Beer Bread Cinnamon Roll Muffins

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings 12 rolls

Ingredients

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

Icing:

4 tablespoons (57g) butter, softened
4 tablespoons (2oz) cream cheese
2 cups (220g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon whole milk

Instructions

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.

Notes

The beer can make a big impact in this recipe. For a big beer flavor use a barleywine, holiday ale, or winter ale. Stay away from super hoppy beers. For a lower beer flavor use a pale lager, Mexican lager, pilsner or wheat beer.