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Ingredients Jump to Instructions ↓

  1. 1 cup(s) sugar , Dough

  2. 1 teaspoon(s) Cinnamin , Dough

  3. 1 teaspoon(s) Baking soda , Dough

  4. 3 large Eggs , Dough

  5. cup(s) Pumpkin pie mix , Dough

  6. 3/4 cup(s) Flour , Dough

  7. 1 dash(es) Salt , Dough

  8. 1/2 stick(s) Butter , Filling

  9. 1/2 box(es) Powdered sugar , Filling

  10. 4 ounce(s) Cream cheese , Filling

  11. 1/2 teaspoon(s) Vanilla , Filling

  12. 1/4 cup(s) Pecan finely chopped

Instructions Jump to Ingredients ↑

  1. Combine dough ingredients to form a batter.

  2. Evenly spread on a wax paper lined 11x16 jelly roll pan

  3. Bake at 350 degrees for 15 minutes. When baked remove from oven and turn out on a tea towel coated heavily with powered sugar. Roll the dough into the towel so the towel keeps the dough layers separated. Place roll in refrigerator or freezer until cooled.

  4. Cream together filling ingredients until smooth and creamy. Do not refrigerate.

  5. Once dough has cooled and filling is prepared, remove dough from refrigerator and carefully unroll on a clean work surface.

  6. Spread filling on the inside of the dough roll and refill removing the towel.

  7. Sprinkle additional powered sugar on top of the roll to decorate.

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