I love pumpkin. I love pumpkin soup, pumpkin lasagna, pumpkin bread, and of course, pumpkin rolls! Growing up, my family would always buy a few pumpkin rolls from the same baker. The moist, spongy cake was delicious, but I would always eat in a spiral until I reached the center where I found a generous amount of the sweet cream cheese filling, by far the best part.
Last year was the first time I made these rolls. I was convinced that they would be difficult, that I would crack the cake when I rolled it or the thin cake would get dry too easily. They are actually quite easy to make. I’ve made a few adjustments, including adding allspice to the filling. It adds some complexity and helps keep the filling from being too sweet. You can omit it if you want, but I strongly suggest you give it a try.
These rolls are perfect for fall occasions, like thanksgiving, when pumpkin puree is on every supermarket endcap. But they’re also perfect for Christmas, New Years, or anytime. Continue reading Pumpkin Rolls