Pumpkin Black Sesame Cinnamon Rolls

Directions

For the pumpkin tangzhong

1. In a small saucepan add bread flour, milk, and pumpkin puree. Heat on medium heat for 6-7 minutes until thickened, but not boiling.

2. Set mixture aside and allow to cool to 110F.
3. Mix in the instant yeast and let sit for 10 minutes.

For the pumpkin spice roll

1. In a bowl of a stand mixer fitted with a whisk attachment, add milk, melted butter, egg, sugar, salt, Chinese 5-spice, white pepper, cinnamon, and vanilla extract. Whisk until ingredients come together. Add in the pumpkin puree and optionally orange gel food dye and whisk until well combined.

2. Swap out the whisk attachment for the dough hook. Add bread flour. Knead on medium low speed for 10 minutes. Meanwhile, grease a large bowl with cooking spray.
3. The dough will be slightly wet. Grease your hands, and transfer the dough into your prepared bowl. Rotate the dough in the bowl so that all sides are greased.
4. Cover the bowl with cling wrap and place in a warm place. Allow the dough to rise for 60-90 minutes, until tripled in size.
5. While waiting for the dough to rise, skip ahead and make the black sesame cinnamon filling.
6. Punch the dough down, and transfer to a floured surface. Add some flour to the surface of the dough and roll the dough out into a long rectangle, approximately 11 x 15 inches in size.
7. Spread your filling evenly across the dough. Tightly roll the dough into a log that is approximately 11 inches long.
8. Using dental floss or a sharp knife, trim the edges of the log. Cut approximately 8-10 cinnamon rolls and place in a 9 x 13 inch pan.
9. Lightly cover and allow the rolls to rise for approximately 45 minutes.
10. Preheat the oven to 350F.
11. Bake the cinnamon rolls for about 25 minutes or until the internal temperature reaches 190F.
12. While the rolls are baking, prepare your icing topping (recipe below).
13. Remove the rolls from the oven and cover with black sesame icing before serving.

For the black sesame cinnamon filling

1. Mix Black Sesame Crunchy Butter, dark brown sugar, cinnamon, and vegetable oil in a medium sized bowl until well combined, cover, and set aside until needed.

For the black sesame icing

1. In a bowl of a stand mixer fitted with a whisk attachment, mix Black Sesame Crunchy Butter, milk and powdered sugar until well combined.

2. Transfer into an icing bag and set aside until needed.