"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

Teresa Gibbon's Pumpkin Rolls Recipe

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This recipe for Teresa Gibbon's Pumpkin Rolls, by , is from The Hixon Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Hixon
Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
BATTER INGREDIENTS:
4 ½ cups Flour
3 tsp Ground Cinnamon
1 tsp Nutmeg
6 tsp Baking Soda
6 Cups Sugar
18 eggs (scrape egg shells clean for moisture)
2 - 29 oz cans Libby’s Pumpkin (no substitute)
6 cups finely chopped Pecans
2-3 lbs extra sifted powdered sugar

ICING INGREDIENTS:
6 cups Powdered Sugar
4 ½ tsp Vanilla
12 TBSP Butter (lite butter/no-salt ok, but NO margarine)
6 – 8 oz pkgs Cream Cheese
(can use low fat, but fat free tastes funny)

Directions:
Directions:
PREPARATION:
1. Prepare 6 pans (lipped cookie sheets or jelly-roll pans) with wax paper liners. Crease corners so paper sits well in each. Trim excess to no more than ½ inch on outside of pan (will smoke in oven). Set aside.
2. Prepare countertop or tabletop with large plastic bags taped together, & affix to counter. Lay out 6 white (or white backed) terry cloth hand towels flat. (1-2” lip ok, but no more). Sift powdered sugar on entire towel. (be generous, or will have terry threads on the outside of pumpkin roll!).
3. Mix dry ingredients together, set aside.
4. In a large mixing bowl, beat eggs together. Add Pumpkin, mix well. Add Dry ingredients in 3 portions slowly, incorporating each before adding more. Mix until smooth.
5. Using measuring beakers, split batter into 2-cup portions (will be a little more than two cups, but make sure each beaker has at least two cups of batter).
a. This is a critical step for success…batter does not move in baking…..Pour batter in a single line down middle of wax paper, scrape out beaker carefully. (get it all!) Using a large spatula, spread batter on wax paper to look like picture below. Batter must be spread very evenly & level over entire pan or it will burn or not cook. Spread to ½ inch from edge on all four sides. (Do NOT go to edge of pan… or edge of paper!) Lift the pan & check level, look for dips & valleys. Fix them.
b. When finally satisfied this batter is as flat as can make it, sprinkle evenly (with fingers) with ½ cup to 1 cup of finely chopped pecans (as preference dictates). DO NOT PRESS IN BATTER!
6. Preheat ovens to 375 degrees. Go work on more pans unless are Teresa with 5 ovens…
7. Bake 13-15 minutes until springy (no wet or glossy spots). Smoke may be occurring, this would be the excess wax paper...but need it in a minute).
8. Remove baked batter from oven, & flip pans immediately on prepared towels. (powdered sugar will fly a bit, be prepared for the mess). Immediately work to remove wax paper from back of baked batter. Running fingernail down the edge while holding paper taut helps get this started. Be sure to remove all little pieces of wax paper if it tears. Be careful NOT to tear baked batter! If an edge was thin, & is hard, use a pizza cutter to trim hard spots before rolling. (roll this side in the middle)
9. Immediately roll baked batter long side to long side (with towel attached). Make sure about 1-2” of towel are folded in middle of towel. (you are forming the space for the icing). Store rolls separately but together until cooled to room temperature.

FILLING PREPARATION (Can be done a day ahead…but be cautious to have ingredients almost at room temperature before blending))
10. Cream butter & cheese for 5 minutes, making sure to eliminate any lumping. A Potato masher may help to break up colder cheese & butter. Add Vanilla to creamed mixture. Add powdered sugar in portions. Mix well for another 3-5 minutes until all sugar is well incorporated into icing, & no lumps exist. (refrigerate if not using promptly)
11. Unroll a cake (must not be warm, or icing will melt). If an edge was thin, & is burnt, cut it off carefully with a pizza cutter.
12. Using a large spatula, grab about 1-2 cups of icing & fill center crease first, working out to edge of roll. (Teresa wants 3/8” – ½” of icing, I like it thinner). Roll up cake tightly, but carefully. Fill ends with icing.
13. Sprinkle with more powdered sugar if freezing more than one week. (Here may choose to split rolls in two halves….Nancy does & this makes storage easier). Wrap roll in plastic wrap, making sure to cover entire roll, wrapping ends inside as wrap. Repeat wrapping in plastic wrap. Nancy stores 4 ½ rolls in a gallon Freezer Ziploc bag, or 4 whole rolls in a jumbo Freezer Ziploc bag. Freeze promptly (can be sliced frozen….defrosts in 10 minutes for eating.

Number Of Servings:
Number Of Servings:
1 slice servings, makes 6 large rolls (12 servings each) or 12 small rolls (6 servings each)
Preparation Time:
Preparation Time:
6-8 hours alone, grab a friend & share the work & glory!
Personal Notes:
Personal Notes:
Teresa sells these....and has pumpkin roll making days at her house. it's an instant hit anywhere you take it.

 

 

 

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