Cup of Yum
1. Begin by sprinkling the dry active yeast and 1 teaspoon of the sugar into the warm milk. Stir this and set aside for about 10 minutes to allow the yeast to become frothy.
2. Meanwhile, in the bowl of a stand mixer fitted with a dough hook, stir together the flour, cocoa powder, salt and remaining sugar.
3. Once the yeast is frothy, add this to the flour, immediately followed by the oil, eggs and Guinness.
4. Knead the dough at a medium setting for about 12-15 minutes until it has come together and is beginning to pull itself from the sides of the bowl. (see note)
5. Scrape the dough into a lightly greased bowl, cover with plastic wrap or a clean kitchen towel and set in a warm place for 90 minutes, until doubled in size.

Instructions for the Filling

1. In a small mixing bowl, stir together the butter, brown sugar, cinnamon and Baileys until you have a thick spreadable butter paste. Set aside until ready to fill the rolls.
2. Line an 8" square baking pan with parchment paper.
3. Once the dough has finished its first proof, turn this out onto a lightly floured work surface and use a rolling pin to roll out a large rectangle, about 12" wide by 15" long.
4. Spread the butter mixture over the surface of the dough and roll tightly from the bottom to the top, forming a log.
5. Using flavorless dental floss or kitchen twine, trim the ends of the log to remove uneven or unfilled dough. Then divide the remaining log into 9 roughly equal rolls. Place these in your lined baking pan and cover with a kitchen towel to proof at room temperature for about 30 minutes.

Instructions for Baking and Frosting

1. Preheat your oven to 350°F (175C/155C Fan).
2. After the second proof, bake the rolls in the centre of your preheated oven for about 30 minutes until well risen.
3. Remove from the oven and allow to cool for 10 minutes while you prepare your frosting.
4. Stir together your powdered sugar and Baileys liqueur until you have a smooth thick frosting. (see note)
5. Frost this over your warm rolls and serve.