Every year I make cinnamon rolls for Christmas morning. This year on a lark I decided to use 21st Amendment Fireside Chat in the recipe with delicious results. I tweeted a rather ugly photo of my yummy breakfast (it looked like Jabba the Hut) and the next thing I knew 21st Amendment, at 110F (do this in the microwave at 15 second increments) was tweeting me back asking me to post the recipe. I had been thinking about saving it for something else, but who am I to keep this to myself, so here it is.
The idea to make one giant cinnamon roll was born out of my obsession not only to create a seriously gooey roll, but out of my love for cinnamon roll French toast which is something seriously lacking on California breakfast menus. Although I didn’t have the restraint to turn this into cinnamon roll French toast, I am positive that this giant roll would work fabulously in that application. I digress.
I really love the Fireside Chat in this. It is a really delightful winter brew nuanced and rich with spices, brown sugar and cacao that really adds an interesting element to the cinnamon roll. Since it is a seasonal brew, it will probably be out of stores soon, but you still might be able to find it. If you can’t find it try using another dark ale with undertones of caramel, cocoa and winter spice.
On another note, I just started tweeting about food and beverage under the name @hungrymutineer. It would be awesome if you joined the conversation.
Giant Fireside Chat Cinnamon Roll
- 1 cup Fireside Chat by 21st Amendment, at 110F (do this in the microwave at 15 second increments)
- 1 tsp. yeast
- 5 TBS. brown sugar
- 8 TBS. butter, melted and cooled + 8 TBS. more for the filling
- 1 large egg, at room temperature
- 1 tsp. fine sea salt
- 4 c. flour + a bit more for the board during kneading
Measure out all of your ingredients. Take the warm Fireside Chat (or some other equally delicious dark brew) and add in the yeast and 1 TBS. of the brown sugar and proof the yeast in a medium bowl. The beer will foam up a bit at first, so be sure to use a bowl that can accommodate it. Allow this to sit at room temperature while you assemble the other ingredients.
In the bowl of a stand mixer, combine the brown sugar and butter mixing until they are well combined before adding in the egg and yeast mixture. Slowly mix in the flour, using dough hooks if necessary. Turn out the dough on a floured surface and knead for 10 minutes adding flour as needed. Put the dough in a greased bowl, cover and raise in a warm part of the kitchen for 90 minutes.
At this time, prepare the filling (listed below).
Thoroughly grease an 8 or 9 inch baking pan.
Turn the dough out onto your floured cutting board and punch down. Form the dough into a smallish square and slice the dough into 3 even pieces. Set 2 aside and roll out the first piece to be around 5 inches wide and two feet long. Spread some filling on this strip, roll it up and place it in the baking pan. Roll out the other two and spread with the filling in the same fashion, then wrap them around the first roll, thus creating one giant cinnamon roll to rule them all.
If you are making this the day before, stop, cover the dish with plastic wrap and place in the refrigerator. Remove the pan from the fridge two hours ahead to bring it to room temperature before proceeding.
Raise the dough in a warm place for about 30 minutes or so.
Bake the giant cinnamon roll at 325F for 45 minutes or until the roll is golden. Top with Fireside Chat glaze, slice and serve.
- 1/4 c. cinnamon
- 3/4 c. brown sugar
- 8 TBS. butter
Warm the butter in the microwave, remove and stir in the brown sugar and cinnamon. Set aside until needed.
- 1/2 c. Fireside Chat
- 1/4 c. water
- 3/4 c. brown sugar
- pinch sea salt
- 1 tsp vanilla extract
- 1/8 tsp. freshly ground nutmeg
Combine your ingredients in a small saucepan and bring to a low boil. Cook the glaze down about a third of the way and cool partially before pouring over the cinnamon roll. Be careful with this stuff, when hot it can really hurt.