The Magical Ingredients for a Wholesome Life From the Heart of my Home: Peppermint Swirls

These unique and delicious rolls with a ricotta and peppermint filling, and with a white chocolate drizzle, are perfect for the holidays. These will make a delicious breakfast or brunch, or could be a sweet snack perfect to enjoy all through this season.

In simple terms, these are very much similar to cinnamon rolls, except that there is no cinnamon. Instead of the cinnamon sugar filling, there is a layer of ricotta and peppermint candies that make these rolls quite different from any other rolls you would have had before. Waking up to these rolls in the morning along with your cup of tea or coffee, would make everything special. Though a peppermint cookie may be yummy, these rolls for breakfast would make a lot of difference.

These rolls are very easy to make too. All you need to make these rolls are basic bread dough ingredients, ricotta, and peppermint candies. Candy canes and Andes peppermint crunch are essentials in most of the homes during this season. These rolls use those candies. Now, if you think about whether you want candies for breakfast, well these make the difference in flavor. I can guarantee that you would definitely answer yes to these rolls packed with the peppermint candies of the season. All I can say is that you might end up making batches of these rolls as these are addictive. It is also an excuse to buy more of these candies.

Ricotta cheese may contain moisture and when powdered sugar is added, that would bring extra moisture. The wetness will not help in easy rolling and cutting the buns. I highly recommend setting the ricotta on a strainer for 10-15 minutes.

Welcome to #ChristmasSweetsWeek!! We have 12 bloggers sharing over 30 recipes to satisfy your sweet tooth cravings this holiday season. There are some giftable recipes, breakfast recipes, and delicious dessert recipes. Make sure to follow #ChristmasSweetsWeek on social media to see all of our delicious sweets. We will be pinning all recipes to the #ChristmasSweeetsWeek Pinterest board. Follow it to see all the delicious recipes! Today is the final day of this fun filled week. White Chocolate Candy Cane Kheer and Gingerbread Melonpan were my earlier share and this is the third recipe I am sharing for the event. Thanks Christie for hosting this event.

Holidays are near and peppermint is the flavor of the season. These peppermint flavored foods are going to elevate the comfy zones to a new level. Please try, enjoy with family and do let me know.

White Chocolate Candy Cane Kheer

Peppermint Falooda

Peppermint Cheesecake Dip

Eggless Peppermint Cake

Whole Wheat Chocolate Peppermint Waffles

Eggless Triple Peppermint Cookie

Peppermint Ice Cream

Ingredients

Makes 12 rolls

All purpose flour - 31/2 cups

Milk powder - 1 cup

Heavy cream - 3/4 cup

Sugar - 1/4 cup

Yeast - 21/4 tsp

Salt - 1 tsp

Torani peppermint syrup - 2 tbsp

Aquafaba - 4 tbsp

Milk - 1/2 cup

Ricotta cheese - 1 cup

Vanilla - 1 tsp

Powdered sugar - 4 tbsp

Peppermint candy canes - 2, regular size

Andes peppermint candies - 3 to 4

White chocolate baking bar - 2oz.

Method

Activate the yeast with warm milk and a teaspoon of sugar.

Add the activated yeast, heavy cream, remaining sugar, Torani peppermint syrup, aquafaba, all-purpose flour, non-fat dry milk powder, and salt to bread machine and set it on dough cycle.

In the mean time crush the candy canes.

Strain the ricotta cheese for 10-15 minutes to drain excess water. Add it to the bowl, and add vanilla and powdered sugar. Mix and set aside.

The dough would have doubled in an hour.

Transfer the dough to a well dusted surface, punch and knead.

Roll into a quarter inch thick 16X12in rectangle. Spread the ricotta mixture evenly leaving an inch at the shorter side, and sprinkle the crushed candy canes (reserve a little to top finally) and Andes peppermints.