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Cinnamon Pumpkin Roll with Chocolate

October 27, 2011

You’ve got to make this! It’s pretty likely you’ve got all the ingredients in your pantry (except maybe for the mascarpone). I followed Giada’s recipe exactly. The pumpkin batter is spread thin onto a baking sheet, then rolled up right when it comes out of the oven. After letting it cool (about 45 minutes), you gently unroll it, spread on the delicious chocolate filling, re-roll it, and let it chill in the fridge for a couple of hours. Mine tore a little when I unrolled it to add the chocolate, but I used the filling to stick it back together–no big deal.

Click on the link above for the recipe!

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