Soft and fluffy Guinness infused sweet rolls are filled with espresso and cocoa brown sugar, chocolate chips, and toasty pecans. Then the rolls are baked and slathered with cream cheese frosting. These Guinness chocolate pecan rolls with cream cheese frosting are ooey gooey chocolatey goodness with a malty and robust edge that are perfect for St. Patrick’s Day!
The unique flavor of Guiness enhances the flavor of yeast bread and gives a special twist to these chocolate buns. Each bite leaves your mouth with a malty and sweet aftertaste of lingering coffee and chocolate.
Warning, these Guiness Chocolate Pecan Rolls are messy, sticky, and absolutely incredible!
St. Patrick’s Day Food
Let’s get to the grit of this hearty food holiday. St. Patrick’s Day food includes a lot of booze whether you’re drinking it straight up, using it in a cocktail like a Shimmering Shamrock, using it to season corned beef, or infusing desserts like these Guinness chocolate pecan rolls or my Chocolate Irish Cream Whoopie Pies.
I have never been a beer drinker. But I do appreciate how lovely beer is for flavoring food. Whether savory or sweet, beer adds a subtle hoppiness, malty flavor, and varying degrees of depth and a slight tang to recipes. Every bite of these rolls is luscious.
What I love about Guinness is how unique in flavor and finish it is. Guinness is the beer of St. Patrick’s Day. It also happens to pair beautifully with chocolate due to its roasted and bitter yet smooth and creamy characteristics. These Guinness Chocolate Pecan Rolls have a hint of coffee in the filling to amplify the flavors of the beer and chocolate. Pecans give the rolls crunch and the cream cheese frosting cools it all off with creamy delight.
These rolls are downright decadent in flavor and will have people asking what you did to make them so malty and amazing.
10 Tips For Making Any Type of Cinnamon Roll or Chocolate Roll
These Guinness Chocolate Pecan Rolls are made just like cinnamon rolls. When making chocolate and cinnamon rolls use these tips.
1. Make sure you activate your yeast properly. Use a thermometer to ensure the liquid is at the ideal warmth before adding the yeast. If the liquid is too hot it will kill the yeast. If it’s too cold then the yeast will fail to activate. Additionally, a sprinkle of sugar feeds the yeast while proofing.
2. Don’t add too much flour to the dough. You want the dough to be wet to ensure the softest and fluffiest buns. It should be sticky and smooth as it kneads to an elastic state.
3. Let the dough rise in a warm and draft free area until doubled in size.
4. Be gentle when rolling the dough. I like to leave my dough on the thicker side, at least 1/2 an inch to yield a fluffy and tender roll.
5. First spread soft butter all over the dough. Then gently rub in the brown sugar filling. I’ve found this prevents the filling from leaking out better than combining the sugar with butter first.
6. Roll the dough tightly into a log. Then chill it for 10 minutes before slicing. This helps the dough to hold for clean slices.
7. Measure the size of the log and where to slice it for even slices. This is essential for even baking.
8. Pay attention to the type of baking dish you use. Dark nonstick gets hotter and browns the outer roll more than a glass or ceramic baking dish.
9. Do not over bake your dough or it will dry out! I learned that the hard way on GABS!
10. Wait at least 20 minutes before frosting the rolls or the icing will melt too much and you’ll lose that cool and smooth layer.
To Freeze these Guinness Chocolate Pecan Rolls prior to baking: After the first rise, fill and roll them up. Cut them into slices and place them in an airtight container. Freeze for up to 2 months. Then when you are ready to eat them, place them in a baking sheet for at least 30 minutes in a warm area to rise before baking.
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Guinness Chocolate Pecan Rolls With Cream Cheese Frosting
Soft and fluffy Guinness infused sweet rolls are filled with espresso and cocoa brown sugar, chocolate chips, and toasty pecans. Then the rolls are baked and slathered with cream cheese frosting. These Guinness chocolate pecan rolls with cream cheese frosting are ooey gooey chocolatey goodness that are robust, malty, and perfect for St. Patrick’s Day!
- 6 tablespoons butter
- 2/3 cup brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground espresso powder
- 1/2 cup semi sweet chocolate chips
- 1/2 cup pecan pieces toasted (optional)
Cream Cheese Frosting
- 4 tablespoons butter
- 4 ounces cream cheese full fat
- 1 cup powdered sugar
- 1½ teaspoon vanilla extract
Heat milk to 105 degrees F. Stir in 1 teaspoon of measured sugar and yeast. Allow to proof for 15 minutes.
Warm butter and Guinness in a small saucepan until better is just melted. Remove from heat.
In the bowl of your stand mixer fitted with the dough hook, add the Guinness mixture and the yeast mixture. Whisk in the eggs and salt.
Add flour and mix to a wet dough. Then set it on medium high speed to knead for 10 minutes. It is a wet dough, but resist adding flour.
Then butter up a large bowl. Use a spoon or spatula to pull the dough into the bowl. Let rise in a warm, draft free place for about 90 minutes, until doubled in size.
Toast the pecans. Preheat oven to 350 degrees F. Then spread chopped pecans on a baking sheet. Bake for just 5 minutes, until aromatic. Then set aside.
In a small bowl, mix together espresso powder with cocoa powder and brown sugar.
Take the dough. Gently punch it down and set onto a lightly floured surface. Shape it into a rectangle of 9 x 12 inches.
Spread softened butter over the dough. Sprinkle on cocoa mixture and gently rub it in.
Then sprinkle on the pecans and chocolate chips.
Roll it tightly from the 9 inch seam. Chill for 10 minutes.
Slice into 9 even pieces.
Butter up a 9 inch square or round baking pan. Arrange the Guinness chocolate buns around to fill.
Cover with plastic wrap and let rise for 30 minutes.
Preheat oven to 350 degrees F. Bake rolls for 24-28 minutes.
Cream Cheese Frosting
Mix the butter and cream cheese until smooth.
Then add the powdered sugar and vanilla and mix until incorporated and smooth.
Let buns cool about 15 minutes before spreading on frosting.