Holiday Chocolate Peppermint Breakfast Buns

These Holiday Chocolate Peppermint Breakfast Buns are not only my second FOMO Baking with Erin Clarkson + Brian Hart Hoffman, but they are also the perfect holiday breakfast-brunch treat. The original recipe appears in the latest Holiday 2019 issue of Bake From Scratch magazine. Erin and I did some tweaks to the original recipe and Brian made them as they appear in the magazine. You can see Erin’s version here.

I’m going to give you some make-ahead + baking tips with these and hopefully Erin, Brian and I will also give you some inspiration to either make them as we did or get some of your own creative, awesome ideas (that was a run-on sentence…but it’s Monday so…). Most importantly, I hope they make it to your holiday breakfast table!

A little bit about these perfect Holiday Chocolate Peppermint Breakfast Buns… First, the recipe in the magazine is fab as is. We were all talking about how there wasn’t much to change, because who doesn’t want White Chocolate Peppermint Breakfast Rolls?? I wanted to add in some dark chocolate, because I love it so and I thought it’d be a great way to offset some sweetness. Then I also wanted to create a peppermint candy-sugar to dust over the tops in lieu of the cream cheese schmear from the original recipe…because I though it would be beautiful and really drive home that peppermint vibe. The last big change I made to the recipe is the instructions… They have you mix the yeast with the flour + stuff and then add in the warm/hot milk and melted butter. I have a neurotic need to see some foaming and frothing from my yeast before I add in flour etc. The one time I had some crappy yeast has scarred me for life. If you’ve made one of my yeasty dough recipes before, this is made in a same fashion.

If you, my beautiful friend, make these Holiday Chocolate Peppermint Breakfast Buns in any iteration I hope you’ll tag Erin, Brian and I + hashtag #fomobaking so we can see your beautiful buns. Have fun! 

Before We Get Started:

  • YEAST. You want to use active dry yeast which we’ll proof in warm milk. A couple of things here. First, if you want to bust out a thermometer, you want the temp to reach 105-110F (40.5-43C). I like to go by touch (and it’s never failed me)…if it’s warm to the touch, but not hot, it should be just right. Second, yeast can take a bit longer to proof in milk rather than water. Make sure you break up the clumps (you won’t hurt the yeast) and give it a solid 10 minutes to bloom.
  • CHOCOLATE. The original recipe uses white chocolate only. I used a combination of dark chocolate and white chocolate. Feel free to use all white, a mix, semi-sweet or whatever makes you happy. Also, I increased the amount of chocolate. In fact, I doubled it. Don’t be scared, it’s a good thing.
  • CUPCAKE LINERS. I used these here. You could also cut a square of parchment paper, set the unbaked roll in the center, pull the parchment up the sides, folding in four creases around the sides so that it forms a snug wrapper. If you look at the photos, I think you’ll get what I’m saying. I’m using ‘rolls’ and ‘buns’ interchangeable in this post because we can handle it and I can’t keep writing the word ‘buns’ this many times. 
  • MAKE AHEAD. Bake From Scratch suggests making the dough and then stashing it in a air-tight, resealable plastic bag in the fridge until ready to use (I would recommend 2-3 days max in the fridge). You can also make the buns all the way until they are stuffed + cut, place them in the cupcake liners, wrap tightly and store in the fridge overnight. These are best eaten the day they are baked.
  • PRESENTATION. I have you bake each bun in the well of a muffin tin…this makes a nice tall bun + it makes serving the buns easy, clean + simple. The recipe has you place them on a baking sheet in a more traditional roll style. You could also bake them in a casserole dish lined with parchment paper.
  • FOMO BAKING. Fear of missing out baking, get it? We all see things online and we’re like, I must bake this right now!! Right? That’s the premise behind fomo baking. Brian, Erin and I pick a recipe that we all think is gorgeous and then we tweak it in some way or bake it just as it is. Last month, we made Two Sister’s Bakery White Trash Buns that were inspired by our trip to Alaska. You can see my White Trash S’mores Buns + links to Two Sister’s + Erin and Brian’s beautiful buns here. We’re considering this recipe for our next Fomo Baking — what do you think?? Isn’t it the most beautiful thing ever???

Let’s bake some badass Holiday Chocolate Peppermint Breakfast Buns, shall we?


