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Dark Chocolate and Peppermint Sweet Rolls with Cream Cheese Frosting


Dark Chocolate and Peppermint Sweet Rolls with Cream Cheese Frosting



Bread Dough

  • 565g all-purpose flour, divided
  • 65g granulated sugar
  • 2 ¼ 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
  • ¼ tsp peppermint extract
  • ¼ 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)
  • ¼ tsp salt
  • 240g powdered sugar
  • Crushed peppermint candies to garnish 



  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 190g of the flour with the sugar, yeast, and salt.
  2. 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.
  3. 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).
  4. 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.


  1. To make the filling, combine all of the filling ingredients except for the peppermint candies in a small bowl, and mix to combine.
  2. Line a quarter sheet pan ('9”x13”) with parchment paper.
  3. 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.
  4. Spread the chocolate filling over the surface of the dough with an offset spatula, and then sprinkle evenly with the peppermint candies.
  5. 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).
  6. 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.
  7. 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.
  8. Remove from the oven and leave to stand for 30 minutes before frosting with the cream cheese frosting and sprinkling with more peppermint candies.
  9. Store leftovers in an airtight container at room temperature


  1. 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.
  2. 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.


Recipe reprinted with permission from Bake From Scratch Magazine