Pumpkin Roll I Recipes

Steps:

• Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
• Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
• Bake at 375 degrees F (190 degrees C) for 15-20 minutes.

Steps:

• Beat: eggs, sugar and pumpkin with mixer until fluffy.
• Mix and then add to pumpkin: baking soda, cinnamon, flour mix well.
• Cover roll pan with Pam. Lay down wax paper and spray paper.
• Pour batter in roll pan.
• Bake at 350°F for 12-18 or until golden brown. Be sure not to overcook.
• Remove from oven and lay wax paper over the top of the cake, also spread out a dishtowel.
• Flip roll pan on to dish towel and lift bottom layer of wax paper so that it is not stuck.
• Roll cake up in towel and let cool on counter for a day or in fridge for 3 hours.
• Unroll cake, remove paper and spread filling.
• Roll cake back up and refrigerate until serving. Enjoy !
• * Also freezes really well.

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.

Steps:

• Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F.
• In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture.
• Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
• After you take it out of the oven sprinkle top with powdered sugar, and flip onto a dish towel. Remove the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
• Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
• Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.

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.

Steps:

• Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.
• Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.
• Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.
• Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.

Steps:

• Preheat oven to 350 degrees.
• Beat eggs for 5 minutes to make fluffy.
• Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through.
• Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine).
• Bake for 15 minutes.
• Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour.
• Invert cake onto towel, and roll cake and the towel together. Cool in fridge.
• Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
• Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
• Reroll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
• Place seam side down and refridge again.
• Sprinkle top with extra sifted powdered sugar for decoration.

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.

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, garlic powder, onion powder, dried onion, fresh herbs, salt, cayenne, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough; turn onto a lightly floured surface. Divide and shape into 12 balls; flatten slightly. Wrap each ball in 4 pieces of kitchen string, creating indentions to resemble a pumpkin. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 15-20 minutes. If desired, brush with melted butter. Remove from pans to wire racks to cool. Cut and discard string. Before serving, insert pretzel halves in top of each roll.

Steps:

• Preheat oven to 375. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
• In large bowl, beat eggs on high for 5 minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top (if using).
• Bake at 375 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.
• Mike confectioners sugar, vanilla, butter or margarine and cream cheese together for filling until 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.

Steps:

• Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms.
• Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed.
• Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss with oil to coat; set aside.
• Press risen dough down on a work surface; reserve 3 to 4 tablespoons for forming "stems." Cut remaining dough in half and cut each half into 6 wedges. Roll each into a round ball by cupping your hand over the dough and pressing and rolling lightly in a circular motion for 10 to 15 seconds. Cover and let rest for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone liners.
• Place 4 pieces of string on your work surface. Crisscross strings over a center point into a star formation. Place a dough ball, smooth side-down, onto the center point. Firmly tie each string into a knot over the center of the roll. Snip off excess string using scissors.
• Place tied roll onto a prepared baking sheet, knot side-down. Repeat with remaining strings and dough balls.
• Let rolls rise for about 30 minutes.
• Sift a little flour on top of rolls. Shape reserved dough into "stems" and place them on the sheet next to the rolls.
• Bake in the center of the preheated oven until lightly browned, 20 to 25 minutes.
• Remove from the oven and let cool until safe to handle, about 15 minutes. Cut strings off of each roll at the tops and peel down carefully and slowly to remove. Cut a small hole in the tops of each roll and press "stems" into each hole. Transfer pumpkin rolls to a serving platter.

Steps:

• Preheat oven to 375°F.
• Butter 13x9x5/8-inch jelly roll pan.
• Line pan with waxed paper; butter paper.
• Mix first 8 ingredients in large bowl.
• Mix in eggs and pumpkin.
• Pour batter into prepared pan, spreading evenly.
• Bake until tester inserted into center of cake comes out clean, about 15 minutes.
• Lay kitchen towel on work surface; dust with 2 tablespoons powdered sugar.
• Cut around pan sides to loosen cake. Turn out cake onto sugared towel, waxed-paper side up.
• Fold 1 side of towel over 1 long side of cake, then roll up cake jelly roll style.
• Cool cake.
• Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl; beat to blend.
• Unroll cake; leave on towel.
• Peel off paper.
• Spread cream cheese filling evenly over cake.
• Using towel as, roll up cake and place seam side down on platter. Trim ends of cake.
• Dust cake with powdered sugar.
• (Can be prepared 1 day ahead. Cover and refrigerate.).
• Cut cake crosswise into 1-inch-thick slices and serve.

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.