Nutty Cinnamon And Currant Pumpkin Rolls Food

GRANDMA CAROL'S PUMPKIN ROLL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.
• Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
• Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.
• Bake in the preheated oven for exactly 10 minutes.
• Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.
• Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
• Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half if desired; sprinkle with confectioners' sugar before serving.

PUMPKIN CINNAMON ROLLS

Steps:

• Tip both flours into the bowl of a stand mixer fitted with a dough hook, then the yeast, sugar and ½ tsp salt. Add the pumpkin, butter, milk and egg. Knead for 5 mins until the dough is smooth and soft.
• Put the ball of dough in an oiled bowl, cover, and leave in a warm place for 1-2 hrs until doubled in size.
• To make the cinnamon filling, beat together the softened butter with the sugar, cinnamon and nutmeg until smooth. Line a 25 x 35cm baking tray with a sheet of baking parchment.
• Roll the dough out to a large rectangle, roughly 40 x 60cm. It should be easy to roll, but oil the work surface a little if the dough starts to stick. Spread the cinnamon filling over the dough in an even layer. Starting at the shorter edge, tightly roll the dough into a cylinder. Trim the ends, then divide the dough into 12 even-sized rolls. Arrange the rolls on the prepared baking tray, evenly spread out so there's space between each one. Cover lightly and leave to prove for 45 mins, until risen.
• Heat the oven to 200C/180C fan/gas mark 6. Prepare the topping by beating together all the ingredients until smooth.
• Bake the rolls for 15-18 mins until golden brown and cooked through. Leave to cool for a few minutes, then spread with the topping while still warm - it should melt a little into the rolls. Leave to cool completely on a wire rack before serving. Will keep for up to three days in an airtight container.