Cinnamon Rolls 3-Ways (Pumpkin Spice, Strawberry Nutella, Classic)

In a small saucepan, combine water and flour to make the tangzhong. Whisk constantly over medium heat until it thickens to a paste and reaches 175°F.

Transfer the hot tangzhong to a stand mixer bowl. With the mixer running on low, slowly add cold buttermilk until a smooth mixture forms.

To the mixer bowl, add all-purpose flour, granulated sugar, kosher salt, and instant yeast. Beat two eggs in a separate bowl and add them to the mixer.

Using a dough hook, mix on low until combined, then increase to medium speed and knead for 2 minutes. Add softened butter one tablespoon at a time, waiting for each piece to incorporate before adding the next.

Knead on medium speed for 6 more minutes until the dough is smooth and elastic. Transfer to a greased container, cover, and let it proof for 1-2 hours until doubled in size.

On an oiled surface, roll the dough out to a 12x20 inch rectangle. Spread softened butter evenly over the dough.

In a bowl, combine granulated sugar, light brown sugar, and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.

Roll the dough into a tight log from the long edge, pinch the seam shut, and place seam-side down. Slice into 12 equal rolls and place them in a greased 9x13 inch pan.

Cover the pan and let the rolls proof for another 1 to 1.5 hours.

Bake the rolls in a preheated 375°F (190°C) oven for 25 minutes, rotating the pan halfway through.

While baking, prepare the frosting by beating powdered sugar, butter, cream cheese, and salt until smooth. Add heavy cream and mix until you reach a loose, spreadable consistency.

Let the rolls cool for 10 minutes, then remove from the pan and spread the frosting over them while they are still warm.

Prepare the dough as described in the classic recipe. After rolling it out, spread a generous layer of Nutella over the surface, leaving a 1-inch border at the top edge.

Roll up the dough, slice into 12 rolls, place in a prepared pan, and let proof for 1 to 1.5 hours.

Bake at 375°F (190°C) for 25 minutes. While baking, prepare the strawberry frosting.

In a food processor, blend freeze-dried strawberries into a fine powder. Sift the strawberry powder into the frosting ingredients (powdered sugar, butter, cream cheese, salt) and mix until combined. Add heavy cream until the desired consistency is reached.

Let the baked rolls cool for 10 minutes, then spread the strawberry Nutella frosting over them.

Prepare the pumpkin spice mixture by combining light brown sugar, granulated sugar, and all the spices in a bowl.

Prepare the dough as described in the classic recipe. After rolling it out, spread a thin layer of pumpkin puree over the surface, then sprinkle with the pumpkin spice mixture.

Roll up the dough, slice into 12 rolls, place in a prepared pan, and let proof for 1 to 1.5 hours. Before baking, brush the tops with melted butter.

Bake at 375°F (190°C) for 25 minutes.

To make the coffee frosting, dissolve instant coffee in heavy cream. Prepare the cream cheese frosting as per the classic recipe, adding the coffee-infused cream at the end.

Let the baked rolls cool for 10 minutes, then spread the coffee frosting over them.