Description
Delight in these Peppermint Mocha Sweet Rolls, a perfect holiday treat combining the rich flavors of espresso, chocolate, and peppermint in a soft, fluffy roll topped with creamy peppermint buttercream frosting. Ideal for a festive breakfast or a cozy dessert.
Ingredients
Dough
- 1/2 cup warm milk
- 1/4 cup sugar
- 1/2 tablespoon instant yeast (Red Star platinum yeast preferred)
- 1 teaspoon espresso powder
- 1/4 cup salted butter (well softened, not melted)
- 1/2 teaspoon salt
- 1 large egg
- 1 2/3 cups bread flour
- 1/4 cup cocoa powder
Filling
- 4 tablespoons butter
- 2 teaspoons espresso powder
- 2/3 cup chocolate chips
- 2/3 cup peppermint baking chips
Mocha Cream Pour
- 1/2 cup heavy cream (slightly warmed)
- 1/2 cup salted butter (softened)
- 1 teaspoon peppermint extract
Frosting
- 2 cups powdered sugar
- 3-4 tablespoons heavy cream or milk
- 1 teaspoon peppermint extract
- 1/2 cup butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a stand mixer bowl, pour warm milk and sprinkle instant yeast on top to activate. Let sit briefly.
- Add Wet Ingredients: Add egg, softened butter, salt, and sugar to the yeast mixture.
- Combine Dry Ingredients: Mix in bread flour and cocoa powder carefully using the beater blade until just combined. Allow the dough to rest 5 minutes to hydrate the flour.
- Knead Dough: Switch to the dough hook attachment and knead on medium speed for 5-7 minutes until elastic and slightly tacky. Add up to 1/2 cup more flour if too wet, careful not to dry out.
- First Rise: Spray a large bowl with cooking spray. Transfer dough using a rubber spatula, cover with towel or wax paper, and place in warm spot (like inside a warmed then turned-off oven). Let rise 30-60 minutes until doubled in size.
- Roll Dough: Flour a pastry mat and roll dough into about a 12×8″ rectangle. Spread softened butter evenly over surface.
- Add Filling: Sprinkle espresso powder, chocolate chips, and peppermint baking chips over the buttered dough.
- Shape Rolls: Starting from long side, roll tightly like a jelly roll. Slice into 8 even rolls and place in a greased 9″ round deep-dish pie pan.
- Second Rise: Cover rolls and let rise again for 30 minutes or until nearly doubled.
- Add Mocha Cream: Pour warmed peppermint mocha creamer or heavy cream over the risen rolls to add moisture and flavor.
- Bake: Preheat oven to 375°F (190°C). Bake rolls for 25 minutes. Check around 20 minutes to prevent over-browning; cover with foil if needed. Rolls should be cooked through and not doughy in the center.
- Make Frosting: Whip butter in a mixer on medium for 2 minutes until pale. Add powdered sugar, peppermint extract, vanilla, and 2-3 tablespoons cream or milk. Beat on low for 2-3 minutes, adjusting liquid to desired consistency.
- Decorate: Pipe or spread frosting on warm rolls. Serve immediately for best flavor and texture.
- Storage: Store leftovers in an airtight container at room temperature to maintain freshness.
Notes
- The dough should remain slightly sticky to ensure soft rolls; avoid adding excessive flour.
- For the best rise, use a warm, draft-free environment such as the inside of a turned-off oven.
- If rolls brown too quickly, tent with foil while baking to prevent burning.
- Use high-quality espresso powder and peppermint baking chips for authentic flavor.
- Serve rolls warm for the best taste experience.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
