Bread Cocoa Powder

Coffee and Champagne's Chocolate Pumpkin Pie Cinnamon Rolls

Pumpkin, spice and everything nice makes these chocolate rolls, from @coffeeandchampagne, a must have for fall!

Ingredients

For Dough

1	eggs
1 cup	whole milk
4 tablespoons, divided	white sugar
1/4-ounce envelope	active dry yeast
4 cups, plus extra for dusting	all-purpose flour
1 1/2 teaspoons	baking powder
7 tablespoons	unsalted butter, melted
	butter spray

For Filling

15 ounce can	pumpkin puree
1/2 cup	SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder
1/4 cup	light brown sugar
1 teaspoon	ground cinnamon
1/4 teaspoon	ground ginger
1/4 teaspoon	ground nutmeg

For Glaze

2 1/2 cups	confectioners' sugar
1/2 cup	SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder
1/4 cup	whole milk

Directions- Dough

To Make the Dough: in a saucepan, warm the milk (it should be warm to the touch but not simmering). Add yeast and 2 tablespoons of white sugar. Whisk and let sit for 3 minutes.
While it's sitting, in the bowl of a stand mixer, with paddle attachment, mix together flour, remaining 2 tablespoons of sugar, and baking powder.
Pour milk mixture into flour mixture and mix until even.
Add egg.
Add melted butter.
Mix on low until you have a dough. Then replace the paddle attachment with a hook attachment and allow it to knead until the dough has a shiny look and elastic feel—about 5 minutes.
Grease a large mixing bowl with butter spray. Put dough in it. Cover bowl with plastic wrap. Let sit in a warm space (my oven has a proof setting so I used that).
Proof for 30 minutes.
Use fists to punch down any excess air in dough.
To Make Filling:In a medium mixing bowl use a rubber spatula to mix together pumpkin puree, SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder, light brown sugar, cinnamon, ginger, and nutmeg.
To Put It All Together: lightly flour your work surface and turn dough out onto it. Roll it into a 10x16 rectangle that is 1/4 inch thick. Cut the edges of rectangle so that they are sharp.
Evenly spread chocolate pumpkin pie filling over the dough.
Lengthwise, roll dough into a tight log. Measure your dough log into even pieces.
Use dental floss to cut those pieces cleanly (slide a piece of dental floss under your roll, pull it up and around the roll, cross and pull until you've cut a piece off)
Place rolls in a baking dish (I used an 8x8 dish). Cover with plastic wrap and proof again for another 30 minutes.
Bake at 375° until golden—about 35 minutes.
Let cool to room temperature.
To Make Glaze: in a medium mixing bowl whisk together your confectioners' sugar, SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder, and whole milk.
Pipe it over the spiral of the chocolate pumpkin pie cinnamon rolls.