Pumpkin Rolls Recipes

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PUMPKIN CINNAMON ROLLS



Pumpkin Cinnamon Rolls image

Cinnamon rolls get a fall makeover in this nutty and spiced version from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 3h5m

Yield 24 servings

Number Of Ingredients 25

1 1/2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
1 cup pumpkin puree
4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon (heaping) baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Melted butter, for buttering pans
1 stick (1/2 cup) butter, melted
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup finely chopped pecans
8 ounces cream cheese, softened
1 3/4 cups to 2 cups powdered sugar
1/4 cup whole milk, plus more if needed
2 tablespoons butter, melted
Dash of salt

Steps:

  • For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
  • Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
  • After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
  • Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
  • Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
  • For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
  • Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
  • Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
  • For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
  • Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.
  • Delicious!

PUMPKIN ROLL



Pumpkin Roll image

This classic Pumpkin Roll is an ultimate fall dessert! A pillowy soft and tender pumpkin cake is covered with a rich cream cheese filling then rolled, chilled and sliced for a gorgeous show-stopping dessert!

Provided by Jaclyn

Categories     Dessert

Time 4h

Number Of Ingredients 14

3/4 cup (96g) all-purpose flour ((spooned and leveled))
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 tsp ground cinnamon*
1/4 tsp each ginger, nutmeg and cloves*
3 large eggs, (at room temperature**)
1 cup (200g) granulated sugar
2/3 cup canned pumpkin ((at room temperature if refrigerated))
1/2 tsp vanilla extract
1 (8 oz) pkg. cream cheese, (at room temperature)
1 cup (120g) powdered sugar
6 Tbsp (85g) unsalted butter, (at room temperature)
1 tsp vanilla extract

Steps:

  • To prepare cake: Preheat oven to 375 degrees. Spray a 15 by 10-inch jelly roll pan (affiliate link) with non-stick cooking spray. Line with a sheet of parchment paper leaving a 1-inch overhang on narrow ends. Spray parchment paper with non-stick cooking spray.
  • In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
  • In a separate large mixing bowl using an electric hand mixer blend together granulated sugar and eggs until slightly pale and creamy, about 1 - 2 minutes.
  • Mix in pumpkin and vanilla extract.
  • Add flour mixture and fold with a spatula just until combined.
  • Pour batter into prepared pan, spread into an even layer then wiggle pan to evenly level.
  • Bake in preheated oven until cake is set (top should spring back when touched) about 13 - 15 minutes.
  • Working quickly, using parchment overhang lift cake and transfer to clean, heatproof work surface. Starting on one narrow roll cake up to opposite side (use knit gloves if it's too hot to handle, and roll somewhat snuggly but not tight as to flatten cake). If needed tie a kitchen string or ribbon around cake to keep parchment from slipping.
  • Let cool completely on a wire rack, about 2 - 3 hours. Prepare filling once cake is done cooling.
  • To prepare filling: in a medium mixing bowl using an electric hand mixer beat together cream cheese, powdered sugar, butter and vanilla until smooth.***
  • Slowly unroll cake, spread filling over cake leaving about 1/4-inch border uncovered along all edges. Re-roll cake from one narrow end to the other (don't roll parchment paper up with the cake). Cover cake with parchment or plastic wrap and chill at least 1 hour.
  • To serve dust top of cake roll with powdered sugar if desired. Cut into 1-inch slices.
  • Store cake in refrigerator in an airtight container up to 4 days or freeze up to 2 months.

Nutrition Facts : Calories 331 kcal, Carbohydrate 42 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 107 mg, Sodium 221 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

PUMPKIN ROLL I



Pumpkin Roll I image

An easy pumpkin roll dessert that tastes great.

Provided by Jackie Smith

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 10

Number Of Ingredients 11

3 eggs, beaten
1 cup white sugar
½ teaspoon ground cinnamon
⅔ cup pumpkin puree
¾ cup all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners' sugar
¼ teaspoon vanilla extract
confectioners' sugar for dusting

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
  • In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
  • Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
  • Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
  • Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
  • When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 42.2 g, Cholesterol 86.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 230.9 mg, Sugar 33.6 g

EASY PUMPKIN ROLL



Easy Pumpkin Roll image

This Pumpkin Roll recipe is a classic fall dessert! I've simplified the process making it easier than ever!

