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Peppermint White Chocolate Sweet Rolls

Peppermint white chocolate sweet rolls bake up soft and fluffy, filled with cinnamon sugar and white chocolate chips. Cream cheese peppermint icing and crushed candy canes add a cool, festive finish.
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Prep Time 30 minutes
Cook Time 28 minutes
Yeast activation and rising 2 hours
Total Time 2 hours 58 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk warmed to 105-110°F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 3.75 cup all-purpose flour
  • 1 tsp fine salt
  • 10 tbsp unsalted butter softened and divided (6 tablespoons for the dough and 4 tablespoons for the filling)
  • 1 cooking spray for the bowl and pan
For the filling
  • 0.67 cup light brown sugar packed
  • 1 tbsp ground cinnamon
  • 0.75 cup white chocolate chips
For the icing
  • 1 package (4 oz) cream cheese softened
  • 1 cup powdered sugar
  • 0.25 tsp peppermint extract
  • 1 tbsp warm water
  • 2 candy canes regular, finely crushed

Equipment

  • 1 stand mixer
  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Whisk the warm milk, yeast, and granulated sugar in the bowl of a stand mixer and let stand for 5-10 minutes, until foamy.
  2. Add the egg, egg yolk, flour, and salt and mix with the dough hook on low until a shaggy dough forms.
  3. Add 6 tablespoons of the butter a tablespoon at a time and knead on medium-low for 8-10 minutes, until smooth and elastic.
  4. Transfer the dough to a large bowl coated with cooking spray, cover, and let rise in a warm place for 60-90 minutes, until doubled in size.
Fill and shape the rolls
  1. Mix the brown sugar and cinnamon in a small bowl.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Turn the dough onto a clean work surface and roll it into a 16x12-inch rectangle.
  4. Spread the dough with the remaining 4 tablespoons butter, then sprinkle evenly with the cinnamon-sugar mixture and white chocolate chips.
  5. Starting at a long edge, roll the dough into a log and pinch the seam closed.
  6. Cut the log into 12 rolls and arrange them cut side up in the prepared dish.
  7. Cover and let rise for 30-45 minutes, until puffy, while heating the oven to 350°F.
Bake and ice the rolls
  1. Bake for 25-30 minutes, until golden brown and the centers are set.
  2. Beat the cream cheese, powdered sugar, peppermint extract, and warm water until smooth.
  3. After the rolls have cooled for 10 minutes, spread the icing over them and sprinkle with the crushed candy canes.

Notes

For soft rolls, knead until the dough is smooth and elastic and let each rise finish until the visual cue is reached. Store covered in the refrigerator for up to 3 days; freeze baked, uniced rolls for up to 2 months. For a dairy-free variation, use plant-based milk, butter, cream cheese, and white chocolate chips.