Pumpkin Roll With Vanilla Cream And Caramel Glaze Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN ROLL WITH COFFEE-CARAMEL CREAM



Pumpkin Roll With Coffee-Caramel Cream image

A roulade is a classic dessert made by rolling a thin cake around a flavorful filling, which creates an inviting swirl once sliced. This roulade starts with a subtly spiced, moist pumpkin cake that is wrapped around a rich filling made with cream cheese, heavy cream, caramel and coffee. The filling is bittersweet and slightly savory, which works nicely with the earthy pumpkin sponge. Make sure to use very finely ground coffee, like what you would use to make a cup of pour-over.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 20

Unsalted butter, for greasing
1 1/4 cups/160 grams all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup/240 grams canned pumpkin purée
3 large eggs
1/2 cup/100 grams granulated sugar
1/2 cup/110 grams dark brown sugar
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
1/2 cup/100 grams granulated sugar
1/4 cup/60 milliliters heavy cream
1 tablespoon unsalted butter
2 teaspoons very finely ground coffee
8 ounces cream cheese, cut into cubes and softened to room temperature
1/4 cup/30 grams confectioners' sugar
1/2 cup/120 milliliters heavy cream
Confectioners' sugar, for dusting (optional)

Steps:

  • Heat the oven to 350 degrees. Butter a 13-by-18-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment.
  • Prepare the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.
  • Spread the batter onto the prepared sheet in an even layer. (It won't look very thick.) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.
  • Meanwhile, set a clean dish towel on a work surface. Dust until evenly coated with confectioners' sugar.
  • Remove the cake from the oven and use a paring knife to loosen it from the edges. Immediately flip the cake out onto the prepared towel and peel off the parchment paper. Starting from one of the short edges of the towel, roll the cake and towel up into a spiral, taking care not to compress the cake. Transfer the towel-wrapped cake to a rack to cool completely, about 1 hour.
  • While the cake bakes, prepare the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)
  • Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into the bowl of a stand mixer fitted with the paddle attachment. Let the caramel cool for a few minutes but don't let it cool completely, as it will harden.
  • With the mixer on low, add the cream cheese a few pieces at a time until it's all incorporated, scraping down the sides of the bowl as needed. (Don't worry if the first few pieces melt a bit when they hit the caramel.) Beat in the confectioners' sugar. Transfer to a smaller bowl, if you'd like, cover and chill until completely cold, at least 1 hour.
  • When you're ready to assemble, whip 1/2 cup heavy cream to stiff peaks. Fold the whipped cream into the chilled cream cheese mixture.
  • Carefully unroll the cooled cake. Spread the filling evenly over the cake and then roll it back up without the dish towel. Trim about 1 inch from each end of the cake. Transfer to a serving plate, dust with confectioners' sugar, if using, and serve immediately. (You can also make the cake in advance and refrigerate up to 24 hours, but wait to dust with confectioners' sugar until you're ready to serve.)

PUMPKIN ROLL



Pumpkin Roll image

Delicious layers of fluffy pumpkin cake and sweet cream cheese filling swirled together to make the ultimate treat! This easy pumpkin roll is perfect to serve during the fall season.

Provided by Jamielyn Nye

Categories     Dessert

Time 40m

Number Of Ingredients 12

3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon Kosher salt
3/4 cup all-purpose flour
1 teaspoon baking soda
8 ounces cream cheese ((softened))
1/4 cup butter ((softened))
1 1/4 cups powdered sugar ((plus more for towel))
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°F. Spray a 10x15" jelly roll pan with non-stick spray. Then line with parchment paper and spray the top with non-stick spray. Set aside.
  • Beat the eggs in a large bowl. Then mix in sugar, pumpkin, pumpkin pie spice, cinnamon and salt.
  • Add the flour and baking soda to the bowl and mix just until combined. Then pour into prepared baking sheet and tap until the mixture spreads evenly. Bake for 15 to 20 minutes, or until a toothpick comes clean.
  • While the cake is baking, place a cotton tea towel on the counter. Sprinkle with powdered sugar (about 3 Tablespoons).
  • Once the cake is done cooking, flip onto the towel while it's still warm and take off the parchment paper. Then gently roll up the cake inside the towel, starting at the narrow end. Place in the refrigerator with the seam down until cooled completely.
  • Beat the cream cheese, butter, powdered sugar and vanilla in a bowl until smooth.
  • Once the cake is cool, unroll the cake and then spread with the cream cheese filling. Roll up again without the towel and wrap with plastic wrap. Refrigerate or freeze until ready to slice.
  • Freeze 15 minutes before slicing for easy cuts. Then sprinkle the top with powdered sugar just before slicing. Make sure to use a sharp knife.

Nutrition Facts : Calories 262 kcal, Carbohydrate 37 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 71 mg, Sodium 251 mg, Sugar 30 g, ServingSize 1 serving

CREAM CHEESE AND PUMPKIN ROLL BARS RECIPE



Cream Cheese and Pumpkin Roll Bars Recipe image

Yield 20

Number Of Ingredients 18

6 Tablespoons butter at room temperature
1 1/2 cups sugar
2 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla
1/4 cup water
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (8 ounce) package cream cheese (softened)
1 egg
1/4 cup sugar
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  • In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth.
  • Beat in eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
  • In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
  • Spread about 2/3 of the batter evenly into the prepared pan.
  • In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, sugar, and vanilla until smooth.
  • Spread cream cheese mixture evenly over the pumpkin batter.
  • Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
  • Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched.
  • Cool completely in pan, then cut into bars.

