Hi hi! Happy Thursday! I interrupt the week of late Thanksgiving content to share our next installation of #fomobaking with you - these Dark Chocolate and Peppermint Sweet Rolls with Cream Cheese Frosting!
#fomobaking is “Fear Of Missing Out” baking, and came about when Becky, Brian and myself were in Alaska in August. It’s a super fun way to collab with friends, and I love seeing how each of us put our own spin on a recipe. The recipe we have chosen this time around comes from the latest issue of Bake From Scratch Magazine, which also happens to be their holiday issue! I knew as soon as I saw the recipe for these sweet rolls that they were what I wanted to make, although I did have a hard time straying from the original, as it was so perfect as is. Brian made the original recipe from the magazine, and Becky turned hers into the cutest little individual sweet rolls ever, topped with a peppermint sugar. So, so good. We would love for you to tag your creations with #fomobaking so that we can see them on the gram!
I kept the dough and the frosting the same on these guys, but mixed up the filing a little (the original is white chocolate and an almond filling), opting for a dark chocolate situation. The filling is super easy to make - you mix grated chocolate and peppermint extract with some room temperature butter and a little brown sugar to form a paste, which you then smooth over the dough, and sprinkle with crushed peppermint candies, then roll it up into a log and slice it into perfect little rolls (11 perfect little rolls and one small, slightly sad one which is always the one I eat first).
The dough uses a slightly different method than I am used to - I always activate the yeast in the warm milk, whereas this recipe adds it to the flour mixture. It worked great but if you are a little hesitant, feel free to activate the yeast in the milk with a little bit of sugar, and then add that in to the flour mixture. If you know your yeast is good though, the method written will be fine!
The dough is soft and pillowy, and is so perfect covered in the dark chocolate filling and peppermint candies. The whole thing is then finished off with a fluffy cream cheese frosting which comes together quickly, and is swooped over the sweet rolls, then sprinkled with some peppermint candies to finish. These would make the most perfect holiday breakfast - I know for sure that they will be happening again in my house!
A few wee tips:
If you want to make these in the morning, you can bring the dough to the first stage (once it has finished kneading), then pop in in a bowl and place in the fridge overnight. This will make the assembly the next day much faster.
I grated my chocolate for the filling on a box grater, which did get a bit messy. You can also pulse it in your food processor (I just hate cleaning it so avoid it when I can).
These would be delicious with nuts added in too - the original has slivered almonds, I just didn’t have any in the house!
Dark Chocolate and Peppermint Sweet Rolls with Cream Cheese Frosting
- Makes 12 Rolls -
Recipe reprinted with permission from Bake From Scratch Magazine
565g all-purpose flour, divided
65g granulated sugar
2 1/4 tsp active dry yeast
2 tsp kosher salt
300g whole milk
115g butter, at room temperature
1 egg, at room temperature
Chocolate Peppermint Filling
200g dark chocolate, finely grated
50g brown sugar
100g unsalted butter, at room temperature
1/4 tsp peppermint extract
1/4 tsp salt
85g peppermint candies, crushed
Cream Cheese Frosting
115g unsalted butter, at room temperature
115g cream cheese, at room temperature
1 tsp vanilla bean paste (optional)
1/4 tsp salt
240g powdered sugar
Crushed peppermint candies to garnish
- PROCESS -
In the bowl of a stand mixer fitted with the paddle attachment, combine 190g of the flour with the sugar, yeast, and salt.
In a medium saucepan, heat the milk and the butter over medium heat until it registers 120°f / 49°c. Add to the flour mixture and mix on medium speed for 2 minutes. Add the egg and beat for a further 2 minutes. With the mixer on low, gradually add 350g flour, beating until just combined and stopping to scrape the sides of the bowl.
Switch to the dough hook attachment on your stand mixer. Beat at medium speed until a soft dough forms, 6-8 minutes, adding the remaining 25g flour a little at a time if needed. If the dough still seems too soft, add a Tbsp flour at a time, mixing until combined, until it just pulls away from the sides (the dough will be very soft and may still stick to the sides a little).
Form the dough into a ball, and place into a greased bowl. Cover with plastic wrap and leave to rise in a warm spot until doubled in size, 40 minutes to an hour.
FILLING AND ASSEMBLY
To make the filling, combine all of the filling ingredients except for the peppermint candies in a small bowl, and mix to combine.
Line a quarter sheet pan ('9”x13”) with parchment paper.
Turn out the dough onto a lightly floured surface, and shape into a rectangle. Roll into an 18”x12” (45x30cm), squaring off the edges as best you can as you go.
Spread the chocolate filling over the surface of the dough with an offset spatula, and then sprinkle evenly with the peppermint candies.
Starting with the long end, roll up the dough into a tight spiral. Trim the ends a little if needed, and then measure the length of the log and divide into 12 equal pieces by cutting into slices using a sharp knife. (if your dough is particularly soft, divide into two logs, place on a parchment paper lined baking sheet, cover lightly and chill for 15-20 minutes to help make the cutting process easier).
Arrange the rolls in the prepared sheet pan. Cover lightly with plastic wrap and place in a warm place for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger. While the rolls are rising, preheat the oven to 350°f / 180°c.
Bake the sweet rolls for 25 to 30 minutes, until lightly golden and a thermometer inserted into the centre reads 190°f / 88°c, tenting with foil toward the end of the bake if desired to prevent excess browning.
Remove from the oven and leave to stand for 30 minutes before frosting with the cream cheese frosting and sprinkling with more peppermint candies.
Store leftovers in an airtight container at room temperature
CREAM CHEESE FROSTING
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, vanilla bean paste, and salt at high speed until smooth.
Add in the powdered sugar and mix to combine, scraping down the sides as needed. Mix on high speed for 1-2 minutes until fluffy.