Wednesday, December 23, 2015

Chocolate Peppermint Rolls

Sometime last year, my husband and I were sitting in church, and as is often the case (sadly), we were thinking about food.  I guess that happens when you forget to eat before heading into 3 hours of church meetings.

The topic of Cinnamon Rolls came up, and Bruce asked me if I could make a Christmas-time cinnamon roll...with chocolate dough.  Me, being the food-optimist, assured him that I could.

And this year, I delivered with these delicious Chocolate Peppermint Rolls!  The dough is soft, fragrant, and chocolatey, while bits of peppermint and chocolate (either white or semi-sweet) burst from within, and a gooey peppermint cream cheese frosting melds everything together in a way that is truly providential.

These would be a fabulous Christmas Eve treat, or accompaniment to an indulgent Christmas breakfast!

Chocolate Peppermint Rolls



1 1/2 Tbs yeast
1 1/2 c. warm water (divided)
1/2 c. butter (softened)
1/2 c. sugar
1 tsp salt
2/3 c. cocoa
4 1/4 to 4 3/4 c. flour


chocolate chips (white or semi-sweet)
crushed candy canes
1/4 c. butter (softened)
1/4 c. sugar


8 oz cream cheese
4 c. powdered sugar
2 Tbs milk
1/2 tsp peppermint extract
dash salt


In the bowl of your mixer, dissolve the yeast in 1/2 c. of the warm water.  Add the butter, sugar, salt, and the remaining cup of water and mix for a moment.  Mix in the cocoa and 2 cups of the flour and beat for a couple minutes until smooth.  Stir in enough of the remaining flour to form a soft dough.

Knead the dough with the dough hook attachment on your mixer (or by hand on a lightly floured surface) for about 8 minutes, or until it is elastic.  Place the dough in a greased bowl, cover, and let rise in a warm place for about an hour or until the dough has doubled in size.

Divide the dough in half, and roll out on a lightly floured surface unto a large rectangle about 12"x 15".  Brush with the softened butter, sprinkle with sugar, chocolate chips, and crushed candy canes (these amounts are left to your discretion).  Repeat with other half of dough.

Roll each rectangle like a jelly roll, starting on a long side, and pinch the ends closed to seal it.  Cut each roll into 8-10 slices, and place on a silpat lined baking sheet.  Cover with a cloth, and let rise about 45 minutes.

Bake at 375 for 25-30 minutes.

While the rolls are baking, make the frosting.  Using a hand mixer, beat the cream cheese until fluffy, add the powdered sugar, extract, salt, and milk until you reach your desired consistency.  Spread onto the rolls while they are warm, and top with additional crushed candy canes.


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