Pumpkin Caramel Pull Apart Rolls

If you have extra pumpkin leftover, you need this recipe!! If pumpkin isn't your jam, just omit it and it's our traditional Christmas morning breakfast! This really is one for the books!!


Pumpkin Caramel Pull Apart Rolls

Ingredients

2 cans biscuit dough 

Filling 

1 c. pumpkin puree

3 TBS cinnamon

3 TBS nutmeg

1 TBS ground cloves

1/4 c. white sugar

Glaze

1 cup salted butter

1 c. brown sugar

1/2 c. chopped nuts (optional)

Greased Bundt pan 

To do

Preheat oven to 375 Degrees F. Roll out one can of biscuit dough to 9x14 rectangle (mine was more of an oblong shape though :) ) Use a pizza cutter to cut in half vertically, then cut into inch thick strips horizontally. Spread 1/2 the pumpkin puree over the dough. Sprinkle generous amounts of cinnamon, nutmeg, cloves & sugar over the pumpkin. Roll each strip into a roll and arrange evenly in a greased Bundt pan. (if the dough is really thick in some places, stretch it out as you roll it.) Repeat the above for the other can of dough.

In a medium saucepan, melt the butter and brown sugar on medium high heat, bringing to a boil and cooking for 1 minute. Pour evenly over the biscuit rolls. Bake for 30-35 minutes and invert immediately onto a serving platter. 

Just try not to eat them all before serving them :) Happy Thanksgiving friends! Enjoy your day wherever it finds you! It finds us together watching Freebirds!