Christmas Ale Cinnamon Rolls

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 packets Active dry yeast
  • 2 tbsp Cinnamon
  • 3 cups Flour
  • 2 cups Powdered sugar
  • 1 cup Sugar

• Dairy

  • 1 stick Butter
  • 1/4 cup Butter
  • 3/4 cup Milk

• Beer, Wine & Liquor

  • 1/2 cup Christmas ale

Found on beergirlcooks.com

Directions

• Combine beer, milk, butter, sugar, and salt in a sauce pan and warm over low heat
• Remove milk mixture from heat, add yeast, and set aside for 10 minutes
• Add 2 cups of the flour to the bowl of a stand mixer fitted with a dough hook
• Add milk mixture and eggs and turn mixer on low
• Gradually add the rest of the flour and let the mixer knead it for another 8 - 10 minutes, until somewhat smooth and elastic
• Turn out into a lightly floured surface and shape into a ball
• Transfer to a lightly oiled or buttered bowl, turn dough to coat, cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size
• Punch dough down and divide in half, set aside and let rest for 10 - 15 minutes
• Roll one of the halves into a (approximate) 15 x 8 rectangle
• Brush 1/2 of the melted butter over the entire rectangle
• Combine sugar and cinnamon and sprinkle half over entire rectangle
• Roll up fairly tightly from the long side and turn so seam is on the bottom
• With a sharp knife or a piece of string slice into 15 equally sized pieces
• Transfer to buttered 9 in cake pan
• Repeat with other half of dough, butter, and cinnamon sugar
• Cover pans and let rise in a warm place for 30 - 45 minutes or until double in size
• While rolls are rising, preheat oven to 375
• Bake 20 - 25 minutes
• Combine powdered sugar and milk to make a glaze and pour over cinnamon rolls
• Serve warm or at room temperature