In the bowl of a stand mixer or food processor (or mixing bowl), cream together eggs, vanilla, sugars, and pumpkin puree.
In the bowl of a stand mixer or food processor (or mixing bowl), cream together eggs, vanilla, sugars, and pumpkin puree.
1
1
Add salt, cinnamon, baking soda, and baking powder and mix until well combined.
Add salt, cinnamon, baking soda, and baking powder and mix until well combined.
2
2
Gradually add in flour.
Gradually add in flour.
3
3
Mix until batter is blended and smooth.
Mix until batter is blended and smooth.
4
4
Pour batter into greased, parchment paper lined pan and spread evenly across. Bake the cake at 350°F for 10-15 minutes. It bakes quickly, so keep a close eye on it.
Pour batter into greased, parchment paper lined pan and spread evenly across. Bake the cake at 350°F for 10-15 minutes. It bakes quickly, so keep a close eye on it.
6
6
Lift cake and parchment paper from jelly roll pan and transfer to a flat, heat-safe surface. Immediately begin to roll the cake with parchment paper (parchment paper will roll into the cake for this step).
Lift cake and parchment paper from jelly roll pan and transfer to a flat, heat-safe surface. Immediately begin to roll the cake with parchment paper (parchment paper will roll into the cake for this step).
5
5
While the cake is cooling, combine room temperature cream cheese and butter (softened) with vanilla extract and powdered sugar in a stand mixer. Mix until creamy and fluffy.
While the cake is cooling, combine room temperature cream cheese and butter (softened) with vanilla extract and powdered sugar in a stand mixer. Mix until creamy and fluffy.
7
7
Once cake is cool, carefully unroll it and peel off the parchment paper. Evenly spread the cream cheese filling. Slowly re-roll your cake, do not roll in the parchment paper this time. Refrigerate for about 45 minutes prior to serving.
Once cake is cool, carefully unroll it and peel off the parchment paper. Evenly spread the cream cheese filling. Slowly re-roll your cake, do not roll in the parchment paper this time. Refrigerate for about 45 minutes prior to serving.
Sweet Potato Rolls with Honey Mustard Glaze pack a sweet, savory, and tangy flavor upgrade that take a dinner roll from "optional" item to "absolutely necessary."