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Peppermint Mocha Sweet Rolls Recipe

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★★★★★

4.7 from 130 reviews

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.

Ingredients

Scale

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

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