Holiday Chocolate Peppermint Breakfast Buns Holiday Chocolate Peppermint Breakfast Buns

Holiday Chocolate Peppermint Breakfast Buns

Holiday Chocolate Peppermint Breakfast Buns

Makes 12 Breakfast Buns

INGREDIENTS

For the Dough

  • 1 1/4 cups (296 ml/300 g) whole milk, warm to the touch (see note above)
  • 2 1/4 teaspoons (1 package/7 g) active dry yeast
  • 4 1/4 to 4 1/2 cups (531 to 563 g) all-purpose flour
  • 1/2 cup (4 oz/113 g) unsalted butter, melted and cooled slightly (not hot)
  • 1/3 cup (67 g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons sea salt
  • 1/4 teaspoon real peppermint extract

For the Filling

  • 1/2 cup (4 oz/113 g) unsalted butter, melted and cooled
  • 1/4 teaspoon real peppermint extract
  • 2 ounces (57 g) white chocolate, finely chopped
  • 2 ounces (57 g) dark chocolate, finely chopped
  • 1/2 cup (86 g) peppermint candies, crushed

For the Tops

  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1/4 cup (43 g) peppermint candies, crushed
  • 1/4 cup (48 g) granulated sugar

INSTRUCTIONS

  1. To make the dough, in an electric stand mixer fitted with the dough hook attachment add the warm milk + yeast and let sit for 10 minutes. Break up any yeast clumps. Add in 4 1/4 cups (531 g) flour, melted butter and sugar and run the machine on low for 1 minute. Add in the egg, salt and peppermint extract and run the machine on low for 2 minutes or until combined. The dough may stick to the bottom of the mixer, but if it’s sticking to the sides, add the remaining flour in 1 tablespoon increments to keep the dough from sticking. Turn the mixer to medium and run for 8-10 minutes more or until the dough is smooth, elastic and a ball has formed.
  2. Lightly oil a large bowl, place the dough inside, turn to coat and cover with a clean, damp hand towel. Set in a warm, draft-free spot for 60 minutes or until double in size.
  3. When the dough has doubled, mix the 1/2 cup (113 g) melted butter and peppermint extract in a small bowl. Set aside. Place 12 cupcake liners in the wells of a muffin tin.
  4. To shape + fill the buns, place the dough on a floured-surface and roll to an 18×12 inch rectangle. Try to make the corners square. If the dough shrinks after rolling, let it rest 5 minutes and then continue rolling. Smear the peppermint-butter mixture over the top of the dough, leaving a 1/2-inch border along one long (18-inch) edge. Sprinkle the white and dark chocolate and the crushed candies over the top of the dough in a similar fashion. Starting at the 18-inch edge (with the filling all the way up to the edge), start rolling the dough onto itself and pinch the final edge to the dough log, to seal everything up. Roll the log so the seam side faces down. Using a sharp knife, cut 12 buns. Place each bun in one of the prepared muffin wells. Some of the center-cut buns may need a little nudging to fit, but do your best. It’ll all work out. Promise. Cover loosely with plastic wrap or a damp towel and let rise for 35 minutes.
  5. Heat oven to 350F (180 C). In a food processor fitted with the blade attachment pulse the crushed peppermint candies until fine. Add in the sugar and pulse until completely combined and the prettiest shade of pink. Set aside.
  6. Once heated, place the uncovered buns in the oven for 25-30 minutes, or until golden and the internal temperature is 190F (88 C). Let cool 10-15 minutes. Brush the baked buns lightly with the melted butter and sprinkle with the peppermint candy sugar. Serve immediately! I recommend these served warm, always eating the center of the buns first and preferably washed down with a side of champagne. You feel me?
  7. Thank you for baking these Holiday Chocolate Peppermint Breakfast Buns! Please tag @displacedhousewife @brianharthoffman @cloudykitchen #fomobaking if you make these beauties! 

Have fun + much love!

