Beer Bread Cinnamon Roll Muffins, just twenty minutes to get these in your oven!
Do you get really uncomfortable when you have to open gifts in front of the gifter or is it just me? Should I smile more? Am I appropriately excited or should I be louder? Was “wow” enough or should it have been an “oh my god!” what was the expectation?!
The last time I hosted a baby shower for a friend my only rule was “don’t make her open presents, it’s so uncomfortable!” Does that make me almost the worst or just sort of a little terrible? Because I sorta hate it.
I would literally (no, not figuratively actual literally) rather cook you breakfast than open a gift you gave me. Even if I love it. Especially if I love it. So these are the “Instead of opening presents, can I make you breakfast? Quick way to get yourself out of opening gifts in front of people” dish.
Also, you need to know that you have to un-think these. It’s batter, not dough. it will not behave like dough. It will not stretch. You have to pat it into shape, slowly roll (or pile it) and then cut. If you need to scoop the rolls into the muffin tin, that is FINE. they will taste great. And then your friend will be the one wondering if WOW is enough or if maybe these called for an OH, MY GOD.
HOW THE TABLES HAVE TURNED!!
Beer Bread Cinnamon Roll Muffins
- 4 (540g) cups flour
- 2 teaspoons (9g) baking soda
- 2 teaspoons (9g) baking powder
- 1/3 cup (75g) granulated sugar
- 1 teaspoon (5g) salt
- 12 ounces beer*
For the filling:
- ½ cup (114g) butter, softened
- 2 tablespoons (14g) cinnamon
- ½ teaspoon (0.5g) nutmeg
- ¼ cup (50g) brown sugar
- ½ cup (100g) white sugar
- 4 tablespoons (57g) butter, softened
- 4 tablespoons (2oz) cream cheese
- 2 cups (220g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
- Preheat the oven to 350°F. 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 very well-floured surface. Gently press or roll into a large rectangle. It won’t be like regular dough, it will be soft. Just push it into shape. (Don’t overwork the dough, it’s OK if it has to be pushed into shape)
- 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. Gently roll along the long edge to form a long log, it won’t be perfect, that’s OK.
- Cut into 10-12 rings. Place cut side up in a muffin tin that has been lightly greased or sprayed.
- Bake for 25 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.