Pumpkin Rolls
What is it about Fall that gets my old soul so excited? The moment the temperature hits below 15 degrees C, I'm ready to binge Gilmore Girls, When Harry Met Sally, and only eat pumpkin and apple flavored food for the next 6 weeks! Speaking of pumpkin, I recently made Pumpkin rolls that transported me back to the time we used to live in West Michigan where they have the most scenic Fall trails and the best Pumpkin Rolls!
I want to share this recipe with you so you can feel this beautiful coziness that I feel in my heart right now! This recipe is very easy to make - easy enough for a 14 year old me to make on my own! I hope you enjoy.
Ingredients:
3/4 cup AP Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
2/3 cup Pumpkin Puree
2 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1/2 tsp Cloves
3 Eggs
3/4 cup Sugar
1 tsp + 1 tsp Vanilla Extract
1/2 cup Powder Sugar
1 cup (1 block) of Cream Cheese (softened)
6 tbsp Butter (softened)
1 tsp Lemon Extract
Tools: A 13x9 Baking Sheet, Parchment Paper, Clean Kitchen Towel, Electric Mixer, Mixing Bowls and Spatula
How To:
1. Preheat your oven to 350 degrees Fahrenheit. Line the baking sheet with parchment paper. Set aside.
2. Using your electric mixer, cream the eggs and sugar until well combined. Add 1 tsp of vanilla extract and pumpkin puree. Mix well.
3. Add the flour, baking soda, baking powder and spices. Mix until combined. Pour batter into prepared pan and spread evenly with a spatula. Bake for 12-13 minutes. Test doneness by inserting a toothpick or a small knife in the middle of the cake. If it comes out clean, the cake is done!
4. Immediately cover the cake with clean kitchen towel and carefully invert. The towel should be on the underside of the cake now. Remove the baking sheet and the parchment paper on the cake. Flip the parchment paper sheet so now the clean side should be against the cake. Carefully, roll (with the towel and parchment paper) into a tight log from the shorter end. Let the roll cool slightly before unrolling. This should take about 20 minutes.
5. While the roll is cooling, make the filling. Using your electric mixer, cream the cream cheese and butter together until no lumps remain. Add power sugar and lemon extract. Mix until well combined.
6. Once the roll has cooled slightly, carefully unroll and spread the filling on the roll evenly. Re-roll tightly, wrap the roll in plastic wrap, and chill for at least 2 hours before slicing
7. To serve, trim the the ends of the Pumpkin roll, sprinkle with powder sugar and cinnamon and slice into 2 inch thick rolls. Enjoy!