THE FUSE

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What’s better than waking up on Christmas morning to warm, gooey homemade cinnamon rolls? If that’s a tradition in your household, it might just beat opening presents. (Okay, let’s not get carried away.) While classic cinnamon rolls are always a great idea, over the years people have come up with innovative ways to dress up the pastry, from fun flavors like gingerbread to strawberry shortcake.

A few years ago, a hack to upgrade Pillsbury cinnamon rolls swiftly went viral. The promise? Pouring heavy cream over canned cinnamon rolls before they bake will yield Cinnabon-like results. Of course, we had to put it to the test, and Patty, our food editor, raved over how “plush, soft, and rich” they were, and that they indeed tasted “just like Cinnabon’s!”

Just in time for the festive holiday season, I recently came across a trick on social media based on the heavy cream upgrade, but with a wintry twist. Enter: peppermint mocha rolls. Let’s get into how to make them, and why they deserve a spot on your table Christmas morning.

Get the recipe: Fluffy Peppermint Mocha Rolls

Heat the oven to 350°F, pop the tin open, and place the rolls into a greased pan. (I used a round 9×9 cake pan). Then pour the peppermint mocha coffee creamer directly over the rolls until the pan is filled about halfway up the sides. Bake the rolls for 23 to 27 minutes, or until they are golden-brown and the chocolate filling becomes dark. Allow them to cool for a few minutes before spreading on the icing that comes in the tin. Sprinkle them with some crushed candy canes, and dig in!

First, these practically scream holidays. They look so festive that I couldn’t help but bring them to a holiday movie night where my friends absolutely devoured them. The rolls have a rich, chocolaty flavor and a super-fluffy texture. They’re not dry in the slightest (but not sopping wet, either — all the coffee creamer was soaked up). The creamer also provides additional sweetness and peppermint flavor, but the majority comes from the crushed candy canes on top, which add a fun textural crunch.

All my friends loved them, and one even appreciated “that it wasn’t overly peppermint-forward and didn’t taste like you’re eating toothpaste” like other minty items can be. If you’re a peppermint bark or peppermint hot cocoa fan, definitely try this easy upgrade.