Mint Chocolate Sweet Roll
Soft, mint-swirled chocolate rolls filled with creamy cocoa goodness and melty chopped Andes mints—finished with a cool peppermint-kissed frosting. Like a decadent mint-chocolate candy bar turned into a warm, fluffy sweet roll!
PREP TIME
1 hour and 15 minutes
COOK TIME
25 minutes
INGREDIENTS
21
Serves: 8
Ingredients
- 2.75 cup2.75 cup2.75 cup All Purpose Flour
- 1 tsp1 tsp1 tsp Kosher Salt
- 2.25 tsp2.25 tsp2.25 tsp Quick Rise Yeast
- 0.75 cup0.75 cup0.75 cup Cocoa Powder
- 0.75 cup0.75 cup0.75 cup Water
- 0.25 cup0.25 cup0.25 cup Milk
- 2 Tbsp2 Tbsp2 Tbsp Butter, Salted
- 111 Egg
- 0.5 cup0.5 cup0.5 cup Heavy Whipping Cream
- 0.25 cup0.25 cup0.25 cup Creme de Menthe Baking Chips - Andes
- 0.5 cup0.5 cup0.5 cup Butter, Salted, softened
- 0.25 cup0.25 cup0.25 cup Cane Sugar
- 0.25 cup0.25 cup0.25 cup Cocoa Powder
- 0.25 cup0.25 cup0.25 cup Creme de Menthe Baking Chips - Andes
- 0.333 cup0.333 cup0.333 cup Mini Chocolate Chip Cookies - Highkey
- 8 oz8 oz8 oz Cream Cheese, Whipped
- 1 cup1 cup1 cup Powdered Sugar
- 0.25 cup0.25 cup0.25 cup Creme de Menthe Baking Chips - Andes
- 0.25 tsp0.25 tsp0.25 tsp Peppermint Extract
Filling
Frosting
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Dough Prep:
- Preheat oven to 375F
- Combine flour, sugar, ¾ C cocoa powder, salt, and yeast packet in a mixer.
- Heat 2 T butter, water, and milk over low heat on the stovetop until warm and fully combined. Slowly add wet ingredients to dry ingredients using a dough hook.
- Add in 14 chopped Andes Mints to the dough. Knead dough for 5 minutes using the dough hook. Then, cover the mixing bowl with plastic wrap and proof for 1 hour.
- Filling Prep:
- Combine softened butter, sugar, and cocoa powder in a bowl.
- Frosting Prep:
- Whip cream cheese until smooth and fluffy. Add powdered sugar and mix until smooth.
- Add the peppermint extract and mix well. Then, fold in the chopped peppermint andes mints.
- Assembly:
- Roll out the dough onto a lightly floured surface until even.
- Evenly spread the filling on the dough. Then, sprinkle the dough with the mini chocolate chips and 14 chopped andes mints.
- Roll up the dough, and divide into 12 even pieces. Place sweet rolls into a greased baking dish. Evenly pour the ½ C heavy cream over the rolls, and use a pastry brush to get the cream on the entire roll.
- Bake at 350F for 25 minutes or until golden brown. Spread frosting on the top of the sweet rolls after they have slightly cooled.
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About This Recipe
Show nutritional information
Baked Goods Nightshade Free Pescetarian Shellfish Free| This is our estimate based on online research. | |
| Calories: | 722 |
| Fat: | 30 g |
| Carbohydrates: | 87 g |
| Protein: | 14 g |
| Cholesterol: | 80 g |
| Sodium: | 407 mg |
| Fiber: | 13 g |
| Sugars: | 31 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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