Peppermint Mocha Sweet Rolls Recipe

Introduction

These Peppermint Mocha Sweet Rolls combine the rich flavors of chocolate, espresso, and refreshing peppermint in a soft, tender dough. Perfect for a cozy morning treat or holiday indulgence, they offer a delightful twist on classic sweet rolls.

Ingredients

• 1/2 cup warm milk
• 1/4 cup sugar
• 1/2 tablespoon instant yeast (such as Red Star platinum yeast)
• 1 teaspoon espresso powder
• 1/4 cup salted butter, well softened but not melted
• 1/2 teaspoon salt
• 1 large egg
• 1 2/3 cups bread flour*
• 1/4 cup cocoa powder
• 4 tablespoons butter (for filling)
• 2 teaspoons espresso powder (for filling)
• 2/3 cup chocolate chips
• 2/3 cup peppermint baking chips
• 1/2 cup heavy cream, slightly warmed
• 1/2 cup salted butter, softened (for frosting)
• 1 teaspoon peppermint extract
• 2 cups powdered sugar
• 3-4 tablespoons heavy cream (for frosting)

Instructions

1. Step 1: Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast over the top.
2. Step 2: Add the egg, butter, salt, and sugar to the bowl.
3. Step 3: Add the bread flour and cocoa powder. Mix with the beater blade just until the ingredients are barely combined. Let the mixture rest for 5 minutes to allow the flour to absorb the liquids.
4. Step 4: Scrape the dough off the beater blade and remove it. Attach the dough hook to the mixer.
5. Step 5: Knead the dough on medium speed for 5–7 minutes until it becomes elastic and smooth. The dough will be tacky and slightly sticky on the bowl sides. If too wet, add flour gradually, up to 1/2 cup, to avoid dry rolls.
6. Step 6: Spray a large bowl with cooking spray, transfer the dough into it using a rubber spatula, and cover with a towel or wax paper.
7. Step 7: Set the bowl in a warm place to rise until doubled in size, about 30–60 minutes. A warm oven set to the lowest temperature for 1–2 minutes, then turned off, works well for this.
8. Step 8: Generously flour a pastry mat. Turn out the risen dough onto the mat and dust the top with flour.
9. Step 9: Flour a rolling pin and roll the dough into roughly a 12×8 inch rectangle.
10. Step 10: Use a rubber spatula to spread 4 tablespoons softened butter evenly over the dough.
11. Step 11: Sprinkle 2 teaspoons espresso powder, chocolate chips, and peppermint baking chips evenly on top of the buttered dough.
12. Step 12: Starting from the long edge, roll the dough tightly into a log, like a jelly roll.
13. Step 13: Cut the log into 8 slices and place them in a greased 9-inch round deep-dish pie plate.
14. Step 14: Cover the pan and let the rolls rise for another 30 minutes until nearly doubled.
15. Step 15: Once risen, pour the warmed peppermint mocha creamer or heavy cream over the rolls.
16. Step 16: Bake at 375°F (190°C) for about 25 minutes. Check at 20 minutes; if rolls brown too quickly, cover loosely with foil for remaining time. Rolls are done when a center roll lifts easily and looks cooked but moist.
17. Step 17: While rolls cool, prepare the frosting. In a stand mixer bowl, whip 1/2 cup softened butter on medium speed for 2 minutes until nearly white.
18. Step 18: Add 2 cups powdered sugar, 1 teaspoon peppermint extract, and 2 tablespoons heavy cream. Beat on low speed for 2–3 minutes, adding additional heavy cream if needed to reach a spreadable consistency.
19. Step 19: Frost the slightly cooled rolls using a knife or pipe in swirls.
20. Step 20: Serve warm for the best flavor and texture.

Tips & Variations

• Use bread flour for a chewier texture; all-purpose flour can be substituted but might yield softer rolls.
• If peppermint baking chips are unavailable, chopped peppermint candies or crushed candy canes can add a similar flavor and crunch.
• Adjust espresso powder amount depending on how strong you like the mocha flavor.
• To make a vegan version, substitute dairy and egg with plant-based alternatives suitable for yeast-based dough.

Storage

Store the peppermint mocha sweet rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 4–5 days or freeze for up to 1 month. Reheat gently in a microwave or oven until warm before serving to refresh the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature and allow a short second rise before assembling and baking.

What can I use if I don’t have espresso powder?

