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Thanksgiving Breakfast Roll Up Recipe

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This recipe for Thanksgiving Breakfast Roll Up, by , is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Loralee May
Added: Sunday, November 30, 2008


Your favorite pumpkin pie filling
3/4 C sifted all-purpose flour
1 tsp. baking powder
1 C chopped walnuts, pecans, or almonds (I leave these out!)

Cream Cheese-Cranberry Filling
2 C powdered sugar
1 (8 oz.) pkg. softened cream cheese
1 tsp. vanilla (almond or walnut extract) (I put an extra tsp of vanilla!)
1 C whole cranberries or fresh cooked cranberries (optional but yummy!)

Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax paper. Grease and flour the wax paper. Prepare favorite pumpkin pie filling recipe, adding sifted flour and baking powder. Pour into jelly-roll pan. Sprinkle with nuts if desired! Bake for 12-15 minutes.

Dust cake with powdered sugar. Cover with damp towel and turn upside down. Remove pan and paper. Trim 1/4 inch from sides. Roll up cake with towel on outside (it will look like a swiss cake roll!) Place, seam-side down, on a rack and let it cool.

Unroll and spread with Cranberry-Cream Cheese Filling. Reroll cake. Refrigerate until serving time.

To prepare the Cranberry - Cream Cheese Filling blend all of the filling ingredients and it will look perfect for a holiday morning treat!




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