• 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.
• Meanwhile, in the bowl of a stand mixer fitted with a dough hook, stir together the flour, cocoa powder, salt and remaining sugar.
• Once the yeast is frothy, add this to the flour, immediately followed by the oil, eggs and Guinness.
• 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)
• 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

• 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.
• Line an 8" square baking pan with parchment paper.
• 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.
• Spread the butter mixture over the surface of the dough and roll tightly from the bottom to the top, forming a log.
• 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

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