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Chocolate Malted Peppermint Sweet Rolls with Chocolate Malt Icing
Prep Time
4 hrs 30 mins
Cook Time
35 mins
Total Time
5 hrs 5 mins
 
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.
Course: Breakfast or Dessert
Servings: 12
Renee - Kudos Kitchen: Renée - Kudos Kitchen
Ingredients
  • For the dough:
  • 1 cup milk warmed to the touch, but not hot
  • 5 tablespoons butter melted
  • 1/3 cup granulated sugar
  • 1 package 2½ teaspoons active dry yeast
  • 1 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 softened
  • ½ cup crushed peppermint candy
  • ½ cup semi-sweet chocolate chips
  • For the icing:
  • cups confectioners sugar
  • 2 tablespoons butter melted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon chocolate malted powder
  • 2 tablespoons milk
  • ½ cup crushed peppermint candy
Instructions
  1. To make the dough:
  2. Add the warm milk, melted butter and granulated sugar into the bowl of a stand mixer.
  3. Add the yeast to the milk and butter mixture and stir well to combine.
  4. Allow the mixture to sit and get foamy (approximately 10 minutes).
  5. Stir the flour, salt, egg, cocoa powder, and chocolate malt powder to the bowl and stir slight to combine.
  6. 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).
  7. Transfer the dough to an bowl that has been sprayed with coconut oil and cover the bowl with plastic wrap.
  8. Allow the dough to rise until doubled in bulk in a warm, draft free place (approximately 90 minutes).
  9. Turn the dough out and pat (or roll) the dough into an approximate 12" x 17" rectangle
  10. For the filling:
  11. Spread the softened butter evenly over the entire surface of the dough.
  12. Top the dough with ½ cup of the crushed peppermint, and ½ cup of the chocolate chips.
  13. Roll the dough, lengthwise to form a cylinder.
  14. Use a serrated knife to cut the cylinder into even circles (12-15)
  15. Place the rolls into a 9" x 13" baking dish that has been sprayed with coconut oil spray.
  16. Place the rolls in a warm, draft free place to rise until doubled in volume (approximately 90 minutes).
  17. 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.
  18. Remove from the oven and cool for at least 30 minutes.
  19. While the sweet rolls are cooling, prepare the icing.
  20. For the icing:
  21. Add all the icing ingredients into a medium bowl, and whisk until smooth and creamy.
  22. 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.
Recipe 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