Pumpkin Turtle Rolls

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

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

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Course: Dessert

Cuisine: American

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Servings: 18 About 18

Calories: 287kcal

Author: Lyuba Brooke

Ingredients

• ▢ 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

Instructions

• 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.

Nutrition

Calories: 287kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 180mg | Potassium: 99mg | Fiber: 2g | Sugar: 26g | Vitamin A: 2173IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

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