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Chocolate Malted Peppermint Sweet Rolls

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.
Prep Time4 hours 30 minutes
Cook Time35 minutes
Total Time5 hours 5 minutes
Course: Breakfast, Breakfast or Dessert
Cuisine: American
Keyword: chocolate malt sweet rolls, chocolate peppermint sweet rolls, chocolate sweet rolls
Servings: 12 servings
Calories: 512kcal
Author: Renee Goerger

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
  • 3 tablespoons chocolate malted powder
  • coconut oil spray

For the filling:

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 F (190 degrees C) 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: 1serving | Calories: 512kcal | Carbohydrates: 84g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 315mg | Potassium: 171mg | Fiber: 3g | Sugar: 45g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg
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