A rich Guinness caramel sauce adds a complex flavour and hint of bitterness to these sweet and gooey cinnamon rolls.
Recipe for St Patrick’s Day
The Feast of Saint Patrick is both a religious and cultural holiday celebrated each year on March 17. First observed as a Christian feast to honour the patron saint of Ireland in the 17th century, St Patrick’s Day continues to be celebrated today as both a religious holiday and as celebration of Irish culture and heritage. This tradition is particularly popular in areas with a large population of Irish diaspora, especially in North America. This St Patrick’s Day, commemorate the holiday with a recipe using that most iconic of Irish beers, Guinness.
A dark caramel sauce made from reduced Guinness adds a complex flavour and hint of bitterness to these sweet and gooey cinnamon rolls. The soft yeast dough gets a slight malted flavour from the addition of Guinness, while the slightly bitter caramel balances both the sweetness in the brown sugar filling and cream cheese frosting. For a final indulgence, the frosted cinnamon rolls are doused in a decadent drizzle of the rich Guinness caramel sauce.
Ingredients
Guinness: Made from roasted malt barley, stout beer is dark in colour with a strong flavour and a rich, silky texture. First brewed by Arthur Guinness in 1759, Guinness is arguably the most recognizable stout in the world. This recipe uses Guinness in several ways, including as the liquid component in the yeast dough. Reduced Guinness is also used to make a dark caramel sauce that has a slight bitter edge. While Guinness is my preferred brand of stout, you can certainly chose your favourite stout instead.
Butter: I used salted butter in this recipe.
Flour: This recipe uses all-purpose flour.
How to Make Guinness Caramel Cinnamon Rolls
Make the caramel sauce
It is recommended to start the caramel sauce first. It will need time to cool before using later in the recipe. Measure 3/4 cup (180 ml) of Guinness and set aside to use in the yeast dough. Add the remaining Guinness to a medium saucepan, there should be about 700 ml total. Place over medium heat and bring to a simmer. Keep an eye on the stove for the first while as the beer will likely foam up in the beginning. Use a ladle to spoon off some of the excess foam. Once the foam subsides, allow the beer to simmer and reduce to one third its original volume. You should end up with about 200 ml of reduced Guinness.
Add the brown sugar and bring up to a steady simmer. Allow the beer to simmer for 5 minutes and then add the heavy cream. Bring back to a simmer and cook for another 5 minutes. Whisk in the butter and salt and remove from the heat. Allow to cool completely before using. The caramel sauce will thicken as it cools.
Activate the yeast
Heat the water to between 105°F and 115°F. Add a pinch of sugar and the yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
Mix the dough
In the bowl of a stand mixer fitted with a dough hook, combine the reserved 3/4 cup Guinness, melted butter, eggs, sugar, and the yeast mixture. Stir together and then add the flour and salt.
Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add more flour, a tablespoon at a time.
Continue mixing with a dough hook on low speed for about 5 minutes until the dough is soft and stretchy. After mixing, take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball.
Transfer the dough to a greased bowl. Rub a little oil on top of the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 to 1 1/2 hours until double in size.
Shape the cinnamon rolls
After the dough has risen, transfer it to a lightly floured counter. Gently press down to deflate the dough. Roll the dough out into a large rectangle, about 18” by 10” in size. In a small bowl combine the brown sugar and cinnamon.
Spread the softened butter over the dough. Sprinkle the sugar evenly over the dough, pressing down gently so that it adheres to the butter. Drizzle 2 to 3 tablespoons of the cooled Guinness caramel sauce over the brown sugar. Do not add too much or it may be too messy to roll and cut.
Spray a 9” by 13” baking pan with non-stick spray. Drizzle about 1/4 cup of the Guinness caramel in the bottom of the baking pan. Roll the dough up starting with the long side. Use a sharp knife to cut the roll into 12 pieces. Place the rolls in the prepared pan. Cover with a tea towel and let rise in a warm place for another 30 minutes or until double in size.
Bake the cinnamon roll
Preheat the oven to 350°F. Bake the cinnamon rolls for 25 to 35 minutes until lightly browned and cooked through. Prepare the Guinness caramel cream cheese icing.
Make the icing
In a stand mixer fitted with a paddle attachment, combine the softened cream cheese, butter, and 1/4 cup Guinness caramel. Beat together until creamy. Add the icing sugar and beat until combined.
Finish the Guinness Caramel Cinnamon Rolls
When the rolls are done, transfer the baking dish to a rack and let sit for a few minutes. Drop the icing onto the warm rolls and let sit for a minute to soften. Gently spread the icing over the rolls. Drizzle more of the Guinness caramel over the rolls and enjoy!
