Preheat the oven to 375° Fahrenheit. Grease a cookie sheet (15x10x1 inches) and line with parchment paper. Grease the parchment paper and be sure the corners are pushed in; set aside. Separate the eggs into two medium bowls (be sure that the whites are in a clean, dry bowl and be sure no yolk gets into the whites). Using an electric mixer, beat the egg whites until stiff peaks form (it will take a few minutes), then set aside. Using the same mixer in the other bowl, beat the egg yolks with all other ingredients (brown sugar, vanilla, pumpkin, spices, flour, starch, baking powder and soda) until fully combined.

Fold in the egg whites 1/3 at a time, careful not to deflate the mixture. When combined, pour the batter into the prepared pan and carefully smooth so that it evenly coats the pan, making sure that the batter is distributed evenly. Bake for 13-15 minutes until the sponge cake is firm to the touch but not brown around the edges.

Let the cake cool for a few minutes out of the oven, then dampen a kitchen towel and lay it flat on a counter. Lift the parchment paper and cake onto the kitchen towel, and dust the cake with powdered sugar. Roll the entire thing up, towel and all, from short end to short end, and let the cake sit, rolled, until completely cool. This will form the cake into a spiral which will make it easier to re-roll once you fill it.

While the cake is cooling, make the two fillings. In a large bowl, using the electric mixer, beat together the room temperature butter, cream cheeses, powdered sugar, and vanilla until blended. Add the milk and beat until you have a slightly thinner consistency. In a small saucepan, make the cinnamon roll filling. Over low heat, melt the butter with the brown sugar and cinnamon until bubbling and combined (about 2 minutes). In a cup or small bowl, mix together the milk and flour and then pour into the pan and stir continuously for 1-2 minutes until smooth and thick. Remove from heat and let cool.

While the cinnamon roll filling is cooling, make the glaze for decorating (optional). In a small bowl, whisk together the powdered sugar, milk, butter, cinnamon, and vanilla until smooth, set aside.

Once the cake is cool, carefully unroll and, using a spatula or a butter knife, spread the cooled cinnamon roll rilling evenly across the cake. Then spread the cream cheese filling evenly the cinnamon roll filling. Carefully roll the cake back up in a tight spiral, the same direction you rolled before. Plate the cake on something with edges (so the glaze doesn't drip off. Slowly pour the cinnamon glaze over the rolled cake and you're ready to eat!

The cake can be stored in the fridge or freezer before serving to hold its shape, but we recommend serving soon after cake is complete!