Neither my mother or my mother-in-law made Pumpkin Rolls. One of our first pumpkin rolls we purchased from the Amish roadside stand and we have been hooked ever since. Through the years I have tried to make pumpkin rolls with no luck meaning a lot of broken cake rolls. A few years ago I cam across this recipe and it works lovely every time. Although I never remove the wax paper to roll in a kitchen a towel. It is so much easier to just roll up in the wax paper and in the end the wax paper helps to roll it up after you have spread the filling.
A few key tips are:
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| Use a 1/2 sheet pan to make your rolls. |
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| Do not remove from wax paper. Instead use the ends of the wax paper to help you roll the cake up. |
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Once the roll has cooled and you unroll it to add the filling there will be a few minor cracks.
Do not fill those cracks with filling. Gently spread the filling as to not create more cracking. |
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Once you fill and reroll your cake wrap it in saran wrap and place in the fridge for at least an hour for it to set.
A number of recipes call for you to sprinkle with more powdered sugar before serving, but I find that makes the pumpkin much to sweet. I skip that step.
Here is the recipe................
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| Click on recipe to open photo. Right click on photo to save to your computer for printing. |
From the bottom of my heart..............
