Bread/rolls recipes?

i am looking for pumpkin roll( like a in a whole loaf roll) recipe that uses cream cheese.thank -you, nancy frostBread/rolls recipes?
Pumpkin Roll with Cream Cheese Filling


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INGREDIENTS:





* 3 Eggs


* 1 cup Sugar


* 2/3 cup Pumpkin


* 1 teaspoon Lemon juice


* 3/4 cup All-purpose flour


* 1 teaspoon Baking powder


* 2 teaspoons Cinnamon


* 1 teaspoon Ginger


* 1/2 teaspoon Nutmeg


* 1/2 teaspoon Salt


* .


* Filling:


* 8 ounces Cream cheese -- softened


* 4 tablespoons Butter -- or margarine


* 1 cup Powdered sugar


* 1/2 teaspoon Vanilla





PREPARATION:


in large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.





In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.





Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.





Bake at 350 掳 for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.





While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.


Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.





Hope this helps


PHIL MBread/rolls recipes?
Granny Kat's Pumpkin Roll





INGREDIENTS


3/4 cup all-purpose flour


1 cup white sugar


1 teaspoon baking soda


2 teaspoons pumpkin pie spice


1 cup pumpkin puree


3 eggs


1 teaspoon lemon juice


2 tablespoons confectioners' sugar


1 (8 ounce) package cream cheese, softened


1/4 cup butter


1 teaspoon vanilla extract


1 cup confectioners' sugar


DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.


In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.


Bake at 375 degrees F (190 degrees C) for 15 minutes.


Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.


Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.


When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.





Pumpkin Roll I





INGREDIENTS


3 eggs


1 cup white sugar


2/3 cup solid pack pumpkin puree


1 teaspoon lemon juice


3/4 cup all-purpose flour


1 teaspoon baking powder


1/2 teaspoon salt


2 teaspoons ground cinnamon


1 teaspoon ground ginger


1 cup chopped pecans


confectioners' sugar for dusting


1 (8 ounce) package cream cheese


4 tablespoons butter


1 cup confectioners' sugar


1/2 teaspoon vanilla extract


confectioners' sugar for dusting


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.


In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.


Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.


In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.





Pumpkin Roll Cake





INGREDIENTS


3 eggs


1 cup white sugar


2/3 cup canned pumpkin


1 teaspoon lemon juice


3/4 cup all-purpose flour


2 teaspoons ground cinnamon


1 teaspoon baking powder


1/2 teaspoon salt


1/4 teaspoon ground nutmeg


1 cup chopped walnuts


6 ounces cream cheese, softened


1 cup confectioners' sugar


1/4 cup butter, softened


1/2 teaspoon vanilla extract


DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).


In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.


In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.


Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.


Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.


Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.


Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.


Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.





Pumpkin Roll II





INGREDIENTS


3 eggs


2/3 cup canned pumpkin


1 cup white sugar


1/2 teaspoon ground cinnamon


1 teaspoon baking soda


3/4 cup all-purpose flour


1/2 cup chopped walnuts


confectioners' sugar for dusting


2 tablespoons butter, softened


8 ounces cream cheese


3/4 teaspoon vanilla extract


1 cup confectioners' sugar


DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.


In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.


Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.


To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.


Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
WENDY's PUMPKIN CAKE ROLL:





3 eggs


1 cup sugar


2/3 cup pumpkin


1 teaspoon lemon juice


3/4 cup flour


1 teaspoon baking powder


2 teaspoon cinnamon


1 teaspoon ginger


1/2 teaspoon nutmeg


1/2 teaspoon salt


1/2 cup walnuts, finely chopped





Filling:


1 cup powdered sugar


8 oz. cream cheese


4 Tablespoons butter


1/2 teaspoon vanilla extract





In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended.





In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1'; cookie sheet. Top with finely chopped nuts.





Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.





While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.





Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.
Granny Kat's Pumpkin Roll





';This moist rolled-cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.';





Original recipe yield: 10 servings





INGREDIENTS


3/4 cup all-purpose flour


1 cup white sugar


1 teaspoon baking soda


2 teaspoons pumpkin pie spice


1 cup pumpkin puree


3 eggs


1 teaspoon lemon juice


2 tablespoons confectioners' sugar


1 (8 ounce) package cream cheese, softened


1/4 cup butter


1 teaspoon vanilla extract


1 cup confectioners' sugar





DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.


In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.


Bake at 375 degrees F (190 degrees C) for 15 minutes.


Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.


Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.


When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.