This pumpkin roll recipe bakes a thin, spiced pumpkin sponge and rolls it around a whipped cream cheese filling, so every slice shows a clean spiral. The cake is ready in about fifteen minutes and comes out of a standard jelly roll pan. Most batches fail in one of two ways: the sponge cracks when you unroll it, or the filling squeezes out of the cut ends.

Both failures come down to timing. I roll the cake within a few minutes of leaving the oven, while it is still hot and flexible, and let it cool completely in that rolled position before the filling goes on. Keeping the filling firm and chilling the finished log is what gives you neat slices instead of a smear. The same roll-and-chill move is what makes this Swiss roll cake work.

Ingredients

• 3 large eggs, room temperature
• 1 cup (200 g) packed light brown sugar
• ⅔ cup (160 g) 100% pure pumpkin puree, not pumpkin pie filling
• 1 teaspoon vanilla extract
• ¾ cup (90 g) all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• 8 ounces (226 g) cream cheese, softened
• ¼ cup (57 g / 4 tablespoons) unsalted butter, softened
• 1½ cups (180 g) powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract, for the filling
• 1 pinch of salt, for the filling

Instructions

1. Heat the oven and line the pan: Heat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an inch of overhang on the short sides so you can lift the cake out later, then grease the parchment lightly.
2. Mix the dry ingredients: Whisk the flour, baking soda, pumpkin pie spice, and ¼ teaspoon salt in a small bowl. Set the mix aside so you can add it in one motion later and keep the batter from overmixing.
3. Beat the eggs, sugar, and pumpkin: In a large bowl, beat the eggs with the brown sugar on medium-high for about 2 minutes, until the mixture is pale and falls from the beaters in a ribbon. Beat in the pumpkin puree and 1 teaspoon vanilla until smooth.
4. Fold in the flour: Add the dry mix to the wet in two additions, folding with a spatula just until the last streaks of flour disappear. Stop as soon as it comes together, because overmixing builds gluten and turns the sponge rubbery and prone to cracking.
5. Bake the sponge: Spread the batter evenly to the corners and tap the pan once on the counter to level it. Bake for 13 to 15 minutes, until the top springs back when you press it and the edges pull away from the parchment, then take it out the moment it passes that test.
6. Roll it while it’s warm: Run a thin knife around the edges and lift the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, then roll the warm cake up from a short side with the towel inside. Set the roll seam-side down on a rack and let it cool for about an hour.
7. Whip the cream cheese filling: Beat the cream cheese and butter until smooth and free of lumps, about a minute. Add the powdered sugar, 1 teaspoon vanilla, and the pinch of salt, then beat until the filling is light and easy to spread.
8. Fill, roll, and chill: Gently unroll the cooled cake and spread the filling to within 1 inch of every edge. Roll it back up without the towel, starting from the same short side so the spiral stays even, then wrap the log tightly in plastic wrap. Refrigerate it for at least 1 hour so the filling firms before you dust it with powdered sugar and slice.

When the Sponge Cracks or the Filling Squeezes Out

• Overbaking is the number one cause of a cracked roll. A thin sponge goes from springy to dry in about a minute, so set the timer for 13 minutes and pull it as soon as the top springs back and the edges pull from the parchment.
• A cake rolled cold cracks along the bend every time. Get it rolled within 3 to 4 minutes of leaving the oven, while it is still hot and flexible, then leave it wrapped in the towel until it is completely cool so it memorizes the curl.
• If the sponge tears when you unroll it, it was either underbaked or stuck to the towel. An underbaked center leaves a gummy streak that splits; next time look for a springy top and no wet sheen. A generous dusting of powdered sugar on the towel keeps the crust from gripping.
• Filling that oozes out the ends means it was spread too close to the edge or the roll was sliced too soon. Leave a full inch bare on every side, and chill the filled log at least an hour so the cream cheese sets before the knife goes in.
• Runny filling starts with warm dairy. Let the cream cheese and butter sit at cool room temperature until they dent under a finger, but never soften them in the microwave, or the filling will never firm up in the fridge.
• A gummy, wet cake often means pumpkin pie filling instead of pure pumpkin. Pie filling is already sweetened and thinned with water, so check the can for 100% pumpkin and nothing else before you start.

