And swirled with a crazy decadent amount of chocolate (inspired by last year’s lovely Pumpkin Challah).
And then slathered–yes, slathered–with buttermilk frosting that melts into the chocolate swirls and creates the most insanely gooey goodness for that last bite (the center, right?).
But you know me. Why leave things at the simplest explanation when I can go on and on about how quintessentially Halloween-y these look with their beautiful pumpkin tans and glorious chocolate swirls.
This pan is basically what my fall dreams are made of.
While you really can’t go wrong with any way you choose to eat these, to make the experience even better, you’ll want to drape that frosting onto the rolls when they’re hot from the oven.
Yup, I can get on board with that.
In other news, we had the last of our outdoor summer parties this weekend and everyone cozied up in blankets while the globe lights twinkled above us. Despite the fleet of mosquitos buzzing around our feet, the air was crisp and I started dreaming of leaves falling and crunching beneath my boots.
All this is to say that I love fall. Every single bit of it–fall baking on a lazy Saturday morning in particular.
What are your favorite fall treats to make? I’m dying to try some new recipes!
- For the Pumpkin Rolls
- 3¼ cups flour
- ¼ cup white sugar
- 2 tablespoons pumpkin pie spice
- 2¼ teaspoons active dry yeast (one ¼ ounce packet)
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup buttermilk
- ½ cup pumpkin puree
- 1 large egg, whisked
- For the Chocolate Cinnamon Filling
- ½ cup cocoa powder
- 1 cup sugar
- 4 ounces semisweet chocolate chips
- 2 teaspoons ground cinnamon
- 6 tablespoons butter, room temperature
- 3-4 tablespoons water, enough to make a chocolatey paste
- For the Buttermilk Frosting
- 2 ounces cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- 1 tablespoon buttermilk
- 1 teaspoon pure vanilla extract
- 1¼ cups powdered sugar, sifted
- pinch of salt
- For the Pumpkin Roll Dough
- In the bowl of a stand mixer add 3¼ cups flour, sugar, pumpkin pie spice yeast, and salt. Load onto the stand mixer and fit with the dough attachment. Melt butter in a 2-cup glass measuring cup (about 1 minute). Whisk buttermilk and pumpkin puree into the melted butter. Add buttermilk mixture to the dry ingredients and add the whisked egg. Turn mixer on low and knead for 7 minutes. If your dough is not coming together, add ¼ cup of flour and then add tablespoons until it does.
- Put dough in a large greased bowl (or sprayed with nonstick spray) and cover with plastic wrap. Set in a warm location (I use my microwave) for 2-2/12 hours to rise. See note below for overnight roll instructions. While dough is rising, spray a 9 x 13 pan with nonstick spray and set aside.
- Prepare chocolate cinnamon filling by putting all ingredients in a medium bowl and stir to form a very thick paste (it will be hard to stir, just make sure all the cocoa powder is wet).
- After the dough is finished rising, turn dough onto a floured surface and roll into a large rectangle (about 26 x 13 inches--just eyeball it). Use a rubber spatula to spread the chocolate filling inside the rectangle and leave a ½-inch border all the way around. Roll the dough lengthwise and use unwaxed dental floss to cut into 12 rolls.
- Arrange rolls in greased pan and cover with plastic rise. Allow rolls to rise again in a warm place for an hour, or until doubled in size.
- Bake at 375 Fahrenheit for 15-17 minutes. Rolls will be lightly golden on top.
- While rolls are baking, prepare frosting by beating butter and cream cheese together until light and creamy (5 minutes). Add vanilla and buttermilk and beat until creamy. Add powdered sugar and beat for another 3 minutes until frosting is fluffy.
- Remove rolls from oven and dollop half of the frosting on the hot rolls to allow frosting to melt and get into the crannies. Let rolls cool a little more and frost with remaining frosting. Serve warm!