled in size. In a small bowl, combine the filling ingredients: 1/4 cup softened butter, 2/3 cup brown sugar and cinnamon. Once dough is doubled in size, place onto a large surface dusted with flour. Punch dough down and roll into a 15x9-inch rectangle. Spread butter and cinnamon sugar mixture over the dough leaving a 1/2 inch border. Beginning at the 15 inch side, roll up tightly and pinch edges together to seal. Using a serrated knife, gently cut into 12 slices. Grease the bottom of a 9x13-inch or 8x11-inch pan with butter or cooking spray (don’t skimp). Place cinnamon roll slices in pan, cover with plastic wrap and let rise again for 30-45 minutes or until dough doubles in size. At this point you can decide if you want to bake them now or later. If later, you can stick them in the refrigerator overnight (covered well). When you are ready to bake the rolls, simply take them out of the 30 minutes prior to baking and bring to room temperature. To bake, preheat oven to 350 degrees F. Bake for 20-25 minutes or until barely golden brown. Cool for 5-10 minutes. While cooling, make the frosting by combine cream cheese, powdered sugar, vanilla, cinnamon and 2 teaspoons almond milk in a medium bowl. Spread evenly over warm rolls. Enjoy!
Time 55m Yield 8 serving(s) Number Of Ingredients 11 Steps:
In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients. Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper. Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges. While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter. Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or crusty edges. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil. Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar. Note - cake cuts best when still slightly frozen.
More about “cream cheese pumpkin roll recipes”
Time 1h10m Yield 20 approximate slices, 20 serving(s) Number Of Ingredients 10 Steps:
Grease a 10 by 15" cookie sheet. Line with wax paper and grease again. Mix in order: eggs, sugar, pumpkin, and cinnamon. Sift in the flour. Spread into pan and sprinkle with chopped nuts, if desired. They add a nice little crunch. Bake at 350 degrees F for 15 minutes. Turn onto a flat tea towel that has been dusted with powdered sugar. Roll from short end (10 inch side) up into a log, waxpaper, towel, and all. Place in fridge and cool completely. Make the filling just before you take the cool log from the fridge. FILLING. Beat together the melted margarine, cream cheese, vanilla, and powdered sugar until smooth. Unroll the log and remove wax paper. Spread the creamy filling onto cake and roll just the cake back up, ignoring towel. Place in aluminum foil and refrigerate.* When ready, slice and serve. *OR freeze for later use. :).
