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Candied Pumpkin Roll

candied-pumpkin-roll-recipe

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Description

Wait a second… Yup, that’s bacon and pumpkin! Go ahead and tell them you’ll bring dessert this year.

Prep
25m

Cook
12-14m

Serves
12-16

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Ingredients

  • 1 lb. Kunzler Original Bacon
  • 2 T. Maple Syrup
  • 3 T. 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 oz. 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. In a separate bowl, mix eggs with granulated sugar on high until foamy.

Step 5

Add pumpkin and dry ingredients to egg/sugar mixture. Mix until completely incorporated. Pour into lightly greased sheet pan and bake 12-14 minutes, until cake springs back. Cool immediately.

Step 6

Filling - 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 up the pumpkin bake and filling 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

Candied Pumpkin Roll

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

Candied Pumpkin Roll

Ingredients

  • 1 lb. Kunzler Original Bacon
  • 2 T. Maple Syrup
  • 3 T. 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 oz. 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. In a separate bowl, mix eggs with granulated sugar on high until foamy.
  5. Add pumpkin and dry ingredients to egg/sugar mixture. Mix until completely incorporated. Pour into lightly greased sheet pan and bake 12-14 minutes, until cake springs back. Cool immediately.
  6. Filling - 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 up the pumpkin bake and filling 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.

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