Twenty Minute Cinnamon Roll Beer Biscuits

 Twenty Minute Cinnamon Roll Beer Biscuits, plus the secret to the perfect cinnamon roll filling that doesn’t leak out the side once cut. 


 Twenty Minute Cinnamon Roll Beer Biscuits, plus the secret to the perfect cinnamon roll filling that doesn't leak out the side once cut.

I’ve had a complicated year. One that began with life in one state and ended in another, literally and figuratively. A year of answering questions with “It’s complicated.” Where I’m living, what I do for a living, my relationship status, my goals, it’s all been so complicated this year.

My goal for next year is simple. That’s it, just: simple. Live simply, dream simply, love simply. I’ve loved complicated food, complicated love, complicated life, but my heart feels at home when it’s simple. The joy and beauty of the perfect roast chicken, a love that comes from unfiltered devotion, a simple well made beer.

 Twenty Minute Cinnamon Roll Beer Biscuits, plus the secret to the perfect cinnamon roll filling that doesn't leak out the side once cut.

I’m trying to strip everything down to simple elements. Rebuild a life with solid blocks. learning recipes that use simple ingredients, simple techniques. Getting lost wandering around a city, rather than the pressure to make plans. Learning to forgive, and rebuild a relationship from scratch.

The way even a seasoned chef will screw up rice and scrambled eggs from time to time, simple is harder to learn than complicated. A smaller margin or error. But it’s worth it. I’ve done complicated and it left some deep scars. There is joy and healing in the journey towards pure and simple.

 Twenty Minute Cinnamon Roll Beer Biscuits, plus the secret to the perfect cinnamon roll filling that doesn't leak out the side once cut.

Twenty Minute Cinnamon Roll Beer Biscuits

Prep Time: 8 minutes

Cook Time: 12 minutes

20 minutes

Yield: 10-12

The trick to making any cinnamon roll recipe with a lovely thick ribbon of cinnamon sugar that does not fall out the sides once it's cut is making a paste with softened butter, cinnamon, and sugar. It will stay in place and you won't lose a grain!

Ingredients

    For the Cinnamon Rolls:
  • 3 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp sugar
  • 10 tbs unsalted cold butter, cut into cubes
  • ¾ cup pale ale or wheat beer
  • 1/3 cup buttermilk
  • 6 tbs softened butter
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • pinch salt
  • For the Icing:
  • 2 cups powdered sugar
  • ¼ cup buttermilk
  • 1 tsp vanilla extract

Directions

  • Preheat oven to 400.
  • In a processor add flour, baking powder, baking soda, salt, and sugar.
  • Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
  • Add the buttermilk and beer. Mix with a fork until just combined.
  • Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 3/4 inch in thickness, using as few strokes as possible.
  • In a medium sized bowl add the softened butter, brown sugar, white sugar, cinnamon, nutmeg and pinch of salt. Stir until a paste forms.
  • Spread the dough with the butter mixture. Starting at the long end, roll into a tight log. Cut 2-inch rounds, place in a baking dish.
  • Bake at 400 for 12 to 15 minutes or until the tops are golden brown.
  • Allow to cool.
  • Stir together the powdered sugar, buttermilk and vanilla until well combined. Serve the biscuits topped with icing.
http://thebeeroness.com/2014/12/29/twenty-minute-cinnamon-roll-beer-biscuits/

 Twenty Minute Cinnamon Roll Beer Biscuits, plus the secret to the perfect cinnamon roll filling that doesn't leak out the side once cut.

17 thoughts on “Twenty Minute Cinnamon Roll Beer Biscuits

  1. Sounds delicious and something I will try tomorrow – need to have all the ingredients on hand before starting. 😀

      1. I made Monday’s night’s batch in my brand new stand mixer (the best Christmas gift EVER) and they were so outstanding that I made them for my shift for our New Year’s Eve party tonight. The 911 operators and police officers here gobbled them up!! Thank you for the recipe!

  2. I’m always tempted to make quick bread cinnamon rolls but have never quite been able to get past some weird (and oddly persistent) belief that they need to rise slowly overnight to taste like a proper weekend morning. You might have changed all that. Thank you. Lovely photos and I like the idea of using a wheat beer, perhaps a Belgian style witt?

  3. This blog sounds so similar to a conversation I recently had with my best friend. Silly boy moved all the way across the country without me. =(

    And I think I may need to go pick up some buttermilk now so we can have these for New Years.

  4. We really love your blog. We have add your blog on our blogroll to never forget your fabulous recipe. It’s a French blog but in few times, we will do international recipe write in English.

  5. These cinnamon rolls are divine! I wanted to bring them to work, so I prepped them the night before, put them in the fridge overnight, and baked them up in the morning (about 20 minutes).

    I did have a few questions while making the cinnamon rolls, though they still turned out fantastic: What are the recommended dimensions of the rectangle of dough? And after rolling the dough and cinnamon mixture into a log, did the “2-inch rounds” refer to the diameter or height of the cinnamon rolls? I didn’t get as many cinnamon rolls as you had in the picture so I’m thinking I cut the cinnamon rolls too large (if that’s really a problem 😉 ).

    1. So glad you liked them!The rectangle was about 14 inches by 1o inches (ish). I cut them into 2 inches in width. Sorry it was confusing!

  6. I made these this past weekend…..delish! Was wondering if you’ve ever made them ahead and froze them before baking them?

  7. I did freeze them and it worked well! I made them a few days in advanced, froze them, then let them thaw in the frig overnight. I let them come to room temperature in the morning then baked them as usual….they were great!

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