REI

Monday, December 18, 2017

Recipe - Crystal’s Family Recipe for Christmas Pumpkin Rolls

Pumpkin Roll Recipe



This is a Great Holiday Recipe. My mom and I spend an entire day (usually a few weeks before Christmas) baking over 40 of these to give as gifts. They are yummy, and surprisingly not as hard to make as you would think! 



Bread/Cake Roll:
3 eggs - beaten together
1 cup of sugar 
2/3 cup of cooked and puréed pumpkin (or canned)
3/4 cup of self rising flour
(If you don’t have self rising flour then use 3/4 cup of regular flour , 1 tsp of baking powder, 1/2 tsp of salt)
2 tsp of ground cinnamon 
1 tsp of ground ginger
1/2 tsp of ground nutmeg

Beat all ingredients together until you have a creamy batter. Preheat oven to 375 degrees, line a large baking sheet with parchment paper. Poor mixture on top of parchment paper making sure the thin layer of batter is spread evenly and covers entire pan (make sure to try and get the rectangular shape of the pan). Bake for 12 minutes. When you pull it out of the oven remove the parchment paper WITH the cooked loaf sheet still on it! You are going to use the parchment paper to help you Roll the loaf. (This may be really hot on your hands so I use a wash cloth to help me Roll it). While still hot start to roll the loaf (long ways for a thinner roll or short way for the thicker Roll), making sure you Roll the parchment paper WITH the loaf. (The loaf will have to be unrolled once cooled to fill with the cream cheese spread. The parchment paper keeps the loaf from sticking to itself).  Then set it aside to cool (still rolled)! 

While this cools on your counter, start making the cream cheese filling. 



Filling:
8oz of cream cheese (softened)
1/4 cup of butter or margarine (softened)
1/2 tsp of vanilla extract 
1 cup of powdered sugar

Beat these together until no lumps. 

Once loaf has cooled on counter, slowly unroll the loaf (still leaving the parchment paper on the back of it as you unroll it). Be careful to not  crack the loaf, and if you do it’s ok, the cream cheese will help hold it together). Then spread the cream cheese filling evenly all across the now unrolled loaf sheet. Making sure to get all the turns and corners of the loaf. Then slowly start to roll the loaf, removing the parchment paper as you roll. To make it look extra pretty, cut the ends of the Roll off (I usually eat these as a treat YUM) and sprinkle powdered sugar all Along the top.




A quick TIP: before slicing into pieces freeze the roll. When frozen it is a lot easier to slice. You can then display them on a platter, and they will thaw quickly for guests to enjoy!