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    Home » Holiday Inspired Recipes » Christmas Recipes

    Published: Oct 19, 2016 · Modified: Apr 29, 2022 by Renée · This post may contain affiliate links · 7 Comments

    Chocolate Malted Peppermint Sweet Rolls

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    Chocolate Malted Peppermint Sweet Rolls with chocolate malt icing may take a bit of time and effort to make, but they're totally worth every minute.

    Chocolate Peppermint Sweet Rolls
    Chocolate Malted Sweet Rolls

    Deliciously Easy White Chocolate Ghost Pops (mentioned above), the second was Double Chocolate Cheesecake with Chocolate Espresso Cracker Crust, third was for my Old Fashioned Chocolate Caramel Turtle Fudge with Pecans.  And finally today (with the recipe following shortly), Chocolate Malted Peppermint Sweet Rolls with Chocolate Malt Icing. How's THAT for some delicious chocolate recipes?

    Easy White Chocolate Ghost Pops
    Double Chocolate Cheesecake
    Chocolate Caramel Turtle Fudge
    Chocolate Sweet Rolls with Peppermint and Malt

    Here's a quick slide-show video I made to show you exactly how to make these Chocolate Malted Peppermint Sweet Rolls with Chocolate Malt Icing. I hope you enjoy it:

    Chocolate Malted Peppermint Sweet Rolls

    Renee Goerger
    Chocolate Malted Peppermint Sweet Rolls with chocolate malt icing may take a bit of time and effort to make, but they're totally worth every minute.
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    Prep Time 4 hrs 30 mins
    Cook Time 35 mins
    Total Time 5 hrs 5 mins
    Course Breakfast, Breakfast or Dessert
    Servings 12 servings
    Calories 512 kcal

    Ingredients
      

    For the dough:

    • 1 cup milk warmed to the touch, but not hot
    • 5 tablespoons butter (I use salted) melted
    • ⅓ cup granulated sugar
    • 1 package (2¼ teaspoons) active dry yeast
    • 1 large egg
    • 1 teaspoon salt
    • 4 cups all-purpose flour
    • ¼ cup cocoa powder
    • 4 tablespoons chocolate malted powder
    • coconut oil spray

    For the filling:

    • 6 tablespoons butter (I use salted) softened
    • ½ cup crushed peppermint candy
    • ½ cup semi-sweet chocolate chips

    For the icing:

    • 2½ cups confectioners sugar
    • 2 tablespoons butter (I use salted) melted
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon chocolate malted powder
    • 2 tablespoons milk
    • ½ cup crushed peppermint candy

    Instructions
     

    To make the dough:

    • Add the warm milk, melted butter and granulated sugar into the bowl of a stand mixer.
    • Add the yeast to the milk and butter mixture and stir well to combine.
    • Allow the mixture to sit and get foamy (approximately 10 minutes).
    • Stir the flour, salt, egg, cocoa powder, and chocolate malt powder to the bowl and stir slight to combine.
    • Switch to the dough hook for the stand mixer and thoroughly knead the dough until it comes away from the sides of the bowl, and forms a soft ball (at least 7 minutes).
    • Transfer the dough to an bowl that has been sprayed with coconut oil and cover the bowl with plastic wrap.
    • Allow the dough to rise until doubled in bulk in a warm, draft free place (approximately 90 minutes).
    • Turn the dough out and pat (or roll) the dough into an approximate 12" x 17" rectangle

    To make the filling:

    • Spread the softened butter evenly over the entire surface of the dough.
    • Top the dough with ½ cup of the crushed peppermint, and ½ cup of the chocolate chips.
    • Roll the dough, lengthwise to form a cylinder.
    • Use a serrated knife to cut the cylinder into even circles (12-15)
    • Place the rolls into a 9" x 13" baking dish that has been sprayed with coconut oil spray.
    • Place the rolls in a warm, draft free place to rise until doubled in volume (approximately 90 minutes).
    • Once doubled, preheat oven to 375 degrees and bake the rolls for 30-35 minutes. Until a toothpick inserted into the center of the dough comes out clean.
    • Remove from the oven and cool for at least 30 minutes.
    • While the sweet rolls are cooling, prepare the icing.

    To make the icing:

    • Add all the icing ingredients into a medium bowl, and whisk until smooth and creamy.
    • Spread the icing liberally over each sweet roll and sprinkle the top of each roll with the remaining ½ cup of the crushed peppermint candy.

    Notes

    Tools and equipment:
    Stand mixer with dough hook attachment
    Zip-top bag and mallet or rolling pin (for crushing candy)
    Plastic wrap
    9" x 13" baking dish
    coconut oil spray
    medium bowl
    whisk
    wooden spoon

    Nutrition

    Serving: 1servingCalories: 512kcalCarbohydrates: 84gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 50mgSodium: 315mgPotassium: 171mgFiber: 3gSugar: 45gVitamin A: 431IUVitamin C: 1mgCalcium: 48mgIron: 3mg
    Tried this recipe?Let us know how it was!

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    Custom Renee Signature

    More Christmas Recipes

    • Cute Santa themed cake plate with a green rice krispies wreath on top.
      Rice Krispies Christmas Wreath
    • A few delicious looking slices of cherry Kringle Kuchen on a green glass plate.
      Kringle Kuchen
    • Two mugs filled with Peppermint White Hot Chocolate with candy canes and snowflakes.
      Peppermint White Hot Chocolate
    • A serving of melting No-Churn Peppermint Schnapps Ice Cream in a green bowl.
      Peppermint Schnapps Ice Cream

    Reader Interactions

    Comments

    1. Lauren Hall says

      October 31, 2016 at 3:30 pm

      Wowza I want these stat!

      Reply
    2. eat good 4 life says

      October 21, 2016 at 5:56 am

      All these treat look superb. I need to get my Halloween hat on and start making some myself 🙂

      Reply
    3. Katerina @ Diethood says

      October 21, 2016 at 4:27 am

      WOW!! I really love these! Perfect for the holidays!!

      Reply
    4. Kimberly @ The Daring Gourmet says

      October 21, 2016 at 12:28 am

      Whoa, those look so thoroughly scrumptious! I love that the base is a yeast dough!

      Reply
    5. Jenny | Honey and Birch says

      October 20, 2016 at 10:57 pm

      I would definitely make these for breakfast and have the leftovers for dessert!

      Reply
    6. Joanie Zisk says

      October 20, 2016 at 1:30 pm

      Renee, your artwork is absolutely beautiful. I definitely need to visit your Etsy shop to explore some of your items further as well as ordering an apron for me. These rolls look fantastic. We'll have family members staying with us between Thanksgiving and Christmas and this would be perfect to serve - so festive!

      Reply
      • Renée says

        October 20, 2016 at 2:45 pm

        Thank you, Joanie! I'd be happy to paint something for you at anytime. Glad you like my work, and these rolls 🙂

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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