Reviewer:

Elizabeth

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Huntley, Illinois, USA

Reviewed: Dec. 15, 2012

I just tried this recipe last night. It was amazing! GREAT recipe! I actually substituted regular flour for almond flour to make the pumpkin roll gluten-free. Gluten-free cakes have a tendency to crumble and with having to roll the cake I thought for sure it would get destroyed. But it stayed moist and perfectly in tact the entire process and the cream cheese filling kept it moist and delicious! Very happy with this.

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Reviewer:

Babycakes

Reviewed: Nov. 29, 2012

This is a crowd favorite! I was pleasantly surprised to find this recipe easier than it seems. This is just as tasty with or without the walnuts. I would recommend keeping the roll in the freezer until the very last minute as it defrosts rather quickly. My kids love it!

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Reviewer:

emeraldbelle

Reviewed: Nov. 25, 2012

Works great and is not hard at all if you have a very large, thin tea towel. I added a bit of lemon zest to the filling and it was sublime. Everyone loved it. Make it a day ahead and refridgerate. It cuts better as well as tasing better the second day.

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Reviewer:

mtheewes

Reviewed: Nov. 25, 2012

Very tasty and easy to make. If you spray your jelly roll pan well with a flour and oil baking spray, like Baker's Joy, you can completely omit the step of lining your pan with parchment paper.

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Reviewer:

PATRINCIA

Cooking Level: Expert

Home Town: Queens, New York, USA

Reviewed: Nov. 21, 2012

This is simple and great. I made another one before this that was had very fancy ingredients, but I thought this one was better. I will definitely make it again.

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Reviewer:

WEESI1

Cooking Level: Expert

Home Town: Humble, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Nov. 14, 2012

This cake is awesome! Ive made it many times. Bever-li, can I ask, how much you sell these for?

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Reviewer:

Glenda

Reviewed: Nov. 10, 2012

I made these for a bake sale we had - they went in like 10minutes, I should have made more - I have 30 to make for people that wants them for Thanksgiving - everyone raved about how good they are thanks for sharing the recipe it is a keeper - I would give this recipe 10 stars if I could =) =) =) 11-19-12 I made these for people for Thanksging posted that I would do it and had 32 of these to make for Thanksgiving - Glenda I sold them for 5.00 but I had people tell me that I was was not charging enough for them that I should next year if I make them to sell I should sell them for 7-8 dollars a roll i have gotten great reveiews on these thanks for sharing the recipe again =) =) =)

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Reviewer:

Bever-li

Cooking Level: Intermediate

Reviewed: Oct. 28, 2012

This recipe was very easy for this first time roll maker! My daughter and i decided to use cream cheese frosting on the inside and outside, we threw some chopped walnuts just so it didn't look so boring.

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Reviewer:

jbsmomto1

Reviewed: Oct. 28, 2012

Easily made roll. My cake didn't fall apart at all. I used a Silpat to line my pan (could try parchment paper too) so it was easy to get out and invert. I had to be careful pulling it off the cake so this could be a tough recipe without a liner! I didn't have any problem with it sticking to the towel but I was generous with the amount of powdered sugar I sprinkled on it. I will definitely do this recipe again, but I have a better cream cheese frosting that I will try instead. This one is good but I am going for a knock out.

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