PUMPKIN ROLL CAKE WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE



Pumpkin Roll Cake with Toffee Cream Filling and Caramel Sauce image

Yield Serves 12

Number Of Ingredients 20

Cake
Nonstick vegetable oil spray
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup sugar
1/3 cup (packed) golden brown sugar
2/3 cup canned solid pack pumpkin
1/8 teaspoon salt
Powdered sugar
Filling
2 tablespoons dark rum
1 teaspoon unflavored gelatin
1 cup chilled whipping cream
3 tablespoons powdered sugar
10 tablespoons plus 1/2 cup English toffee pieces (or chopped English toffee candy; about 7 ounces)
Additional powdered sugar
1 1/2 purchased caramel sauce, warmed

Steps:

  • For Cake:
  • Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
  • Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
  • For Filling:
  • Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
  • Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
  • Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.

PUMPKIN ROLL WITH VANILLA CREAM AND CARAMEL GLAZE



Pumpkin Roll With Vanilla Cream and Caramel Glaze image

This is a recipe taken from a Smuckers coupon page, posting for the holidays cooking...if not this year definately next year. Not exactly a beginners recipe.

Provided by Chabear01

Categories     Dessert

Time 42m

Yield 10 serving(s)

Number Of Ingredients 18

non stick cooking spray (with flour in it)
1/4 cup powdered sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup all-purpose flour
4 large eggs
3/4 cup sugar
1 cup solid pack pumpkin
2/3 cup shortening
1/2 cup butter, cold, cut into slices (1/2 cup)
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract
1 pinch salt
1 teaspoon pumpkin pie spice (optional)
caramel ice cream topping
1/4 cup almonds, sliced, toasted

Steps:

  • Cake:.
  • Preheat oven to 375 degrees F. sift powdered sugar generously over clean towel. Spray 15x10x1 inch jelly roll pan with no stick spray. Line with waxed paper and spray with no stick spray. Combine pumpkin pie spice, baking powder, baking soda and flour in a small bowl. In large mixing bowl, beat eggs with electric mixer until thick. Gradually add sugar and pumpkin, and then flour mixture. Once flour is incorporated, beat 1 minute more. Spread batter evenly into pan. Bake for 9-12 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake around edges and invert onto towel. Carefully remove waxed paper. Roll cake in towel beginning at narrow end. Cool Cake completely on wire rack. Unroll cake, spread filling evenly to edges of cake. Re-roll cake. wrap in plastic wrap and refrigerate several hours before serving.
  • Filling:.
  • Combine shortening and butter in small deep mixing bowl. Beat with an electric mixer on high speed until smooth and fluffy. In a separate bowl combine powdered sugar, evaporated milk, vanilla extract, salt and pumpkin pie spice (if desired) in a medium bowl on low speed until well combined. Add shortening mixture to powdered sugar mixture. Beat on high speed just until stiff peaks form. Cover and refrigerate.
  • Topping:.
  • Drizzle cake with caramel syrup and sprinkle with toasted almonds. Serve slices with additional cramel syrup.
  • ***Toasting nuts: place nuts in dry non-stick skillet over medium heat shaking pan until nuts are browned lightly.

Nutrition Facts : Calories 524.1, Fat 27.5, SaturatedFat 10.4, Cholesterol 111.4, Sodium 211.5, Carbohydrate 66.2, Fiber 0.8, Sugar 53.8, Protein 5.4

More about "pumpkin roll with vanilla cream and caramel glaze recipes"

CARAMEL PUMPKIN CAKE ROLL - CRAZY FOR CRUST
caramel-pumpkin-cake-roll-crazy-for-crust image
Web Jan 19, 2023 Make the caramel ganache: place caramels and heavy whipping cream in a medium microwave safe bowl. Heat on high power …
From crazyforcrust.com
5/5 (2)
Estimated Reading Time 6 mins


CARAMEL PUMPKIN ROLLS | JUST A PINCH RECIPES
caramel-pumpkin-rolls-just-a-pinch image
Web How To Make caramel pumpkin rolls 1 Thaw frozen bread dough (such as Rhodes) for 2 1/2 to 3 hours. 2 Turn dough out onto a floured work area. …
From justapinch.com
Cuisine American
Category Other Desserts
Servings 12


PUMPKIN ROLL CAKE WITH BOURBON CARAMEL SAUCE - TASTE …
pumpkin-roll-cake-with-bourbon-caramel-sauce-taste image
Web Oct 27, 2020 To make Pumpkin Roll Cake with Bourbon Caramel Sauce you will need… eggs granulated sugar canned pumpkin vanilla extract flour pumpkin pie spice baking soda baking powder salt confectioner’s …
From kleinworthco.com


