Cinnamon Rolls filled with mint chocolate chips, make an extra special holiday breakfast treat!
I always thought I was a smart person. But now that I have a 5th grader bringing home 5th-grade math, I suddenly feel that either math has really changed or I have become stupid. That, or I lost a lot of brain cells during childbirth. The latter is a distinct possibility that has merely been hidden until now.
It seems as though my daughter has nothing but word problems to solve in math. I have always hated word problems!!
I see why they are useful and practical, but yuck! All I know is, I’m thankful for Google and my Alexa. They know everything.
Here is one math problem I CAN solve. It involves these mint chocolate chip cinnamon rolls.
It goes like this: “If Tanya makes a dozen mint chocolate cinnamon rolls and has 2 for breakfast, one for a mid-morning snack. two for lunch, 3 for dinner, how many cinnamon rolls will be left for her to eat as a midnight snack?” This is the kind of math I like!
What You Need To Make Cinnamon Rolls
Flour (All Purpose)
Rapid Rise Yeast
Mint chocolates (Andes mints)
9 x 13 inch baking pan
How To Make Mint Chocolate Cinnamon Rolls
The dough for this recipe is based on my Bacon Cinnamon Rolls. The recipe is uncomplicated, but the thing to know about cinnamon rolls, is they take time to prepare.
- For the rolls, in the bowl of a mixer, combine flour, sugar, yeast, and salt in a bowl. Place water and butter in a microwave-safe bowl. Heat mixture until warm or to 120 degrees. Add water mixture to flour mixture along with the egg.
- Beat the dough. Add flour a little at a time until you are able to knead the dough.
- Make sure you work your dough on a well-floured surface.
- When the dough is smooth and elastic, cover the dough with a towel and allow it to rest for 10 minutes.
- Roll out your dough into a 10 x 15-inch rectangle. Spread softened butter over the dough. Sprinkle the filling (which is made with brown sugar and cinnamon and lots of chopped Andes mints) over the butter and light dust remaining tablespoon of flour over the filling. Cut the dough into 12 equal portions and place those slices onto a 9 x 13-inch pan
- Cover the dough and place in a draft-free area and let the rolls rise for 1 hour or until they have doubled in size.
- Bake for 25-30 minutes or until golden, allow them to cool completely before frosting.
What Is The Cinnamon Roll Icing?
I know people love to serve their cinnamon rolls with cream cheese frosting. They are natural pairs. But I like to keep it simple and whisk together just butter, powdered sugar, a little cream, and extract. You could use either vanilla extract or mint extract in the icing!
If you are set on the cream cheese, whisk softened cream cheese with the butter before adding powdered sugar.
Also, a mint-flavored coffee creamer would be wonderful in place of the cream in this icing!
Which Yeast For Cinnamon Rolls
I prefer the active dry yeast for my rolls because they do bake up fluffy and rise nicely. However, it is possible to use rapid rise yeast.
How To Store Cinnamon Rolls
Because of the icing, it is best to store your cinnamon rolls covered in the refrigerator. Cinnamon rolls will last 2-3 days in the fridge.
To reheat the cinnamon rolls, microwave for just a few seconds to soften the rolls.
How To Freeze Homemade Cinnamon Rolls
If you are trying to save time, freezing your cinnamon rolls is definitely an option.
If you plan on freezing the rolls, prepare the recipe as directed, however only bake the rolls for 10-15 minutes. The rolls should rise a little. Allow them to cool completely.
Wrap and freeze: Wrap the pan in two layers of plastic wrap or place them into a large plastic bag and seal. Freeze for 8 hours or up to 6 weeks.
Before the rolls are needed, thaw in the refrigerator: The night before you want to serve the rolls, take them out of the freezer and place them, still wrapped, in the refrigerator. They will thaw overnight.
To bake the rolls, preheat your oven to 350°F. Unwrap the cinnamon rolls and bake them until they are completely done and are light golden brown all over, about 10 to 15 minutes.
Frost the cinnamon rolls as per recipe instructions.
You can also freeze fully baked (unfrosted) cinnamon rolls. Wrap the cooled rolls in plastic wrap and then foil for up to 2 months.
When ready, allow the rolls to thaw in the fridge. Warm the rolls in the oven and frost as directed.
Can Cinnamon Rolls Rise Too Long?
Cinnamon rolls are not a fix it and forget it kind of recipe, they do need some babysitting. Getting the dough to rise can be tricky. You do need a place free from drafts.
My two tricks for creating a “rising environment” is to turn your oven to warm (175 degrees) before you start the dough. Turn your oven off when you begin. Place your covered, greased bowl in the oven to rise.
Alternatively, heat your microwave for about 5 minutes. Place your covered bowl in the microwave to rise.
You can let your dough rise for too long. If this happens the dough can deflate and become unusable. Sometimes the dough will form a crust, which is also unusable.
More Cinnamon Roll Recipes:
- 4 cups of flour
- 1/3 cup sugar
- 2 packets rapid rise yeast
- 1 teaspoon salt
- 1 1/2 cups water
- 6 tablespoons of butter
- 1 egg
- 1/2 cup butter OR margarine, softened
- 1 cup sugar
- 1-1/2 tablespoons cinnamon
- 1 10 oz package mint chocolate chips (I used chopped Andes Mints)
- 1 tablespoon flour
- 3 cups powdered sugar
- 6 tablespoons butter OR margarine, softened
- 1 teaspoon vanilla
- 6-8 tablespoons cream or milk
- For the rolls, in the bowl of a mixer, combine 2 cups of flour, sugar, yeast and salt in a bowl. Place water and butter in a microwave-safe bowl. Heat mixture until warm or to 120 degrees. The butter will not melt completely. Add water mixture to flour mixture along with the egg.
- Beat the dough for 2 minutes on medium speed, stopping to scrape dough the dough. Add 1 cup of flour, beat on high for 2 minutes.
- Continue to add flour, scraping as you go until the dough forms a ball.
Knead the dough on a lightly floured surface until smooth and elastic. If your press fingers into the dough, it should spring back.
- Cover the dough with a towel and allow it to rest for 10 minutes.
- In a small bowl, combine filling ingredients (hold back one tablespoon of flour).
- Roll out your dough into a 10 x 15-inch rectangle. Spread the butter over the dough. Sprinkle filling evenly over the butter, followed by 1 tablespoon of flour.
- Gather the long edge of the dough and gently and carefully roll the dough tightly and gently pinch the seams.
- Place dough seam side down and cut the dough into 12 equal portions.
- Place dough cut side down into a 9 x 13-inch pan that has been coated with cooking spray.
- Cover the dough and place in a draft-free area. Allow rolls to rise for 1 hour or until doubled in size.
- Preheat oven to 350 degrees. When rolls have risen, place them in the oven and bake for 25-30 minutes or until golden. Remove them from the oven and allow them to cool completely before frosting.
- For the frosting, combine the ingredients in a bowl and whisk until smooth. Spread frosting over rolls and smooth out with a spatula.
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Nutrition InformationYield 24 Serving Size 1 roll
Amount Per Serving Calories 499 Total Fat 18g Saturated Fat 11g Trans Fat 1g Unsaturated Fat 6g Cholesterol 49mg Sodium 323mg Carbohydrates 79g Fiber 3g Sugar 36g Protein 7g