You can substitute with instant coffee granules or strong brewed coffee, though espresso powder provides a more concentrated and less bitter mocha flavor.

Peppermint Mocha Sweet Rolls Recipe

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Peppermint Mocha Sweet Rolls are a decadent holiday treat combining the rich flavors of chocolate, espresso, and peppermint in a soft, fluffy yeast dough. These rolls are filled with a luscious butter, cocoa, and coffee filling, studded with chocolate and peppermint chips, then baked to perfection and topped with a creamy peppermint buttercream frosting. Perfect for cozy mornings or festive gatherings.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1/2 cup warm milk
• 1/4 cup sugar
• 1/2 tablespoon instant yeast (Red Star platinum yeast recommended)
• 1 teaspoon espresso powder
• 1/4 cup salted butter (well softened, but not melted)
• 1/2 teaspoon salt
• 1 large egg
• 1 2/3 cups bread flour
• 1/4 cup cocoa powder

Filling

• 4 tablespoons butter (softened)
• 2 teaspoons espresso powder
• 2/3 cup chocolate chips
• 2/3 cup peppermint baking chips

Baking and Topping

• 1/2 cup heavy cream (slightly warmed)
• 1/2 cup salted butter (softened, for frosting)
• 1 teaspoon peppermint extract
• 2 cups powdered sugar
• 3–4 tablespoons heavy cream (for frosting consistency adjustment)

Instructions

1. Make the Dough: Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast over the top. Add the egg, butter, salt, sugar, then add the bread flour and cocoa powder. Use the beater blade to combine ingredients just until mixed, then let rest for 5 minutes so the flour can absorb the liquids.
2. Knead the Dough: Remove the beater blade and attach the dough hook. Beat on medium speed for 5-7 minutes until the dough is elastic and smooth but still slightly tacky. If dough seems too wet, add up to 1/2 cup more flour gradually to avoid dryness.
3. First Rise: Spray a large bowl with cooking spray. Use a rubber spatula to transfer dough to the greased bowl, cover with towel or wax paper, and place in a warm spot (such as inside a warmed oven turned off) to rise until doubled in size, approximately 30-60 minutes.
4. Prepare the Filling: Take softened butter, espresso powder, chocolate chips, and peppermint baking chips ready for assembly.
5. Roll Out Dough: Sprinkle a pastry mat generously with flour and turn out the risen dough onto it. Dust the top with flour, flour a rolling pin, and roll the dough into about a 12×8 inch rectangle.
6. Assemble the Rolls: Spread the softened butter uniformly over the dough rectangle, then sprinkle espresso powder, chocolate chips, and peppermint baking chips evenly over the butter.
7. Shape the Rolls: Starting from the long edge, roll the dough tightly jelly-roll style. Cut into 8 slices and place each slice into a greased 9-inch round deep dish pie plate.
8. Second Rise: Cover the rolls and let them rise again until nearly doubled, about 30 minutes.
9. Bake: Preheat oven to 375°F (190°C). Pour warmed heavy cream over the risen rolls. Bake for 25 minutes, checking around 20 minutes to see if they are browning too quickly; cover with foil if needed. Rolls are done when they look fully cooked and no longer doughy inside when pulled gently.
10. Prepare Frosting: While rolls cool slightly, beat softened butter in a mixer on medium speed for 2 minutes until nearly white. Add powdered sugar, peppermint extract, and 2 tablespoons heavy cream. Beat on low for 2-3 minutes, adding more cream up to 1 tbsp to reach desired spreadable consistency.
11. Frost the Rolls: Pipe or spread the peppermint buttercream frosting over the slightly cooled rolls in decorative swirls.
12. Serve and Store: Best served warm and fresh. Store leftovers in an airtight container at room temperature to maintain softness.

Notes

• The dough should be slightly sticky; avoid adding too much extra flour to prevent dry rolls.
• Rising times can vary depending on temperature and humidity; a warm environment helps yeast activate faster.
• If rolls brown too fast during baking, cover with foil to prevent burning while finishing baking.
• Use a stand mixer with dough hook for best kneading results, but kneading by hand is possible with extra effort.
• For a stronger peppermint flavor, adjust peppermint extract amount in frosting to your preference.
• Store rolls at room temperature, covered tightly, to keep them soft for up to 2 days; refrigeration can dry them out.

Keywords: peppermint mocha sweet rolls, holiday sweet rolls, chocolate peppermint rolls, espresso rolls, holiday breakfast, festive roll recipe