Good Morning loves! Welcome back 🙂
Everyone who knows me will tell you that I am a Pumpkin lover; I use Pumpkin in almost everything.
November is here already and it’s great that the weather is still nice and I am still enjoying my morning coffee in the garden. During the Fall season, Provence has a very nice feel and its local products are very tasty. This makes it the perfect time to enjoy a tasty recipe with some of these local products.
Today I am sharing with you my favorite Cinnamon roll with PUMPKIN recipe:
- 3/4 cup of flour
- 1/2 tsp baking powder
- 1/2 tbs baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tbs ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp kosher salt
- 3 eggs
- 1 cup of brown sugar
- 2/3 cup of pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese softened
- 2 tbs butter softened
- 1/4 cup powdered sugar
- 1/2 tbs kosher salt
First, heat the oven to 180 degrees and prepare a tray with parchment paper.
In a medium-sized bowl mix together the spices, baking soda, baking powder, and flour.
Whisk well and leave aside.
In a separate bowl, add the sugar and vanilla, mix well then add the eggs and mix again.
Add the Pumpkin and whisk very well until the mix is smooth.
Now we have the mixes ready 😉
Now add the dry ingredients to the wet ingredients.
Pour the mix onto the baking sheet in the tray and smooth.
Bake it for 12 minutes.
Remove the tray from the oven and carefully remove the cake from the pan to a cutting board covered with a dishtowel.
Roll the cake up from end to end, rolling the towel up with the cake.
Let it cool completely.
Meanwhile, prepare the filling.
In a small bowl mix together all the filling ingredients until smooth using a mixer.
Unroll the cake and spread the filling. Afterward, roll the cake up peeling the parchment paper from its back as you go.
Refrigerate 1 for 1 hour.
Then enjoy it with friends and family for a nice tea or coffee break!
xoxo gracy ...