Dan's family has a tradition every Thanksgiving to make and serve Pumpkin Rolls. I have enjoyed eating them for the last 3 years but have never ventured to make one of my own. Well, I decided to try it before T-day comes and it turned out great! I made two so Dan and I ate A LOT, but we were also able to give some to friends. Here's the step-by-step process with my very own photos and the recipe. Let me know if you try it and how it turns out! It's delicious!!
In a large bowl beat:
3 eggs
Add and beat together:
1 c. sugar
2/3 c. pumpkin
Sift together and add:
3/4 c. flour
1 tsp. baking soda
2 tsp. cinnamon
Mix well and spread in a greased (floured) 10x15 jellyroll pan. Bake at 375 for 10-12 minutes.
Cool in pan for 2 minutes. Loosen edges with a knife. Turn out onto waxed paper and sprinkle with powdered sugar. Cool 2 minutes, then roll up (starting with short side) keeping waxed paper on as you roll. Wrap with plastic wrap and refrigerate until completely cooled.
Filling--In a small bowl beat:
1 8oz. cream cheese-softened
4 tsp. butter or margarine-softened
1 c. powdered sugar
1/2 tsp. vanilla
Unroll cake, spread filling over surface. Re-roll without waxed paper. Wrap in plastic wrap until chilled. May be frozen for later use. To serve, sprinkle with powdered sugar if desired and cut into slices. ENJOY!