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Coffee and Champagne's Chocolate Pumpkin Pie Cinnamon Rolls

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

  1. 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.
  2. 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.
  3. Pour milk mixture into flour mixture and mix until even.
  4. Add egg.
  5. Add melted butter.
  6. 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.
  7. 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).
  8. Proof for 30 minutes.
  9. Use fists to punch down any excess air in dough.
  10. 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.
  11. 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.
  12. Evenly spread chocolate pumpkin pie filling over the dough.
  13. Lengthwise, roll dough into a tight log. Measure your dough log into even pieces.
  14. 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)
  15. Place rolls in a baking dish (I used an 8x8 dish). Cover with plastic wrap and proof again for another 30 minutes.
  16. Bake at 375° until golden—about 35 minutes.
  17. Let cool to room temperature.
  18. 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.
  19. Pipe it over the spiral of the chocolate pumpkin pie cinnamon rolls.

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