Pumpkin Spice Roll Recipes

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PUMPKIN SPICE ROLL



Pumpkin Spice Roll image

Wow them all with this pumpkin cake that's all rolled up, jelly roll style! The swirls of creamy filling contrasted with the pumpkin-colored cake makes this Pumpkin Spice Roll an eye-catching autumn dessert.

Provided by Ginsburg Enterprises

Categories     Cakes

Number Of Ingredients 10

3/4 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 cup plus 2 tablespoons confectioners' sugar, divided
1 (8-ounce) package cream cheese, softened
1/2 stick butter
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F. Coat a rimmed 10- x 15-inch baking sheet with cooking spray.
  • In a large bowl, combine flour, granulated sugar, baking soda, and pumpkin pie spice. Stir in pumpkin and eggs. Pour mixture onto prepared baking sheet, spreading evenly.
  • Bake 12 to 15 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and invert onto a clean kitchen towel that has been sprinkled with 2 tablespoons confectioners' sugar. While cake is still hot, roll it up in the towel jelly roll-style from the narrow end; cool on a wire rack. When cool, unroll cake and remove towel.
  • In a small bowl with an electric mixer on medium speed, beat cream cheese, butter, vanilla, and remaining confectioners' sugar. Spread onto cooled cake and immediately re-roll (without towel). Place on serving platter and refrigerate until ready to serve. Cut into slices just before serving.

PUMPKIN ROLL I



Pumpkin Roll I image

An easy pumpkin roll dessert that tastes great.

Provided by Jackie Smith

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 10

Number Of Ingredients 11

3 eggs, beaten
1 cup white sugar
½ teaspoon ground cinnamon
⅔ cup pumpkin puree
¾ cup all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners' sugar
¼ teaspoon vanilla extract
confectioners' sugar for dusting

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.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 42.2 g, Cholesterol 86.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 230.9 mg, Sugar 33.6 g

PUMPKIN SPICE ROLL RECIPE



Pumpkin Spice Roll Recipe image

Watch the video in the post above to see how the cake is rolled. It's best to roll it when it's warm out of the oven so that it doesn't tear or break. The warmer the cake, the more tender and soft it is to roll. But be careful to hot burn yourself! And allow the cake to cool completely before you add the filling so that the cream cheese doesn't melt. If the cake is warm at all and when you spread the filling, it will become soft and ooze all over the place. So patience is the key to making this roll cake pretty! Also, don't mistake a 1/2 sheet baking pan with a jelly roll pan. The 1/2 sheet pans are generally 18"x13" while a jelly roll pan is 15"x10". You won't have quite enough batter or filling if using a 1/2 sheet pan. Another tip regarding roll cakes: take your time spreading the batter evenly on the pan before baking. An offset spatula helps make spreading easier.

Provided by Diane

Categories     Dessert

Time 30m

Number Of Ingredients 16

3/4 cup (95g or 180ml) flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
3/4 cup (150g) sugar
3/4 cup (170g or 180ml) pumpkin puree
8 oz. (225g) cream cheese (, softened at room temperature)
1 cup (120g or 240ml) powdered sugar
1 teaspoon (5ml) vanilla extract
1/4 cup (1/2 stick or 60g) butter (, softened)
optional- powdered sugar for sprinkling

Steps:

  • Preheat oven to 375° F. Grease 15x10 inch jelly roll pan with butter or cooking spray, making sure to grease the edges of the jelly roll pan. Line the greased pan with parchment paper, and then liberally grease the parchment paper.
  • Make the Pumpkin Spice Cake Sheet: In large bowl, whisk together the flour, baking powder, baking soda, ground nutmeg, ground ginger, ground cinnamon, ground cloves and salt until evenly combined. Set aside.
  • In another larger bowl, beat eggs and sugar together. Then stir in pumpkin puree and beat until smooth. Stir in the dry flour mixture and combine until everything is smooth.
  • Pour batter into the prepared jelly roll pan. Spread the batter evenly and then bake for about 15 minutes or until cake is cooked. Immediately roll up the cake starting at the narrow end, gently peeling off paper on the back of the cake as you roll up the cake (it will be hot, but the warmer it is the less likely to crack as you roll). Cover rolled cake with a towel and allow to completely cool.
  • Make the filling: Beat the cream cheese, powdered sugar, vanilla extract and butter together until smooth. Set aside.
  • Now gently unroll the cake and spread cream cheese mixture over the cake. Carefully re-roll the cake. Wrap the cake in plastic wrap and refrigerate for about 1 hour or until the cake is completely cooled and firm enough to slice. Sprinkle powdered sugar over the pumpkin spice roll before serving. Slice and serve!

