Pumpkin Roll With Cream Cheese Caramel Swirl Filling

Pumpkin Roll Recipe

With Cream Cheese Caramel Swirl Filling

Yield: 10 Servings

Ingredients:
3 large eggs, at room temperature
½ cup honey
½ teaspoon vanilla extract
2/3 cup pumpkin puree
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon sea salt

Filling:
2 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1 1/2 cups powdered sugar
up to 1 tablespoon half and half
10 caramels, unwrapped
2 teaspoons half and half

Method:

1. Grind 1 cup soft white winter wheat that has been sifted for debris in WonderMill on pastry setting.  Allow to cool.
2. Preheat oven to 350°.
3. Grease a jelly roll pan (15×10) and line pan with parchment paper.  Set aside.
4. Sift flour, baking, powder, spices, and salt, together in a mixing bowl.  Set aside.
5. Combine eggs and honey, beating with an electric mixer with a whisk attachment until thick and light yellow in color, about 5 minutes.
6. Mix in pumpkin.
7. Add sifted flour mixture to the egg mixture, and mix until well combined.
8. Pour batter into the prepared jelly-roll pan, and spread evenly in the pan.
9. Bake at 350 ° for 12-15 minutes, until cake tests done with tester or toothpick, and springs back lightly when touched.
10. Remove from oven.  Immediately flip the cake onto a clean dish towel sprinkled with powdered sugar. Parchment paper dusted with powdered sugar may also be used.  Discard parchment paper.  Starting with the 10- inch side, roll cake up in towel.  Cool completely on a wire rack, seam side down.

To fill, after cake has completely cooled:

1. With a whisk attachment, combine butter, cream cheese, powdered sugar, and enough half and half to create an easily spreadable consistency.
2. Melt caramels in a microwave safe dish with 2 teaspoons half and half.  Begin with 30 seconds on high, then stir, and repeat until fully melted.  When melted, stir until caramel is a uniform color.
3. Gently unroll the cake from the dish towel.  Spread filling with an offset spatula, drizzle caramel over filling, then re-roll.  Sprinkle with powdered sugar and drizzle addition caramel over the top.
4. Refrigerate covered for a few hours, or overnight, to allow for easier cutting.