Dulce de Leche Beer Cinnamon Roll Knots
Ingredients
Dough:
- 2 ¾ cups (330g) flour, plus more as needed
- 2 tablespoons sugar
- 1 packet 2 ¼ teaspoons rapid rise yeast
- 1 cup beer pilsner, pale ale, wheat beer
- 6 tablespoons (85.5g) melted butter
- ½ teaspoon salt
Filling:
- 1 cup (138g) dulce de leche for homemade, see note below
- 1 tablespoon cinnamon
- Pinch ground nutmeg
- ½ cup (100g) brown sugar divided
Icing:
- 1 cup (120g) powdered sugar
- 2 tablespoons dulce de leche
- 2 tablespoons water
Instructions
- Add the flour, sugar, and yeast to a stand mixer. Mix until just combined.
- Heat the beer and melted butter to 120°-130°F (always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the liquid to that temperature) add the beer to the stand mixer, mixing until all the flour has been moistened.
- Add the salt, beat until the dough comes together and gathers around the blade. Transfer to a lightly oiled bowl, cover, and allow to rise until doubled in size.
- Add the dough to a lightly floured surface, roll into a rectangle about 8 inches wide and 20-24 inches in length.
- Cut in half.
- Spread dulce de leche on half (warm if necessary to make it more spreadable) sprinkle with cinnamon, nutmeg, and ¼ cup brown sugar.
- Place the other dough half on top of the dulce de leche half to sandwich the filling between the two pieces of dough.
- Cut into 10-12 strips.
- Twist the strips.
- Form into a loose loop.
- Place one end over the top with the end in the center of the loop.
- Place the other end underneath the loop to meet up with the first end.
- Place knots on a baking sheet covered with parchment.
- Sprinkle with brown sugar.
- Allow knots to rest while you heat the oven to 350°F, about 20 minutes. Bake for 22-25 minutes or until golden brown.
- Stir together all the icing ingredients. Drizzle knots with icing, allow to cool until the icing has set.
Notes
*I made dulce de leche in a pressure cooker, it just takes one ingredient (or three if you want to add salt and vanilla but that's optional) and about 3 minutes of active time. You can also make it on the stovetop. For full instructions see this post:
Chocolate Stout Cookies with Salted Dulce De Leche Filling