R xoxo

 

Holiday Chocolate Peppermint Breakfast Buns
Recipe type: Breakfast Brunch
Serves: 12
 
Holiday brunch dilemmas are solved with this rich, fluffy, yeasty dough that's stuffed with white and dark chocolate and crushed peppermint candies.
Ingredients
  • For the Dough
  • 1¼ cups (296 ml/300 g) whole milk, warm to the touch (see note above)
  • 2¼ teaspoons (1 package/7 g) active dry yeast
  • 4¼ to 4½ cups (531 to 563 g) all-purpose flour
  • ½ cup (4 oz/113 g) unsalted butter, melted and cooled slightly (not hot)
  • ⅓ cup (67 g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons sea salt
  • ¼ teaspoon real peppermint extract
  • For the Filling
  • ½ cup (4 oz/113 g) unsalted butter, melted and cooled
  • ¼ teaspoon real peppermint extract
  • 2 ounces (57 g) white chocolate, finely chopped
  • 2 ounces (57 g) dark chocolate, finely chopped
  • ½ cup (86 g) peppermint candies, crushed
  • For the Tops
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • ¼ cup (43 g) peppermint candies, crushed
  • ¼ cup (48 g) granulated sugar
Instructions
  1. To make the dough, in an electric stand mixer fitted with the dough hook attachment add the warm milk + yeast and let sit for 10 minutes. Break up any yeast clumps. Add in 4¼ cups (531 g) flour, melted butter and sugar and run the machine on low for 1 minute. Add in the egg, salt and peppermint extract and run the machine on low for 2 minutes or until combined. The dough may stick to the bottom of the mixer, but if it's sticking to the sides, add the remaining flour in 1 tablespoon increments to keep the dough from sticking. Turn the mixer to medium and for 8-10 minutes more or until the dough is smooth, elastic and a ball has formed.
  2. Lightly oil a large bowl, place the dough inside, turning to coat and cover with a clean, damp hand towel. Set in a warm, draft-free spot for 60 minutes or until double in size.
  3. When the dough has doubled, mix the ½ cup (113 g) melted butter and peppermint extract in a small bowl. Set aside. Place 12 cupcake liners in the wells of a muffin tin.
  4. To shape + fill the buns, place the dough on a floured-surface and roll to an 18x12 inch rectangle. Try to make the corners square. If the dough shrinks after rolling, let it rest 5 minutes and then continue rolling. Smear the peppermint-butter mixture over the top of the dough, leaving a ½-inch border along one long (18-inch) edge. Sprinkle the white and dark chocolate and the crushed candies over the top of the dough in a similar fashion. Starting at the 18-inch edge (with the filling all the way up to the edge), start rolling the dough onto itself and pinch the final edge to the dough log, to seal everything up. Roll the log so the seam side faces down. Using a sharp knife, cut 12 buns. Place each bun in one of the prepared muffin wells. Some of the center-cut buns may need a little nudging to fit, but do your best. It'll all work out. Promise. Cover loosely with plastic wrap or a damp towel and let rise for 35 minutes.
  5. Heat oven to 350F (180 C). In a food processor fitted with the blade attachment pulse the crushed peppermint candies until fine. Add in the sugar and pulse until completely combined and the prettiest shade of pink. Set aside.
  6. Once heated, bake the uncovered buns in the center of the oven for 25-30 minutes, or until golden and the internal temperature is 190F (88 C). Let cool 10-15 minutes. Brush the baked buns lightly with the melted butter and sprinkle with the peppermint candy sugar. Serve immediately! I like them slightly warm, always eating the center of the bun first and recommend a side of champagne to wash the whole thing down.
  7. Thank you for baking these Holiday Chocolate Peppermint Breakfast Buns! Please tag @displacedhousewife @brianharthoffman @cloudykitchen #fomobaking if you make these beauties!

 

 

 

4 Comments

  • Kat 2019/11/21 at 11:49 PM

    Wow these look amazing! If I wanted to let the dough rise in the fridge, would I refrigerate the dough before or after the first rise? Can’t wait to bake these x

    Reply
    • Rebecca Firth 2019/12/01 at 9:47 PM

      Hi Kat! You can refrigerate after either. The original recipe recommends refrigerating during the first rise. Alton Brown has a great recipe in which you prep them all way until they’re stuffed and in the pan and then you stash in the fridge overnight (I believe it’s no more than 12 hours). Let me know which you do — I’d love to hear how it goes. I apologize for the delay — Thanksgiving week got away from me!!! xoxo

      Reply
  • Morgan 2019/11/18 at 6:24 PM

    well these are just the cutest things I’ve EVER seen!!!! I’m adding them to my must bake list for this Christmas!!!

    Reply

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