November 13, 2009 in breakfast
Ridiculous. That’s what these are. Pure, chocolaty ridiculousness.
Last weekend I went to the store for one thing. And as usual, I wandered down the Christmas aisles where I found these guys:
I had no idea that I even liked peppermint bark until that day, in the Walgreens parking lot, where I inhaled 5 of these without shame. When I finally stopped stuffing my face, I knew what they were destined for.
Nope, not cinnamon rolls. That would be a chocolate filling. And then you know what I did? I made a white chocolate cream cheese frosting for the top. And then I chopped up the last 3 pieces of Dove Peppermint Bark (that I had to hide from both my boys) and sprinkled them on top.
I don’t think these babies will last until breakfast tomorrow morning.
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs
- ⅓ cup butter melted
- 4½ cups bread flour
- 1 teaspoon salt
- ½ cup sugar
- 1 packet dry active yeast
- ½ cup sugar
- 2 tablespoons cocoa powder
- 4 tablespoons butter, softened
- ½ cup white chocolate chips, melted
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- peppermint bark candy, roughly chopped
- Dissolve yeast in warm milk in a large mixing bowl. Mix in sugar, butter, salt and eggs. Add flour slowly until combined. Knead dough until smooth and elastic. Place dough in a large greased bowl, cover, and let rise until doubled in size.
- Once dough has doubled in size, combine sugar and cocoa powder in small bowl. Set aside.
- Preheat over to 350. Roll out dough to a 16 by 21 inch rectangle. Spread butter evenly over dough and sprinkle with cocoa powder mixture. Roll up dough jelly roll style and divide into 12 rolls (I used dental floss for pretty cuts.) Cover and let rise until doubled.
- Bake rolls in preheated oven for 20 minutes or until golden brown. While rolls are baking combine white chocolate, cream cheese, and powdered sugar. Spread frosting over warm rolls before serving. Sprinkle with peppermint bark candy.