Pumpkin Rolls

This makes 2 pumpkin rolls

Pumpkin Rolls
Pumpkin Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups flour

  • 2

    cups sugar

  • 2

    teasp. baking soda

  • 2

    teasp. cinnamon or pumpkin spice

  • 6

    eggs

  • 2

    cups pumpkin

  • Cream cheese filling:

  • 1/4

    cup butter melted

  • 2

    teasp vanilla

  • 2

    cups 10x sugar

  • 2 - 8

    oz. cream cheese soften

Directions

Preheat over to 350. Cream sugar and eggs until fluffy. Add 2 eggs at a time until well blended. Add remaining eggs and blend. Add vanilla. Combine flour, baking soda and cinnamon. Slowly add flour mixture to sugar/egg mixture - mix well. Using jelly-roll pans, cover with parchement paper and grease paper w/ shortening. Divide batter between the two pans. Bake for 15m. or until the cake pulls away from the sides. Let sit for approx. 10m. Sprinkle w/ lightly w/ 10x sugar. Flip over onto wax paper and sprinkle new side w/ 10x sugar. Roll gently into jelly-roll form. Let cool completely before adding filling. Cream Cheese filling: Cream the cream cheese filling until light and fluffy.Add vanilla. Alternate between 10x sugar and butter until all is well mixed. Unroll pumpkin roll, add filling. Do not fill to the sides. Re-roll gently and wrap in wax paper, then aluminum foil. Freeze intially to keep form.

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