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a plated cinnamon roll

Chocolate Peppermint Cinnamon Rolls

  • Author: Jenna Barnard
  • Prep Time: 1 hour 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 12 cinnamon rolls 1x

Description

Rich and fluffy cinnamon rolls with a chocolate candy cane filling and chocolate peppermint cream cheese icing!


Scale

Ingredients

Cinnamon Roll Dough

  • 5 1/26 cups all purpose flour
  • 1/2 cup sugar
  • 2 (4 1/2 tsp) packets Fleischmann’s RapidRise® Yeast*
  • 1 tsp salt
  • 1 1/2 cups water
  • 6 tbsp unsalted butter, melted
  • 1 large egg, room temp
  • 2 tsp vanilla extract

Chocolate Candy Cane Filling

  • 6 tbsp butter, room temp
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 2 tbsp cocoa powder
  • 1/4 cup semi sweet chocolate chips
  • 1/4 cup crushed candy canes (about 3)

Chocolate Peppermint Cream Cheese Icing

  • 1/4 cup heavy cream
  • 2 oz bittersweet chocolate, chopped
  • 1/4 tsp peppermint extract
  • 4 oz cream cheese, room temp
  • 1 candy cane, crushed (for sprinkling) 

Instructions

Cinnamon Rolls

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, sugar, yeast, and salt.
  2. Melt the butter and pour it into a measuring glass filled with 1 1/2 cups of warm water. Test it with your finger. It should be warmer than room temp, but not hot. If there’s steam coming off the top, let it rest for a few minutes.
  3. With the mixer running on medium, slowly pour the butter and water into the dry ingredients. Let it run until it’s completely mixed in. It this point it should look like watery oatmeal.
  4. Mix in the egg and vanilla.
  5. Once that’s combined, tilt the mixer up and toss in 2 cups of flour. Mix on medium until the flour is fully absorbed. It should look like a very shaggy and sticky dough.
  6. Switch to the dough hook and add 1/2 cup of flour. Run the mixer on medium until the flour is absorbed, then turn it up to high and let it run for 2-3 minutes. It should form a ball around the dough hook but will stick to the bottom of the bowl.
  7. Cover your work surface with 1 tablespoon of flour and scrape the dough out onto it. It will be very sticky and soft.
  8. Dust an additional tablespoon of flour on top and begin to knead the dough. Knead for 1-2 minutes and the dough should transform into a smooth and workable texture. Form it into a ball and press two fingers into the center. If it springs back, it’s ready. If not, keep kneading for another minute.
  9. Leave the dough where it is and loosely cover in a sheet of plastic wrap or a clean towel. Let it rest for 10 minutes.

Chocolate Candy Cane Filling

  1. While the dough rests, make the filling.
  2. Make sure your butter is soft to ensure a smooth and spreadable filling. Combine all of the ingredients in a bowl (minus the chocolate chips and candy cane) and set aside.
  3. After 10 minutes, begin to roll out the dough. Lightly dust flour underneath and all around the dough and roll out into a 12×16 inch rectangle. It will try to spring back, so switch between your hands and the rolling pin to press and roll it into shape.
  4. Spread an even layer of the filling on top, leaving 1/2 inch bare around the edges.
  5. Sprinkle the chocolate chips and crushed candy canes on top.
  6. Roll up from the long end of the dough into a large log.
  7. Use a piece of unflavored floss and pull it tight and flush against your work surface. Push it underneath the log and pull the two ends over top of the log. Cross them over and pull through to make a clean cut.
  8. Slice off each end of the log, then slice the log into 12 even pieces. Make a slice in the center, then slice each of those halves in half. You should now have 4 large pieces. Slice each of these into 3 rolls to get 12 rolls total.
  9. Set the rolls into a lightly buttered 9×13 baking pan. Space them evenly and allow some room for them to grow.
  10. Cover them in a towel and let them rest at room temperature for an hour. They should double in size and fill the entire pan. **SEE NOTES ON HOW TO MAKE THESE OVERNIGHT AND BAKE THE NEXT MORNING
  11. Preheat the oven to 350F and bake for 25-30 minutes. The edges should be golden brown and the centers of the rolls should pop up (a sign of super fluffy cinnamon rolls!).

Chocolate Peppermint Cream Cheese Icing

  1. While the rolls cool, make the icing.
  2. Pour the heavy cream into a heat save bowl and microwave for 45 seconds – 1 minute. It should be very hot.
  3. Pour it into a bowl of the chopped chocolate and whisk until smooth. Whisk in the peppermint extract. Allow the ganache to cool for 5 minutes.
  4. In a seperate bowl, preferably in a stand mixer, whisk the cream cheese until smooth. 
  5. Turn the mixer on medium-low speed and pour in the chocolate ganache.
  6. Mix until the icing is fully combined and spread onto your warm cinnamon rolls. 
  7. Sprinkle with the extra crushed candy cane and dig in!

Notes

  1. *This recipe is specifically made for RapidRise yeast and will not work the same with active dry yeast.
  2. **To make overnight: Place the rolls into the baking pan and cover tightly in plastic wrap. Place the pan in the fridge overnight. To bake the next morning, take the rolls out of the fridge and let them rest at room temp for an hour. They may not completely double in size before baking, but that’s OK. Then bake as instructed: 350F for 25-30 minutes.

Keywords: chocolate peppermint, chocolate cinnamon rolls, homemade cinnamon rolls, fluffy cinnamon rolls

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