CHEESECAKE ROLLS RECIPES

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BEST PUMPKIN ROLL RECIPE - HOW TO MAKE PUMPKIN ROLL



Best Pumpkin Roll Recipe - How to Make Pumpkin Roll image

Master the art of the Pumpkin Roll with this easy recipe.

Provided by Lena Abraham

Categories     autumn    Thanksgiving    baking    dessert

Total Time 1 hours

Prep Time 30 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 14

Cooking spray

1 c.

granulated sugar

3/4 c.

all-purpose flour

1/2 tsp.

kosher salt

1 tsp.

baking soda

1/2 tsp.

pumpkin spice

3

large eggs

2/3 c.

pumpkin puree

Powdered sugar, for rolling

12 oz.

cream cheese, softened

1 tbsp.

butter, melted

1 tsp.

pure vanilla extract

1 1/4 c.

powdered sugar

1/2 tsp.

kosher salt

Steps:

  • Preheat oven to 350°. Line a 15” x 10” jelly roll pan with parchment and grease with cooking spray. In a large bowl, combine sugar, flour, salt, baking soda, pumpkin spice, eggs, and pumpkin puree until just combined. Spread into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 15 minutes. Meanwhile, lay out a large kitchen towel on your counter (try to use one with little to no texture) and dust with powdered sugar. When cake is done baking, flip onto kitchen towel and gently peel off parchment paper. Starting at a short end, gently but tightly roll cake into a log. Let cool completely. Meanwhile, make filling: In a large bowl, combine cream cheese, melted butter, vanilla, powdered sugar, and salt. Using a hand mixer, whip until smooth. When cake is cooled, gently unroll (it’s ok if it remains slightly curled) and spread with cream cheese filling. Roll back up and dust with more powdered sugar. Slice and serve.

BEST PUMPKIN ROLL RECIPE - HOW TO MAKE PUMPKIN ROLL



Best Pumpkin Roll Recipe - How to Make Pumpkin Roll image

Master the art of the Pumpkin Roll with this easy recipe.

Provided by Lena Abraham

Categories     autumn    Thanksgiving    baking    dessert

Total Time 1 hours

Prep Time 30 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 14

Cooking spray

1 c.

granulated sugar

3/4 c.

all-purpose flour

1/2 tsp.

kosher salt

1 tsp.

baking soda

1/2 tsp.

pumpkin spice

3

large eggs

2/3 c.

pumpkin puree

Powdered sugar, for rolling

12 oz.

cream cheese, softened

1 tbsp.

butter, melted

1 tsp.

pure vanilla extract

1 1/4 c.

powdered sugar

1/2 tsp.

kosher salt

Steps:

  • Preheat oven to 350°. Line a 15” x 10” jelly roll pan with parchment and grease with cooking spray. In a large bowl, combine sugar, flour, salt, baking soda, pumpkin spice, eggs, and pumpkin puree until just combined. Spread into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 15 minutes. Meanwhile, lay out a large kitchen towel on your counter (try to use one with little to no texture) and dust with powdered sugar. When cake is done baking, flip onto kitchen towel and gently peel off parchment paper. Starting at a short end, gently but tightly roll cake into a log. Let cool completely. Meanwhile, make filling: In a large bowl, combine cream cheese, melted butter, vanilla, powdered sugar, and salt. Using a hand mixer, whip until smooth. When cake is cooled, gently unroll (it’s ok if it remains slightly curled) and spread with cream cheese filling. Roll back up and dust with more powdered sugar. Slice and serve.

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