Peppermint Bark Cinnamon Rolls

These peppermint bark cinnamon rolls are a gorgeous twist on the classic breakfast treat featuring chocolatey swirls, pockets of peppermint, and a creamy glaze topped with festive crushed peppermint bark. They always make my kitchen smell magical during the holidays and have become a must-make every December.

I first made these rolls on Christmas Eve for my nieces and nephews. Seeing their faces light up at the sight of chocolate and peppermint spirals was a holiday memory I will always treasure. Now my family asks for these rolls all season long.

Ingredients

• All-purpose flour: Essential for a soft yet sturdy base. Select unbleached for best flavor.
• Instant yeast: Helps the dough rise quickly and gives great texture. Always check your packet is in date for active yeast.
• Granulated sugar: Sweetens the dough and helps with browning. Fine white sugar will dissolve easily.
• Salt: Balances the flavors and enhances the chocolatey notes. Use fine sea salt for the best distribution.
• Warm milk: Provides moisture and tenderness. Whole milk makes the richest dough.
• Unsalted butter: Lends richness to both dough and filling. Melt fully and let cool slightly before using.
• Large egg: Binds the dough and adds extra softness. Look for fresh eggs with firm yolks.
• Brown sugar: Brings caramel notes to the filling. Choose dark brown for even deeper flavor.
• Unsweetened cocoa powder: Adds a gentle chocolate flavor. Dutch-processed gives a deeper color.
• Ground cinnamon: Adds warmth and classic spice. Use a high quality or freshly ground.
• Mini chocolate chips: For melty chocolate pockets. Go for semi-sweet so they do not overpower the peppermint.
• Crushed peppermint candies: Bring a festive crunch and sharp peppermint. Use fresh unwrapped candies or candy canes for best texture.
• Cream cheese: Gives the glaze a slight tang and creamy texture. Let it come to room temperature for easy mixing.
• Powdered sugar: Sweetens and smooths the glaze. Sift to prevent lumps.
• Peppermint extract: Infuses the glaze with cool fresh flavor. Start with a small amount and taste as you go.
• Milk: Loosens the glaze. You can use whole milk for creaminess.
• Peppermint bark: Adds crunch and festive look. Use your favorite holiday bark broken into small shards.

Step-by-Step Instructions

Prepare the Dough:

Combine all-purpose flour, instant yeast, granulated sugar, and salt in a large mixing bowl. Give it a quick whisk so everything is evenly blended. Pour in warm milk, melted butter, and the large egg. Stir well with a sturdy spoon until a sticky, shaggy dough forms. Now knead the dough by hand or with a stand mixer fitted with a dough hook for six to eight minutes. The dough should become silky smooth and elastic. Form into a ball and place in a greased bowl. Cover tightly and set in a warm spot for one hour or until doubled in size. This patient rise is what creates those beautiful fluffy layers.

Make the Filling:

In a small bowl, stir together brown sugar, unsweetened cocoa powder, and ground cinnamon. Grab your softened butter and have it ready to spread; it will make rolling much easier later.

Shape the Rolls:

Lightly flour your work surface and roll the risen dough into a big rectangle about sixteen inches by ten inches. It does not have to be perfect, but aim for even thickness. Spread all the softened butter evenly across the surface. Next, scatter the cocoa sugar mixture to cover the whole rectangle. Then evenly drizzle on the mini chocolate chips and sprinkle with crushed peppermint candies. This layering creates both flavor and that iconic spiral swirl.

Roll and Cut:

Starting with the long edge, gently but tightly roll the dough into a log. When you reach the end, gently pinch to seal. Use a sharp serrated knife or a piece of unflavored dental floss to cut the log into twelve equal rolls. Arrange them cut side up in a greased nine by thirteen inch baking dish. Leave space between so they can expand. Cover with plastic wrap and let rise again in a warm spot for about thirty to forty minutes. They should look puffed and cozy.

Bake:

Preheat the oven to three fifty degrees Fahrenheit. Slide the rolls onto the center rack and bake for twenty two to twenty five minutes until they are deeply golden and your kitchen smells like a holiday bakery.

Make the Glaze:

Beat the softened cream cheese and unsalted butter together until completely smooth. Add in powdered sugar and a splash of peppermint extract. Continue beating while streaming in milk a bit at a time until the glaze drizzles slowly off the spoon. It should be thick but pourable.

Finish:

While the rolls are still warm, generously spread the glaze over each one so it melts just a bit. Top with plenty of crushed peppermint bark for a beautiful festive finish. Serve warm and watch the smiles happen.

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Peppermint bark is my secret star here. It adds not just crunch but a real burst of nostalgia and color. My favorite holiday memory is handing a tray of these to my kids Christmas morning and watching them quietly devour every sticky sweet bite.

Storage Tips

Store leftover rolls tightly covered at room temperature for up to two days. For longer storage, place in the fridge and gently reheat in the microwave or covered oven to restore softness. You can also freeze unglazed rolls for up to a month; just thaw overnight and glaze fresh.

Ingredient Substitutions

Try swapping mini chocolate chips for chopped chocolate or even white chocolate chunks. If you do not have peppermint candies, candy canes work perfectly in a pinch. For a dairy free version, use plant based butter and cream cheese.

Serving Suggestions

These rolls are pure perfection served warm right from the oven with a mug of cocoa or coffee. For a holiday brunch, set them out with fresh berries and scrambled eggs for balance. If you want an extra festive touch, drizzle on some extra chocolate before serving.

Cultural and Holiday Tradition

Cinnamon rolls are a winter breakfast staple across many American homes. Peppermint transforms this classic into a special treat that feels right at home among Christmas cookies and cocoa. My family loves making these together as a new holiday tradition.

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Common Questions

→ Can I prepare the rolls ahead of time?

Yes, you can assemble the rolls the night before. Refrigerate covered, then bake fresh in the morning.

→ What can I use instead of peppermint candies?

Candy canes work well as a substitute for crushed peppermint candies in the filling.

→ How can I make the rolls extra chocolatey?

Drizzle melted dark chocolate over the baked and glazed rolls for added chocolate richness.

→ Can I mix the dough by hand?

Absolutely—knead by hand for 6–8 minutes until smooth and elastic if you don't have a mixer.

→ Are these rolls vegetarian?

Yes, the rolls are vegetarian. Just ensure chocolate chips are free from gelatin or animal products.

→ How should I store leftovers?

Store baked rolls in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.