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White Chocolate – Peppermint Sweet Rolls

Name: White Chocolate - Peppermint Sweet Rolls
Ingredients: 4 1/4 to 4 1/2 cups (531 to 563g) all-purpose flour, divided; 1/3 cup (67g) granulated sugar; 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast; 2 teaspoons (6g) kosher salt (see note 1); 1 1/4 cups (300g) whole milk; 1 cup (227g) unsalted butter, softened and divided; 1 large (50g egg; 1/4 teaspoon (1g) peppermint extract; 1/2 cup (86g) roughly crushed round peppermint candies; 2 ounces (57g) white chocolate baking bars, roughly chopped; 1/3 cup (44g) finely chopped slivered almonds; Makes 2 cups; 1/2 cup (113g) unsalted butter, softened; 4 ounces (113g) cream cheese, softened; 1/4 teaspoon kosher salt (see note); 2 cups (240g) confectioners’ sugar; Crushed peppermint candies

If you’re on the hunt for the ultimate holiday breakfast, look no further than these pillowy sweet rolls. The white chocolate chunk, crushed peppermint, and slivered almond filling will satisfy your holiday sweet tooth while the luscious Cream Cheese Icing will keep you coming back for more.

Yield 12 rolls

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Ingredients

Rolls

4 1/4 to 4 1/2 cups (531 to 563g) all-purpose flour, divided
1/3 cup (67g) granulated sugar
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
2 teaspoons (6g) kosher salt (see note 1)
1 1/4 cups (300g) whole milk
1 cup (227g) unsalted butter, softened and divided
1 large (50g egg
1/4 teaspoon (1g) peppermint extract
1/2 cup (86g) roughly crushed round peppermint candies
2 ounces (57g) white chocolate baking bars, roughly chopped
1/3 cup (44g) finely chopped slivered almonds

Cream Cheese Icing

Makes 2 cups
1/2 cup (113g) unsalted butter, softened
4 ounces (113g) cream cheese, softened
1/4 teaspoon kosher salt (see note)
2 cups (240g) confectioners’ sugar

Garnish

Crushed peppermint candies

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (188g) flour, sugar, yeast, and salt on medium-low speed until well combined.
In a medium saucepan, heat milk and ½ cup (113.5g) butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add milk mixture to flour mixture; beat at medium speed for 2 minutes. Add egg; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344g) flour, beating just until combined and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at medium speed until a soft dough forms, 6 to 8 minutes, scraping down dough hook and sides of bowl as needed; add remaining ¼ cup (31g) flour, 1 tablespoon (8g) at a time, if necessary. (Dough should pass the windowpane test [see note 2], but may still stick slightly to sides of bowl.)
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour. (See note 3 for make-ahead method.)
Line a 13×9-inch rimmed baking sheet with parchment paper.
In a small bowl, stir together peppermint extract and remaining 1/2 cup (113.5g) butter.
Lightly punch down dough. Cover and let stand for 5 minutes. On a lightly floured surface, roll dough into an 18×12-inch rectangle. Using a small offset spatula, spread peppermint butter mixture onto dough, leaving a ½-inch border on one long side. Sprinkle with peppermint candies, white chocolate, and almonds. Starting with long side opposite border, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick), trimming edges slightly, if needed. Place slices, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
Preheat oven to 350°F (180°C).
Bake until lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 30 minutes. Spread Cream Cheese Icing (see below) onto rolls; garnish with peppermint candies, if desired. Serve warm.
Make the cream cheese icing: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and salt at medium speed until smooth, 1 to 2 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar until combined; increase speed to medium, and beat until smooth and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Use immediately.

Notes

Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute more, and test again.
To prep ahead, follow recipe through Step 3. Punch down dough; place in a large resealable plastic bag, and refrigerate. When ready to shape, prepare filling ingredients. Shape dough as directed; let rise in a warm, draft-free place (75°F/24°C) until doubled in size. Bake as directed.

Recipe by Bake From Scratch.