Pumpkin Roll

There’s nothing quite like the warm, comforting aroma of freshly baked cinnamon rolls filling your kitchen. Soft, pillowy dough swirled with cinnamon sugar and topped with a rich, tangy cream cheese frosting—these cinnamon rolls are the perfect indulgence for any time of day. Whether you’re looking for a cozy breakfast treat, a special weekend brunch addition, or a sweet snack to share with loved ones, this recipe will become your go-to. The best part? They’re easy to make from scratch and will have everyone coming back for more!

Ingredients

All purpose flour	3/4	cup
Baking powder	1	teaspoon
Baking soda	1/2	teaspoon
Cinnamon	1 1/2	teaspoon
Pumpkin spice	1	teaspoon
Salt	1/4	teaspoon
Eggs	3	–
Pumpkin puree	2/3	cup
Dark brown sugar	1/2	cup
Granulated sugar	1/2	cup
Vanilla extract	1	teaspoon
Confectioners sugar	3/4	cup

Maple Cream Cheese Frosting

Cream cheese	6	oz
Plant-based butter	1/4	cup
Confectioners sugar	1 1/2	cups
Vanilla extract	Teaspoon	1

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, leaving some extra at the edges to help lift the cake later.
Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
In a separate large bowl, beat the eggs and sugars (both brown and granulated) together until smooth and slightly thickened. Add the pumpkin puree and vanilla extract, mixing until well-combined. Gradually fold in the dry ingredients until the batter is smooth.
Bake the Cake: Spread the batter evenly into the prepared jelly roll pan, making sure it’s level. Bake for 13-15 minutes or until the cake springs back when lightly touched. Be careful not to overbake, as this will make rolling the cake harder.
Roll the Cake:As soon as the cake is out of the oven, dust the top with confectioners’ sugar to prevent sticking. Carefully flip the cake onto a clean kitchen towel, parchment side up. Gently peel away the parchment paper and immediately roll the cake (starting from the shorter end) with the towel inside. Set aside to cool completely.
Make the Frosting: In a medium bowl, beat together the softened cream cheese and plant-based butter until smooth. Gradually add in the confectioners’ sugar and vanilla In a large mixing bowl, whisk together the warm oat milk mixture, pumpkin puree, granulated sugar, nutmeg, salt, and egg until well combined.