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Irish Cream Cinnamon Rolls

Irish Cream Cinnamon Rolls

Recipe Details
SKILL LEVEL: Intermediate
YIELD: 15 rolls
PREP TIME: 40 minutes
TOTAL TIME: 3 hours 20 minutes

Irish Cream Cinnamon Rolls

3-1/2 to 4 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
2 packages regular or fast-acting dry yeast
1 cup warm milk (120°F to 130°F)
2 teaspoons vanilla
1/4 cup butter or margarine, softened
1 egg

1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup butter or margarine, softened
1/2 cup miniature chocolate chips
1/4 cup finely chopped walnuts

1 cup powdered sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
1 to 2 tablespoons Irish cream liqueur



  1. In large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with wooden spoon until well mixed. Add warm milk, vanilla, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, stopping frequently to scrape bowl with spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
  2. Place dough on lightly floured work surface or large cutting board. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray large bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1-1/2 hours or until dough has doubled in size. Dough is ready if indentation remains when you press your fingertips about 1/2 inch into the dough.
  3. In small bowl, mix 1/2 cup granulated sugar and the cinnamon; set aside. Spray bottom and sides of 13×9-inch pan with cooking spray. Gently push fist into dough to deflate. Pull dough away from the side of the bowl and place on floured surface or cutting board. Using hands or rolling pin, flatten dough into 15×10-inch rectangle. Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with reserved cinnamon-sugar, the chocolate chips and walnuts.
  4. Beginning at a long side, roll up dough tightly. Pinch edge of dough into roll to seal edge. Stretch and shape roll until even and 15 inches long. Using sharp serrated knife or length of dental floss, cut roll into 15 (1-inch) slices. Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
  5. Move oven rack to center of oven. Heat oven to 350°F. Uncover rolls. Bake 30 to 35 minutes or until golden brown. Immediately remove rolls from pan; place right side up on cooling rack. Cool 5 minutes.
  6. In small bowl, stir glaze ingredients until smooth, adding enough liqueur so glaze is thin enough to drizzle. Drizzle glaze over warm rolls from the tip of a tableware teaspoon, moving spoon back and forth to make thin lines of glaze. Serve warm.

Recipe by Food Editor Cathy Swanson

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