Provided by Shelly

Categories     Cake

Time 35m

Number Of Ingredients 12

3 large eggs
2/3 cup pumpkin puree (like Libby's)
1 cup light brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup all purpose flour
6 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 2/3 cup powdered sugar
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Line a 10×15- inch jelly roll pan with parchment paper, leaving about an inch of extra parchment at the ends, for easy removal. Very lightly coat the parchment with nonstick spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, add in the eggs and mix on medium until lightly beaten.
  • Add in the pumpkin, brown sugar, pumpkin pie spice, vanilla, baking soda, and salt and mix for 1 minute until smooth.
  • Turn mixer to low and add in the flour, mixing for 30 seconds, or until smooth, scraping the sides of the bowl as necessary.
  • Spread the batter into the prepared pan evenly.
  • Bake for 15 minutes, or until the cake is set and a toothpick comes out clean. As soon as the cake comes out, while hot, lift the cake out of the pan using the parchment paper and place on a heat safe surface.
  • Leaving the parchment paper on the cake, roll it up carefully starting with the narrow end, placing it on a wire rack seam-side down to cool completely.
  • While the cake is cooling, prepare the filling. In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together for 1 minute on medium speed until smooth.
  • Add in the powdered sugar and vanilla and mix for another minute until creamy, scraping the sides of the bowl as necessary.
  • When your cake is cooled, carefully unroll it. Using an offset spatula, spread your cream cheese filling evenly onto the cake, leaving 1- inch around the edges.
  • Now carefully roll the cake back up tightly, but pull the parchment paper away from the cake as you do so. Once you have it rolled up, place it on a baking sheet or serving dish, cover airtight and place in to the refrigerator for at least 30 minutes, or until ready to serve.
  • Dust with powdered sugar before slicing and serving.

Nutrition Facts : Calories 258 calories, Sugar 25.2 g, Sodium 264.9 mg, Fat 12.1 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 34 g, Fiber 0.8 g, Protein 4.2 g, Cholesterol 85.2 mg

AUNT MAGGIE'S PUMPKIN ROLL



Aunt Maggie's Pumpkin Roll image

When I think of quintessential fall desserts, a Pumpkin Roll always comes to mind. Today I'm sharing my Aunt Maggie's Pumpkin Roll recipe. It's a delicious pumpkin cake wrapped around a sweet cream cheese frosting. What's not to love?

Provided by Michael Wurm, Jr.

Categories     Dessert

Time 3h25m

Number Of Ingredients 16

3 eggs
1 cup granulated sugar
2/3 cup pumpkin puree
3/4 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Confectioners' sugar for dusting
8 ounces cream cheese (softened)
1/4 cup unsalted butter (softened)
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups confectioners' sugar (plus more for decorating)

Steps:

  • Begin by preheating the oven to 350 degrees F.
  • Line a half sheet pan (13 x 18-inches) with parchment paper. Spray with baking spray. Set aside.
  • In a large bowl, add the eggs, sugar, and pumpkin puree. Beat with an electric mixer to combine. Add the flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger. Mix until smooth (about 2 minutes).
  • Pour the mixture into the prepared baking pan. Smooth and level with a spatula. Bake for 13-14 minutes.
  • Allow the cake to cool for about ten minutes. Then turn it out onto a tea towel sprinkled lightly with confectioners' sugar. Remove the parchment paper. Then sprinkle the cake lightly with confectioners' sugar. Gently roll the cake inside the towel. Place the cake in the refrigerator and allow it to cool completely. This will take about an hour.
  • In the meantime, prepare the filling by beating together the cream cheese, butter, vanilla extract, kosher salt, and confectioners' sugar. Beat until smooth and creamy.
  • Once the cake is cooled, unroll it, and spread it with an even layer of cream cheese filling. Then, roll the cake up (this time without the tea towel). Place the roll onto a platter, cover it with plastic wrap, and refrigerate until ready to serve.
  • Before serving, sprinkle the roll with confectioners' sugar. Then, with a sharp knife, cut the roll into 12 slices. Any leftovers should be refrigerated.

Nutrition Facts : Calories 272 kcal, Carbohydrate 40 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 72 mg, Sodium 363 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

PUMPKIN CINNAMON ROLLS



Pumpkin Cinnamon Rolls image

I love cinnamon rolls, and thought it would be fun to add pumpkin and eggnog to a cinnamon roll recipe I already had for the fall season.

