This is the second of my challenge entries this month. Spiked! Recipe Challenge and Get Your Chef On are always in the same month. This means that I'm busy as all get out in the kitchen that month. These two with SRC and the #SundaySupper series...means I'm doing A LOT of hooring in the kitchen. LOVE IT!
I Love it even more now that it's starting to get cooler and I can have the oven on without stripping to the bare necessities to stay cool. Yeah. TMI. I know.
ANYWAY.
S and I aren't home beer drinkers all that much. We're not really craft beer drinkers all that much. That being said, we did down a couple of Blue Moon's Harvest Pumpkin Ale. I think we should have put oranges in it, but it WAS very pumpkin-y and in hind site, should have used those to bake with. But, *shrugs* c'est la vie! I chose the Dogfish Head Pumpkin Ale. It was an EXCELLENT choice for these recipes. Yup. Made two. Entering only one though. The other one should already be floating around my blogosphere.
"Entries into what?" you ask? Why, the SPIKED! Recipe Challenge. Julie from This Gal Cooks and Carrie from Frugal Foodie Mama sponsor this event every other month. It's an excellent way to win some ad space, meet some new bloggers, challenge yourself in the kitchen, and HAVE FUN!
Brioche is pretty easy to make. THAT I did not know. I mean, there's not all that kneading. It's, throw in some flour, combine some wet stuff, mix it all together, then let it set. Yeah. It IS that simple. You don't want all the gluten to form for this delicate dough.
I do have a confession to make, though. I had a fail in this recipe. So, I'm going to share it. I should have taken pics because it was HILarious. I was in and out of the fridge that day. I was making a few things. I kept smelling the dough. I didn't think about the first two times, but the third time it was REALLY strong. I looked at my proofing container and it was OVERFLOWING with dough.
Yup. I had pumpkin ale brioche dough taking over my fridge.
I grabbed my smaller proofing container and divided it up. It makes about 3 one pound loaves, which is enough to make three batches of these rolls, a batch of these rolls and some pretzel buns, OR a batch of these rolls, some pretzel buns AND pumpkin pie raisin bread. The last one I haven't made...yet. ;) I froze that pound of dough for later. And I can't wait to use it!!
Here's my entry. I hope it wins! *crosses fingers*
Enjoy!
Pumpkin Ale Cinnamon Rolls
Ingredients
For Dough:
- 2 cups whole wheat flour
- 5 1/2 cups all-purpose unbleached flour
- 2 packets instant yeast
- 1 teaspoon salt
- 2 1/2 tablespoons vital wheat gluten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 15 ounces canned pumpkin
- 1/2 cup egg substitute
- 2 whole eggs, lightly beaten
- 1/2 cup molasses
- 1/2 cup margarine, melted and cooled
- 1 1/4 cup pumpkin ale (Dogfish Head Ale)
- 1/4 cup margarine
- 1 cup brown sugar
- 3 tablespoons ground cinnamon
- 1/2 cup chopped walnuts
- 2 ounces low fat cream cheese (Neufchatel cheese), softened
- 1/4 cup margarine, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Combine the whole wheat flour with 4 cups of the all-purpose flour in the bowl of a stand mixer fitted with the dough hook sprayed with cooking spray. Add the yeast, salt, wheat gluten, ground cinnamon, ground ginger, ground allspice, and ground cloves. Stir to combine.
- In a medium mixing bowl, combine the pumpkin ale, egg substitute, eggs, molasses, 1/2 cup margarine and pumpkin puree.
- With the mixer on low, combine the wet ingredients with the dry ingredients. Mix until combined.
- Slowly add remaining 1 1/2 cups of flour 1/4 cup at a time until thoroughly incorporated. The dough will be soft, but stringy.
- Spray a large mixing bowl sprayed with cooking spray and add the dough. Allow to rest, covered, for 2 hours. Refrigerate at least 4 hours or overnight.
- Preheat oven to 350.
- Combine the brown 1/4 cup margarine, brown sugar, 3 tablespoons ground cinnamon and nuts in a small mixing bowl. Set aside.
- Lightly dust your work surface with unbleached, all-purpose flour. Turn the dough out and allow to deflate. Divide the dough in half. Reserve the second loaf for another use. (Can be refrigerated up to 5 days, or frozen for up to 2 weeks.)
- Roll the dough out to a 10 by 13 rectangle. Sprinkle with the cinnamon mixture. Roll tightly and allow to rest 5 minutes.
- Using dental floss or sewing thread, cut the pieces into 12 slices. Place the slices into a 9 inch square baking dish coated with cooking spray. Allow to rise 30 minutes.
- Bake at 350 for 30 to 40 minutes or until lightly brown.
- While the rolls are baking, prepare the glaze. Beat the cream cheese with the 1/4 cup margarine, powdered sugar and vanilla extract. Allow cinnamon rolls to coll slightly before icing.
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