Sunday, October 30, 2011

Pumpkin Roll Cupcakes and Apple Butter Pecan Cinnamon Rolls

This weekend, I was in a baking mood and made some yummy Fall treats....Pumpkin Roll Cupcakes and Apple Butter Pecan Cinnamon Rolls. I found the Pumpkin Roll Cupcake recipe on Pinterest, and I just experimented with a can of crescent rolls for the Cinnamon Rolls. Both recipes turned out amazing! I took them to our Sunday school class today, and I think the Apple Butter Cinnamon Rolls were gone in 5 seconds.

Have a Blessed Week my friends! You are dearly loved by your Heavenly Father and prayed for with love!

Psalm 118:15
Songs of joy and victory are sung in the camp of the godly. The strong right arm of the Lord has done glorious things!

Pumpkin Roll Cupcakes
1 cup sugar
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 heaping tablespoon pumpkin pie spice
3 eggs
1 cup canned pumpkin

8 ounces cream cheese, softened
1 cup powdered sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla

1.Place 12 cupcake papers in a 12 cup muffin tin.
2.In mixing bowl, place sugar, flour, baking powder, baking soda, salt, and pumpkin pie spice. Stir with a spoon until well combined. Add in eggs and pumpkin. Mix with an electric mixer until smooth.
3.Divide evenly among 12 muffin cups.
4.Bake at 350 for twenty minutes, or until center springs back when lightly pressed.
5.Remove from oven and allow to cool completely.
6.To make the icing, place butter or margarine, cream cheese, powdered sugar and vanilla in a mixing bowl. Beat with electric mixer until smooth and creamy.
7.To fill cupcakes (Optional), place icing tip in corner of a freezer grade zipper seal bag (it is best to enforce the corner of the bag with tape beforehand). Snip off tip of bag so that only the very end of the icing tip is sticking out. Fill bag with half of icing.
8.Press tip down into the center of each cupcake and give a little squeeze to fill. Repeat with all cupcakes.
9.Spread remaining icing on top of all cupcakes. Store in the refrigerator.


Apple Butter Pecan Cinnamon Rolls
1 can Pillsbury Crescent Rolls (8 count)

1/2 cup Apple Butter

1/2 cup crushed pecans

4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon apple butter

Directions:Preheat oven to 350 degrees. Unroll crescent dough into one long rectangle, sealing the perforations with your fingers. Spread the apple butter over the dough (leaving a one inch border of dough). Sprinkle crushed pecans on top. Roll up the dough into one log starting with a short end. Cut into eight slices and place on a greased baking pan, with roll edges touching. Bake 15-20 minutes, until slightly browned on the edges. Make your icing while the rolls bake.

For the icing: Mix all icing ingredients in a large bowl until smooth. Spread over warm rolls. Serve rolls warm.

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