Twists and Pairings That Work

• For a maple cream cheese filling, swap half the powdered sugar for maple sugar or beat in a teaspoon of maple syrup, and cut the vanilla to half so the flavors do not fight.
• Fold 2 tablespoons of cocoa powder into the dry mix for a chocolate-pumpkin roll, replacing 2 tablespoons of the flour so the batter does not stiffen.
• Bump the pumpkin pie spice to 1 tablespoon and add a quarter teaspoon of ground ginger for a stronger spice note, keeping the flour the same so the sponge stays pliable.
• Fold 2 tablespoons of finely chopped toasted pecans into the filling for crunch. Chop them small so the roll still coils without tearing.
• A slice sits well next to a classic pecan pie or a slice of pumpkin pie on a Thanksgiving dessert table.
• Round out the plate with a soft spiced pumpkin cookie or a spoon of lightly sweetened whipped cream.

Wrap the finished pumpkin roll tightly in plastic wrap and keep it in the refrigerator for up to 5 days; it slices best after a few hours of chilling. To freeze, wrap the log in plastic and then in foil and freeze it for up to 2 months, thawing it overnight in the fridge. Because the filling is cream cheese and the sponge holds eggs, the roll should never sit out at room temperature for more than two hours.

FAQ

Why did my pumpkin roll crack when I unrolled it?

The sponge was either overbaked or rolled too late. A thin pumpkin cake goes dry in about a minute past done, so pull it as soon as the top springs back and the edges leave the parchment. Roll it within three or four minutes of leaving the oven, while it is still hot, and let it cool in that rolled shape so it holds the curl.

Do I have to roll the cake while it is still warm?

Yes, this is the one step where timing matters. A warm sponge bends without tearing, while a cooled one turns stiff and cracks along the bend. If the cake has already gone cold, warm it in a 300°F oven for 2 to 3 minutes to make it flexible again, then roll it right away.

Can I make a pumpkin roll ahead of time?

It is a strong make-ahead dessert. Assemble the roll fully, wrap it tightly, and refrigerate it overnight; the flavor deepens and the slices come out cleaner the next day. For longer storage, freeze the wrapped log for up to 2 months and thaw it overnight in the refrigerator before you serve it.

Can I use fresh pumpkin instead of canned?

You can, but you have to drain it. Roasted fresh pumpkin holds a lot of water, and a wet batter steams instead of baking into a springy sponge. Let the cooked puree sit in a fine sieve for 30 minutes and press out the liquid, or blot it with paper towels, then measure ⅔ cup for the recipe.

Can I use pumpkin pie mix in a pumpkin roll?

No, use 100% pure pumpkin, not pumpkin pie filling. Pie mix is already sweetened, spiced, and thinned with water, so it throws off the sugar balance and makes the sponge gummy. Check the can label for one ingredient, pumpkin, before you start.

What do I do if the cream cheese filling is too runny?

The filling runs when the dairy is too warm or the sugar is under-measured. Use cream cheese and butter at cool room temperature, not softened in a microwave, and beat in the full amount of powdered sugar. If it still looks loose, chill it for 20 minutes before spreading, and refrigerate the finished roll so it sets.

This banana pudding recipe starts with a real custard cooked on the stove, not a box of instant pudding, and that’s the difference you taste in every layer. You thicken milk, sugar, cornstarch, and egg yolks until the whisk leaves a trail, then spoon it warm over vanilla wafers and ripe bananas so the cookies drink it in and soften into cake. It needs a few hours in the fridge to set, and honestly it tastes better the next day.

Ingredients

• ⅔ cup (133 g) granulated sugar
• ⅓ cup (40 g) cornstarch
• ¼ teaspoon fine salt
• 4 large egg yolks
• 3 cups (720 ml) whole milk
• 2 tablespoons unsalted butter, cut into pieces
• 2 teaspoons vanilla extract
• 1 (11 oz / 311 g) box vanilla wafers
• 4 large ripe bananas, sliced about ¼ inch thick
• For the topping: 1 cup (240 ml) cold heavy cream
• For the topping: 2 tablespoons powdered sugar
• For the topping: ½ teaspoon vanilla extract

