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Thin Mint Cinnamon Rolls Recipe

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4.3 from 27 reviews

  • Author: Sky
  • Total Time: 2 hours 45 minutes (including rising and chilling time)
  • Yield: Makes 16 rolls

Description

These Thin Mint Cinnamon Rolls combine the classic flavors of cocoa and mint with a unique twist, incorporating crushed Thin Mint cookies into the filling and a rich minty cocoa glaze. Soft, chocolaty dough is layered with a decadent cookie butter filling, baked to perfection, and finished with a luscious cream cheese glaze infused with mint extract. Perfect for a festive treat or an indulgent dessert.

Ingredients

Dough

  • 4 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup whole milk, warmed
  • 1/3 cup water
  • 3 eggs
  • 8 tablespoons unsalted butter, cubed

Filling

  • 4 oz. Thin Mint Girl Scout cookies
  • 3/4 cup unsalted butter, softened
  • 1/2 cup demerara sugar
  • 1 teaspoon kosher salt

Glaze

  • 4 oz. cream cheese, softened
  • 1/4 cup unsalted butter, melted
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons mint extract
  • 1/4 cup whole milk

Instructions

  1. Prepare Dough: In a stand mixer fitted with a dough hook, combine flour, cocoa powder, salt, sugar, and yeast on low speed until well mixed. Add water, warmed milk, and eggs on second lowest speed until incorporated. Gradually add cubed butter while mixing at medium speed. Once all butter is added, increase speed to medium-high and mix for 6-7 minutes until dough pulls away from sides.
  2. First Rise and Chill: Remove dough, place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour. Then chill dough completely in the fridge overnight or for at least two hours.
  3. Prepare Filling: Pulse Thin Mint cookies, demerara sugar, and salt in a food processor until finely crumbed. Transfer crumbs to a bowl and fold in softened butter until fully combined. Set aside.
  4. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease two 9x13-inch baking trays.
  5. Roll Out Dough: Lightly flour a work surface and rolling pin. Roll dough into an 18x24-inch rectangle, maintaining an even thickness. Dust off excess flour with a pastry brush.
  6. Spread Filling and Roll: Evenly spread the cookie filling over the dough from edge to edge. If filling is stiff, warm in 5-second microwave increments. Roll dough tightly from the side closest to you into a log. Trim excess dough from ends.
  7. Cut Rolls and Second Rise: Cut the log into 16 even pieces using a serrated knife or unflavored floss. Place cut rolls into prepared pans and cover with foil. Let rise until doubled in size, about 1 hour.
  8. Bake Rolls: Bake rolls covered for 15 minutes, then uncover and bake for an additional 15 minutes, or until cooked through.
  9. Prepare Glaze: Whisk together cream cheese, melted butter, powdered sugar, cocoa powder, mint extract, and milk until smooth and creamy while rolls bake.
  10. Glaze and Cool: Immediately glaze hot rolls with the mint cocoa glaze, sprinkle with crushed Thin Mint cookies if desired, and allow to cool for 10 minutes before serving.

Notes

  • Ensure milk is warmed but not hot to activate yeast properly.
  • Chilling the dough overnight improves flavor and texture.
  • Use a pastry brush to remove excess flour before spreading filling to prevent dry spots.
  • Microwave cookie filling briefly if it becomes too hard to spread.
  • Use serrated knife or unflavored floss to cut rolls cleanly without squishing.
  • Cover rolls while baking initially to keep them moist.
  • Let rolls cool slightly before glazing to prevent glaze from melting off.
  • These rolls contain gluten, eggs, and nuts from the cookies; adjust for allergies accordingly.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, Breakfast, Brunch, Baked Goods
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/thin-mint-cinnamon-rolls-recipe/