Peppermint Mocha Sweet Rolls Recipe
These Peppermint Mocha Sweet Rolls are a delightful twist on traditional sweet rolls, combining rich cocoa and refreshing peppermint flavors. Soft, fluffy dough is filled with a luscious chocolate peppermint mixture, baked to perfection, and finished with a sweet glaze – perfect for festive mornings or cozy gatherings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 sweet rolls 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dough
- 2 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¾ cup warm milk (110°F/45°C)
- ⅓ cup unsalted butter, melted
- 1 large egg
- ½ teaspoon salt
Filling
- ¼ cup cocoa powder
- ½ cup brown sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon peppermint extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon peppermint extract
Instructions
- Prepare the Dough: In a mixing bowl, combine warm milk and yeast; let it sit for 5 minutes until foamy. Add melted butter, sugar, egg, salt, cocoa powder, and flour. Mix until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Make the Filling: In a small bowl, mix cocoa powder, brown sugar, softened butter, and peppermint extract until well combined to form a smooth chocolate peppermint filling.
- Roll and Fill the Dough: Punch down the risen dough and roll it out into a 12×16 inch rectangle on a floured surface. Spread the chocolate peppermint filling evenly over the dough, leaving a small border around the edges.
- Shape the Rolls: Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal slices. Place the slices in a greased baking pan, leaving space between each for rising.
- Second Rise: Cover the pan with a clean kitchen towel and let the rolls rise for 30-45 minutes until they puff up.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until cooked through and slightly golden on top.
- Prepare the Glaze: While the rolls bake, whisk together powdered sugar, milk, and peppermint extract in a bowl until smooth and pourable.
- Glaze and Serve: Remove the rolls from the oven and let cool for 10 minutes. Drizzle the peppermint glaze over the warm rolls before serving for a sweet, festive finish.
Notes
- For a stronger peppermint flavor, add an extra ¼ teaspoon of peppermint extract to the filling or glaze, but do not exceed 1 teaspoon total to avoid bitterness.
- Use unsweetened cocoa powder for a richer chocolate taste.
- These rolls can be made a day ahead and reheated gently in the oven before serving.
- Substitute dairy milk with any plant-based milk to make the recipe dairy-free.
Keywords: Peppermint Mocha Sweet Rolls, holiday breakfast, chocolate peppermint rolls, festive sweet rolls
