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.
