BJ'S PUMPKIN OR SWEET POTATO ROLL
I love this recipe because it's so festive for the holidays. My daughter loves anything with pumpkin. This ones for you Amy & for everyone that loves pumpkin or sweet potatoes!!!
Provided by bj giddens
Categories Cakes
Time 45m
Number Of Ingredients 6
Steps:
- 1. Mix all ingredients together. Spray 11x17 sheet pan & line with wax paper. Make sure this pan will fit in your oven. (can use smaller pan but cake will be thicker). Spray wax paper. Pour batter into pan and bake at 375 degrees for 13-15 min. Make sure cake is completely done. Roll into Jelly roll style, with wax paper on it & refridgerate for 1 hour.
- 2. Filling: Mix 1 8oz cream cheese with 2T butter(softened) 1tsp. of vanilla & 1 cup powdered sugar. When cake has cooled, unroll cake. Remove old wax paper & place cake on clean wax paper & spread filling over cake. Roll jelly roll again & wrap in handy wrap & foil. Place back in refridgerator for at least 1 hour. Dust cake with pd sugar & slice. You can substitute sweet potatoes for pumpkin and have a Sweet Potato Roll. Enjoy!
PUMPKIN-SHAPED ROLLS
These cute pumpkin-shaped rolls are worth the effort. They're a festive fall favorite in my household. If you don't have pumpkin on hand, try using sweet potato. -Veronica Fay, Knoxville, Tennessee
Provided by Taste of Home
Time 1h15m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, garlic powder, onion powder, dried onion, fresh herbs, salt, cayenne, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough; turn onto a lightly floured surface. Divide and shape into 12 balls; flatten slightly. Wrap each ball in 4 pieces of kitchen string, creating indentions to resemble a pumpkin. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 15-20 minutes. If desired, brush with melted butter. Remove from pans to wire racks to cool. Cut and discard string. Before serving, insert pretzel halves in top of each roll.
Nutrition Facts : Calories 211 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 348mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.
PUMPKIN CINNAMON ROLLS FROM SCRATCH
This pumpkin recipe is modified from a family recipe for potato-cinnamon rolls. The pumpkin flavor gets very strong and somewhat bitter if the baked rolls are left at room temperature for a couple days. This recipe is best eaten or frozen the same day.
Provided by vonn
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 40
Number Of Ingredients 18
Steps:
- Mix milk, pumpkin, shortening, sugar, eggs, and salt together in a large mixing bowl using a hand mixer. Sprinkle yeast over mixture and stir gently until yeast is dissolved and well mixed. Mix in 2 cups flour at a time until mixture begins to get thick. Set mixer aside. Continue adding flour gradually, kneading by hand until dough is smooth and no longer wet and sticky.
- Place dough into a bowl, cover with a wet cloth, and set in a warm place until doubled in size, about 45 minutes.
- Roll out each dough portion on a lightly floured surface into a rectangle shape about 1/2-inch thick. Combine brown sugar and milk in a small bowl to form a paste; smooth sugar-milk paste evenly across both dough rectangles and sprinkle generously with cinnamon. Add apple, raisins, and walnuts.
- Roll up rectangles and slice into 1 1/2-inch sections. Place rolls into 7 greased pie pans, gently pressing down on rolls with your fingers to squish into the pans. Set rolls in a warm place until puffy, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until light brown, 10 to 15 minutes. Remove from the oven, tip rolls out of pans, and let cool on wire racks completely, 20 to 30 minutes.
- Melt butter in a saucepan over low heat and add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk and return to a boil. Remove from heat and let butter mixture cool to lukewarm temperature, about 10 minutes.
- Pour butter mixture into a mixing bowl. Beat using an electric mixer while adding powdered sugar gradually until it reaches a spreading consistency. If frosting gets too stiff, add warm water or more milk and beat.
- Frost cooled rolls with frosting.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 45.5 g, Cholesterol 21.6 mg, Fat 9.1 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 4.1 g, Sodium 159.4 mg, Sugar 26.4 g
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