Holidays 2015: Pumpkin Roll with Cinnamon Buttercream

I have been SO tired this pregnancy!! If it tells you anything, I made this pumpkin roll at least a week before Thanksgiving, AND another one ON Thanksgiving, and STILL never posted this recipe. Now, it's Decemeber 1st, and I am caving, simply because I have lots of other goodies I plan on making before Christmas. Is that really going to happen? I don't know, but a girl can dream, right? Let's hope I get a random boost of strength this month haha

Okay, so, this pumpkin roll is sooo good! I first had pumpkin roll back in high school, but it had cream cheese frosting. (I hate cream cheese frosting) IT WAS SO GOOD. Even with the cream cheese frosting, the pumpkin roll was so tasty and moist, I didn't even care what the filling was. But since this is MY take on the pumpkin roll, I decided to try things my way. A simple buttercream with some cinnamon in there to keep the flavors festive and spicy. I made two of these babies within a week of eachother and they were gone faster than the pumpkin pie and cheesecake! That's saying a lot!

If you decide to try the recipe, but you enjoy and/or prefer cream cheese frosting, you can absolutely substitute it for my buttercream, I'm sure it will still be SO tasty! :)

Enjoy!

----Pumpkin Roll with Cinnamon Buttercream----

3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 tsp baking soda
1/2 tsp cinnamon
3/4 cup flour
*optional, 1/8 tsp ground ginger
*optional, 1/8 tsp ground cloves


Preheat oven to 375. Line a jelly roll pan with parchment paper. (you can use a 10x15 pan, mine is 12x17, and still worked great) Spray the paper with cooking spray.

Mix together all the ingredients until just combined, try not to over mix.

Pour, and spread into the pan, and tap a few times on a flat surface to even out the layer, and to get out any air bubbles.

Bake for 13-15 minutes, until baked through, and remove from oven.

Let your cake SLIGHTLY cool, and turn out onto a towel that has been sprinkled generously with powdered sugar. *you may need gloves, but it should be fine if you work gently*

Remove parchment paper, and slowly and gently roll the cake & towel tightly into a roll, and let it rest for 45 min to an hour until it's COMPLETELY COOL. *This part is important. If you don't allow your cake to cool completely, it will crack and break when you try to fill/roll it.*

--Cinnamon Buttercream--
(makes just enough to fill the roll)
1 stick room temp butter
1/2 tsp vanilla
3.5 - 4.5 cups powdered sugar
1 tsp cinnamon
*1 tbsp milk, only if necessary*

Add butter to mixer, and cream for a minute. Add vanilla, cinnamon, and 3.5 cups powdered sugar and mix well, starting slow and working up to medium speed. Scrape down edges of bowl, and continue to whip. If the texture of the icing is too thin, add more powdered sugar 1/4 cup at a time. And if you ever add too much powdered sugar and your icing gets too dry, add a tablespoon of milk to thin it out a bit. Once the consistency is perfect and to your liking, you are finished.

Once your roll has completely cooled for 45 mins, Unroll, and carefully spread the buttercream evenly. Re-roll, and cut off any rough edges you may have.

You can sprinkle a little extra powdered sugar on top, to make it look pretty. I'd do that right before serving, bc it just soaks into the cake in the refridgerator. :)

Voila! That's all there is to it! I covered mine with plastic wrap and chilled it until 30 minutes before it was time to serve. Enjoy! Yum!