Nutrition Facts : Calories 291 kcal, Carbohydrate 37 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 100 mg, Sodium 252 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

GRANNY KAT'S PUMPKIN ROLL



Granny Kat's Pumpkin Roll image

This moist rolled cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.

Provided by Angela

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 10

Number Of Ingredients 12

¾ cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
¼ cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
  • In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  • Bake at 375 degrees F (190 degrees C) for 15 minutes.
  • Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  • Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  • When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 43.7 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 8.4 g, Sodium 305.5 mg, Sugar 34.4 g

PUMPKIN SPICE ROLL



Pumpkin Spice Roll image

What says 'autumn dessert' better than a Pumpkin Spice Roll? This festive cake roll features a fabulous pumpkin-walnut sponge cake rolled with a luscious cream cheese and COOL WHIP filling. Sprinkled with powdered sugar, our Pumpkin Spice Roll can't be beat.

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 1h35m

Yield 10 servings

Number Of Ingredients 11

3/4 cup plus 2 Tbsp. powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped walnuts
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 375°F.
  • Spray 15x10x1-inch pan with cooking spray; line with waxed paper. Spray waxed paper with additional cooking spray; dust with flour. Sprinkle clean towel with 1/4 cup powdered sugar.
  • Mix flour, spice, baking powder and salt. Beat eggs and sugar in large bowl with mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread onto bottom of prepared pan; sprinkle with nuts.
  • Bake 15 min. or until top of cake springs back when touched in center. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
  • Beat cream cheese and 1/2 cup powdered sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY



Pumpkin Spice Swiss Roll Recipe by Tasty image

Here's what you need: flour, baking powder, baking soda, McCormick cinnamon, ground ginger, ground nutmeg, ground cloves, kosher salt, eggs, sugar, pumpkin puree, vanilla extract, cream cheese, butter, powdered sugar, vanilla extract, kosher salt, powdered sugar

Provided by Tasty

Categories     Desserts

Yield 8 servings

Number Of Ingredients 18

¾ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons McCormick cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon kosher salt
3 eggs
1 cup sugar
⅔ cup pumpkin puree
1 teaspoon vanilla extract
12 oz cream cheese, softened
8 tablespoons butter, softened
1 ½ cups powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon kosher salt
powdered sugar, for garnish

Steps:

  • Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
  • Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
  • In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
  • Add dry ingredients into the wet ingredients and whisk until smooth.
  • Pour batter onto baking sheet and smooth with a spatula. Bake for 12-13 minutes. Remove from oven.
  • Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
  • Filling: Stir together all ingredients until smooth.
  • Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
  • Dust with powdered sugar. Slice and serve!
  • Enjoy!

Nutrition Facts : Calories 479 calories, Carbohydrate 50 grams, Fat 28 grams, Fiber 1 gram, Protein 7 grams, Sugar 37 grams

FAVORITE PUMPKIN CAKE ROLL



Favorite Pumpkin Cake Roll image

This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. -Erica Berchtold, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

3 large eggs, separated, room temperature
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
Additional confectioners' sugar, optional

Steps:

  • Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 285 calories, Fat 12g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 261mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

PUMPKIN SPICE LATTE ROLLS



Pumpkin Spice Latte Rolls image

I get instant cravings for pumpkin spice when the fall weather creeps in. These pumpkin spice cinnamon rolls incorporate one of my favorite coffee drinks with one of my favorite pastries. I make them all the time. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Breakfast

Time 25m

Yield 1 dozen.

Number Of Ingredients 8

1 tube (8 ounces) refrigerated crescent rolls
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 tablespoon instant coffee granules
2 teaspoons pumpkin pie spice
1 cup confectioners' sugar
2 to 3 tablespoons brewed coffee
1-1/2 teaspoons instant coffee granules

Steps:

  • Preheat oven to 375°. Unroll crescent dough into one long rectangle; press perforations to seal. Combine pumpkin, brown sugar, instant coffee and pie spice. Spread over dough to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place on a parchment-lined baking sheet, cut side down. Bake until lightly browned, 14-16 minutes., Meanwhile, combine icing ingredients. Drizzle over warm rolls. Sprinkle with additional pie spice, if desired.

