Bake happiness with a pumpkin holiday swirl (aka Swiss roll) from Scentsy

There’s so much rolled into holiday celebrations: family, friends, gifts and food. Oh, the food. Sure, there are traditional treats like pies and iced cookies. But maybe the Scentsy kitchen’s twist on a classic Swiss roll — our pumpkin holiday swirl — will spark a new custom. It’s just that special!

It’s fluffy, cakey, spiced perfection rolled up with a silky smooth, creamy filling. It will become a new staple at family gatherings, festive dinners and midnight snacks (We promise not to tell!).

The Swiss roll is also known as a jelly roll, roll cake, cream roll, roulade or Swiss log. It originated in 19th century central Europe. Exactly where is a bit of a heated debate. Every culture has developed its own variation of this rolled dessert, made with different decorations, cake styles and fillings from cream to jam to nuts!

In America, sometimes pre-packaged, chocolate-coated pocket-sized rolled treats are dropped  in sack lunches. But you’ll be so much happier with a beautiful, fragrant spiraled slice of the Scentsy pumpkin holiday swirl.

What makes the combination of rolled cake and filling so good? It’s two things: The balance of fluffy cake with velvety filling and an excuse to eat cake for breakfast!

Baker Tammy Kolb and Chef Jim Wood whip up culinary delights in the Underground Eatery at Scentsy’s home office. They explain the trick to keep the cake from cracking is to roll it (carefully) while it is still hot from the oven. Use a clean kitchen towel sprinkled with powdered sugar to help roll the flat cake into a spiral. Then let the cake cool completely while wrapped in and around the towel. Unroll it gently before spreading on super smooth, whipped cream cheese filling and rolling it up again (minus the towel).

Here’s the incredible recipe from Tammy:

The recipe

For the cake:

• ¼ cup powdered sugar (to sprinkle on a kitchen towel)
• ¾ cup all-purpose flour
• 1 cup granulated sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• 3 large eggs
• 2/3 cup pumpkin puree (canned is fine)
• 1 cup walnuts, chopped (optional)

For the filling:

• One 8-ounce package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375° F.
2. Grease a 15″ X 10″ jelly roll pan and line with parchment paper. Grease and flour paper.
3. Sprinkle a clean kitchen towel with powdered sugar.
4. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl.
5. Separately, beat eggs and sugar in a large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture.
6. Spread evenly in prepared pan and sprinkle with chopped walnuts.
7. Bake for 13-15 minutes or until the top of the cake springs back when touched. Immediately loosen cake from pan and turn onto the prepared kitchen towel.
8. Carefully peel off parchment paper and gently roll up the cake and towel together, starting from the narrow side.
9. Cool completely on wire rack.
10. Beat cream cheese, powdered sugar, butter and vanilla until smooth and fluffy.
11. Carefully unroll cake; remove towel.
12. Spread cream cheese mixture carefully over cake and re-roll the cake.
13. Wrap the cake in plastic wrap and refrigerate for at least one hour. Sprinkle with powdered sugar before serving. Serve cake slices with caramel sauce, if desired.

Happy baking! And don’t forget to show us exactly how you roll! Share your pumpkin holiday swirl pictures using #Scentsy. We can’t wait to see and drool!