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.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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