Cinnamon Sugar Pumpkin Roll
Rolled and sprinkled this Cinnamon Sugar Pumpkin Roll is the perfect fall baking recipe to have in your arsenal this season!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 cup flour
- 8 oz cream cheese softened
- 2 Tbs butter softened
- 2 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 2 Tbs brown sugar
- 2 Tbs granulated sugar
- 1/2 Tbs cinnamon
- 2 Tbs melted butter
Preheat oven to 375.
Line a jelly roll pan (15"x10") with parchment paper.
In bowl mix together your eggs, sugar, pumpkin, baking soda, cinnamon and flour.
Spread onto pan and bake for about 10-15 minutes.
Remove from oven.
Sprinkle a tea towel with powdered sugar and turn cake out onto towel and remove parchment paper.
Slowly roll cake up starting with the shorter end.
Leave rolled until cool.
Meanwhile make your filling by combining all your filling ingredients in medium bowl and beating until smooth.
Once your cake is cool, unroll and spread filling and roll cake back up.
Mix together your brown sugar, granulated sugar and cinnamon in bowl.
Brush your cake roll with melted butter and then sprinkle with your cinnamon sugar mixture.
Calories: 484kcal | Carbohydrates: 79g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 324mg | Potassium: 107mg | Sugar: 68g | Vitamin A: 1470IU | Vitamin C: 0.9mg | Calcium: 50mg | Iron: 1.1mg