Cinnamon Rolls with Irish Cream


Dough Ingredients:
2 cups of all-purpose flour + 1/2 cup flour for dusting and kneading
¾ cup of warm whole milk
1 room temperature egg
4 tablespoons of melted butter
2 ½ teaspoons of active dry yeast
2 tablespoons of white sugar
¼ teaspoon of salt

Filling Ingredients:
1 stick of soft unsalted butter
1 tablespoon of ground cinnamon
3 tablespoons of dark brown sugar

Frosting Ingredients:
1/3 cup of The Whistler Irish Cream
1 8oz soft cream cheese
1/3 cups of powder sugar


Warm milk in the microwave about 30-40 seconds until it reaches 100-110˚F.
Transfer warm milk into the stand mixer bowl. Add melted butter, white sugar, egg and yeast into the bowl and mix until well combined.
Note: If you do not have a stand mixer , you can use your hands to knead the dough for about 10 minutes on a well-floured surface.
Let the mixture sit about 3-5 minutes to make sure yeast is not dead.

Add 2 cups of flour, and salt into a stand mixer bowl. Place dough hook on stand mixer and knead dough on medium speed for 6-9 minutes until dough forms into a smooth ball and be slightly sticky.
Note: If the dough is very, add 1 tablespoon of flour at a time until it stops sticking to the mixer bowl.
Transfer the dough ball into a well-oiled large bowl, cover with plastic wrap. Allow dough to rise for 1-2 hours until doubled in size.
Note: Dough Rising time will change based on the humidity and temperature of your home.
Transfer the dough onto a well-floured clean surface and roll out into a 13×13 inch square.

Add filling ingredients (softened butter, cinnamon and brown sugar) into a medium bowl and mix to combine. Spread the filling mixture over the dough.

Tightly roll dough up and place seam side down making sure to seal the edges of the dough as best you can. Cut off the edges of the dough about an inch so your cinnamon rolls look identical.
Cut into 1-inch rolls with a very sharp knife or floss. You will have 9 large cinnamon rolls.
Place cinnamon rolls into a greased 9×9 inch baking pan or 9-inch cast iron pan. Cover the pan with a moist towel or plastic wrap and let it rise for about 1 hour.
Preheat oven to 350 ˚F and bake cinnamon rolls for 30-35 minutes or until golden brown on top.

Meanwhile prepare the frosting: In a large bowl combine cream cheese, powdered sugar and The Whistler Irish Cream. Whisk until smooth about 3-5 minutes.

Let them cool for about 5-7 minutes before spreading over frosting.
Serve warm or room temperature. Happy eating!

Credit: Elif’s Kitchen

Irish Whiskey Cask Owner