These rolls can be a fun breakfast or a delicious dessert. They are made with caramel bits, chocolate chips, and nuts. You can make a comforting dessert out of leftover buns from breakfast by warming it up and adding a scoop of vanilla ice cream and some caramel drizzle on top.
**Note: Recipe for the pumpkin yeast dough can be found in The Pumpkin Lover’s Cookbook. This is a bonus recipe from the book.**
Pumpkin Turtle Rolls
- 1 recipe for pumpkin yeast dough see page 5
- 1 cup pumpkin puree
- 2 cups chocolate chips
- 1½ cups caramel bits
- 1 cup chopped walnuts
- Prepare yeast dough.
- Lightly grease your work surface and transfer the dough onto it. Pat the dough into a large rectangle, about ¼-inch thick. (Make the rectangle quite a bit longer than wide. About 20 in. x 8 in.)
- Spread pumpkin puree all over the dough, leaving about an inch uncovered, on the long side.
- Combine chocolate chips, caramel bits, and walnuts, and spread them evenly on top of pumpkin puree. Again, leave that one inch of dough uncovered.
- Roll up the dough, starting on the long filling-covered side, into a log, patting it down into a tight roll.
- Using a serrated knife, cut the log into 16–18 pieces.
- Place rolls into greased muffin pan cups, swirl side up. Let them set for about 20 minutes.
- Bake at 350 degrees for 18–20 minutes or until golden brown.
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