Peppermint Mocha Sweet Rolls Recipe
Introduction
Peppermint Mocha Sweet Rolls are a festive twist on classic cinnamon rolls, combining rich cocoa and refreshing peppermint flavors. Perfect for holiday mornings or any time you crave a sweet, chocolatey treat with a hint of mint.
Ingredients
- Dough (prepared or homemade)
- 1/4 cup cocoa powder
- 1 teaspoon peppermint extract
- 1/2 cup sugar
Instructions
- Step 1: Prepare your dough according to your recipe or package instructions and roll it out into a rectangle.
- Step 2: In a small bowl, mix the cocoa powder, sugar, and peppermint extract to create the chocolate filling.
- Step 3: Spread the chocolate mixture evenly over the rolled-out dough.
- Step 4: Carefully roll the dough up tightly from one edge to the other to form a log.
- Step 5: Slice the log into individual rolls and place them in a greased baking dish.
- Step 6: Bake the rolls at 350°F (175°C) for 20-25 minutes, or until they are cooked through and slightly golden on the top.
- Step 7: Once baked, glaze the rolls with your favorite icing or a simple mixture of powdered sugar and milk for added sweetness.
Tips & Variations
- For extra richness, add mini chocolate chips to the filling before rolling the dough.
- Use crushed peppermint candies on top of the glaze for a festive crunch.
- If peppermint extract is too strong, reduce the amount to half a teaspoon to suit your taste.
Storage
Store the sweet rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to restore their softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought dough for this recipe?
Yes, store-bought dough works well and saves time. Just ensure it’s fully thawed and rolled out before adding the filling.
How strong is the peppermint flavor?
The peppermint extract provides a noticeable but balanced mint flavor that complements the chocolate. You can adjust the quantity to make it milder or stronger based on your preference.
PrintPeppermint Mocha Sweet Rolls Recipe
Delight in the festive flavors of Peppermint Mocha Sweet Rolls, featuring a rich cocoa-infused dough blended with refreshing peppermint extract and sugar. These sweet rolls are filled with a luscious chocolate mixture, baked to golden perfection, and finished with a glossy peppermint glaze for a perfect holiday treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 sweet rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- 1 packet active dry yeast (2 ¼ tsp)
- ½ tsp salt
- ¾ cup warm milk (110°F/43°C)
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1 tsp peppermint extract
Filling
- ½ cup semisweet chocolate chips or finely chopped chocolate
- 2 tbsp unsweetened cocoa powder
- ¼ cup granulated sugar
- 1 tsp peppermint extract
- 2 tbsp softened unsalted butter
Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp peppermint extract
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, cocoa powder, sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, melted butter, egg, and peppermint extract. Gradually add the wet ingredients to the dry, mixing until a soft dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
- Let Dough Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1 ½ hours, until doubled in size.
- Prepare the Filling: In a small bowl, mix the chocolate chips, cocoa powder, sugar, softened butter, and peppermint extract until well combined and spreadable.
- Roll and Fill: Punch down the risen dough and roll it out on a floured surface into a 12×16 inch rectangle. Spread the chocolate peppermint filling evenly over the dough.
- Shape Rolls: Starting from the long edge, tightly roll the dough into a log. Slice the log into 12 equal rolls and place them in a greased 9×13 inch baking pan, spacing them slightly apart.
- Second Rise: Cover the pan and let the rolls rise for another 30-45 minutes, until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are cooked through and the tops are lightly browned.
- Make the Glaze: While the rolls bake, whisk together powdered sugar, milk, and peppermint extract until smooth and drizzle-ready. Adjust thickness by adding more milk or powdered sugar as needed.
- Glaze and Serve: Remove rolls from the oven and allow them to cool for 5-10 minutes. Drizzle the peppermint glaze over the warm rolls and serve immediately for the best taste.
Notes
- Ensure the milk for the dough is warm, not hot, to activate the yeast properly.
- The peppermint extract is potent; adjust to taste but do not exceed 1 ½ teaspoons to avoid overpowering the flavor.
- Chocolate chips can be substituted with chopped dark or milk chocolate based on preference.
- For a dairy-free version, use plant-based milk and butter alternatives.
- Sweet rolls are best enjoyed fresh but can be stored covered at room temperature for up to 2 days or frozen for up to 1 month.
Keywords: peppermint mocha sweet rolls, chocolate sweet rolls, holiday sweet rolls, peppermint chocolate rolls, mocha rolls, festive breakfast rolls
