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1
Heat the ale in a saucepan to about 110 degrees.
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2
Pour the ale into a bowl with the yeast and sugar, and whisk.
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3
Let it sit for about 10 minutes or until foamy.
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4
Once ready, add in the rest of the ingredients and combine with a mixer on low speed.
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5
Once all the ingredients are in, continue mixer on high speed until the dough pulls away from the bowl and is smooth.
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6
Cover the bowl with plastic wrap and let the dough double in size in a warm area for about 45 minutes to an hour.
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7
Once ready, pinch out the gas bubbles and roll out the dough to a length of 14 inches.
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8
Dust the dough with flour and gently roll until its 8 inches by 14 inches.
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9
Lightly brush the melted butter onto surface.
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10
For the filling, mix the ingredients in a bowl until its a thick, spreadable paste and the chunks of butter are the size of peas.
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11
Spread on the dough, leaving a 1/4 inch gap on the edge of the border.
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12
Preheat the oven to 375.
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13
Roll the dough lengthwise, so that the finished log is about 14 inches long.
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14
Cut off the ends and cut the log into 8 even portions.
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15
Place the rolls on a buttered pan, spiral side up, side by side.
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16
Bake for 20 minutes.
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17
To make the frosting, mix the cream cheese on medium-high speed until smooth and lump-free.
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18
Reduce the speed to low and gradually add in the sugar.
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19
Once the sugar and cream cheese are mixed thoroughly, slowly add in the schnapps the same way as the sugar.
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20
Spread on the rolls while they are still hot.
