- 3/4 cup Water
- 1/4 cup All-purpose flour
Cinnamon Roll Dough
- 3 1/2 cups All-purpose flour
- 1/3 cup Domino® Golden Sugar
- 2 tsp Instant yeast
- 3/4 tsp Fine sea salt
- 1/2 cup Whole milk
- 1 Whole egg
- 1 tsp Vanilla extract
- Tangzong, from recipe above
- 4 tbsp Unsalted butter, softenedOrange food coloring
- 2/3 cup Domino® Dark Brown or Light Brown
- 4 tbsp Unsalted Butter
- 2 tbsp Black cocoa powder
- 1 tbsp Cinnamon
- 4 tbsp Unsalted butter, room temperature
- 1 ounce Cream cheese, room temperature
- 1 cup Domino® Powdered sugar
- 1 tsp Vanilla extract
- 3 tbsp Heavy cream or whole milk
Prep Time: 3 hours / Cook Time: 20-28 minutes / Yields: 12 cinnamon rolls
Make the Tangzong
In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
Make the Cinnamon Rolls
In a stand mixing bowl, mix together the flour, sugar, yeast, and salt until combined. Add the egg, milk, vanilla extract, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a shaggy dough ball.
With the mixer running on low, add the softened butter 1 tablespoon at a time, letting it fully incorporate into the dough before adding more.
Once all the butter is added, add the orange food coloring, and continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.
With lightly buttered hands, remove the dough from the bowl and pull the sides down into the bottom center, to create a smooth round ball. Place the dough seam side down into a large lightly buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about 45-60 minutes, or until doubled in size.
Roll the dough out on a very lightly floured surface into a 14x18 inch rectangle, with the long side closest to you.
In a small bowl, combine the softened butter, brown sugar, black cocoa powder,and cinnamon until smooth. Use an offset spatula to evenly spread the filling over the dough leaving a 1/2 inch border at the top and bottom edges clean.
Tightly roll the dough away from you, pinching the end of the dough to the roll to seal in the filling. Use a serrated knife or dental floss to cut 12, 1 1/2 inch wide rolls. Place the center of the string on top of the cinnamon roll. Carefully flip the roll over, create tension, and cross the string over itself. Flip the cinnamon roll over again and repeat, until you have 4 equal cross sections. Tie a knot at the end of the string, and trim any long pieces. Place the finished roll onto a parchment-lined baking tray. Cover the pan with plastic wrap and set it in a warm place to rise until doubled in size, about 45-60 minutes.
Preheat the oven to 325 F degrees Bake for 20-25 minutes, or until the tops are golden brown. Remove and let cool on a wire rack. Then cut the string and carefully remove it from each roll.
To make the frosting, cream together the softened cream cheese and butter. Then mix in the powdered sugar. Once combined, whisk in the cream until smooth. Spread over the cinnamon rolls, then insert a cinnamon stick into the top to be the “stem” of the pumpkin. Enjoy!
- You want the string to be snug, but not overly tight so that the rolls still have room to double in size.
Meet the Chef:
Cambrea is the pastry chef, recipe developer and food photographer behind Cambrea Bakes! Here you will find reliable recipes for creative, elevated desserts and savory baked goods. From twists on everyday favorites, to baking tips, how-to videos and more, you can follow along at cambreabakes.com!