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Twenty Minute Cinnamon Roll Beer Biscuits

The trick to making any cinnamon roll recipe with a lovely thick ribbon of cinnamon sugar that does not fall out the sides once it's cut is making a paste with softened butter, cinnamon, and sugar. It will stay in place and you won't lose a grain!
Print Recipe
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 10 -12

Ingredients
  

For the Cinnamon Rolls:

  • 3 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp sugar
  • 10 tbs unsalted cold butter cut into cubes
  • ¾ cup pale ale or wheat beer
  • 1/3 cup buttermilk
  • 6 tbs softened butter
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • pinch salt

For the Icing:

  • 2 cups powdered sugar
  • ¼ cup buttermilk
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 400.
  • In a processor add flour, baking powder, baking soda, salt, and sugar.
  • Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
  • Add the buttermilk and beer. Mix with a fork until just combined.
  • Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 3/4 inch in thickness, using as few strokes as possible.
  • In a medium sized bowl add the softened butter, brown sugar, white sugar, cinnamon, nutmeg and pinch of salt. Stir until a paste forms.
  • Spread the dough with the butter mixture. Starting at the long end, roll into a tight log. Cut 2-inch rounds, place in a baking dish.
  • Bake at 400 for 12 to 15 minutes or until the tops are golden brown.
  • Allow to cool.
  • Stir together the powdered sugar, buttermilk and vanilla until well combined. Serve the biscuits topped with icing.