Growing up, I can’t remember eating anything Pumpkin. Not even Pumpkin Pie at Thanksgiving. I usually skip dessert or head straight for the Apple or Pecan Pie. There was never any room to try anything new.
A couple of years ago, I tried a Pumpkin beer and really enjoyed it. From there I’ve tried pie and even pumpkin soup. I’m definitely a fan. I’m not on the Pumpkin Spice Latte bandwagon, though. Actually, I’m not really a fan of Starbucks. I’m still a coffee newbie, and I’m cheap.
These Cinnamon Rolls have everything you love about Pumpkin Lattes but in Cinnamon Roll form.
I used Dogfish Head Pumkin Ale for this recipe. This is a Brown Ale brewed with Pumpkin, Brown Sugar, and Spices. Dogfish Head releases this beer around September 1st, but their website says it’s usually gone by Thanksgiving.
I’ve made homemade Cinnamon Rolls a few times. Normally, I prep everything the night before and place them in the refrigerator overnight. The next morning, I just place them in the oven and breakfast is ready.
It’s great if you have guest staying the night and do not want to dirty up your kitchen or spend all morning cooking.
In the glaze, I added Beer and Coffee. And don’t worry, there is about 1/2 a beer in this whole recipe. You’re not going to get drunk at breakfast! Cavities… Maybe!
Now, I’m off to pack! We’re going to GA tomorrow when I get off work. We’ll get to my parents around midnight. That way we will have all day Friday-Sunday to spend with family.
I can’t wait! :)
Pumpkin Beer and Cinnamon Rolls
Serves | 9-15 Rolls |
Website | Adapted from Sally's Baking Addiction |
Ingredients
- DOUGH
- 2 3/4 cups All Purpose Flour
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 1 packet Yeast
- 3/4 cups Pumpkin Beer
- 2 1/2 tablespoons Butter (Room Temp)
- 1 Large Egg
- FILLING
- 3 tablespoons Butter (Room Temp)
- 1-2 tablespoon Ground Cinnamon
- 1/4 cup Sugar
- 1/2 cup Toasted Nuts
- PUMPKIN COFFEE GLAZE
- 1 cup Powdered Sugar
- 1 tablespoon Pumpkin Beer
- 1 tablespoon Strong Coffee
Directions
Combined 2 Cups Flour, Sugar, Salt, and Yeast in an electric mixture. Heat Beer and Butter in the microwave until Butter is Melted and Beer is warm. Add Beer mixture to Flour. Stir to combine. Add Egg and start adding additional Flour until mixture pulls away from the bowl and forms a ball. Remove dough from bowl and place on a floured surface. Knead dough 3-4 times and place in a bowl to rest for 10 minutes. | |
While dough is resting, combined Butter, Cinnamon, and Sugar. Roll dough to 14x8 inch rectangle {Mine was more of a circle, but it worked out}. Spread Butter mixture onto dough. Sprinkle toasted nuts evenly over dough. Starting on the long side, roll dough up tightly. | |
Cut into even sizes. Add to greased round baking dish. Cover with a towel and place in a warm area and allow to rise for 30-60 minutes. | |
Preheat oven to 375 degrees. Bake for 25-30 minutes {time may vary depending on size of rolls.} | |
While dough is baking, combined the Powdered Sugar, Pumpkin Beer, and Coffee. When Cinnamon rolls are done, drizzle sugar mixture over the top and serve. |
Can’t wait either miss your face lol
We were never big fans of pumpkins, I do like to bake the seeds when we carved it though. CAN’T WAIT TO SEE YA BOTH. Have a safe trip.
I remember craving pumpkins every year and I still do it now!