Login Please




Don't have an account? Sign up here
WHERE TO BUY
Find Rhodes Products
Fri, Feb 08 2013 post by Yvonne From triedandtasty

Pumpkin Chocolate Chip Bundt

Who says you can only make pumpkin flavored breads and desserts for Halloween and Thanksgiving? I say let's take all that goodness in to January shall we?

Does anyone use pumpkin any other time than the fall? Yep! I do. Who says you can only make pumpkin flavored breads and desserts for Halloween and Thanksgiving? I say let's take all that goodness in to January shall we? Plus, I've had my can of pumpkin pie mix for over a year or two and it was about to expire. What better time to whip up this yummy dessert?!

 

Here's what you will need. Rhodes™ Dinner Rolls, thawed but still cold, vanilla instant pudding, semisweet chocolate chips, butter, sugar, canned pumpkin pie mix.

 

 

Make sure not to thaw and raise your rolls too much, the key is "thawed but still cold". Pour the pudding mix into a bowl. Cut 12 of the rolls in half and dip in dry pudding mix. Then add them to your sprayed bundt pan.

 

 

Sprinkle on half of the chocolate chips.

 

 

In a saucepan, melt butter and sugar together to form a syrup. *Very important* melt them both together, and only long enough until the sugar is just dissolved. The first time around I melted the butter, then added the sugar, cooked too long, and then made toffee. After it's all melted, take it off the stove top and stir in pumpkin pie mix.

 

 

Pour half of this mixture over rolls in bundt pan.

 

 

Repeat the above process with remaining 12 rolls. Sprinkle any remaining pudding mix over the top.

 

 

Cover with plastic wrap and let rise to one inch below the top of the pan. Or, if you are like me, let them rise too much. Oops. I am famous for letting the rolls over rise almost every time I make something. It's all good! After they have risen, remove the plastic wrap and bake at 350°F 40-45 minutes. Cover with foil last 10 minutes of baking, if necessary, to prevent over browning.

 

Remove from oven and invert onto serving platter. Or... if you can't get them out of the pan, just pick them out as you eat them and enjoy!

 

Posted in Desserts, Yvonne
Print

Pumpkin Chocolate Chip Bundt

Servings: 12 | Skills: Intermediate | Prep Time: 15 min (not including thaw time) | Bake Time: 40-45 min

Perfect for holiday stuffing, this Pumpkin Chocolate Chip Bundt winning recipe was created by Erik Lehnardt, Rhodes' Food Service Sales Manager. We hope you enjoy it with your family and friends throughout the season!

Pumpkin Chocolate Chip Bundt
3.0 / 5  (1 vote, 2 reviews )

Ingredients

24 Rhodes Yeast Dinner Rolls, thawed but still cold
1/2 small box vanilla instant pudding
1 cup semisweet chocolate chips
1/4 cup butter
1/2 cup sugar
1 cup canned pumpkin pie mix

Instructions

Pour pudding mix into a bowl. Cut 12 of the rolls in half and dip in dry pudding mix. Place in sprayed bundt pan. Sprinkle half of the chocolate chips over rolls.

In a saucepan, melt butter and sugar together to form a syrup.

Remove from stove top and stir in pumpkin pie mix. Pour half of this mixture over rolls in bundt pan. Repeat the above process with remaining 12 rolls. Sprinkle any remaining pudding mix over the top. Cover with plastic wrap and let rise to one inch below the top of the pan.

Remove wrap and bake at 350°F 40-45 minutes. Cover with foil last 10 minutes of baking, if necessary, to prevent over browning. Remove from oven and invert onto serving platter.

2 Comments

Deborah Pucci said on Feb 08, 2013
I love pumpkin and this looks delicious. Thank you!
Add a new comment



Weekly
Newsletter


Baking tips, recipe
ideas and more
delivered to you.