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HOMETOWN: Memphis, Michigan
CAREER HISTORY: The Edge (Intern); KNIX. I showed up to work in no condition to work (aka hungover) and ended up in a barrel as punishment, and the rest is history.
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The dangerously potent Irish Car Bomb cocktail will no doubt fuel countless revelers during the St Patrick's Day celebrations this weekend.
And now a new cinnamon roll recipe from FoodBeast's Becky McKay offers a delicious twist on the boozy combo.
With Chocolate Guinness dough, Jameson sugar filling and Bailey's cream cheese frosting, there is little doubt that the results will be well worth the effort.
Just don't overindulge come breakfast-time - you may not make it through the rest of the day.
Boozy breakfast: The Irish Car Bomb cinnamon roll combines Guinness, Jameson and Bailey's
Chocolate Guinness Dough
1 (16 oz.) pkg Pillsbury® Hot Roll Mix
3 T sugar
1/3c cocoa powder, sifted
1c hot Guinness, 120° to 130°F (I heated mine on the stove.)
2T butter, softened
Extra flour for kneading
Jameson and Cinnamon Sugar Filling
1/4c butter, softened
1/4c brown sugar
1 1/2T cinnamon
Baileys Cream Cheese Frosting (adapted from Angie’s Pantry)
4T butter, softened
4oz cream cheese, softened
3c powdered sugar
1-2T heavy cream (milk will do in a pinch)
Grease a 9x13 pan and heat the oven to 375°F.
Combine the flour and yeast packets from the Hot Roll Mix with the sugar and cocoa powder in a large bowl.
Stir in hot Guinness, softened butter and egg until the dough pulls away from sides of bowl. Knead the dough on a lightly floured surface for five minutes or until smooth, using additional flour as needed.
Cover with a large bowl and let the dough rest for five minutes.
HOW TO MAKE THE BAILEY'S CREAM CHEESE FROSTING
Using an electric mixer, cream together cream cheese and butter until smooth.
Sift in powder sugar and beat until combined.
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).
Spread over warm cinnamon rolls.
Meanwhile, in a small bowl, stir together the whiskey and butter.
In another bowl, combine both the sugars and the cinnamon.
Roll the dough to a 15x10-inch rectangle on a lightly floured surface.
Spread the whiskey butter over the dough, then pour the cinnamon-sugar mixture on top.
Then, starting with a 10-inch side, the roll dough up tightly, pressing the edges to seal.
Cut the dough into 12 slices. (I use thread!) Place the 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).
Uncover dough and bake 18 to 20 minutes or until done in the rolled up bits.