Best 4 Kristin Chenoweths Pumpkin Roll Recipes
Indulge in the delectable flavors of fall with a delightful pumpkin roll inspired by the culinary artistry of Kristin Chenoweth. This classic dessert is a harmonious blend of moist pumpkin cake wrapped around a luscious cream cheese filling. Adorned with a sprinkling of powdered sugar or a drizzle of caramel sauce, each bite promises a symphony of textures and flavors. While the pumpkin roll takes center stage, the article also offers a medley of equally enticing recipes, including a luscious pumpkin cheesecake, a comforting pumpkin soup with a hint of spice, and a festive pumpkin spice latte. With detailed instructions and a touch of culinary inspiration, this collection of recipes will transform your kitchen into a haven of pumpkin-infused delights.
Let's cook with our recipes!
KRISTIN CHENOWETH'S PUMPKIN ROLL RECIPE RECIPE - (4/5)
Provided by longhornfans
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 375 degrees. Grease and flour a 15 x 10 x 2-in. jelly roll pan. Line pan with wax paper. 2. Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. 3. Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle with pecans. Bake for 15 minutes, remove from oven. Let cake sit in pan for 10 minutes, then turn out on a clean tea towel sprinkled with powered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise. 4. Beat filling ingredients until smooth. When cake is cool, unroll and spread with filling. Re-roll (without towel), cover with plastic wrap and chill at least one hour.
PUMPKIN ROLL I
An easy pumpkin roll dessert that tastes great.
Provided by Jackie Smith
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
- In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
- Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
- Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
- Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
- When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 42.2 g, Cholesterol 86.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 230.9 mg, Sugar 33.6 g
PUMPKIN CINNAMON ROLLS
Cinnamon rolls get a fall makeover in this nutty and spiced version from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h5m
Yield 24 servings
Number Of Ingredients 25
Steps:
- For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
- Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
- After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
- Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
- Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
- For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
- Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
- Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
- For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
- Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.
- Delicious!
KRISTIN CHENOWETH'S SALAD DRESSING
Actress Kristin Chenoweth shares a salad-dressing recipe she got from her mother.
Number Of Ingredients 4
Steps:
- Mix oil and vinegar. Add in garlic powder and sweetener. Pour onto mixed greens.
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the process.
- Use Fresh Ingredients: The quality of your ingredients will greatly impact the taste of your pumpkin roll. Use fresh pumpkin puree, pure vanilla extract, and real butter for the best results.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense pumpkin roll. Mix the ingredients just until they are combined.
- Bake the Roll Properly: Bake the pumpkin roll for the specified time in the recipe. Overbaking can dry out the roll, while underbaking can result in a gooey center.
- Let the Roll Cool Completely: Before filling and rolling the pumpkin roll, let it cool completely. This will help prevent the roll from cracking or tearing.
- Use a Silky Smooth Filling: The filling for your pumpkin roll should be smooth and creamy. Avoid using lumpy or chunky fillings, as they can make the roll difficult to spread and roll.
- Roll the Pumpkin Roll Tightly: When rolling the pumpkin roll, make sure you roll it up tightly. This will help keep the filling inside and prevent the roll from unraveling.
- Chill the Roll Before Serving: After rolling the pumpkin roll, chill it in the refrigerator for at least 30 minutes before serving. This will help the filling set and make the roll easier to slice.
Conclusion:
Kristin Chenoweth's Pumpkin Roll is a delicious and festive dessert that is perfect for any occasion. With its moist and fluffy pumpkin cake, creamy filling, and decadent cream cheese frosting, this roll is sure to be a hit with everyone who tries it. Follow the tips in this article to make sure your pumpkin roll turns out perfect every time.
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