Miniture Coffee Stout Cinnamon Rolls

I guess it’s never too early in the morning to have a beer…when it’s baked into your cinnamon rolls, that is!

These stout-added cinnamon rolls are a delightful brainchild of the folks over at The Beeroness. Enjoy!

For the Dough:
    • 3 1/2 cups all-purpose flour
    • 1/2 cup white sugar
    • 1 packets rapid rise yeast
    • 1/4 cup dry milk powder
    • 4 tbs butter
    • 1/4 cup cream
    • ¾ cup coffee stout
    • 2 large egg yolk, room temperature
    • ½ tsp salt
For the Filling:
    • 1/2 cup butter, softened
    • ½ cup white sugar
    • ½ cup brown sugar
    • 2 tbs cinnamon
For the Frosting:
  • 8oz cream cheese
  • ½ cup butter
  • 2 cups powdered sugar
  • ¼ cup Coffee Stout
  1. In the bowl of a stand mixer fitted with a dough hook add the flour, sugar, rapid rise yeast (do not use regular dry active yeast), and dry milk powder. Stir to combine.
  2. In a microwave-safe bowl, melt the butter. Add the cream and stout, microwave for 15 seconds, test temperature and repeat until the temperature of the liquid reaches between 120 and 125 degrees.
  3. Add liquid to the mixer and stir until incorporated.
  4. Add the egg yolk and salt, mix on medium-high speed until dough comes together and gathers around the blade.
  5. Place the dough in a lightly oiled large bowl, cover with plastic wrap and allow to sit in a warm room until doubled in size, 1 ½ to 2 hours.
  6. On a lightly floured surface roll out the dough to an approximately 12 inch by 16-inch rectangle.
  7. In a bowl stir together the butter, granulated sugar, brown sugar, and cinnamon.
  8. Spread the cinnamon-sugar butter evenly over the dough. Cut the dough in half, lengthwise.
  9. Starting at the long end, roll each half into a tight log.
  10. Cut each log into 1-inch rolls, place cut side up in a mini muffin tin (or tightly into a baking dish) that has been sprayed with cooking spray. Cover and allow to rise until doubled, about 45 minutes (to make ahead, the second rise can take place over 12 hours in a refrigerator. Remove from fridge and allow to come to room temperature the following day prior baking).
  11. Heat oven to 350. Bake until golden brown, about 22-25 minutes.
  12. To make the frosting, beat the softened butter and softened cream cheese until well combined and fluffy. Add the powdered sugar and mix until well combined. Add the beer and mix until light and fluffy. Spread frosting on rolls prior to serving.

Recipe images and texts from The Beeroness.

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