chocolate peppermint cinnamon rolls

Name: Chocolate Peppermint Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Cuisine: Canadian
Ingredients: ROLLS:; 2 package(s) (1/4 ounce each) active dry yeast; 1 1/2 cup(s) warm water (110° to 115°), divided; 1/2 cup(s) butter, softened; 1/2 cup(s) sugar; 1 teaspoon(s) salt; 4 1/2 cup(s) to 4-3/4 cups all-purpose flour; 2/3 cup(s) baking cocoa; FILLING:; 2 tablespoon(s) butter, melted; 1/3 cup(s) sugar; 1 teaspoon(s) ground cinnamon or to taste; 1 cup(s) miniature semisweet chocolate chips; 1/4 cup(s) crushed peppermint candies; ICING:; 2 cup(s) confectioners' sugar; 1/2 teaspoon(s) pure vanilla extract; 2/3 tablespoon(s) milk; 2/3 cup(s) crushed peppermint candy (or as little or much as you wish)

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review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

I adapted this recipe for the winter holidays and it's been successful around here. I always buy already crushed peppermint candy at the start of every holiday season. It's just so handy to have ready and can be sprinkled on so many things to add a festive (and tasty) touch.

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yield serving(s)

prep time 30 Min

cook time 25 Min

method Bake

Ingredients For chocolate peppermint cinnamon rolls

ROLLS:
2 pkg

(1/4 ounce each) active dry yeast
1 1/2 c

warm water (110° to 115°), divided
1/2 c

butter, softened
1/2 c

sugar
1 tsp

salt
4 1/2 c

to 4-3/4 cups all-purpose flour
2/3 c

baking cocoa
FILLING:
2 Tbsp

butter, melted
1/3 c

sugar
1 tsp

ground cinnamon or to taste
1 c

miniature semisweet chocolate chips
1/4 c

crushed peppermint candies
ICING:
2 c

confectioners' sugar
1/2 tsp

pure vanilla extract
2/3 Tbsp

milk
2/3 c

crushed peppermint candy (or as little or much as you wish)

How To Make chocolate peppermint cinnamon rolls

1
ROLLS:

2
In a large bowl, dissolve yeast in 1/2 cup warm water. Add the butter, sugar, salt and remaining water. Stir in 2-1/2 cups flour and cocoa. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
3
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4
Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and crushed candy; sprinkle over dough to within 1/2 in. of edges
5
Roll up each jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 10 slices. Place cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 45 minutes.
6
Bake at 375° for 25-30 minutes or until lightly browned.
7
Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over rolls while slightly warm; sprinkle with additional crushed candy bits.
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