Amish Pumpkin Cinnamon Rolls with Caramel Icing Recipe

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Line a 10x15" jelly roll pan with greased parchment paper leaving a little overhang so it's easier to remove. Beat the eggs and sugar until fluffy. Mix in the pumpkin. 3 large eggs, 3/4 cup sugar, 2/3 cup pumpkin purée. In a separate bowl, mix the dry ingredients. then add them to the pumpkin mixture and mix to combine.

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With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 9 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes. Bake rolls at 350 degrees about 20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle withCaramel frosting. Makes 12 rolls.

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Homemade Pumpkin Torte: This is a super recipe, a layer of cream cheese-graham cracker crust topped with a rich pumpkin layer. Wonderful concoction. Check out homemade pumpkin torte. Amish Pumpkin Dump Cake: This is a delicious and easy way to enjoy the seasonal taste of pumpkin, here's more about it: There are so many dump cake recipes out.

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Beat together cream cheese, butter, powdered sugar, and vanilla in a large mixing bowl on low speed to combine. Then, beat on high for 2-3 minutes until fluffy. Unroll the cooled cake carefully. Spread the filling evenly over the surface and carefully re-roll the cake without including the towel.

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Instructions. Preheat the oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper and grease with baking spray or butter. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice. In another bowl, cream together the eggs and sugar.

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Look no further than this Amish Pumpkin Roll recipe! Ingredients Used while Preparing the Recipe. For the cake: - 3/4 cup all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg

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In a large mixing bowl beat your eggs, sugar, cinnamon, nutmeg, and pumpkin puree. In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients and combine until smooth. Bake mixture: Line a 10×15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides.

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In a small bowl, combine the brown sugar and cinnamon. Brush the surface of dough with the melted butter. Sprinkle with the brown sugar mixture. Beginning with the long side of the dough, roll up jelly-roll style. Pinch the seam to seal. With a sharp serrated knife, gently cut the roll into twelve 1-inch slices.

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Cool in the refrigerator. Prepare the filling by beating cream cheese and ½ cups powdered sugar. Whip in the Cool Whip until completely smooth. Once cooled, unroll the cake carefully and spread the filling on the top. Roll the cake back up and cover tightly with plastic wrap and chill for at least 30 minutes.

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Next in a large mixing bowl, add the dry ingredients and then mix well with a spatula or large spoon. Next, add in your wet ingredients and mix well with a hand mixer until the batter is smooth. Pour the mixture into a well greased loaf pan and then bake for 50 to 55 minutes at 350 degrees.

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Preheat oven to 375ºF. Place eggs, pumpkin, sugar and vanilla into an electric mixer and whisk until smooth. Sift together the flour, pumpkin pie spice, baking powder, baking soda,and salt. Add flour mix to mixer while running a little at a time, continue whisking until you have a smooth batter.

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Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan. Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel.

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Spread the pumpkin batter into a greased 10" x 15" baking pan (jelly roll size). Bake at 350° for about 25 minutes ( a toothpick should come out with only a couple of crumbs). Cool completely then top with frosting. Cut into squares and serve. Store the bars in an airtight container in the refrigerator for up to a week.

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Grease and flour (or place a piece of parchment paper on the bottom for easy removal) two 9 x 5" loaf pans. In a large mixing bowl, mix the sugar, oil, pumpkin, and eggs until well creamed. In a seperate bowl, mix the dry ingredients. Add the dry ingredients to the wet ingredients and only mix to combine.

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Line the pan with wax paper and then grease the wax paper. Set aside. Beat the eggs with a mixer at high speed until they become thick and pale. Gradually add 1 cup sugar and beat until soft peaks form and the sugar dissolves (this takes 2 to 4 minutes). Fold the pumpkin into the egg and sugar mixture.

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Beat egg yolks and sugar until light and fluffy. Beat egg whites until soft peaks form, set aside. Mix up remaining ingredients then last fold in egg whites. Place parchment paper on cookie sheet and liberally grease with butter or non-stick spray. Bake at 375 for 10 minutes or until done.