Directions

 Cinnamon Rolls

1. Grease 9×13 pan and heat oven to 375°F.
2. Combine flour and yeast packets from hot roll mix with sugar and cocoa powder in large bowl.
3. Stir in hot Guinness, softened butter and egg until dough pulls away from sides of bowl. Knead dough on lightly floured surface 5 minutes or until smooth, using additional flour as needed.
4. Cover with large bowl; let rest 5 minutes.
5. Meanwhile, in a small bowl stir together whiskey and butter.
6. In another bowl, combine both the sugars and the cinnamon.
7. Roll dough to 15 x 10-inch rectangle on lightly floured surface.
8. Spread whiskey butter over dough, and pour cinnamon sugar mixture on top.
9. Starting with 10-inch side, roll dough up tightly, pressing edges to seal.
10. Cut  dough into 12 slices. (I use thread!) Place cut side down in prepared pan. Cover with a towel, and let rise in warm place (80° to 90°F) for 30 to 45 minutes or until doubled in size. (I usually just stick it on top of the preheating stove).
11. Uncover dough and bake 18 to 20 minutes or until done in the rolled up bits.

 Baileys Cream Cheese Frosting

1.  Using an electric mixer, cream together cream cheese and butter until smooth.
2. Sift in powder sugar and beat until combined.
3. Add in vanilla, Jameson, and Baileys 1-2T cream (as needed) and beat on medium-high until fluffy. (You can adjust the ratio of the Baileys and cream to the powder sugar for a stiffer or runnier frosting).
4. Spread over warm cinnamon rolls.