Easy Pumpkin Rolls With Cream Cheese
Easy Pumpkin Rolls With Cream Cheese
VEGBUFFET.COM
VEGBUFFET.COM
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Easy Ingredients
Easy Ingredients
Why this Recipe?
Perfect Fall Dessert Without Egg
Uses Cream Cheese Filling & Condensed Milk
Kids Friendly Recipe
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Recipe Insights
Perfect Browned Crust and Fluffy Pumpkin Roll Cake
Perfect Browned Crust and Fluffy Pumpkin Roll Cake
Curved Arrow
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PREP TIME: 10 MIN
PREP TIME: 10 MIN
For Pumpkin Roll Cake
Wheat Flour
Pumpkin Puree
Baking Soda and baking powder
cinammon & nutmeg
Condensed Milk
Sugar
olive oil
vanilla essence
For Pumpkin Roll Cake
Wheat Flour
Pumpkin Puree
Baking Soda and baking powder
cinammon & nutmeg
Condensed Milk
Sugar
olive oil
vanilla essence
Bake TIME:25
MIN
Bake TIME:25
MIN
INGREDIENTS
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PREP TIME: 10 MIN
PREP TIME: 10 MIN
For The Cream Cheese FIlling
Cream Cheese
Butter
Powdered Sugar
Vanilla Essence
For The Cream Cheese FIlling
Cream Cheese
Butter
Powdered Sugar
Vanilla Essence
Cooling TIME:25
MIN
Cooling TIME:25
MIN
INGREDIENTS
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Step 1
In a large bowl, add dry ingredients and top them with wet ingredients.
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Step 2
Mix well to make a smooth batter. While you prep, pre heat the oven at 200 deg C for about 10 min
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Step 3
Place the batter in greased rectangulat baking sheet lined with parchment paper. Bake it for about 15 min or till tooth pick is clean.
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Step 4
While the pumpkin roll cake is baked, you may prep the cream cheese filling by mixing well cream cheese, butter and sugar. Add vanilla essence.
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Step 5
The cream cheese filling is ready. Refrigerate it for best results.
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Step 6
The moist and spongy pumpkin roll cake is ready. Roll i in a plastic c or aluminimum foil.
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Step 7
Store it in refrigerator for about 1 hr. Make sure it's cooled off before filling with cream cheese. or else the filling would melt.
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Step 8
Spread the cream cheese filling over the unrolled pumpkin cake and roll it back again.Serve it fresh or refrigerate to serve later.
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Step 9
Serve the warm and cozy Pumpkin Roll Cake with Cream Cheese filling- a prefct fall dessert .
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