Provided by MandaJo

Categories     Bread     Yeast Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 20

½ cup eggnog
⅛ cup butter
⅛ cup pumpkin puree
½ cup water
4 cups all-purpose flour, or more as needed
½ cup white sugar
1 egg
1 ½ teaspoons active dry yeast
½ teaspoon salt
½ cup dark brown sugar
3 teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 teaspoon ground cloves
½ teaspoon ground allspice
⅛ cup melted butter
1 cup confectioners' sugar
½ (8 ounce) package cream cheese, softened
¼ cup pumpkin puree
¼ teaspoon vanilla extract
1 ½ tablespoons eggnog

Steps:

  • Warm 1/2 cup eggnog in a small saucepan over low heat until it bubbles, about 5 minutes. Remove from heat and mix in 1/8 cup butter and 1/8 cup pumpkin; stir until melted. Add water and let mixture cool until lukewarm, about 5 minutes.
  • Combine cooled eggnog mixture, 1 cup flour, white sugar, egg, yeast, and salt in a large bowl. Stir well to combine. Stir in remaining flour 1 cup at a time, beating well after each addition with an electric mixer until dough has pulled together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Roll dough into a 12x9-inch rectangle.
  • Combine brown sugar, cinnamon, nutmeg, cloves, and allspice together in a bowl. Spread melted butter on top of dough and top with brown sugar mixture. Roll dough into a log, using a little water to seal the seam.
  • Cut roll into 12 slices using a very sharp knife or a piece of unflavored dental floss. Place rolls into a 9x13-inch greased baking pan. Cover and let rise until almost doubled in size, about 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until golden brown, 20 to 25 minutes.
  • Meanwhile, combine confectioners' sugar, cream cheese, 1/4 cup pumpkin, and vanilla extract in a bowl. Add eggnog gradually until frosting reaches a spreadable consistency. Spread frosting over warm cinnamon rolls.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 63.2 g, Cholesterol 41.5 mg, Fat 9 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 5.3 g, Sodium 186.8 mg, Sugar 29.1 g

PUMPKIN ROLL



Pumpkin Roll image

This classic pumpkin roll recipe is made with a delicious pumpkin cake, rolled up with a fluffy cream cheese filling. Always a crowd favorite, and easier than ever to make!

Provided by Lauren Allen

Categories     Dessert

Time 25m

Number Of Ingredients 13

3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin ((or homemade pumpkin puree))
1 teaspoon vanilla extract
8 ounces cream cheese (, softened)
2 Tablespoons butter (, softened)
1 teaspoon vanilla extract
1 cup powdered sugar (, plus more for dusting)

Steps:

  • Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
  • In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
  • Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
  • Spread the batter evenly in the prepared pan.
  • Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
  • Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface.
  • While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
  • While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
  • Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
  • Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
  • Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
  • Store in the fridge, covered, for up to three days.
  • For more pumpkin treats, click here!

Nutrition Facts : Calories 260 kcal, Carbohydrate 27 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 108 mg, Sodium 353 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

PUMPKIN ROLL



Pumpkin Roll image

My family has been serving this pumpkin roll every Christmas Eve for as long as I can remember. This last Christmas was no exception. Traditions are so heartwarming. This cake is not too sweet-the perfect ending to a special dinner. -Carolyn Rockwell, Milwaukie, Oregon

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

3 large eggs, room temperature
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
FILLING:
3/4 cup heavy whipping cream
2/3 cup part-skim ricotta cheese
1/2 cup sugar
1/2 cup miniature semisweet chocolate chips
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream., Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners' sugar. Refrigerate, covered, at least 3 hours until serving.

Nutrition Facts : Calories 254 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 110mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

PUMPKIN SPICE LATTE ROLLS



Pumpkin Spice Latte Rolls image

I get instant cravings for pumpkin spice when the fall weather creeps in. These pumpkin spice cinnamon rolls incorporate one of my favorite coffee drinks with one of my favorite pastries. I make them all the time. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Breakfast

Time 25m

Yield 1 dozen.

