It’s fall y’all!!
It is the season of all things yummy. Today I am making Pumpkin Rolls. Nothing says fall like the sweet and spicy goodness of Pumpkin Rolls. When I did farmer’s markets, this was in demand from November through Christmas. People would line up to get them, lots of times buying 2 or 3! This makes 2 rolls out of 1 cake. I made 2 cakes, so when you see 2 pans, you will understand. I will post the recipe for both amounts, that way you can make 2 or 4 rolls. They freeze perfectly, then just take them out when you want to serve them. It lets you get a head start on your holiday baking!
There are a few things you need to prepare before mixing your cake. First find a cotton dish towel with no nap for each cake. (This just means flat and smooth) You will need a 15 x 10 jelly roll pan. (2 if you are making the double batch) You will need waxed paper to cut and place on the bottom of the jelly roll pan. Cut your waxed paper to size, then spray the cake pan with cooking spray, place the waxed paper in the sprayed pan, then spray the waxed paper lightly. Set your pans aside while you mix your cake.
For 1 cake:
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
For 2 cakes:
- 1 1/2 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 6 large eggs
- 2 cups sugar
- 1 1/3 cup pumpkin puree
Preheat your oven to 375*
Now measure out all ingredients and place them in your mixer bowl. Mix on low speed till well combined.
Now divide the batter evenly between the pans (if using 2)
Bake for 13 – 15 minutes. These cakes bake really quickly, and you do not want to bake them for more than 15 minutes. I use a convection oven and baked mine for 15 minutes, checking at 13 minutes.
While your cakes are baking, prepare your cotton towel. Place it on your counter and sprinkle with a good coating of powdered sugar.
When your cakes are done, carefully turn out 1 cake onto your prepared towel, leaving about 3 inches of towel out to start your roll with. Now fold that 3 inches of towel over your cake and roll the cake up in the towel. Keep rolling till the towel completely encases the cake. Now with the ends of the towel, pick up the cake and put it onto a cooling rack. Let the cake cool completely.
Now we are going to make the cream cheese filling.
You will need:
- 6 talespoons soft butter
- 1- 8-ounce block cream cheese, room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
This is for 1 cake roll, if you make 2 cake rolls, you will need to double the ingredients.
Now place the butter and cream cheese into your mixer bowl and mix till fluffy. Now add the powdered sugar and vanilla, blend first at very low speed, then when the powdered sugar is all incorporated, whip on high till light and fluffy.
Carefully unroll the cake and remove the towel. Now you will need an offset spatula or a table knife to spread the filling onto your roll. Spread the filling onto the cake, leaving a little room at the edge. Begin rolling on the curled side, then roll it up. You will have a nice long roll. Cut the roll in half, this will give you 2 nice rolls. ( 4 rolls if you made 2 cakes) Now wrap them up with plastic wrap and chill for a few hours.
Now cut a slice, grab a cup of coffee and enjoy all that deliciousness!