Instructions

1. Mix the custard base: Whisk the sugar, cornstarch, and salt together in a heavy medium saucepan. In a separate bowl, whisk the egg yolks until they turn smooth and pale yellow, then slowly whisk in about ½ cup of the milk. This loosens the yolks so they blend into the hot base without scrambling.
2. Temper the yolks: Warm the remaining milk in the saucepan over medium heat until it steams and small bubbles ring the edge, about 3 to 4 minutes. Ladle the warm milk into the yolk mixture in a slow stream while whisking constantly, then pour everything back into the saucepan. Never dump the yolks straight into hot milk, or you will get sweet scrambled eggs.
3. Cook until thickened: Cook over medium heat, whisking constantly, for 5 to 7 minutes, until the custard thickens and the whisk leaves a trail that closes slowly behind it. The first slow bubbles that break the surface mean it’s ready. Pull it off the heat and whisk in the butter and vanilla until both disappear.
4. Layer and assemble: Spread a thin layer of custard in a 9×13 baking dish or a 2.5-quart trifle bowl. Cover with a single layer of vanilla wafers, then half the banana slices, then half the remaining custard. Repeat with wafers, bananas, and custard, ending with custard on top, and press gently so the custard settles into the gaps.
5. Chill until set: Press plastic wrap directly onto the surface of the pudding so a skin does not form, and refrigerate for at least 4 hours or overnight. The wafers should soften into cake and the custard should set firm enough to hold a spoon line. This wait is passive, so plan the time rather than rushing it.
6. Whip the topping: Whip the cold heavy cream, powdered sugar, and vanilla on medium speed to soft peaks, about 2 minutes, until the beaters leave a trail that just holds. Spoon it over the chilled pudding and swoosh the top with the back of the spoon. Crumble a few extra wafers over the cream and serve cold.

What I tried and skipped

• Instant pudding mix sets fast and never turns rubbery, but it tastes like vanilla flavoring instead of milk and egg, and the layers slump as they sit. I cook a cornstarch custard on the stove because that is what gives the pudding its body and its real taste.
• Folding whipped cream into the custard, the way bakery copycats do, makes a lighter spoonful, but the air hides the banana and the dessert stops tasting old-fashioned. I keep the custard dense and put the whipped cream on top, where it still counts.
• Some recipes whisk the eggs straight into hot milk and hope for the best. I temper them instead, streaming the warm milk in slowly, because one careless pour is how you end up with sweet scrambled egg flecks in the pudding.
• Cornstarch gives a glossy, clean set and a lighter texture than flour, and it thickens without a pasty taste. I skip the flour here and use cornstarch alone, since a flour-thickened custard tastes raw if it does not cook long enough.
• A couple of tablespoons of butter whisked in off the heat add a rounder, creamier finish and a little shine. I tried leaving it out and the custard tasted thinner, so it stays in the recipe.
• A cooked meringue topping looks dramatic and uses up the egg whites, but it weeps if it sits. I save meringue for the day the pudding is eaten, and use whipped cream when I want to make it a day ahead.

What to serve with banana pudding

• Italian bread pudding is the other custard-soaked dessert worth putting on the same table when you want two spoon desserts.
• Lemon pudding pie cuts the richness with a sharp citrus edge if this pudding reads too sweet to you.
• Chocolate banana bread uses up the extra ripe bananas and gives you a sliceable option next to a spooned dessert.
• For a warm and cold contrast, pair a bowl with pan-fried bananas with honey and cinnamon straight from the skillet.

Storage

Cover the pudding with plastic pressed to the surface and keep it in the fridge for up to 3 days. It’s best within the first 24 hours, while the wafers still hold a little bite, because after that the layers keep softening. Don’t freeze it, since the custard separates and the bananas turn to mush when it thaws.

FAQ

Can I make banana pudding ahead of time?

Yes, and it’s better that way. Assemble the whole pudding, press plastic to the surface, and chill it overnight. Wait to add the whipped topping and any extra wafers until just before serving, so the cream stays fluffy and the cookies on top keep a little crunch.

Why is my banana pudding runny?

The custard almost always needs more time on the heat. Cornstarch only thickens once the mixture actually simmers, so keep whisking until you see slow bubbles and a clear trail behind the whisk. A custard that looks loose while warm will set somewhat as it chills, but a truly thin one will not firm up in the fridge.

