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    Pumpkin Rolls


    Source of Recipe


    Deann Tripp


    Recipe Introduction


    This makes 3 rolls.


    List of Ingredients


    • 3 c. flour
    • 3 c. sugar
    • 3 tsp. cinnamon
    • 3 tsp. baking soda
    • pinch of salt
    • 6 eggs
    • 1---29 oz can packed pumpkin, not pie filling
    • FILLING:
    • 3--8 oz cream cheese
    • 9 tbsp. butter
    • 1 1/2 tsp. vanilla
    • 3 c. powdered sugar


    Instructions


    1. Cream sugar, eggs and pumpkin together. Mix in dry ingredients thoroughly. Grease 3 cookie sheets and press wax paper to cover. (Paper will hang over edge).
    2. Pour the pumpkin mix into the 3 pans in equal amounts.
    3. Bake at 350 degrees for 20-25 minutes.
    4. Sprinkle 3 tea towels with powdered sugar. Flip each cake onto its own towel and peel off the wax paper.
    5. Roll towel and cake together in jellyroll style and let cool for atleast 1 hour.
    6. Whip filling ingredients until smooth, unroll each cake and remove towel and place on clean piece of wax paper, trim edges of cake if they are too crisp, then spread with equal amounts of cream cheese filling and reroll.
    7. Wrap rolls and wax paper and again in foil. Refrigerate or freeze. Slice about 1 inch wide for serving.
    8. Lasts about 6 months in freezer.


 

 

 

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