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minty rolls

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

The next sibling of cinnamon rolls is minty; they remind me of my favorite ice cream flavor.

yield 15 serving(s)
prep time 2 Hr 30 Min
cook time 30 Min
method Bake

Ingredients For minty rolls

  • ROLLS
  • 5 tsp
    white sugar, divided
  • 1 pkg
    active dry yeast (.25 oz)
  • 1/2 c
    warm water
  • 1 c
    cold whole milk
  • 2 tsp
    mint extract
  • 1/2 c
    sweet cream butter, melted
  • 3
    egg whites
  • 1 tsp
    sea salt
  • 4 dash
    green food coloring
  • 4 c
    all purpose flour
  • FILLING
  • 3/4 c
    sweet cream butter
  • 3/4 c
    chopped York peppermint patties
  • 1 1/2 c
    chopped peanuts
  • 2 tsp
    mint extract
  • 1 c
    chopped Andes mints
  • FROSTING
  • 3 oz
    cream cheese, softened
  • 1/2 c
    heavy cream
  • 3/4 c
    chocolate syrup
  • 1 c
    mint chocolate chips, melted
  • 2 tsp
    mint extract, divided

How To Make minty rolls

  • 1
    To make the rolls, dissolve 2 teaspoons sugar and the yeast in warm water in a small bowl. Let stand until creamy, about 10 minutes.
  • 2
    Warm the milk in a medium saucepan until it bubbles, then remove from heat. Mix in mint extract, melted sweet cream butter and remaining sugar; stir until melted. Let cool until lukewarm.
  • 3
    In a large bowl, combine yeast mixture, mint milk mixture, egg whites, sea salt, green food coloring and 1 1/2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • 4
    Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • 5
    While dough is rising, make the filling. Melt 3/4 cup sweet cream butter in a small saucepan over medium heat. Stir in chopped York peppermint patties, whisking until smooth; set aside. In a small bowl, combine chopped peanuts, 2 teaspoons mint extract and chopped Andes mints; mix it up until blended.
  • 6
    Turn dough out onto a lightly floured surface and roll into an 18x14-inch rectangle. Brush with chocolate peppermint mixture, leaving a 1/2-inch border uncovered; sprinkle with mint peanut mixture.
  • 7
    Starting at the long side, roll up tightly, pinching the seam to seal. Using a serrated knife, cut into 15 pieces. Place cut side down in a greased 9x13-inch baking pan. Cover and let rise for 1 hour or until doubled in volume.
  • 8
    Preheat oven to 375 degrees F.
  • 9
    For the frosting, combine the cream cheese, heavy cream, chocolate syrup, melted mint chocolate chips and remaining mint extract in a medium bowl. whisk together until smooth; set aside.
  • 10
    Bake for 25 to 30 minutes, until golden brown. Let cool in the pan for 3 minutes, then invert onto a serving platter. Spread the frosting over the rolls.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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