Cinnamon Pumpkin Pie Roll
Try this recipe for indulging dessert you would certainly love to repeat.
Ingredients
Roll
- 2 large eggs
- ½ cup granulated sugar
- ⅔ cup leftover pumpkin pie filling
- ½ tsp vanilla extract
- ⅔ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
Filling
- 7 oz cream cheese
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
Instructions
Roll
- Combine eggs, sugar, pumpkin pie filling, and vanilla extract in a bowl until smooth.
- Carefully fold stiffed flour, baking soda, and cinnamon.
- Spread batter on an oven pan covered with parchment paper (leave the extra paper on the sides so it’ll be easier to lift when ready).
- Bake at 350 ºF for 14-15 minutes (check with a toothpick in the center to be sure).
- While hot, carefully lift the parchment paper with your cake and lay it on a flat surface.
- Roll the cake from one of the smaller ends to the other. Leave the parchment paper so the cake doesn’t stick.
Filling
- Prepare a cinnamon cream cheese by mixing all of the filling ingredients.
- Unroll your cake, remove parchment paper and cover it with filling.
- Roll the cake again (same direction), cover tightly with plastic wrap (to hold shape), and refrigerate for at least 1 hour.
Nutrition
Serving: 1servingCalories: 173.5kcalCarbohydrates: 23gProtein: 3.4gFat: 7.8gSaturated Fat: 4.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.1gTrans Fat: 0.003gCholesterol: 52.8mgSodium: 222.1mgPotassium: 77.1mgFiber: 2.2gSugar: 10.9gVitamin A: 1810.3IUVitamin C: 0.7mgCalcium: 41.3mgIron: 0.8mg