Guinness Tshirts Recipe

Activate yeast and combine liquids

In a small bowl, whisk the warm water, granulated sugar and instant yeast. Let sit 5–7 minutes until foamy. In a separate measuring cup, combine the 1/2 cup room-temperature Guinness and the melted butter; whisk in the egg until blended.

Mix dry and wet ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the flour and salt. Pour in the yeast mixture and the Guinness-egg mixture. Mix on low speed until a shaggy dough forms (~2 minutes).

Knead the dough

Increase mixer speed to medium and knead 6–8 minutes until smooth, elastic and slightly tacky. If mixing by hand, turn dough out onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a large bowl, transfer the dough to it and turn to coat. Cover with plastic wrap or a clean towel. Let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Deflate and roll

Punch down the dough to release air. Turn out onto a lightly floured surface and roll into a roughly 12x10 inch rectangle about 1/4 inch thick (size may vary slightly).

Prepare filling

In a small bowl, combine the softened butter (3 tbs), dark brown sugar, cinnamon and orange zest until smooth and spreadable.

Spread filling

Evenly spread the butter-sugar mixture over the rolled dough, leaving a 1/4-inch border along one long edge.

Roll and cut (make the 'Tshirts')

Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife or dental-floss method, cut the log into 8 equal pieces (about 1½ inches each). For a playful 'Tshirt' shape, slightly flatten each roll with the palm of your hand and pinch the top corners inward to form shoulder-like points, or use small cuts and tucks to mimic a shirt neckline.

Second rise

Place the shaped pieces seam-side down into a greased 9x9 inch or similar baking pan, leaving small gaps for expansion. Cover loosely and let rise until puffy and nearly doubled, about 45–60 minutes.

Egg wash and sprinkle

Preheat oven to 350°F (175°C). Brush each roll lightly with the beaten egg wash. If desired, sprinkle coarse sugar on top for crunch and sheen.

Bake

Bake in the preheated oven 20–25 minutes, rotating the pan halfway through, until the tops are golden brown and the internal temperature reaches about 190°F (88°C). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Reduce Guinness

Place 1/4 cup Guinness in a small saucepan over medium heat and simmer gently until reduced to about 2 tablespoons, 6–8 minutes. Let cool to warm.

Make glaze

In a medium bowl, beat the softened cream cheese and 2 tbs softened butter until smooth. Gradually add the confectioners' sugar and continue to beat until fluffy. Stir in the reduced Guinness, vanilla and a pinch of salt. Adjust thickness with a teaspoon of milk or additional powdered sugar as needed to reach a spreadable but not runny consistency.

Glaze the warm rolls

When the rolls are slightly cooled (warm but not hot, about 10 minutes out of the oven), spread or drizzle the Guinness cream glaze over each 'Tshirt' roll. The warmth will set the glaze lightly while keeping it creamy.

Serve

Allow glazed rolls to rest 10 minutes, then serve warm. Store leftovers loosely covered in the refrigerator up to 3 days; rewarm briefly before serving.