Prep: 15 mins | Cook: 25 mins | Additional: 20 mins | Total: 1 hr | Servings: 10 | Yield: 10 servings
These rolls are awesome! I have been a fan of these heavenly treats since college. My best friend made them all the time and I am so glad that she taught me the recipe. A big thanks to, Emily! Give it a try you guys and share it with your friends as well. Enjoy!
3 large eggs, beaten
1 cup white sugar
½ teaspoon ground cinnamon
⅔ cup pumpkin puree
¾ cup all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners’ sugar
¼ teaspoon vanilla extract
confectioners’ sugar for dusting
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Apply cooking spray or butter on a 10×15-inch jelly roll.
Step 3: In a medium mixing bowl, add the pumpkin, eggs, cinnamon, and sugar. Whisk until well mixed.
Step 4: In another mixing bowl, add the baking soda and flour. Stir until well mixed.
Step 5: Transfer the mixture into the pumpkin mixture. Stir until well blended.
Step 6: Pour in the mixture into the prepared pan.
Step 7: Place inside the preheated oven and bake for 15 to 25 minutes or until set.
Step 8: Remove from the oven and let it sit on a wire rack to cool at room temperature.
Step 9: Remove the cake from the pan and put it on a tea towel. Roll seam side down and allow it to cool completely.
Step 10: In a small mixing bowl, add the cream cheese, butter, vanilla, and confectioners’ sugar. Whisk until well mixed to make the frosting.
Step 11: Unroll the cooled cake and spread the frosting then, roll it ut again discarding of the towel.
Step 12: Wrap the cake with plastic wrap and place it inside the fridge to chill.
Step 13: Sprinkle confectioners’ sugar on top of the cake.
Step 14: Slice, serve, and enjoy!
Per Serving: 288.8 calories; protein 4.7g 9% DV; carbohydrates 42.2g 14% DV; fat 11.8g 18% DV; cholesterol 86.9mg 29% DV; sodium 230.9mg 9% DV.
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