Can I use instant pudding instead of cooking the custard?

You can, but expect a different dessert. Instant pudding sets softer, tastes more like vanilla flavoring than milk and egg, and it will not hold the layers the same way. If you go that route, use two boxes with the milk called for on the package, skip the cornstarch and egg yolks, and chill it as directed.

How do I keep the bananas from turning brown?

Slice them right before you layer and press the plastic wrap down onto the custard so as little air touches the bananas as possible. A light toss in lemon juice slows browning, but it adds a tang that fights the vanilla, so I skip it. The bananas stay good for about a day, which is another reason to eat this pudding fresh.

What can I use instead of vanilla wafers?

Any plain butter cookie will work in this pudding. Shortbread and graham crackers soften into a slightly denser layer, while ladyfingers turn very soft very fast, so add those only a couple of hours before serving. Skip anything with a strong filling or icing, because it throws off the vanilla custard.

Does this banana pudding use condensed milk?

This version does not use condensed milk because it’s the old-fashioned cooked type, and it gets its body from cornstarch and egg yolks instead. The shortcut recipes that use condensed milk are no-cook and much sweeter, with a denser, almost fudgy set that many people love but that tastes nothing like a stirred custard.

Can I make banana pudding without eggs?

You can, and cornstarch will still thicken the milk, but the custard loses some of its richness and its pale gold color. Increase the cornstarch to about ½ cup and whisk a little more butter in at the end to bring back some body. The result is closer to a soft pudding than a true custard.

Kentucky Hot Brown sliders tuck turkey, tomatoes, crisp bacon, and a creamy cheddar Parmesan sauce into soft Hawaiian rolls. A little Dijon mustard gives the sauce enough sharpness to balance the sweet bread, and a garlic butter topping finishes the rolls in the oven.

The tomatoes need a quick blot before layering. Their extra juice can soak into the bread as the sliders bake. Keep the cheese sauce thick but spreadable, then cover the pan for the first part of baking so the filling heats through before the tops get too dark.

Kentucky Hot Brown Sliders Recipe

Prep time: 20 minutes
Cook time: 35 to 40 minutes, including the sauce
Rest time: 5 minutes
Total time: 60 to 65 minutes
Yield: 12 sliders, about 6 meal servings

Times are estimates and assume the bacon is already cooked. A cold or thickly layered filling may need longer in the oven.

Ingredients

Cheese Sauce

• 1 tablespoon (14 g) unsalted butter
• 1 tablespoon (8 g) all-purpose flour
• 1 cup (240 ml) whole milk, plus a little more if needed
• 1 cup (4 ounces / 113 g) white cheddar cheese, freshly shredded
• ¼ cup (25 g) Parmesan cheese, finely grated
• 1 teaspoon Dijon mustard
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon kosher salt, plus more to taste

Butter Topping

• ¼ cup (½ stick / 57 g) unsalted butter, melted
• ½ teaspoon garlic powder
• ½ teaspoon fresh parsley, finely chopped

Sliders

• 1 package (12-count) Hawaiian sweet rolls, such as King’s Hawaiian
• 1 pound (454 g) fully cooked turkey breast, thinly sliced or cut into small pieces
• 2 medium tomatoes, cut into ¼-inch-thick slices
• 8 slices bacon, cooked until crisp, drained, and roughly chopped

