We’re already in the thick of fall and that means that anything and everything should be pumpkin-flavored. You might be down with pumpkin spice lattes, but I think pumpkin ale is a much better pick-me-up. Since I can’t drink beer in the morning without getting the stink eye from my neighbors, I just throw it into my cinnamon rolls, thanks to this recipe from Jess DiBona, pastry chef at San Diego bourbon baron Barleymash. You can use any pumpkin beer you’d like, but it’s wise to choose from this list of the best pumpkin brews to try right now. -Jason
For the dough
- 1/2 ounce active dry yeast
- 1/4 cup pumpkin ale
- 1 tablespoon granulated sugar
- 3 cups all-purpose flour
- 3/4 cup canned pumpkin puree
- 1/4 cup whole milk
- 1/4 cup plus 1/2 cup unsalted butter, melted
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground allspice
For the filling
- 3 tablespoons granulated sugar
- 4 tablespoons brown sugar
- 1/3 cup canned pumpkin puree
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, chilled and cut into small cubes
For the frosting
- 1 cup cream cheese, at room temperature
- 3 cups confectioner's sugar, sifted
- 1/4 cup butterscotch Schnapps
- Heat the ale in a saucepan to about 110 degrees. Pour the ale into a bowl with the yeast and sugar, and whisk. Let it sit for about 10 minutes or until foamy.
- Once ready, add in the rest of the ingredients and combine with a mixer on low speed. Once all the ingredients are in, continue mixer on high speed until the dough pulls away from the bowl and is smooth.
- Cover the bowl with plastic wrap and let the dough double in size in a warm area for about 45 minutes to an hour.
- Once ready, pinch out the gas bubbles and roll out the dough to a length of 14 inches.
- Dust the dough with flour and gently roll until its 8 inches by 14 inches. Lightly brush the melted butter onto surface.
- For the filling, mix the ingredients in a bowl until it’s a thick, spreadable paste and the chunks of butter are the size of peas. Spread on the dough, leaving a ¼ inch gap on the edge of the border.
- Preheat the oven to 375. Roll the dough lengthwise, so that the finished log is about 14 inches long. Cut off the ends and cut the log into 8 even portions. Place the rolls on a buttered pan, spiral side up, side by side. Bake for 20 minutes.
- To make the frosting, mix the cream cheese on medium-high speed until smooth and lump-free. Reduce the speed to low and gradually add in the sugar. Once the sugar and cream cheese are mixed thoroughly, slowly add in the schnapps the same way as the sugar.
- Spread on the rolls while they are still hot.