Every Christmas I make cinnamon rolls. Yeasty, gorgeous, giant rolls with a thick layer of cream cheese frosting. A recipe that took years to prefect into the soft, tender, sweet and cinnamony treat with the thick ribbon of sugary butter center and tangy frosting. I make it the night before allowing the second rise to take place overnight in the fridge. It’s the first recipe in my first cookbook, The Craft Beer Cookbook.
But I also understand that taking two days to make breakfast might not be ideal for most people. And there may even be some of you that found your way to this post because yeast terrifies and baffles you the way some people think it takes a wizard to make velvety cheese sauce that doesn’t separate. I’m afraid of mall Santas, we all have our thing.
These rolls were awesome. Soft, tender, a bit more on the cakey side than the yeast rolls I’m so in love with, but still a fantastic way to throw together a dessert or a holiday breakfast. The yeast in the yogurt and the beer reacts with the leavening powers of the baking powder and basking soda to do a fabulous job of mimicking yeast dough. The way I try to do a fabulous job of mimicking a normal person when I see a middle aged man in a red suit and fake beard lurking near a Hollister.
- 3 cups (360g) all purpose flour
- 1 tsp (4g) baking soda
- ½ tsp (3g) baking powder
- pinch of salt
- ½ cup (107g) brown sugar
- 2 tbs (18) olive oil
- 2 tsp (8g) vanilla extract
- ½ cup (150g) vanilla Greek yogurt (not non-fat)
- ¾ cup (190g) wheat beer, room temperate
- ½ cup (113g) unsalted butter, softened
- 2/3 cup (142g) brown sugar
- 2tsp (4g) cinnamon
- ¼ tsp (0.5g) nutmeg
- pinch salt
- 8 wt oz cream cheese, softened
- 1 cup (113g) powdered sugar
- ½ cup (119g) heavy cream
- 1 tsp (4g) vanilla extract
- Pinch salt
- Preheat the oven to 350.
- In a large bowl stir together the flour, baking soda, baking powder, salt and brown sugar making sure to break up any brown sugar lumps.
- Make a well in the center, add the oil, vanilla extract, yogurt and beer, stir until combined.
- Add to a lightly floured surface, knead lightly until the dough comes together and is much less sticky (it will still be slightly sticky). Cover loosely and allow to rest for 15-20 minutes
- Roll into a large rectangle about ¼ inch thick.
- In a small bowl stir together the softened butter, brown sugar, cinnamon, nutmeg and salt.
- Spread the filling evenly over the dough. Starting at the long edge, roll the dough into a long log.
- Slice into 2 inch rings, place in a baking dish with the swirl side up.
- Bake at 350 for 30 minutes or until golden brown.
- Using a hand mixer beat together the cream cheese, powdered sugar, heavy cream, vanilla and salt until well combined, light and fluffy.
- Spread the cinnamon rolls with the frosting before serving.