Cooking with Beer: Pumpkin Cinnamon Rolls with Beer Dough

A baked cinnamon roll.

After making Pumpkin Beer Waffles, I had 1/2 can of leftover pumpkin & 1/2 a bottle of wheat beer in the fridge.   Since the weather is cooler, I’m back into baking.   I decided on No-Knead Beer Bread with the leftover wheat beer which I had intended to make into baguettes.   But then I got a taste for cinnamon rolls & since I had some leftover pumpkin…..why not use that in the filling ?? This is logical, right ??   It may have not been purely logical but they were purely decadent & absolutely delicious.

I shared them with a friend, hot from the oven…..but they were enjoying eating them so much I couldn’t quite understand what they were saying.   I think it was…..Yummy !!!     Or it could have been Gooey !!!

No-Knead Beer Pumpkin Cinnamon Rolls (makes 8 rolls)

For the dough:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 3/4 cup beer (wheat beer or pale ale)

For the filling:

  • 4 T butter, softened
  • 1/2 cup packed brown sugar
  • 2 teaspoons cinnamon
  • 1/2 can pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • handful of pecans, chopped (optional)

For the glaze:

1 T. butter, softened
2 T. cream cheese
1/4 cup powdered sugar

Mix all dough ingredients together in a plastic, lidded bowl.   It will be a sticky dough.   Allow to sit on kitchen counter for 12 hours, then refrigerate until you are ready to use.   No more than 2-3 days is best.   When ready, allow dough to come to room temperature, if possible. Sprinkle enough flour onto the dough in the bowl in order to scoop the dough out by hand.   Sprinkle work surface with a little flour and dump the dough on top.  Pat it into a rough rectangle and then use a floured rolling pin to roll into a rectangular shape about 1/2 inch thick.   If the dough gets sticky, sprinkle a little more flour on the dough surface.  

Spread softened butter on rectangle evenly.  Spread pumpkin mixture over butter evenly. Combine brown sugar & cinnamon, then evenly sprinkle over entire surface.  If adding nuts, sprinkle over dough.  Starting with the long side, roll the dough into a cylinder & pinch closed.

Spray an oval baker lightly.  Using a bench cutter or very sharp knife, cut the cylinder into individual rolls  1 to 1 1/2 inch thick, approx 8 rolls.   Gently place them in the baking dish. At this point you can cover with plastic wrap & refrigerate for 1-2 days or immediately bake.

Heat oven to 375.    Allow rolls to rise in the pan until they are slightly puffy,  30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pan halfway through cooking.

For glaze, blend butter & cheese, then add sugar.   Glaze should be ‘pourable’.  If not add a bit of milk, water or vanilla extract.  After rolls have cooled for 5 minutes, spread or drizzle over top.    Eat immediately.

About Pat Thomas

I love what food brings to our lives other than the needed nutrition. I share all my foodie experiments with friends & family. Thankfully they are usually delighted but always kind with whatever I've cooked up.
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