Easy Pumpkin Roll Topped With Maple Drizzle | Pumpkin Recipes (2024)
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(Last Updated On: September 5, 2021)
This recipe is not for the traditional pumpkin roll! This Easy Pumpkin Roll With Maple Drizzle is easy to make and requires a few ingredients and will soon be one of your fall favorite recipes.
Easy Pumpkin Roll Topped With Maple Drizzle
When you think Pumpkin Roll or Pumpkin Log, you probably think of the traditional Pumpkin Cake rolled around a delicious cream cheese filling. Well, this isn’t that recipe. I had a package of the sheet crescent dough (that I grabbed on accident because I really wanted the actual crescent rolls) and an open can of pumpkin puree thanks to my Oatmeal Chocolate Chip Pumpkin Cookies so I decided to make an easy Pumpkin Roll. I also made an insanely easy maple glaze that I drizzled on top making this Pumpkin Roll sweet, but not too sweet.
This Pumpkin Crescent Dough Roll makes for a perfect fall breakfast or dessert. Did you know that pumpkin is actually really good for us? Pure pumpkin is loaded with vitamins, minerals, and fiber – making it not only the flavor of fall, but a great addition to your diet – so eat up!
This Pumpkin Roll only requires 6 ingredients for the roll and 3 ingredients for the maple glaze. I had everything required right in my pantry or refrigerator, so hopefully you do too. Prep time is about 5 minutes, and after about 30 – 40 minutes in the oven, you will have this delicious Pumpkin recipe ready to serve to your family and friends. If when you make that first cut and you noticed that the dough is still dough-y, toss it back in the oven and be sure to toss that piece of aluminum foil over the top so that the top doesn’t brown too much.
Now, here is my Easy Pumpkin Log With Maple Drizzle Recipe, be sure to Print It and Pin It so that you can make it this fall and beyond.
Easy Pumpkin Roll Using Crescent Dough Topped With Maple Drizzle
This recipe is not for the traditional pumpkin roll! This Easy Pumpkin Roll With Maple Drizzle is easy to make and requires a few ingredients and will soon be one of your fall favorite recipes.
I hope you enjoy this Easy Pumpkin Roll-Up With Maple Drizzle Using Crescent Dough as much as we do.
Nibble on this Easy Pumpkin Breakfast Roll With Maple Drizzle with a cup of coffee in the morning, or for dessert. Either way, I promise you will enjoy it 🙂
This is the secret to a perfectly-swirled roll cake. While the cake is still hot, use the parchment to transfer the cake from the baking pan onto a clean kitchen towel. Using the towel as a hot mitt, roll the cake into a tight spiral from the narrow side.
How to keep pumpkin roll from cracking: The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.
My pumpkin rolls always crack; what am I doing wrong??
You also want to pull the cake from the oven as soon as it is done baking. An over-baked cake is much more likely to crack, even if rolled while it is hot from the oven.
Be careful not to deflate the batter by over-mixing.
Since the pumpkin mixture is heavy, evenly spoon it over the surface to prevent the pumpkin from sinking to the bottom. This last step is important because you don't want to deflate the pumpkin swiss roll batter. Otherwise, you will end up with a dense pumpkin roll.
You likely have most of the ingredients you'll need on hand. If not, here's what to add to your grocery list: For the Cake: eggs, sugar, pumpkin puree, cinnamon, all-purpose flour, and baking soda. For the Filling: cream cheese, confectioners' sugar, butter, and vanilla extract.
As the pumpkin roll cools, it has a tendency to form a little bit of condensation on the outside. This can cause it to feel a little wet or sticky. That's where the powdered sugar comes in! Not only does it add a little bit of extra sweetness, but it helps absorb some of that excess moisture.
Also, it's crucial that your ingredients are all room temperature so that the cream cheese filling can be nice and sturdy. Otherwise, the filling will be too thin and will ooze out of the pumpkin roll. (If it seems too thin, just add more powdered sugar.)
Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.
Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make ahead of time if you'd like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.
Your best bet is to go with something with similar dimensions. The closest to the jelly roll pan is the half sheet pan, but a cookie sheet can be used (though the cake will be thinner and may finish baking a few minutes earlier).
When the toothpick comes out clean, the bread is done. If not, bake 5-10 minutes longer and recheck. PRO-Tip: Do not pull the loaves out without doing a toothpick check. If you remove the loaf too early, the middle will be raw.
Not only does roasting deepen the flavor of the pumpkin, but it bakes off some of the moisture in the purée, ensuring a more custard-like pie with less risk of a soggy crust.
Why does my pumpkin bread taste bland? Make sure to follow the recipe exactly. That means—don't leave out the salt, don't cut the amount of sugar, and use the specified amount of cinnamon. This is important because flour is what I like to call a “flavor thief”— it sucks the flavor out of ingredients.
Overmixing can affect your dough by pushing in too much air and kickstarting extra gluten production, both things that can lead to gummy, dried out batter. Our Every Day Life notes that setting your oven too high and baking your bread too long could also be the source of dryness.
As the pumpkin roll cools, it has a tendency to form a little bit of condensation on the outside. This can cause it to feel a little wet or sticky. That's where the powdered sugar comes in! Not only does it add a little bit of extra sweetness, but it helps absorb some of that excess moisture.
Homemade pie that has been left out for longer than two hours should be thrown away. If you left any pumpkin pie out for too long, don't be tempted to roll the dice.
Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make ahead of time if you'd like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.
While there are conflicting accounts of the origins and creator of this famous dessert, the first recorded pumpkin roll was sold from 1947 to 1961 by Gifford's Ice Cream and Candies, and the roll had an “orange-pineapple ice cream center…
Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.
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