Have you ever wanted to make a rolled dessert like pumpkin roll but were afraid to try? It’s pretty easy and I’m going to show you how. I’ll share my recipe at the end of this post. If you really like pumpkin, here’s my recipe for Baked Pumpkin Oatmeal and Pumpkin Smoothies.
Now let’s get to the pumpkin roll. Here’s a little tip, I always line the pans with parchment paper. If you sprinkle drops of water on the pan, the parchment will stay in place and spreading the batter will be easier.
You can see the water spots holding the paper in place.
Spread the batter to the edges. It doesn’t have to be perfectly square.
After baking, let the pans cool until you can handle them easily without burning yourself. Then quickly turn over the pans onto paper towels sprinkled generously with 10 x sugar (which is also called confectioner’s sugar and powdered sugar). Remove the parchment paper. Sometimes it comes off easily, but it might tear. Don’t get too excited by that.
Here’s the scary part, the rolling.
Rolled desserts are usually baked in a jelly roll pan that’s approximately 10” x 16”. Starting at the 10” side, roll it up with the paper towels in place and let it cool completely, then unroll.
When unrolled after cooling, there will be a little curl on the edge.
Spread on the icing and roll up again. That’s scary part #2.
At the curled edge, you’ll use both hands to begin the roll. Then slowly roll with one hand and hold down the paper towels with the other.
If the roll cracks just keep on going.
This one did crack a little, but it won’t matter. I promise.
You can see how it looks after it’s rolled. I always cut off the ends to
eat make it prettier
Another tip, I use foil to tightly wrap my pumpkin rolls and freeze them. They cut easier when slightly frozen and any cracks won’t be so noticeable. Give it a try and make them now for the holidays!
*This recipe makes one 1 roll.
3 eggs beaten, 3/4 cup flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 cup sugar, 2/3 cup canned or cooked pumpkin
Mix all ingredients together until well combined.
Spread in a jelly roll pan. Bake @375 for8 12 minutes.
Icing, I call it icing but it’s actually the filling.
1 cup 10 x sugar, 4 tablespoons softened butter, 8 ounces softened cream cheese, 1/2 teaspoon vanilla. Beat all together till smooth and spreadable.
* If you want a fluffier icing add approx. 4 ounces of Cool Whip
* Do not use fat free cream cheese, it gets runny when you beat it. I speak from experience!
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