Best 3 Pumpkin Rolls Ii Recipes
Pumpkin rolls are a classic fall dessert that is perfect for any occasion. They are made with a moist pumpkin cake batter that is rolled up with a cream cheese filling. The pumpkin rolls are then drizzled with a delicious glaze. This article will provide you with the best recipes for pumpkin rolls. You will learn how to make the perfect pumpkin cake batter, cream cheese filling, and glaze. You will also find tips for rolling and baking the pumpkin rolls. So whether you are a seasoned baker or a beginner, this article will help you create the most delicious pumpkin rolls that will be the hit of your next party or gathering.
Here are our top 3 tried and tested recipes!
PUMPKIN ROLL II
This is the best pumpkin roll I've ever tasted. Everyone who tastes it always ask for the recipe. Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls. Dust with additional confectioners' sugar, if desired.
Provided by BUCHKO
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
- In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
- To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
- Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 26.3 g, Cholesterol 54.3 mg, Fat 9.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 168.9 mg, Sugar 20.4 g
PUMPKIN ROLLS II
This recipe also makes 2 loaves of bread.
Provided by Karen Rummer
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h30m
Yield 16
Number Of Ingredients 7
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 10 to 15 minutes, or until golden brown.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 9 g, Cholesterol 8.8 mg, Fat 3.3 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 2 g, Sodium 318.7 mg, Sugar 7.8 g
PUMPKIN ROLL II
Source: Times-Republic Recipe anthology, Watseka, IL 1990 40 min cook time includes cooling time for the cake part
Provided by troyh
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients.
- Spread batter into a greased and waxed-paper-lined 10x15 jelly roll pan. Bake at 375 for 15 minutes.
- Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.
- Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth.
- Unroll cake and spread filling evenly.
- Re-roll and chill at least one hour before serving.
Tips:
- Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use fresh pumpkin: Fresh pumpkin will give your rolls the best flavor. If you don't have fresh pumpkin, you can use canned pumpkin, but make sure to drain it well before using.
- Don't overmix the batter: Overmixing the batter will make your rolls tough. Mix just until the ingredients are combined.
- Let the dough rise in a warm place: This will help the dough rise properly and give you light and fluffy rolls.
- Bake the rolls until they are golden brown: This will ensure that they are cooked through.
Conclusion:
Pumpkin rolls are a delicious and festive treat that is perfect for fall. With a little planning and effort, you can easily make them at home. So next time you're looking for a special dessert, give pumpkin rolls a try. You won't be disappointed!
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