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!
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.
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.