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Peppermint Mocha Sweet Rolls Recipe

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Prepare the Filling: In a small bowl, mix the chocolate chips, cocoa powder, sugar, softened butter, and peppermint extract until well combined and spreadable.
  4. 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.
  5. 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.
  6. Second Rise: Cover the pan and let the rolls rise for another 30-45 minutes, until puffy.
  7. 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.
  8. 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.
  9. 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

Find it online: https://famdishes.com/peppermint-mocha-sweet-rolls-recipe/