Peppermint Mocha Morning Bun (Printable)

Soft brioche dough enriched with chocolate, espresso, and peppermint, finished with a sparkling sugar topping.

# Ingredient List:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 1 teaspoon fine sea salt
05 - 3/4 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1/2 cup unsalted butter, softened

→ Filling

08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed brown sugar
10 - 2 tablespoons unsweetened cocoa powder
11 - 1 tablespoon instant espresso powder
12 - 1/2 teaspoon peppermint extract
13 - 1/2 cup mini chocolate chips

→ Peppermint Sugar Topping

14 - 1/3 cup granulated sugar
15 - 1/2 teaspoon peppermint extract
16 - 2 candy canes, crushed (about 1/4 cup)

→ Optional Glaze

17 - 1 cup powdered sugar
18 - 1–2 tablespoons whole milk
19 - 1/4 teaspoon peppermint extract

# Directions:

01 - In a large bowl or stand mixer, mix flour, sugar, yeast, and salt.
02 - Add lukewarm milk and eggs; mix on low speed until a shaggy dough forms.
03 - Gradually add softened butter while mixing until dough is smooth and elastic, about 8–10 minutes.
04 - Cover dough and let rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
05 - Beat together butter, brown sugar, cocoa powder, espresso powder, and peppermint extract until smooth.
06 - Punch down risen dough and roll out on a lightly floured surface to a 12x18-inch rectangle.
07 - Spread filling evenly over dough and sprinkle with mini chocolate chips.
08 - Roll dough tightly from the long side into a log and slice into 12 equal pieces.
09 - Place buns cut-side up in a buttered 9x13-inch baking dish, cover, and let rise until puffy, 30–45 minutes.
10 - Preheat oven to 350°F. Bake buns for 25 minutes until golden and set.
11 - While baking, mix granulated sugar and peppermint extract, then stir in crushed candy canes.
12 - Whisk powdered sugar, milk, and peppermint extract until smooth.
13 - Cool buns slightly; sprinkle with peppermint sugar topping and drizzle glaze if using. Serve warm.

# Expert Tips:

01 -
  • They taste like a fancy coffee shop pastry, but you made them yourself in your pajamas on a lazy weekend morning
  • The combination of dark chocolate, espresso, and bright peppermint feels festive and celebratory without being over the top
  • Soft, pillowy brioche that somehow stays tender even when you sneak a third one hours later
  • They're impressive enough to serve guests, but forgiving enough that a few minor imperfections won't ruin them
02 -
  • Room temperature is everything—cold eggs and butter won't incorporate smoothly, and your dough will be streaky and dense instead of silky
  • Don't skip the slow butter addition. I learned this the hard way when I rushed and ended up with slick, separated dough. Patience creates magic
  • The peppermint extract is potent—more isn't better. A little feels festive; too much tastes medicinal and overwhelming
  • Your buns will continue to bake slightly after you pull them from the oven. Don't overbake or they'll dry out by the next morning
03 -
  • Use a stand mixer if you have one—it makes the butter incorporation effortless and the dough develops better texture with the consistent kneading
  • If your kitchen is cold, turn on your oven for 30 seconds and then turn it off before rising—the residual warmth creates the perfect environment for yeast to work its magic

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