Pumpkin Rolls – oh my! January 31, 2010
Well, it’s a beautiful, cold Sunday afternoon in Utah and today I am trying a couple of new recipe’s for my family and friends. The first is Perfect Pumpkin Rolls from My Kitchen Cafe, I love this website, she has hundreds of recipes and so far they turn out perfect. I have tried to make pumpkin rolls in the past and never had very good luck, they would fall apart or tear while I was trying to roll them up and they never turned out very good. This recipe was different! From the perfect instructions to the perfect list of ingredients, it was easy and quick and turned out beautiful. I only changed one small thing, I like pecans! So I exchanged pecans for the walnuts. I didn’t have clean tea towel either so I had to make do with a regular kitchen towel so I went a little heavy on the powdered sugar laden towel. It turned out great. I will make this recipe again and again! Loved it! (see recipe below or link above)
Perfect Pumpkin Roll
Printable Version
Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)
Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar
Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.
Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.
Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.
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