PUMPKIN ROLL WITH VANILLA CREAM AND CARAMEL GLAZE …
pumpkin-roll-with-vanilla-cream-and-caramel-glaze image
Web Oct 29, 2018 - a little too sweet, but very tasty the kids loved it.
From pinterest.com


PUMPKIN BUNDT CAKE WITH CARAMEL GLAZE
pumpkin-bundt-cake-with-caramel-glaze image
Web Oct 1, 2021 How to Make Pumpkin Bundt Cake with Caramel Glaze. Preheat oven to 350 degrees F and spray a bundt cake pan with non-stick baking cooking spray.
From butterwithasideofbread.com


SALTED CARAMEL PUMPKIN PIE RECIPE - TWO PEAS & THEIR …
salted-caramel-pumpkin-pie-recipe-two-peas-their image
Web Nov 18, 2022 Remove from the oven and let cool for 5 minutes. Remove the weights and parchment paper or foil. To make the pumpkin pie filling, in a large bowl whisk together the pumpkin, brown sugar, eggs, salt, …
From twopeasandtheirpod.com


PUMPKIN BREAD RECIPE WITH CARAMEL GLAZE - JULIE'S EATS
pumpkin-bread-recipe-with-caramel-glaze-julies-eats image
Web Oct 19, 2014 How to make moist Pumpkin Bread with Caramel Glaze Preheat the oven to 350 degrees. Spray two 5x9x3 inch loaf pans with non-stick spray. In a large mixing bowl combine the pumpkin, oil, eggs and …
From julieseatsandtreats.com


PUMPKIN CINNAMON ROLLS WITH VANILLA MAPLE GLAZE
Web Oct 22, 2017 While cinnamon rolls are cooling, mix up glaze, combining milk, powdered sugar, melted butter, vanilla extract, maple extract and pinch of salt in a large bowl and …
From lovefromtheoven.com


PRALINE PUMPKIN ROLL RECIPE | MOM ON TIMEOUT
Web Nov 2, 2021 Mix in the pumpkin puree. Add the dry ingredients and mix until just combined. Spread batter and sprinkle pecans over the pumpkin batter. Bake for 15 …
From momontimeout.com


CARAMEL GLAZE RECIPE | MYRECIPES
Web Step 1. Bring brown sugar, butter, and milk to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in …
From myrecipes.com


PUMPKIN PIE BUNS WITH MAPLE CREAM CHEESE GLAZE | CHATELAINE
Web Dough: Combine yeast with warm water and 1 tbsp granulated sugar in the bowl of a stand mixer. Let stand until frothy, 10 min. Whisk in warm milk, 3 tbsp melted butter and egg …
From chatelaine.com


PUMPKIN CINNAMON ROLL PANCAKES - CREME DE LA CRUMB
Web Nov 7, 2013 Prepare the cinnamon swirl filling first. Add butter and 1/3 cup brown sugar to a small sauce pan and simmer over medium-low heat until butter is just melted (not …
From lecremedelacrumb.com


PUMPKIN CINNAMON ROLL LOAF - ENTERTAINING WITH BETH
Web Oct 12, 2019 Place another 1 tablespoon (15 ml) of butter in a large clean bowl, and grease the sides of the bowl with the butter. Place the dough inside and cover with a …
From entertainingwithbeth.com


CARAMEL PUMPKIN DINNER ROLLS - CARAMEL CREAMS®
Web Nov 3, 2017 Instructions. 1. In a pan over medium heat, add Goetze’s Caramel Creams, ½ cup of milk, and 2 Tbl of butter. Slowly stir until the candies have melted into a smooth, …
From caramelcreams.com


ALMOST ONE HOUR PUMPKIN CINNAMON ROLLS WITH CARAMEL CREAM …
Web Oct 24, 2017 Place the rolls in the prepared dish. Bake at 375 for about 20-25 minutes, or until a toothpick comes out completely dry. The tops should be browned a little. …
From thefoodcharlatan.com


PUMPKIN CARAMEL ROLLS - KARO
Web Combine yeast, 1 teaspoon sugar and warm orange juice in a large mixing bowl; let stand 5 minutes. Add 1/2 cup flour and mix well. Add egg, buttermilk, pumpkin and butter. Stir in …
From karosyrup.com


PUMPKIN SNICKERDOODLES WITH VANILLA RUM CARAMEL - BLUE BOWL
Web Oct 21, 2022 Whisk in the sugar. Add the egg, vanilla, rum, and pumpkin and whisk until well combined. Stir in all the dry ingredients. Cover the bowl with a kitchen towel and chill …
From bluebowlrecipes.com


PUMPKIN SCONES WITH SPICED PUMPKIN GLAZE - ONCE UPON A CHEF
Web Oct 9, 2021 Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses, and vanilla. …
From onceuponachef.com


THE NEW BAILEYS FLAVOR IS A BOOZY TAKE ON A SHAMROCK SHAKE AND …
Web 4 hours ago Besides Baileys Original Irish, there is also Salted Caramel, Vanilla Cinnamon, Espresso Crème, Strawberries & Cream and Almande. Baileys has released …
From tasteofhome.com


Related Search