It’s Secret Recipe Club time again! For October’s reveal, I was matched up with Foodiva’s Kitchen, a wonderful blog with stunningly beautiful pictures by Maya. Maya is a fun, quirky mama of 3 kids who still finds the time to create amazingly mouthwatering treats. If you ever find yourself in Borneo, where Maya lives, she’s volunteered to meet you at the airport and show you around! She’s such a friendly lady. While reading through Maya’s posts, I came to love the fact that she is not afraid to be herself, which is something that I constantly struggle with.
I bookmarked several of Maya’s recipes, which I fully intend to attempt, but the one that stood out to me was her recipe for Chocolate Filled Brioche Rolls, and I just so happened to have all of the necessary ingredients in the house… Or so I thought. I forgot that I had used the last bag of chocolate chips to make my Bacon Chocolate Chip Cookies, and the Husby must’ve given the last bit of milk to the Fruitaholic that morning and not told me we were out (which is typical). With the Fruitaholic gloriously napping, I wasn’t able to run to the store so I decided to try my hand at some substitutions.
I scoured the pantry and found a bag of cinnamon chips that I had been hoarding. In the fridge, I had a bottle of Pumpkin Spice Coffee Creamer. Along with some canned pumpkin, I thought I had some great stand-ins for a yummy treat.
WARNING: If you’re trying to make a bread-like roll, DO NOT use coffee creamer as a substitute for milk. As a result, my dough didn’t rise properly (my first yeast failure!!) and my rolls turned out more like cookies than a light and fluffy roll. They were still delicious, but not what I was expecting them to be, and I’ll definitely be trying them again with milk in the future.
The recipe below notes the use of milk and not coffee creamer. Using milk should yield the original result, and I highly recommend stopping over at Maya’s blog for the original take on the recipe and a great video about the process of making these rolls.
Cinnamon Filled Pumpkin Spice Brioche Rolls – adapted from Foodiva’s Kitchen
- 2 Cups Flour
- 2 Cups Bread Flour
- 4 Tbsp. Butter, melted and cooled
- 1/2 Cup Sugar
- 1/2 Cup Pumpkin Puree
- 2 Eggs
- 2 tsp. Yeast
- 3/4 Cup Warm Milk
- 1/4 Cup Cinnamon Chips
- Milk, for brushing
- Pumpkin Pie Spice
- Melted Butter, for brushing
Preheat oven to the lowest temperature, then turn it off. Dissolve the yeast in the warm milk in a small bowl and set aside for 5-10 minutes, until it gets bubbly.
Meanwhile, in the bowl of a stand mixer with the paddle attached, combine the flour, sugar, butter and pumpkin puree. Mix for 5 minutes. Add the eggs and mix an additional 5 minutes. Add the yeast mixture to the bowl and mix another 5 minutes. The dough should be smooth.
Shape the dough into a ball then place it back into the oiled mixer bowl. Place uncovered in the oven and allow to rise for 1-2 hours.
Optional Step: Put the cinnamon chips into the bowl of a food processor and pulse until finely grated.
Remove the dough from the oven and divide into 2 equal parts. Roll each portion flat into a rectangular shape.
Spoon the cinnamon chips onto each dough rectangle, then roll up into a cylinder. Cut each cylinder into 4 parts.
Take each part and thinly slice widthwise (about 1/2 cm). Pinch the ends together and fold backwards into a ball shape.
Place each ball on a parchment lined baking sheet and cover with a clean, damp cloth. Allow to rise another 30 minutes.
Preheat the oven to 375.
Remove the cloth from the rolls and brush the tops with milk. Sprinkle with pumpkin pie spice. Bake for 15-20 minutes, until the tops are golden brown. Remove from oven and immediately brush with melted butter.