PUMPKIN ROLL I RECIPE | ALLRECIPES
An easy pumpkin roll dessert that tastes great.
Provided by Jackie Smith
Categories Fruits and Vegetables Vegetables Squash
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 10 servings
Number Of Ingredients 11
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, CarbohydrateContent 42.2 g, CholesterolContent 86.9 mg, FatContent 11.8 g, FiberContent 0.5 g, ProteinContent 4.7 g, SaturatedFatContent 6.9 g, SodiumContent 230.9 mg, SugarContent 33.6 g
PRETTY PUMPKIN CINNAMON BUNS RECIPE: HOW TO MAKE IT
I make sticky buns and cinnamon rolls quite often because my husband loves them. One day I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! —Glenda Joseph, Chambersburg, Pennsylvania
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 45 minutes
Cook Time 25 minutes
Yield 2 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 12x8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes., Bake at 350° until golden brown, 22-28 minutes. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm.
Nutrition Facts : Calories 399 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 188mg sodium, CarbohydrateContent 65g carbohydrate (31g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
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Reviews 5
Total Time 4 hours 25 minutes
Category Thanksgiving, baking, main dish
- Place warm milk and 1 teaspoon of the honey in a small bowl. Sprinkle yeast on top. Allow to activate for 5 minutes.Place milk mixture and remaining ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until a shaggy dough forms. Switch to the dough hook. Knead on medium-low speed for 15 minutes. You can add more flour if dough is extremely wet, but dough should be quite sticky and won't clean the sides of the bowl completely. Scrape dough into a large, generously greased bowl. Cover and allow to rise until doubled, about 1 1/2 to 2 hours. Scoop dough out onto a piece of parchment paper or a greased work surface. Divide dough into 15 to 24 pieces, depending on how large of rolls you prefer. Using buttered hands, shape the pieces into balls by first pinching the edges into the center, then rolling the ball on your work surface to create surface tension. Place in a greased 13x9-inch pan or 10- to 12-inch cast iron skillet. Cover with a tea towel and allow to rise until the rolls fill the pan, about 1 1/2 to 2 hours.Half an hour before the rolls are done proofing, preheat oven to 375° F. Bake risen rolls for 25–30 minutes, or until golden and an instant read thermometer registers 200° F when inserted into the center of one of the rolls.Allow to cool in the pan for 10 minutes. Invert onto a cooling rack to cool further. Serve warm or at room temperature (with butter, of course!).Notes:• If you use instant yeast instead of active dry, there's no need to activate it first. Simply put all of the ingredients in the bowl and knead.• These rolls work with a smaller amount of canned pumpkin as well. If you only have an extra cup hanging around from another baking project, you can use that and increase the milk to 1 cup.• Because the dough is quite sticky, it's best to knead it using a machine. If you do decide to knead by hand, add more flour and use wet or greased hands.• You can either divide the dough into 15 pieces and bake in a 13x9-inch pan (arrange them 3 across and 5 down), or divide them into smaller pieces and bake them in two smaller pans or skillets.
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Reviews 4.4
Total Time 0 minutes
Category Cake, Sweet, Baking, Dessert
Calories 400 calories per serving
- Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least 1 hour. Sprinkle with powdered sugar before serving, if desired.Recipe courtesy of NESTLÉ USA and www.VeryBestBaking.com.
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Reviews 4.5
Calories 219 calories per serving
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