Peppermint Mocha Morning Bun

I remember the first time I bit into a peppermint mocha from my favorite coffee shop, and I thought, why can't I have this in pastry form? So I decided to bake it. Those soft brioche buns, swirled with dark chocolate and espresso, finished with that peppermint sparkle, became my answer. Now I make them every December, and they've become the thing people ask for before they even say hello.

I'll never forget the year my sister came home unexpectedly on Christmas Eve and caught me with flour all over my face, testing batch number three of these buns. She took one bite warm from the oven and just closed her eyes. That's when I knew I'd nailed it. Now they're the thing she requests before she even arrives.

Ingredients

• All-purpose flour (3 1/2 cups): The foundation of tender, bakery-style buns. I use good quality because it makes a real difference in the final texture.
• Instant yeast (2 1/4 tsp): This is your leavening magic. Don't skip the warmth when proofing—yeast is like a tiny living thing that needs comfort.
• Whole milk, lukewarm (3/4 cup): Brioche needs the richness of milk. Room temperature is essential or you'll stun the yeast.
• Unsalted butter (1/2 cup for dough, 1/2 cup for filling): Two amounts because the dough needs silky richness and the filling needs to be spreadable. Fresh butter matters here.
• Brown sugar (1/2 cup): This gives the filling a caramel undertone that pairs beautifully with the peppermint.
• Unsweetened cocoa powder (2 tbsp): Real cocoa powder, not the sweetened kind. You want pure chocolate depth.
• Instant espresso powder (1 tbsp): The secret ingredient that makes people say, 'What is that delicious flavor?' It's not coffee—it's sophistication.
• Peppermint extract (1/2 tsp in filling, 1/2 tsp in topping): A little goes a long way. I learned this the hard way after my first batch tasted like mouthwash.
• Mini chocolate chips (1/2 cup): They distribute evenly through the swirl. Dark chocolate chips make this even better if you have them.
• Candy canes (2, crushed): The sparkle and the authentic peppermint flavor. Crush them after they've cooled from heating—they're easier that way.

Instructions

Get Everything Ready:

Gather your flour, sugar, yeast, and salt in a large bowl or stand mixer. The smell of those first moments—fresh yeast and flour—is the beginning of something special. Add your lukewarm milk and eggs. Mix on low until everything just comes together in a shaggy, rough dough. You're not looking for perfection yet.

The Butter Integration:

This is where patience matters. Add your softened butter a little at a time while mixing. It'll look greasy and sad at first, but keep going. After 8 to 10 minutes, something magical happens—the dough becomes smooth, silky, and elastic. It should spring back when you poke it. Cover your bowl and let it rise in a warm spot (I use my oven with just the light on) until it's doubled in size, about an hour to ninety minutes. This is when you can prep your filling.

Building the Filling:

Beat your softened butter with brown sugar until it's creamy and lighter in color. Add your cocoa powder, espresso powder, and peppermint extract. The cocoa will be dark and look almost black, but that's exactly right. Beat until it's completely smooth with no streaks. This is your flavor bomb.

The Rolling and Swirling:

Punch down your risen dough—yes, actually punch it, it's therapeutic. Flour your work surface lightly and roll the dough into a rectangle about 12 by 18 inches. Spread that filling evenly across, all the way to the edges. Scatter your mini chocolate chips over it. Now roll it up tightly from the long side, like you're creating a log of pure temptation. Slice it into 12 equal pieces.

The Second Rise:

Arrange your buns cut-side up in a buttered 9 by 13-inch baking dish. They should be close but not touching. Cover them and let them rise again for 30 to 45 minutes until they're puffy and touching each other. This is your signal they're ready.

Into the Oven:

Preheat your oven to 350 degrees Fahrenheit. While it heats, prepare your peppermint sugar topping by mixing granulated sugar with a small amount of peppermint extract until it's damp and fragrant, then stir in your crushed candy canes. Bake your buns for 25 minutes until they're golden brown on top and set inside. The aroma will be incredible.

The Finishing Touches:

Cool your buns just slightly—they need to be warm enough that the peppermint sugar sticks but cool enough to handle. Sprinkle generously with your peppermint sugar mixture. If you want to glaze them, whisk together powdered sugar, milk, and a touch of peppermint extract until drizzleable, then drizzle it over the top. Serve them warm with your favorite hot beverage.

Save

These buns have become the edible version of a hug in my kitchen. There's something about the combination of rich chocolate, the warmth of espresso, and that cool peppermint finish that just feels like celebration. They're the pastry I reach for when I want to say, 'I'm thinking of you,' without words.

Keeping It Fresh

These buns stay soft and delicious for two days in an airtight container at room temperature. After that, they're still good but they start losing that freshly-baked tenderness. However, they freeze beautifully for up to three weeks. I shape them, freeze them unbaked, then bake them straight from the freezer, adding just five extra minutes to the bake time. It's like having bakery magic available whenever you need it.

Making It Ahead for the Freezer

For an overnight version, refrigerate your shaped buns in the baking dish after they've done their first rise. Cover them well. In the morning, bring them to room temperature for about 45 minutes, then bake as directed. Some people swear by this method because the cold gives you a head start on fermentation, which means deeper flavor. You can also freeze the filled, unrisen dough for up to two weeks. Thaw overnight in the fridge and bake as usual.

When You're Missing Something

Don't have instant espresso powder? Strong brewed cooled coffee works, but reduce the milk in the dough slightly to account for the liquid. No peppermint extract? Fresh peppermint leaves steeped in warm milk, strained, then cooled can replace it, though the flavor will be gentler. Missing the candy canes? Crushed peppermint bark or even a pinch of ground peppermint works. And honestly, if you're peppermint-averse, these are just as delicious as chocolate-espresso buns without any peppermint at all.

• Dark chocolate chips make these feel even more sophisticated and luxurious
• A tiny pinch of salt in the topping brings out the peppermint's brightness
• Serve these with strong espresso if you want the flavors to really sing together

Save

These peppermint mocha morning buns are the intersection of everything I love about baking: the care of brioche dough, the sophistication of espresso and chocolate, and the joy of peppermint during the holidays. Make them, share them, and watch people's faces light up.

Recipe FAQ

→ What type of flour works best?

All-purpose flour provides the right balance of structure and tenderness for the soft brioche dough.

→ How do I achieve a soft, elastic dough?

Mix the dough thoroughly for 8–10 minutes until smooth and elastic, which develops gluten for a tender texture.

→ Can I prepare the dough ahead of time?

Yes, refrigerate shaped buns overnight after the first rise and bring to room temperature before baking.

→ What alternatives are there for mini chocolate chips?

Chopped dark chocolate can be used for a richer chocolate experience.

→ How is the peppermint sugar topping made?

Mix granulated sugar with peppermint extract and crushed candy canes to sprinkle on baked buns for a sparkling finish.