Nutrition Facts : Calories 135 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

PUMPKIN SPICE ROLL



Pumpkin Spice Roll image

I love any recipe I can make ahead: Since one 15-oz. can pumpkin contains enough pumpkin for 2 Pumpkin Spice Rolls. I make 2, eat one now and enjoy the second one later. To store cake, wrap tightly in plastic wrap, then in foil. Store in freezer up to 1 month. Place in refrigerator to thaw overnight

Provided by Leslie from Kraft K

Categories     Dessert

Time 1h35m

Yield 1 roll, 10 serving(s)

Number Of Ingredients 12

3/4 cup powdered sugar, plus
2 tablespoons powdered sugar, divided
3/4 cup flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped walnuts
4 ounces cream cheese (1/2 of 8-oz. pkg.)
1 1/2 cups thawed Cool Whip Topping or 1 1/2 cups thawed Cool Whip Topping

Steps:

  • PREHEAT oven to 375°F Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
  • MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
  • BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
  • BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 tablespoons powdered sugar just before serving.

Nutrition Facts : Calories 360.4, Fat 19.9, SaturatedFat 7.9, Cholesterol 100.6, Sodium 200.8, Carbohydrate 42, Fiber 1.6, Sugar 31.5, Protein 6.1

OVERNIGHT PUMPKIN SPICE ROLLS WITH CREAM CHEESE ICING



Overnight Pumpkin Spice Rolls with Cream Cheese Icing image

Our overnight pumpkin spice rolls are made with handmade dough made with canned pumpkin and a nutmeg-ginger-cinnamon filling.

Provided by Cindy Rahe

Categories     Breakfast

Time 10h30m

Yield 12

Number Of Ingredients 19

1/4 cup warm milk (105ºF to 115ºF)
1 1/2 teaspoons regular active dry yeast
1/4 cup granulated sugar
1/2 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon vanilla
1 egg
2 1/2 to 2 3/4 cups Gold Medal™ flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, softened and cut into cubes
3/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup unsalted butter, melted
1/4 cup unsalted butter
4 oz (half of 8-oz package) cream cheese, softened
2 cups powdered sugar
1/8 teaspoon salt

Steps:

  • In small bowl, mix warm milk, yeast and 1 tablespoon of the granulated sugar. Set aside until yeast becomes foamy while you gather remaining ingredients.
  • In another small bowl, mix pumpkin, vanilla and egg.
  • In large bowl, mix 2 1/2 cups of the flour (reserve the last 1/4 cup to bring together the dough if needed), 1/2 teaspoon salt, 1/2 teaspoon cinnamon and remaining 3 tablespoons sugar. Cut in 1/4 cup butter by pinching it into the flour with your fingers, using a pastry blender, or a fork until mixture is sandy and butter is mostly incorporated.
  • Mix yeast mixture and pumpkin mixture into the dough using dough hook on stand mixer or with wooden spoon until wet dough forms. If using mixer, beat dough with dough hook 10 minutes on medium speed until dough starts to pull away from side of bowl and becomes elastic. If dough is still very wet and stringy, add remaining 1/4 cup flour. If you are mixing dough by hand, you will likely need additional flour so you can handle dough enough to knead it. For hand mixing, knead dough about 5 minutes, until it becomes elastic and fairly smooth. Shape dough into a ball and place into oiled bowl; cover with plastic wrap, and set in warm place 1 to 2 hours or until double in size.
  • In another small bowl, beat sugar and spices for Filling with whisk. Lightly oil 13x9-inch pan; set aside.
  • Place dough on floured work surface. Roll dough with rolling pin to 15x12-inch rectangle. Spread 1/4 cup melted butter over dough, leaving about 1 inch of unbuttered space on each of the longer sides. Sprinkle with sugar-spice mixture. Starting with 1 of the longer sides of the dough, roll it up into a log, and pinch together the seam. Cut dough into 4 equal pieces; cut each piece into 3, for a total of 12 rolls. Arrange evenly in pan with 1 of the cut sides down. Cover pan with plastic wrap, and place in refrigerator overnight.
  • In the morning, remove pan from refrigerator, and set on counter for 30 minutes to take off the chill. After 30 minutes, heat oven to 350°F, and place pan on top of oven, where it will be very warm, and cover with towel. Allow oven to heat and the rolls to warm for about 30 minutes or until rolls are puffed, about double in size, and the spaces in between the rolls are nearly filled in.
  • Bake 20 to 25 minutes or until rolls are golden. Cool slightly while you make icing.
  • In 6-inch skillet, heat 1/4 cup butter over medium heat until it separates into clear butter, foam and milk solids. Continue to cook until milk solids become deep, toffee brown and smell fragrant and nutty. Pour butter into a dish, and set aside.
  • In medium bowl, beat cream cheese until soft and creamy. Add powdered sugar, browned butter and 1/8 teaspoon salt. Beat to combine, and spread over warm rolls. Serve warm. Rolls are best the same day they are made.

