We LOVE finding recipes for FAST, EASY. GOOD food. Here’s another one that only takes ten minutes to throw together. It’s got a bunch of ingredients, but it’s normal stuff that’s probably in your pantry. Give these a try for Sunday morning brunch. and tell us what you think.
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 10-12 rolls
- 3 1/4 cups all-purpose flour (plus additional)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ¼ cup sugar
- 1 teaspoon salt
- 12 ounces winter ale (or wheat beer)
For the filling:
- ½ cup butter, softened
- 2 tablespoons cinnamon
- ½ teaspoon nutmeg
- ¼ cup brown sugar
- ½ cup white sugar
- 4 tablespoons butter, softened
- 4 tablespoons cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
- Preheat the oven to 350.
- In a large bowl stir together the flour, baking soda, baking powder, sugar, salt, and beer until a ball of dough forms. Add to a lightly floured surface, (if the dough is excessively sticky, cover with a generous amount of flour, kneading until it’s no longer sticky, adding more flour when needed) knead lightly until the ball comes together.
- Gently roll into a large rectangle.
- In a small bowl stir together the butter, cinnamon, nutmeg, brown and white sugar until a paste forms. Spread the paste in an even layer on top of the dough rectangle.
- Roll along the long edge to form a long log. Cut into 10-12 rings. Place cut side up in a baking dish that has been lightly greased.
- Bake for 25-30 minutes or until the tops are golden brown.
- In a small bowl beat together the butter and cream cheese until well combined. Add the powdered sugar, vanilla and milk, beat until well combined.
- Pour the icing over the cinnamon rolls in an even layer, serve immediately.
- To make ahead: make the cinnamon rolls, place in the pan, cover and refrigerate until ready to bake, up to two days. Do not bake until ready to serve, cinnamon rolls do not keep well. The icing can be made up to three days in advance, keep refrigerated until ready to use.
Thanks to The Beeroness for this recipe.