Description
These Chocolate Guinness Cinnamon Rolls with Baileys Frosting combine the rich, malty notes of Guinness stout with warm cinnamon and cocoa powder for a decadent twist on a classic treat. Soft, fluffy rolls are filled with a spiced Baileys-infused butter mixture and topped with a smooth Baileys frosting that adds a creamy, boozy finish perfect for brunch or dessert.
Ingredients
Dough
- ¼ cup full fat milk (or whole milk, warmed to 104°F / 40°C)
- 2¼ tsp dry active yeast
- ¼ cup granulated sugar (or caster sugar)
- 3 cups bread flour (or strong flour)
- ¼ cup cocoa powder
- 1 tsp salt
- 6 tbsp flavorless oil (such as canola oil or sunflower oil)
- 2 large eggs (ideally at room temperature)
- ¾ cup Guinness stout
Filling
- 6 tbsp unsalted butter (softened at room temperature)
- ½ cup light brown sugar (firmly packed)
- 1 tbsp ground cinnamon
- 1 tbsp Baileys Irish cream
Frosting
- 1 cup powdered sugar (or icing sugar)
- 3 tbsp Baileys Irish cream
Instructions
- Activate Yeast: Sprinkle the dry active yeast and 1 teaspoon of granulated sugar into the warmed milk (104°F / 40°C). Stir gently and set aside for about 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, cocoa powder, salt, and remaining sugar. Stir them together evenly to prepare the dry base for the dough.
- Add Wet Ingredients and Knead: Once the yeast mixture is frothy, add it to the flour mixture immediately, followed by the flavorless oil, eggs, and Guinness stout. Knead the dough at medium speed for 12 to 15 minutes until it forms a smooth, elastic ball that pulls away from the sides of the bowl.
- First Proof: Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and leave it in a warm spot for about 90 minutes, or until it has doubled in size.
- Prepare Filling: In a small bowl, mix the softened butter, light brown sugar, ground cinnamon, and Baileys Irish cream into a thick, spreadable paste. Set aside until ready to use.
- Roll Out Dough: Once proofed, turn the dough onto a lightly floured surface. Roll it into a large rectangle approximately 12 inches wide by 15 inches long.
- Spread Filling and Shape Rolls: Evenly spread the Baileys cinnamon butter mixture over the dough. Roll tightly from the bottom edge up into a log shape.
- Trim and Cut: Using flavorless dental floss or kitchen twine, trim the ends of the log to remove uneven pieces. Slice the log into 9 roughly equal-sized rolls.
- Second Proof: Line an 8-inch square baking pan with parchment paper and arrange the rolls inside. Cover with a kitchen towel and let them proof at room temperature for about 30 minutes until slightly puffed.
- Preheat Oven: Preheat your oven to 350°F (175°C or 155°C Fan).
- Bake Rolls: Place the baking pan with rolls in the center of the oven. Bake for approximately 30 minutes, until the rolls are well risen and set.
- Cool and Prepare Frosting: Remove the rolls from the oven and let them cool for 10 minutes. Meanwhile, combine the powdered sugar and Baileys Irish cream in a bowl and stir until you achieve a smooth, thick frosting.
- Frost and Serve: Spread the Baileys frosting generously over the warm rolls and serve immediately while still slightly warm.
Notes
- Make sure the milk is warmed to about 104°F (40°C) for optimal yeast activation—too hot or too cold can kill or slow yeast.
- Kneading until the dough pulls away from the bowl ensures gluten development for fluffy rolls.
- Using dental floss or kitchen twine to cut the rolls helps keep their shape without squishing the dough.
- The Baileys frosting can be adjusted for thickness by adding more powdered sugar or Baileys as needed.
- Let the rolls cool slightly before frosting to avoid melting the frosting completely but serve warm for best flavor and texture.
