Apricot Ale Cinnamon Rolls with Lemon Cream Cheese Frosting
Not only are these some of the best cinnamon rolls in the world, they have a special ingredient that helps them stand out above the rest — Pyramid Apricot Ale. These fluffy and soft cinnamon rolls taste extra delicious with a little hit of our fruity apricot beer, giving the dough a subtle hint of stone fruit flavor. Combined with the lemon cream cheese frosting, these homemade cinnamon rolls make the perfect “treat yourself” breakfast or “you earned it” dessert. Bake these for a group of friends and you’ll have friends for life!
Apricot Ale Cinnamon Rolls with Lemon Cream Cheese Frosting
Yield: 12 rolls
Ingredients
For the dough:
3 ½ (420g) cups all-purpose flour
½ cup (100g) white sugar
1 packet (2 ¼ teaspoons) rapid rise yeast (do not use regular dry active yeast)
4 tablespoons (57g) butter, melted
¼ cup heavy cream
½ cup Pyramid Apricot Ale
2 large egg yolks, room temperature
½ teaspoon salt
For the filling:
½ cup butter, room temperature
½ cup apricot jam
¼ cup brown sugar
¼ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
For the frosting:
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
4 ounces cream cheese, softened
½ cup softened butter
2 cups powdered sugar
½ teaspoon salt
Directions
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). Stir to combine.
In a microwave safe bowl, melt the butter. Then add the cream and beer, microwave for 15 seconds, test temperature and repeat until the temperature of the liquid reaches between 120 and 125 degrees (it’s ok if it looks curdled). Add this to the mixer and stir until incorporated.
Add the egg yolks and salt, mix on medium high speed until dough comes together and gathers around the blade.
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.
On a lightly floured surface roll out the dough to an approximately 12 inch by 16 inch rectangle.
Add all the filling ingredients to a bowl, stir until well combined and a paste forms.
Spread the filling evenly over the dough. Starting with the long end, roll the dough down into a tight log.
Cut into 12 rounds and pack rounds tightly in a baking pan, cut side up.
Allow the cinnamon rolls to rise in the pan for 30 minutes.
Heat the oven to 350°F and
Bake for 35 minutes or until lightly golden brown. Remove from oven, allow to cool.
Add all the frosting ingredients to a bowl, beat with a hand mixer until well combined.
Spread the frosting on the cinnamon rolls before serving.
