Ever since making my French Vanilla Chai Cinnamon Rolls earlier last year, I have been kind of obsessing over new sweet roll recipes I could make using cake mix.
My son is pretty much a chocolate-mint fanatic. Give him a box of Andes chocolates and he is in heaven.
I knew I needed to come up with a sweet rolls recipe that would re-create the flavors in his favorite chocolates.
I have to say that these Chocolate-Mint Sweet Rolls were a resounding success (and teenage son approved!).
I used Devil's Food cake mix in these sweet rolls, but you could certainly use any flavor of chocolate cake mix that you have on hand.
If you happen to have any of the mint chocolate chips available to you, feel free to use those in the filling and just omit the peppermint extract. I would have went that route myself, but it appears that all the grocery stores around me stopped carrying mint chocolate chips after the holidays ended.
And the green food coloring in the mint glaze is totally optional. But the green glaze is kind of fun if you are planning on making these St. Patrick's Day weekend... ;)
Chocolate-Green Mint Sweet Rolls
Prep Time: 2 hours
Cook Time: 15-25 minutes
Ingredients (1 dozen sweet rolls)
- 1 3/4 cups Devil's Food cake mix (about half the box of mix)
- 2 1/2 cups flour
- 1/2 tsp salt
- 1 package of active dry yeast
- 1 1/4 cups warm water
- 1 cup semi-sweet chocolate chips
- 3 tbsp butter, softened
- 1/4 tsp peppermint extract
- 1 1/3 cups powdered sugar
- 2 tbsp milk
- 1/4 tsp peppermint extract
- 2-3 drops of green food coloring (optional)
In a small bowl, add the yeast to the warm water. Let sit until the yeast is dissolved.
Meanwhile in a large bowl, whisk together the cake mix, flour, and salt. Add in the yeast/water mixture and mix well.
Cover with a clean cloth and allow to rise for 1 hour.
Punch down the dough and then cover and allow it to rise for another 30 minutes.
Spray 2 round cake pans with cooking spray. Set aside.
In small bowl, combine the chocolate chips and butter. Heat in the microwave 30 seconds at at time. Stir between each 30 second interval. Continue doing this until the chocolate is melted & smooth. This shouldn't take any longer than 1 1/2 minutes total. Whisk in the peppermint extract. Set aside.
Preheat your oven to 350 degrees.
Once the dough has risen for the second time, turn out onto a well floured surface. Knead 5-7 times, and then roll out into a rectangle to about 1/4 inch thick.
Spread the melted chocolate-mint mixture evenly over the rectangle of dough.
Starting with the bottom of the rectangle, roll the dough lengthwise into one long roll. Cut into 12 even slices.
Place swirl side up in the prepared pans- 6 rolls to each cake pan. Cover with the cloth and set on top of the warm stove.
Allow to rise on the preheating stove for another 20-30 minutes.
Once they have risen for the third time, bake for 15-25 minutes or until the rolls are set.
Allow to cool at least 10 minutes before topping with the glaze.
To make the glaze- whisk together the powdered sugar, milk, and peppermint extract in a small bowl until smooth. Whisk in the green food coloring.
Drizzle over the baked cinnamon rolls.
** If you need these for a larger crowd, you could use the entire box of cake mix & double the ingredients listed above. Using the entire box will make 2 dozen sweet rolls.
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These Chocolate Mint Sweet Rolls are so rich and decadent that they can double for a dessert. In fact, I did have one the following evening warmed up and served with a scoop of mint chocolate chip ice cream on top...
The wheels are already spinning on which cake mix flavor I can use to make my next sweet rolls creation. I swear by the cake mix method for making sweet rolls and cinnamon rolls, you all.
You are pretty much guaranteed perfectly soft & fluffy rolls every single time.
After many failed attempts at making homemade sweet rolls from scratch, this is the only method that has worked for me without fail.
Which flavor of cake mix sweet rolls would you like for me to create next? I am open to suggestions, folks! :)
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