Pumpkin Rolls with Cream Cheese Filling
Ohh my goodness! Fall is here and the thought of sipping on hot apple cider with a dash of fresh nutmeg, watching football, and enjoying the cooler weather makes me want to jump into a pile of freshly raked leaves!
But the really awesome thing worth FALLing for is this amazing recipe. I have to admit, I had never tried making a roll before.
Sure, I would oh and awe over magazines with pictures of pumpkin rolls, but the thought of actually making one seemed like so much work and something that might only be successful in a “test kitchen”.
This year I took the challenge.
In fact, I decided to go all in and made the pumpkin puree from a cooking pumpkin. I am so thankful I did. It wasn’t that hard, it was cheaper, and the taste was incredible.
My only thought after finishing up the project was “What took me so long to try it!”
If I can do it, so can you! So, let’s apron up and bake something fabulous.
[youtube]https://www.youtube.com/watch?v=x4LMmgGrPMU[/youtube]
Pumpkin Rolls with Cream Cheese Filling
Ingredients
Method
- Preheat oven to 375 degrees. Grease and flour parchment paper to line 15 x 10 baking sheet.
- Sprinkle a clean kitchen muslin towel with powdered sugar.
- Combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl. Set aside.
- Mix eggs, sugar, pumpkin, and vanilla until fluffy. Fold in dry ingredients.
- Pour into prepared pan and spread out evenly.
- Bake 13 -16 minutes until cake springs back to touch. When done, turn hot cake our onto prepared towel. peel off paper. Roll the cake with the towel. Place on wire rack and allow to cool completey.
- cream together cream cheese, butter, and powdered sugar.
- Unroll cake. Spread cream filling on entire surface. Re-roll without the towel. It should look like a log - not a tire. Wrap in cellophane or plastic wrap and refrigerate for at least 2 hours before serving.
- Cut into slices and place on dusted plate.
