Pumpkin Cream Rolls By: casey campbell

This is the recipe for the Pumpkin Cream Rolls that I made

Mix all of your ingredients for the cake in a large bowl.

On parchment paper spread out the cake batter making sure not to have it touch the sides of the pan

The cake will rise only a little bit.

Take out the cake and let the cake cool inside the pan for 2 minutes.

Flip the cake on to another pan and remove the parchment paper

Roll up the cake with a damp towel.

Unroll the the cake from the towel then place the filling inside the cake evenly.

Finally roll up the cake without the towel

Wrap with parchment paper followed by tin foil.

Freeze until ready to eat.

Serve in slices with the option of dusting with powdered sugar.

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