Number Of Ingredients 8

1 tube (8 ounces) refrigerated crescent rolls
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 tablespoon instant coffee granules
2 teaspoons pumpkin pie spice
1 cup confectioners' sugar
2 to 3 tablespoons brewed coffee
1-1/2 teaspoons instant coffee granules

Steps:

  • Preheat oven to 375°. Unroll crescent dough into one long rectangle; press perforations to seal. Combine pumpkin, brown sugar, instant coffee and pie spice. Spread over dough to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place on a parchment-lined baking sheet, cut side down. Bake until lightly browned, 14-16 minutes., Meanwhile, combine icing ingredients. Drizzle over warm rolls. Sprinkle with additional pie spice, if desired.

Nutrition Facts : Calories 135 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

PUMPKIN ROLL



Pumpkin Roll image

Learn how to make Trisha Yearwood's easy Pumpkin Roll recipe, complete with a simple cream cheese frosting, for a show-stopping fall dessert.

Provided by Trisha Yearwood

Categories     dessert

Time 1h20m

Yield 16 servings

Number Of Ingredients 14

Two 3-ounce packages cream cheese, room temperature
1 stick butter (1/2 cup), room temperature
1/2 teaspoon vanilla extract
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup pecans, finely chopped
1 cup confectioners' sugar, plus more for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
  • With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
  • Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
  • Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
  • With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.

More about "pumpkin rolls recipes"

CLASSIC PUMPKIN ROLL WITH CREAM CHEESE FILLING RECIPE ...
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2019-09-20 Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan; line with parchment. Grease and flour paper. Sprinkle towel with powdered sugar. Mix flour, …
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Estimated Reading Time 4 mins
  • Grease 15 x 10-inch jelly-roll pan; line with parchment. Grease and flour paper. Sprinkle towel with powdered sugar.
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THE WORLD'S BEST PUMPKIN ROLL | THE RECIPE CRITIC
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2018-09-10 In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients and combine until smooth. Line a 10×15 inch jelly roll pan with a …
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  • Preheat your oven to 375 Degrees. In a large mixing bowl beat your eggs, sugar, cinnamon, nutmeg, and pumpkin puree. In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients and combine until smooth.
  • Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Spread the mixture evenly on top of the parchment paper. Bake in the oven for 15-20 minutes.
  • Remove from the oven and allow to cool just enough to touch. Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Allow to cool completely on a wire rack.
  • Once it has cooled, prepare the cream cheese filling. Beat together the cream cheese, butter, and powdered sugar until smooth. Unroll the cake and spread on top leaving 1/4 inch edge so that the filling won't spill out as you roll it up. Roll the pumpkin cake back up without the parchment paper. (I like to cover my pumpkin roll in plastic wrap and chill for at least an hour before I serve making the cuts cleaner.)


LIBBY'S® PUMPKIN ROLL - BAKING AND SAVORY RECIPES
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Step 1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered …
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BETTER THAN LIBBY'S PUMPKIN ROLL RECIPE - OH SWEET BASIL
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Estimated Reading Time 8 mins
  • Preheat oven to 375° F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out of the pan after baking.
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PUMPKIN DINNER ROLLS - THE PIONEER WOMAN – RECIPES ...
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Estimated Reading Time 6 mins
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PUMPKIN DINNER ROLLS - RASA MALAYSIA
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4.8/5 (12)
Category Baking Recipes
Cuisine Pumpkin
Total Time 3 hrs 10 mins
  • Combine all of the ingredients in a large bowl, mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
  • Place the dough in a lightly greased bowl, and allow it to rise for 60 to 75 minutes, until it's puffy though not necessarily doubled in bulk. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into 24 equal pieces. Round each piece into a smooth ball.
  • Lightly grease a large cast-iron skillet or a sheet pan and arrange the dough. Cover the skillet or sheet pan, and allow the rolls to rise until they're crowded against one another and quite puffy, about 1 1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F (176°C).
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THE SOFTEST PUMPKIN ROLLS DINNER ROLL RECIPE - OH SWEET BASIL
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Estimated Reading Time 7 mins
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EASY PUMPKIN ROLL RECIPE | JENNIFER MAUNE
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2019-10-13 This pumpkin cinnamon roll recipe can easily be made vegan or dairy free. To make vegan pumpkin cinnamon rolls: simply leave the egg out of the recipe and add 3-4 tablespoons …
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Estimated Reading Time 9 mins
  • Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir pumpkin puree, room temperature egg and melted butter, mixing until smooth and well combined and creamy. Next stir in bread flour, pumpkin pie spice and salt with a wooden spoon until a dough begins to form.
  • Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)
  • Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending the humidity and temperature in your home.
  • After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.


