Cinnamon Pumpkin Roll with Chocolate Filling

Name: Cinnamon Pumpkin Roll with Chocolate Filling
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 10 servings Butter, for greasing the baking sheet; 237 milliliters canned pumpkin puree; 3 larges eggs, at room temperature; 296 milliliters all-purpose flour; 1 Tbsp ground cinnamon; 227 grams cup mascarpone cheese, at room temperature; 79 milliliters powdered sugar; 1 teaspoons fine sea salt; 118 milliliters semisweet chocolate chips, such as Ghirardelli; 296 milliliters sugar; 1 Tbsp unsalted butter, at room temperature

One serving contains 399 calories, 6g of protein, and 20g of fat. This recipe serves 10. This recipe covers 10% of your daily requirements of vitamins and minerals. Not It is perfect for Thanksgiving. A mixture of mascarpone cheese, ground cinnamon, pumpkin puree, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 3 hours and 15 minutes.

Instructions

Watch how to make this recipe.

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 11-by-17-inch rimmed, nonstick baking sheet. Line the pan with parchment paper and butter the parchment paper.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Baking Sheet

Oven

Frying Pan

Lay a clean kitchen towel on a work surface and dust with powdered sugar.

Ingredients you will need

Powdered Sugar

Equipment you will use

Kitchen Towels

For the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In another medium bowl, using an electric hand mixer on high speed, beat the sugar and eggs together until thick, about 2 minutes. Beat in the pumpkin puree. Gradually beat in the flour mixture.

Ingredients you will need

Baking Powder

Canned Pumpkin

Cinnamon

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Pour the batter into the prepared pan and spread evenly.

Ingredients you will need

Spread

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Frying Pan

Bake until the cake springs back when touched, about 12 minutes.

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Oven

Run a thin metal spatula around the edges of the cake and immediately invert the pan onto the kitchen towel. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together into a log. Cool completely on a wire rack, about 45 minutes.

Ingredients you will need

Roll

Equipment you will use

Baking Paper

Kitchen Towels

Wire Rack

Spatula

Frying Pan

Place the chocolate and butter in a medium bowl.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Bowl

Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is thick, about 2 minutes.

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Chocolate

Water

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Bowl

Frying Pan

Add the mascarpone cheese and, using an electric hand mixer, beat until smooth.

Ingredients you will need

Mascarpone

Equipment you will use

Hand Mixer

Carefully unroll the cake and remove the towel. Using a spatula, spread the filling over the cake.

Ingredients you will need

Spread

Equipment you will use

Spatula

Roll up the cake and wrap in plastic wrap. Refrigerate for at least 2 hours. When ready to serve, cut the roll into 1/2-inch-thick slices and arrange on a platter.

Ingredients you will need

Roll

Wrap