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This recipe from Jacki is so pretty and sure to impress your family and friends. Plus, it is super delicious. As far as rolls go, this is a pretty easy recipe to start with if you’ve never done one.


  • 3 large eggs
  • 71/2 oz. canned pumpkin (half of a 15 oz. can)
  • 1 Cup sugar
  • 1 Cup flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. PENZEYS CINNAMON

Filling:

  • 8 oz. cream cheese, softened
  • 1 Cup powdered sugar + 2 TB. for topping
  • 1 tsp. PURE VANILLA EXTRACT
  • 2 TB. butter
       

Preheat oven to 375°. Line a jelly roll pan with wax paper and spray with non-stick spray or rub with oil. In a mixing bowl, beat together the eggs and pumpkin. Gradually add the dry ingredients and mix well. Pour the batter in the pan and spread evenly using a flexible spatula. Bake at 375° for 12-15 minutes. Gently turn the cake over and ease out onto a clean dish towel (not a terry one, a plain cloth), or cheesecloth, discard the wax paper and carefully roll the cake from the short end. Let cool for about 30 minutes. If it is left too long rolled up it is hard to unroll it without cracking. While the cake is cooling, beat together the filling ingredients. When the cake is cool, unroll, spread gently with the filling all the way to the edges, re-roll and place on a serving platter. Sift 2 TB. powdered sugar over the top. Admire, then cut into circles and serve.

Prep. time: 30 minutes
Baking time: 12-15 minutes
Serves: 16-18

Nutritional Information:
Servings 18; Serving Size 1 slice (54g); Calories 140; Calories from fat 45; Total fat 5g; Cholesterol 40mg; Sodium 150mg; Carbohydrate 23g; Dietary Fiber <1g.



Description
Price
Qty
Penzeys Cinnamon Ground .8 oz. 1/4 cup jar
$3.99
Single Strength Vanilla 4 oz. Bottle
$13.99


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