Boozy Orange Upsidaisies Are The Summer Dessert You Deserve

Because beer + cinnamon rolls = what dreams are made of.

Boozy Orange Upsidaisies

Jacque Medina / Via Giphy

A boozy twist on a classic dessert, these beer-infused cinnamon rolls are a hella scrumptious treat, and super easy to make.

INGREDIENTS

Via Adapted from Pillsbury's 100 Prize-Winning Recipies Cook Book (1953)

Servings: 12

Glaze:

1 teaspoon grated orange rind

1/3 cup orange juice

1/2 cup Blue Moon Belgian White beer

1/3 cup butter or margarine

1/8 teaspoon (pinch) of salt

Cinnamon Rolls:

2 cups whole wheat flour (or any enriched flour)

2 teaspoons baking powder

1 teaspoon salt

1/3 cup vegetable oil (coconut oil is also a good option)

3/4 cup milk (almond or soy milk works just as well!)

2 tablespoons sugar

2 tablespoons cinnamon

PREPARATION

Jacque Medina/Giphy / Via Adapted from Pillsbury's 100 Prize-Winning Recipes Cookbook (1953)

Preheat oven to 400 degrees fahrenheit.

Spray muffin tins with cooking spray or grease them with coconut oil.

Glaze:

Combine:

grated orange rind, orange juice, beer, sugar, butter (or margarine), and salt in a small sauce pan.

Simmer over low heat for 10 minutes.

Divide the mixture into 12 muffin cups.

Cinnamon Rolls:

Sift together in a medium bowl:

Flour, baking powder, and salt

Combine:

Vegetable (or coconut) oil and milk then add quickly to the flour mixture and blend until it becomes a soft dough.

Jacque Medina/Giphy

Roll out the dough on a 13x10 inch wooden cutting board or on a clean, well-floured counter top.

Sprinkle extra flour on the dough as needed, along with sugar and cinnamon.

Roll the dough lengthwise into a giant cinnamon burrito shape.

Cut the roll into 12 pieces and place the slices into prepared muffin cups.

Bake at 400 degrees fahrenheit for 20-25 minutes.

Let 'em stand for 10 minutes to cool before dumping them upside down (upsidaisy) onto wax paper so the glaze ~seductively~ drips from the top of the rolls.

Serve with a beer, because why not?

Crumbly, boozy, cinnamon noms.

Jacque Medina

Enjoy!