We use affiliate links for products we love and recommend and we may receive a commission at no additional cost to you if you purchase through our links.
Christmas is coming (I feel like Buddy the Elf cheering that) and these are my FAVORITE holiday rolls. They are quickly becoming a holiday tradition in our house. They are pepperminty (did I just make up that word?!), chocolaty and oh so fluffy. These rolls are best served fresh out of the oven but will heat up nicely in the microwave the next morning… if they last that long, they are that good that all 9 of them may disappear in one day!
Dough:
- 1 stick butter
- 400 grams All Purpose Flour
- 125 grams Active Sourdough Starter
- 1 package of White Chocolate Chips (set aside about 1/4 cup for glaze)
- 125 grams Milk
- 20 grams Honey/agave nectar
Filling:
- 165 grams Brown Sugar
- 8 Candy Canes, crushed
- 2T Butter, melted
Glaze:
- 1 cup Powdered Sugar
- 1/4 cup White Chocolate, melted
- 1T Butter, melted
Optional:
- Extra crushed Candy Canes to top glaze
Instructions for Night Before:
- Let stick of butter come to room temperature. Add flour to the bowl and cut the flour into butter with a fork to incorporate evenly throughout.
- Add the sourdough starter, honey/agave, white chocolate chips and milk. Use a spatula to incorporate ingredients until all the flour is incorporated.
- Let sit overnight.
Instructions for the Morning of Baking:
- Preheat oven to 375 degrees F and lightly butter baking dish (I use an 8×8 glass Pyrex baking dish).
- Mix brown sugar and crushed candy canes in a bowl and set to the side.
- Punch down dough from yesterday and knead again into a round ball. Flour a flat surface to use for rolling out dough. Use a rolling pin to roll dough into a rectangle roughly 18 inches x 12 inches.
- Brush melted butter onto the rectangle of dough leaving approximately one inch around the edges. Sprinkle the sugar and candy cane mixture on the butter and coat the dough evenly.
- Tightly roll the dough from one of the short sides so that the dough forms a log. Cut the log into 9 even slices. Place the rolls into the buttered dish.
- Cook rolls for about 40 minutes (or until the tops are golden brown).
- While rolls are cooking, make the glaze by combining the powdered sugar, melted chocolate and butter. Mix until the glaze is glossy and smooth.
- Pour glaze over warm rolls and add additional candy canes pieces if desired.
Try the pumpkin version of this recipe: https://orlandomom.com/secret-ingredient-pumpkin-sourdough-cinnamon-rolls-recipe/
