Every year around this time or even earlier my church starts preparing for their annual holiday bazaar. The men and women (mostly women) of the church start making pies, cookies, noodles, peanut brittle, hard tack and pumpkin rolls. The week of the bazaar they make the soup and the night before the bazaar they make the breads, apple dumplings and sticky rolls. Also the night before may of the members make other baked goods like brownies, fudge and cakes.
The main baked good that I help out with is the pumpkin rolls. Who can resist the heavenly goodness of baked pumpkin with cream cheese filling. It's all I can do not to put my face into the tub of filling and start eating it. If we're good and IF there is one roll that isn't good enough to sell, Sharon (the Sergeant in charge) lets us eat it but only if we've worked hard enough.
I posted a few pictures of the process the other night on Facebook and a few friends asked about them so I'm going to post the recipe on here.
Pumpkin Rolls with Filling
1 c. sugar
1 c. sugar
2/3 c. pumpkin
1 tsp. baking soda
1/2 tsp. cinnamon
3/4 c. flour
Grease cookie sheet and line with wax paper, grease wax paper. Mix above ingredients. Pour batter and sprinkle with chopped walnuts (we don't do that for the bazaar though). Bake 15 minutes. While cake bakes, sprinkle powedered sugar on a tea towel and turn cake onto it. Pull off wax paper and roll cake together with towel while hot. Cool 45 minutes to 1 hour. Unroll and spread with filling.
8 oz. cream cheese
1 c. Cool Whip
1-1/2 tsp. vanilla
1 c. powdered sugar
2 tbsp. butter
Beat the above ingredients and spread on cool cake. Roll cake again and chill until served.
A few notes: the towels we use are linen clothes that someone made us but I've heard that the old fashioned towel calendars work great. Also if you want to speed up the cooling process, sit it outside on a chilly day (away from critters). They also freeze well.
If you make one let me know what you think. These are probably our number one seller.