Nutrition Facts : Calories 390, Carbohydrate 59 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 37 g, TransFat 1/2 g

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2021-09-15 Mix the wet ingredients in a large mixing bowl until thoroughly combined. You can do this by hand with a large spoon, with a stand mixer or a hand mixer. Add the pumpkin puree, …
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PUMPKIN DINNER ROLLS - COOKING CLASSY
2015-11-02 Set mixer with whisk attachment and mix in remaining warm water (1/4 cup + 1 Tbsp. Rewarm to 110), remaining brown sugar, salt, cinnamon, ginger, nutmeg, cloves, egg, egg yolk and pumpkin puree. Add in 1/4 cup of the butter along with 2 cups of the flour and mix until well blended. Set mixer with hook attachment and slowly add in remaining flour.
From cookingclassy.com


PUMPKIN SPICE 2 INGREDIENT DOUGH CINNAMON ROLLS RECIPE - OUR …
Roll out into a 12”x6” rectangle. Brush with the melted butter. Mix the brown sugar, cinnamon, and pumpkin spices together. Sprinkle onto the dough. Working from the long side, roll the …
From ourwabisabilife.com


PUMPKIN SWEET ROLLS - I AM BAKER
2019-09-27 Pumpkin Filling. In a medium bowl combine butter, pumpkin puree, brown sugar, pumpkin pie spice, and finely chopped pecans with a fork or spatula. Mix well. Spread the …
From iambaker.net


EASY PUMPKIN DINNER ROLLS - JUST A TASTE
2021-10-18 Divide the dough into 12 pieces. Roll each piece into a ball, then arrange the balls in a single layer in the prepared pan. Cover the pan with a towel, then return it to the warm, dark …
From justataste.com


PUMPKIN SPICE ROLL COOKIES - SALLY'S BAKING ADDICTION
2021-10-01 Make the dough: In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth …
From sallysbakingaddiction.com


HOMEMADE PUMPKIN ROLL RECIPE - LIVE WELL BAKE OFTEN
2019-09-02 To make the pumpkin roll: Preheat the oven to 375°F (190°C). Line the bottom of a 10x15 jelly roll pan with parchment paper, spray the sides well with nonstick cooking spray, …
From livewellbakeoften.com


PUMPKIN AND SPICE ROLLS RECIPE | MYRECIPES
Add pumpkin, oil, egg whites and water. Beat on medium speed until smooth. Switch beaters to dough hooks and gradually add remaining bread flour or stir in by hand. Knead 5 minutes on …
From myrecipes.com


PUMPKIN SPICE CARAMEL CINNAMON ROLLS - WERTHERS-ORIGINAL.COM
Preheat oven to 375˚F (190˚F). Remove plastic wrap. Bake rolls for 20 to 30 minutes or until golden brown and bubbling. Let cool for 5 minutes; invert onto serving plate. Icing: Whisk …
From werthers-original.ca


PUMPKIN SPICE CINNAMON ROLLS – ROSANNA PANSINO
2021-11-16 Make the Cinnamon Rolls: Preheat the oven to 350F and lightly grease a 9"x13" baking dish. Roll out the dough into a 16"x14" rectangle. Brush the dough with the softened …
From rosannapansino.com


PUMPKIN SPICE CINNAMON ROLLS WITH BROWN BUTTER FROSTING
2020-09-22 Beat softened cream cheese and reserved brown butter with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract. Gradually add in powdered sugar, …
From cheneetoday.com


PUMPKIN ROLL RECIPE - BAKING A MOMENT
2020-10-21 Place the pumpkin, sour cream, melted butter, milk, and vanilla in a medium bowl and whisk to combine. When the egg/sugar mixture is very pale and tripled in volume, gently …
From bakingamoment.com


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