Peppermint White Chocolate Mocha Cinnamon Buns … is this really a thing? Yes. Yes, it is. Imagine your favorite Starbucks peppermint white mocha meets cinnamon bun – and you have perfection!
Peppermint WHITE CHOCOLATE Cinnamon Buns: Sip-tastic happiness
When we promise a flavor infusion you’re going to love, we fully plan to deliver. These cinnamon buns will take an unconventional culinary path to delight your taste buds. Bonus? They SMELL AMAZING. Like the holidays all rolled into one ooey, gooey package.
The holidays can be a stressful time in our lives. Coffee, especially flavored coffee, is an indulgence that can brighten spirits a little and provide a caffeinated boost. Peppermint white mocha is a combination that surprised us. Refreshing and warm, the mint making it easy on our stomachs and the white chocolate satisfying our sweet tooth.
So when it comes to these peppermint white chocolate cinnamon buns, the same principles apply. Sans the caffeinated aspect, of course. These cinnamon buns have a stress-relieving effect on the whole family.
The kids appreciate a combination of flavors but aren’t always as impressed as the adults. We think that’s because as adults, we get into food funks. The same flavors all the time, staying in our safe place with foods. No need to wait for New Year’s or a resolution to be brave and try new things. Seize the cinnamon buns.
If you’re looking for another decadent dessert that could make the breakfast table, check out our black forest cherry brownies.
How to Make Peppermint White Mocha Cinnamon Buns step-by-step Photos
THE BEST CAST IRON PEPPERMINT MOCHA BUNS
Cinnamon buns in a cast iron skillet are fairly straight forward. The key factors with this peppermint white chocolate cinnamon buns recipe are the balance of flavors.
What type of cast iron? We opted for a 10-inch cast iron skillet to make these delicious cinnamon buns.
What’s the difference between cinnamon rolls and buns? A true cinnamon roll requires a double rise and tends to be softer/fluffier. Cinnamon buns are like a sticky, heavier version.
How to store cinnamon buns: These can be stored at room temperature for up to two days, covered or in an airtight container. If you want to keep your cinnamon buns longer, cover or place in an airtight container in the refrigerator.
Can I freeze cinnamon buns? Yes. Place your cinnamon buns on a flat surface like a cooking tray and place in the freezer uncovered. Once they are frozen, place in freezer bag and store flat for up to 3 months. (If you can resist these that long, we’re impressed!)
WHAT TO SERVE WITH CINNAMON BUNS
Looking for a way to bring it all together for a full meal plan? This section found in every post will help you pair the recipe you’re viewing, with other flavorful dishes to make your mealtime that much easier. Enjoy this section of posts? Leave a comment below and let me know!
- Breakfast Burrito Casserole – for a meatier, less sweet option
- Fresh Cranberry Orange Smoothie – add a fresh, acidic, holiday drink to help cut through the richness of the buns
- Warm Granola Breakfast Bowl – again to help tame the sweetness and balance out the flavors
Peppermint White Mocha Cinnamon Buns
- Small Bowl
- Large Bowl or Kitchen Aid Stand Mixer
- 2 Tablespoons active yeast 1/4 ounce package yeast
- 1/2 cup warm water I pull hot from the tap
- 1/2 cup scalded milk
- 1/4 cup sugar
- 1/3 cup butter or shortening
- 1 teaspoon salt
- 1 teaspoon peppermint extract
- 1 egg
- 3 1/2 – 4 cups all-purpose flour
- 4 Tablespoons butter melt after measuring
- 3/4 cup sugar
- 2 tablespoons ground cinnamon
- 8 ounces cream cheese
- 1/2 cup white chocolate morsels
- 1/2 cup reserved filling
- 1/4 cup crushed peppermint candies use the soft ones
Preparing the Dough
- Dissolve yeast in the warm water of a small bowl and set to the side.
- Pour milk into a small saucepan on the stove over medium-low heat and stir for 4-5 minutes. You do not want the milk to burn nor boil. Remove from stove and combine with sugar, melted butter, salt, and peppermint extract into your large bowl or stand mixer. *If using a large bowl, you can combine using a whisk. If using a stand mixer, just use the dough hook to mix for less dishes.
- After allowing the ingredients in the bowl to cool to room temperature, add your egg and one cup of flour to the stand mixer. Mix until combined.
- Add in the yeast mixture and flour in 1/2 cup increments. The dough should pull away from the walls of the bowl and be slightly sticky.
- Pour dough onto a lightly floured surface and knead for approximately 7 minutes (setting a timer helps!) Spray a large bowl with Pam cooking spray or other kitchen grease, and place the ball of dough into the base, covering with plastic wrap.
- Allow to sit covered in a warm area of your kitchen until doubled in size. This should take approximately 1-1 1/2 hours.
- Once doubled in size, remove from the bowl and knead lightly just a few times and roll out into a rectangle form onto a floured surface. Experts say a 15 by 9-inch rectangle I say as best as you can get it with a 1/4 inch – 1/8 inch thickness.
- Now you can pre-heat the oven to 350F.
Preparing the Filling
- In a microwave-safe bowl, melt the butter and chocolate together on high for 30-second increments until combined. Stir with a whisk or spoon.
- In the now-empty stand mixer or a large bowl, combine all ingredients for filling including your butter mixture. Mix well with a whisk attachment to make slightly fluffy as if a frosting. Reserve 1/2 cup of filling for your top glaze – you can store in the refrigerator until you're ready to glaze.
Bringing it Together
- Spread the filling in a thick, even layer on the rolled out dough.
- Working from the long edge roll on itself ending with the seam side down.
- Using a sharp knife, cut the ends of the rolled dough for a uniformed shape. Then cut in half and continue to cut until you have 12-15 rolls. Place into a well-greased cast iron skillet.
- Again, place in a warm part of the kitchen and allow to rise until almost doubled. Should take approximately 45 minutes and buns should be touching. Once risen, bake for 30 minutes.
- Remove from oven and spread reserved filling immediately on the warm buns. Sprinkle the top with crushed soft peppermint candies and serve while warm.