Bits of Sweetness: Pumpkin Carmel Pull Apart Rolls

Pumpkin Carmel Pull Apart Rolls

As soon as I posted the picture of these, I had requests pouring in asking for the recipe. It was actually a combination of two of my favorite recipes so I had to write up the recipe. I realized today I hadn't done that yet though, and what a tragedy because these pumpkin carmel pull apart rolls taste a little bit like heaven in your mouth. I think I might give up some coffee for these. Really :) Without further ado...

Pumpkin Carmel Pull Apart Rolls

2 cans biscuit dough 

Filling (per sheet of biscuit dough)
1/2 c. pumpkin puree
3 TBS cinnamon
3 TBS nutmeg
1 TBS ground cloves
1/4 c. white sugar

1 stick 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 :) ) Spread pumpkin puree over the dough. Sprinkle generous amounts of cinnamon, nutmeg, cloves & sugar over the pumpkin. Cut the dough in half lengthwise, and then cut 1 inch strips the opposite direction (vertically). 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 :)


  1. Recipe is printed out, all ready to purchase ingredients, anticipation building… I am going to try making a batch this weekend. Then a second batch next weekend. Then a third batch for Thanksgiving.

  2. I'm sorry. I just can't help it; it's bugging me SO much. Carmel=mountain in Israel. Caramel=sweet, gooey deliciousness.

  3. (It does look like a DELICIOUS recipe, though.)


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