BEST EASY PUMPKIN ROLL RECIPE - THE SOCCER MOM BLOG
2020-09-30 This easy pumpkin roll recipe features a simple trick to prevent sticking and cracks so you get a perfect show-stopping dessert every single time! Try this gorgeous pumpkin cream cheese roll …
From thesoccermomblog.com
Estimated Reading Time 7 mins
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.


BEST PUMPKIN ROLL RECIPE - HOW TO MAKE A PUMPKIN ROLL CAKE
2021-08-11 Behold the most beautiful pumpkin dessert of all: pumpkin roll cake with cinnamon-spiked cream cheese frosting. Roll cakes, a.k.a Swiss rolls and jelly rolls, are rolled sponge cakes filled with frosting or whipped cream. Traditionally, a jelly roll cake is used, but this recipe calls for something most likely in your kitchen already: a half sheet pan.
From thepioneerwoman.com
Cuisine American, Comfort Food
Total Time 4 hrs 45 mins
Servings 10-12


PECAN PUMPKIN ROLLS | METRO
2020-10-08 While still warm, drizzle rolls with all the glaze. Or save half the glaze for when the rolls have cooled to create a cool drizzle effect. Enjoy! *Pumpkin Purée from Scratch: Ingredients: Baking pumpkin about 850g - 900g (skin on) Instructions: Preheat oven to 375°F. Cut the pumpkin into quarters and scoop out the pumpkin seeds and stringy flesh.
From metro.ca
4/5 (3)
Total Time 4 hrs 5 mins
Servings 12


EASY PUMPKIN DINNER ROLLS - JUST A TASTE
2021-09-23 Add a fall twist to your side dish lineup with the ultimate recipe for Easy Pumpkin Dinner Rolls that are pillowy soft and flavored with a hint of pumpkin spice. 5 from 1 vote. Prep Time 1 hr 45 mins. Cook Time 25 mins. Servings 12 rolls. Print Recipe. Ingredients . 1x 2x 3x 2 1/4 cups all-purpose flour, divided, plus more as needed 1/2 cup whole milk, warmed to 110°F 1/2 cup pumpkin puree 1 ...
From justataste.com


PUMPKIN ROLL RECIPE - BUTTER WITH A SIDE OF BREAD
2021-09-16 How to make Pumpkin Roll recipe. Mix flour, baking powder, cinnamon, ginger, nutmeg and salt together and then add eggs, pumpkin, lemon juice and sugar. Beat until smooth. Grease and line a 10X5X1 jelly-roll pan with parchment paper. Pour ingredients over parchment paper making sure it is even. Bake at 350° for 13-15 minutes. Cool for 10 minutes.
From butterwithasideofbread.com


PUMPKIN ROLL - FARM FLAVOR RECIPE
Preheat oven to 350 degrees and line a 10-by-15-inch jelly roll pan with parchment paper. Spray the parchment with nonstick cooking spray. In a large bowl, whisk together the pumpkin, eggs, sugar and oil. Add the flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt and stir until just combined. Do not overmix.
From farmflavor.com


EASY PUMPKIN ROLL WITH MAPLE CREAM CHEESE FILLING
2021-09-29 This pumpkin roll recipe with maple cream cheese filling is a delicious, moist and festive pumpkin cake and is the perfect fall dessert everyone will love. Add this pumpkin roll recipe to the Thanksgiving dessert table and it will be the star of the show. This homemade pumpkin roll is filled with everything you love about fall treats. Pumpkin spice cake is topped with a delicious maple cream ...
From greatgrubdelicioustreats.com


PUMPKIN ROLLS RECIPES
2019-10-19 · This classic pumpkin roll recipe is made with a delicious pumpkin cake, rolled up with a fluffy cream cheese filling. Always a crowd favorite, and easier than ever to make! Print Pin Rate. Author Lauren … From tastesbetterfromscratch.com. Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, leaving an extra inch of parchment sticking up on ...
From tfrecipes.com


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