Pumpkin Ale Cinnamon Roll

Directions

1. 1
   Heat the ale in a saucepan to about 110 degrees.
2. 2
   Pour the ale into a bowl with the yeast and sugar, and whisk.
3. 3
   Let it sit for about 10 minutes or until foamy.
4. 4
   Once ready, add in the rest of the ingredients and combine with a mixer on low speed.
5. 5
   Once all the ingredients are in, continue mixer on high speed until the dough pulls away from the bowl and is smooth.
6. 6
   Cover the bowl with plastic wrap and let the dough double in size in a warm area for about 45 minutes to an hour.
7. 7
   Once ready, pinch out the gas bubbles and roll out the dough to a length of 14 inches.
8. 8
   Dust the dough with flour and gently roll until its 8 inches by 14 inches.
9. 9
   Lightly brush the melted butter onto surface.
10. 10
    For the filling, mix the ingredients in a bowl until its a thick, spreadable paste and the chunks of butter are the size of peas.
11. 11
    Spread on the dough, leaving a 1/4 inch gap on the edge of the border.
12. 12
    Preheat the oven to 375.
13. 13
    Roll the dough lengthwise, so that the finished log is about 14 inches long.
14. 14
    Cut off the ends and cut the log into 8 even portions.
15. 15
    Place the rolls on a buttered pan, spiral side up, side by side.
16. 16
    Bake for 20 minutes.
17. 17
    To make the frosting, mix the cream cheese on medium-high speed until smooth and lump-free.
18. 18
    Reduce the speed to low and gradually add in the sugar.
19. 19
    Once the sugar and cream cheese are mixed thoroughly, slowly add in the schnapps the same way as the sugar.
20. 20
    Spread on the rolls while they are still hot.