BRIOCHE PUMPKIN ROLLS

Add milk, butter, and sugar to a small pot; mix and warm up over medium heat just until butter melts.

Add the flour, yeast, cocoa (though not listed in ingredients, it's mentioned in instructions), salt, and egg into a standing mixer’s bowl. Mix on lowest speed with hook attachment just until combined. Pour in the melted butter/milk/sugar mixture in a slow thin stream while the mixer is going on low speed. Increase the speed to medium-high and knead for 10 minutes. Warm up the oven to 175 F, then turn it off. Transfer the dough into a separate greased bowl; cover with kitchen plastic and towel and allow to rise in the warm oven for 2 hours.

Once the dough is proofed, roll it to a 1/4" thick rectangle and evenly spread the warm/melted biscoff butter. Starting from the shorter end, roll the dough into a tight log. Slice into 2" pieces using a thread; wrap and loosely tie 3 pieces of bakers twine around each of the rolls; cover with plastic and towel, then place into warm oven for 30-60 minutes until rolls have doubled in size.

Bake on 375 F on middle rack for 18-24 minutes. Spread the orange icing (mixed with food coloring gel) while the rolls are still warm, add the cinnamon stick and leaf for the stem. Enjoy!🎃