Pumpkin Beer & Pumpkin Rolls
When I look back and think of my time in Rhode Island, I think of all the amazing people I met..
the beautiful weather I was lucky enough to experience..
and Dunkin’ Donuts.
I don’t know what it is with you Northerners, but I couldn’t drive 2 blocks down the road without seeing a Dunkin’ Donuts with a huge sign advertising that “Pumpkin’s back!!“.
It appears that Dunkin’ Donuts pumpkin spice lattes are all the craze up there in New England and it was quite apparent that I missed that memo. See, I’ve never really been a pumpkin kind of person and I don’t like coffee (aaaaaaand here’s where everyone leaves my blog and never comes back again…). Although I enjoy the occasional slice of pumpkin pie (loaded with cool whip) I’ve never been crazy about pumpkin in general. It’s safe to say that when I heard pumpkin spice lattes were back, my heart did not skip a beat as I’m sure 99.9% of yours did. Basically, pumpkin and I have gone our separate ways through life.
My mom and I were grocery shopping yesterday when we saw a craft beer corner where you could create your own six pack. We were stoked. I love trying new beer and my mom loves pumpkin. The compromise? Pumpkin beer.
We decided to compare the different pumpkin beers available. We picked Blue Moon’s Harvest Pumpkin Ale, Shock Top’s Pumpkin Wheat, and Shipyard’s Pumpkinhead.
We decided to go with the Shock Top first. It was good, but after trying the Shipyard the other two beers were blown out of the water. It was light, but had a distinct pumpkin taste to it and was by far our favorite. I’m not trying to pressure you guys or anything buuuuuuuuut TRY IT!
My mom and I were in the pumpkin mood last night (obviously), so while at the grocery store we picked up the ingredients to make my grandma’s famous pumpkin rolls.
Pumpkin Beer + Pumpkin Roll = A damn good time
Makes two rolls (if only making one roll, do half of all the ingredients)
- 6 eggs
- 1 can of pumpkin
- 2 cups of sugar
- 2 tablespoons of salt
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1.5 cups of flour
- 16 oz cream cheese
- 2 cups of powdered sugar
- 3 teaspoons of vanilla
Before you start, butter and flour the pan. This will keep the rolls from sticking to the pan while baking in the oven.
Mix the eggs, pumpkin, sugar, salt, baking soda, cinnamon, nutmeg, and flour into a large bowl. Stir until the texture is smooth with no clumps.
Pour batter into the pans and spread evenly across. You want to make sure that it’s not spread too thin and that it covers the entire length of the pan!
Bake at 350 degrees for 15 minutes (or until the cake is cooked completely through). While the cake is baking, take a linen dish towel and lay it on the table. Sprinkle the towel with powdered sugar. When the cake is done and it’s hot from the oven, turn it upside down onto the towel. Sprinkle powdered sugar on top of the cake.
Now here comes the fun part but it can get tricky! Roll the cake WITH the towel as you would a jelly roll and let it sit and cool for about 30 to 45 minutes.
While the cake is cooling, mix together cream cheese, vanilla, and powdered sugar. Whip until texture is creamy. When the cake has cooled, unroll and spread the cream cheese filling across the roll.
Roll the cake back up and voila! you have your very own pumpkin roll! Keep the pumpkin roll refrigerated until ready to serve.
Pumpkin beer and pumpkin rolls? Now THAT’S a bandwagon I can jump onto
Are you on the pumpkin bandwagon? What’s your favorite pumpkin recipe?