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Candied Pumpkin Roll

candied-pumpkin-roll-recipe

Description



Prep
25m

Cook
12-14m

Serves
12-16

Ingredients



  • 1 pack Kunzler Original Bacon

  • 2 T Maple Syrup
  • 3T Brown Sugar
  • 3/4 C Flour
  • ½ t Baking Powder
  • ½ t Baking Soda
  • ½ t cinnamon
  • ¼ t Salt
  • 3 eggs
  • 1 C granulated sugar
  • 1 C pumpkin
  • 1 ½ sticks butter (softened)
  • 8 ounces cream cheese
  • 4 C powdered sugar

Directions



Step 1

Preheat oven to 350 F, layout bacon on sheet pan. Drizzle maple syrup over bacon. Bake for 16-18 minutes.

Step 2

Remove bacon from oven, evenly sprinkle brown sugar on bacon. Bake additional 4-6 minutes until melted.

Step 3

Remove bacon from sheet pan, place on plate and set aside for finishing pumpkin roll. Reserve several large squares for decorating. Chop remaining candied bacon to add to filling.

Step 4

Pumpkin roll - Combine all dry ingredients, mix eggs with granulated sugar on high until foamy.

Step 5

Add pumpkin and dry ingredients mix until completely incorporated. Pour into lightly greased sheet pan and bake 12-14 minutes, until cake springs back. Cool immediately.

Step 6

Cream butter (mix softened butter with spatula) and incorporate fully with cream cheese. Add powdered sugar and whip to smooth consistency.

Step 7

Spread cream cheese filling on the pumpkin roll, reserve some filling to decorate top of pumpkin roll.

Step 8

Sprinkle diced candied bacon on cream cheese. Roll and refrigerate 1 hour.

Step 9

Pull chilled pumpkin roll out of the refrigerator, decorate with rosettes, and top each rosette with a candied bacon square.

Candied Pumpkin Roll

http://www.kunzler.com/recipe/candied-pumpkin-roll-recipe/

Ingredients

  • 1 pack Kunzler Original Bacon

  • 2 T Maple Syrup
  • 3T Brown Sugar
  • 3/4 C Flour
  • ½ t Baking Powder
  • ½ t Baking Soda
  • ½ t cinnamon
  • ¼ t Salt
  • 3 eggs
  • 1 C granulated sugar
  • 1 C pumpkin
  • 1 ½ sticks butter (softened)
  • 8 ounces cream cheese
  • 4 C powdered sugar

Directions

  1. Preheat oven to 350 F, layout bacon on sheet pan. Drizzle maple syrup over bacon. Bake for 16-18 minutes.
  2. Remove bacon from oven, evenly sprinkle brown sugar on bacon. Bake additional 4-6 minutes until melted.
  3. Remove bacon from sheet pan, place on plate and set aside for finishing pumpkin roll. Reserve several large squares for decorating. Chop remaining candied bacon to add to filling.
  4. Pumpkin roll - Combine all dry ingredients, mix eggs with granulated sugar on high until foamy.
  5. Add pumpkin and dry ingredients mix until completely incorporated. Pour into lightly greased sheet pan and bake 12-14 minutes, until cake springs back. Cool immediately.
  6. Cream butter (mix softened butter with spatula) and incorporate fully with cream cheese. Add powdered sugar and whip to smooth consistency.
  7. Spread cream cheese filling on the pumpkin roll, reserve some filling to decorate top of pumpkin roll.
  8. Sprinkle diced candied bacon on cream cheese. Roll and refrigerate 1 hour.
  9. Pull chilled pumpkin roll out of the refrigerator, decorate with rosettes, and top each rosette with a candied bacon square.