Instructions

1. Prepare the pan and tomatoes. Heat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. A 7×11-inch dish also works if the rolls fit comfortably. Lay the tomato slices on paper towels and gently blot both sides. Keep the rolls connected and cut the whole slab horizontally with a serrated knife. Set the bottom half in the dish.
2. Start the sauce. Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for about 1 minute, stirring until the paste is smooth and still pale. Slowly whisk in the milk, adding a small splash first to loosen the flour mixture before pouring in the rest.
3. Thicken the milk. Increase the heat to medium and cook, whisking frequently, until the sauce gently bubbles and coats the back of a spoon, about 3 to 5 minutes. Scrape the bottom and corners of the pan as you whisk to prevent sticking.
4. Melt in the cheese. Take the pan off the heat. Add the cheddar a handful at a time, stirring until each addition melts, then stir in the Parmesan, Dijon, pepper, and nutmeg. Add the salt and taste before adding any more. The sauce should spread easily without running like milk. If it becomes too thick, stir in extra milk 1 tablespoon at a time. Don’t boil the sauce after adding the cheese.
5. Layer the sliders. Distribute the turkey evenly over the bottom rolls, keeping thick pieces from piling up in the middle. Add the tomatoes in a single layer, trimming slices as needed. Spoon the warm cheese sauce across the filling and spread it gently toward the edges. Scatter the bacon over the sauce, then replace the top half of the rolls.
6. Brush the tops. Stir the melted butter, garlic powder, and parsley together. Brush over the rolls, using a little between the seams. Cover the dish loosely with foil so it doesn’t press against the buttery tops.
7. Bake until hot. Bake covered for 20 to 25 minutes. Remove the foil and bake for about 5 more minutes, until the tops are golden and the center of the filling reaches 165°F (74°C). Check the filling in the middle of the pan with an instant-read thermometer. If the bread is browned before the filling is hot enough, cover again and continue baking.
8. Rest and cut. Let the sliders stand for 5 minutes. Cut through the seams with a serrated knife, then use a spatula to lift each slider from the dish. Serve warm while the sauce is soft.

Tips for Kentucky Hot Brown Sliders

• Choose firm tomatoes. Roma tomatoes are useful here because they generally have less watery pulp. With larger slicing tomatoes, remove loose seed pockets if they’re especially juicy, then blot the slices well.
• Grate the cheeses before starting the sauce. This lets you stir them in as soon as the milk mixture is ready. Finely grated Parmesan blends in more readily than large shreds.
• Keep the heat gentle once the cheese goes in. If it isn’t melting completely, return the pan to very low heat briefly and keep stirring. Strong heat can leave the sauce oily or grainy.
• Season after adding the cheese. Parmesan, bacon, and deli turkey already contribute salt. Taste the finished sauce before increasing the measured amount, especially with smoked or seasoned turkey.
• Use the sauce while it’s warm. It thickens as it sits. Loosen it with a small splash of milk before spreading if necessary; a cold, stiff sauce is harder to distribute without tearing the rolls.

Make Ahead

Prepare the cheese sauce and cook the bacon up to 1 day ahead. Refrigerate them in separate covered containers, with the turkey kept chilled as well. Rewarm the sauce over low heat, stirring in a little milk until it’s spreadable.

Slice and blot the tomatoes just before assembly, and brush on the butter topping when the pan is ready to bake. Keeping the components separate helps preserve the texture of the bread. Allow extra covered baking time if the filling starts cold.

Storage and Reheating

Refrigerator: Put leftover sliders in shallow, covered containers and refrigerate within 2 hours of baking, or within 1 hour if the temperature is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below and use the sliders within 3 to 4 days. If the turkey is already several days old, serve the sliders the day you make them. Food Safety and Inspection Service

Reheating: Place the sliders in a baking dish, cover with foil, and heat at 325°F (165°C) until the center reaches 165°F (74°C). Start checking after 15 minutes; the time depends on how many you’re reheating. Uncover briefly at the end to refresh the tops. A microwave works for a single slider, though the bread will be softer. Food Safety and Inspection Service

Freezing: The assembled sliders are better refrigerated. Freezing can make the tomatoes watery and change the texture of the sauce. For longer planning, freeze the cooked turkey separately and use fresh tomatoes when assembling.

What to Serve with Hot Brown Sliders

Serve two sliders per person for a light meal, or offer them individually as an appetizer. Classic coleslaw adds a cool, crunchy side. A green salad or dill pickles also work well with the cheese sauce and bacon.

Recipe Questions

Can I Use Leftover Thanksgiving Turkey?

Yes. Slice cooked turkey thinly or cut it into small pieces so the filling heats evenly. Thaw frozen turkey in the refrigerator first and blot away excess moisture before layering it into the rolls.

Can I Use Regular Dinner Rolls?

Yes. Soft dinner rolls work if you prefer less sweetness. Use 12 rolls of roughly the same size as Hawaiian rolls and arrange them close together in the dish. If they aren’t attached, assemble them individually and check the filling temperature as they bake.