Celebrate the festive season with these Peppermint Bark Cinnamon Rolls, a perfect blend of classic cinnamon sweetness and refreshing peppermint chocolate. Each roll is wonderfully soft and fluffy, creating an irresistible holiday indulgence that fills your kitchen with the scent of warm spices and chocolate.
Whether you’re sharing them at a family breakfast or gifting them to friends, these rolls offer a magical combination of flavors that delight the senses and bring cozy warmth to any occasion.
- The combination of peppermint, chocolate, and cinnamon offers a unique holiday twist on classic cinnamon rolls.
- Soft and fluffy dough creates an irresistibly tender texture in every bite.
- The peppermint cream cheese glaze adds a creamy, festive finish that perfectly balances sweetness.
Ingredients
- All-purpose flour: Provides the sturdy but tender base for the soft, fluffy dough essential to cinnamon rolls, measured precisely for perfect texture.
- Instant yeast: Ensures a quick and reliable rise, giving the rolls their light and airy structure within about an hour.
- Granulated sugar: Adds slight sweetness to the dough while helping activate the yeast for a good rise.
- Salt: Enhances the overall flavor by balancing the sweetness and intensifying cinnamon and peppermint notes.
- Warm milk: Feeds the yeast and makes the dough supple; milk must be warm, not hot, for ideal yeast activity.
- Unsalted butter, melted: Adds richness and moisture to the dough, contributing to a tender crumb.
- Egg: Binds the dough together while adding richness and a subtle golden color to the rolls.
- Brown sugar: Packed for moisture, it creates a caramel-like filling that pairs beautifully with cinnamon and cocoa.
- Unsweetened cocoa powder: Adds a deep chocolate note that complements the mint and cinnamon.
- Ground cinnamon: Provides the iconic warm, spicy flavor classic to cinnamon rolls and harmonizes with chocolate and mint.
- Unsalted butter, softened: Spread over the dough to help hold the filling in place and add creamy texture.
- Mini chocolate chips: Infuse bursts of melted chocolate throughout the filling for decadent bites.
- Crushed peppermint candies: Add refreshing minty crunch inside the rolls and on top for festive flair.
- Cream cheese, softened: Forms the creamy base of the glaze, adding tang and smoothness to the sweet topping.
- Powdered sugar: Sweetens and thickens the glaze to a luscious consistency.
- Peppermint extract: Intensifies the mint flavor in the glaze, enhancing the holiday spirit.
- Milk: Adjusts glaze consistency for easy spreading without losing thickness.
- Crushed peppermint bark: Garnishes the finished rolls with colorful, crunchy festive decoration and extra chocolate-peppermint flavor.
Instructions
- Prepare the Dough
Start by combining the dry ingredients — flour, instant yeast, sugar, and salt — in a large bowl for even distribution. Add warm milk, melted butter, and egg to build a sticky but workable dough. Kneading by hand or with a dough hook for 6–8 minutes develops the gluten, resulting in a smooth, elastic dough that holds its shape and traps air bubbles for fluffiness. Place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 1 hour, which allows the rolls to become airy and tender.
- Mix the Filling
In a separate bowl, stir together brown sugar, unsweetened cocoa powder, and ground cinnamon to blend their warm, sweet, and chocolatey flavors evenly. This rich filling mixture creates the signature taste inside each roll with hints of spice and a touch of indulgent chocolate.
- Roll Out and Spread Filling
On a lightly floured surface, roll the risen dough into a 16 by 10-inch rectangle to create an even canvas for the filling. Spread softened butter generously over the dough to help the filling adhere and add richness. Sprinkle the brown sugar-cocoa-cinnamon mixture evenly afterwards, followed by mini chocolate chips and crushed peppermint candies. This layering infuses each bite with bursts of minty crunch and melty chocolate surprise.
- Roll Up and Cut Rolls
Starting from the longer edge, roll the dough tightly into a log to preserve the filling layers and maintain a compact shape. Cut into 12 equal slices to ensure even baking and uniform portions. Arrange these evenly spaced rolls into a greased 9×13-inch pan to allow room for rising. Cover and let them rise for 30–40 minutes until puffed and airy, which guarantees soft, tender interiors and a beautiful finished texture.
- Bake to Golden Perfection
Preheat your oven to 350°F (175°C) for efficient, even baking. Bake the cinnamon rolls for 22–25 minutes until golden brown and cooked through. The heat caramelizes the sugars and melts the chocolate chips inside, while the dough sets to a pillowy softness — a perfect balance of texture and flavor.
- Make the Peppermint Cream Cheese Glaze
Beat softened cream cheese and butter until creamy and smooth, creating a rich base. Slowly incorporate powdered sugar and peppermint extract to sweeten and flavor the glaze with a cool, minty finish. Adjust the consistency by adding milk 1 tablespoon at a time until it’s thick enough to spread easily but not runny, producing an irresistibly creamy topping that complements the warm rolls.
- Glaze and Garnish
Spread the peppermint cream cheese glaze generously over the warm cinnamon rolls so it melts slightly and soaks in, enhancing every bite. Sprinkle crushed peppermint bark on top to add festive crunch and vibrant color. Serve warm for a cozy, comforting dessert that delights with every mouthful.
- Use milk warmed to about 100°F (38°C) to ensure yeast activation without killing it.
- The dough can be prepared ahead and left to rise in the refrigerator overnight for convenience.
- Peppermint extract can be swapped with vanilla for a milder, classic flavor if preferred.
Storage Tips
Store any leftover cinnamon rolls tightly covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the microwave or oven to restore their soft texture and fresh flavor.
Serving Suggestions
These cinnamon rolls pair beautifully with a hot cup of coffee, spiced tea, or a warm mug of cocoa. Garnish with fresh peppermint sticks or a sprinkle of powdered sugar for an extra festive touch when serving guests.
- Knead the dough until it’s elastic and smooth to develop gluten for the best rise and soft crumb.
- Be sure not to over-roll the dough; too tight rolling can lead to dense rolls and less rise.
- Apply the glaze while rolls are warm but not hot to achieve a glossy finish without melting it too much.
FAQs
- Can I make the dough in a stand mixer?
Yes, a stand mixer fitted with a dough hook works perfectly for kneading this dough, saving time and effort.
- What if I don’t have crushed peppermint bark?
Substitute with crushed candy canes or peppermint candies to maintain flavor and crunch.
- Can these cinnamon rolls be frozen?
Yes, freeze unbaked roll slices or fully baked and cooled rolls in airtight containers for up to 3 months; thaw before baking or reheating.
- How do I prevent the glaze from becoming too runny?
Add milk slowly and only enough to reach a spreadable consistency; thicker glaze clings better to rolls.
- Is it possible to make these rolls dairy-free?
Yes, substitute milk and butter with plant-based alternatives, and use dairy-free cream cheese for the glaze.
- Can I omit chocolate chips?
You can, but the chocolate chips add a delightful gooey texture and flavor that complements the peppermint perfectly.
- How important is the dough rising time?
Proper rising is crucial; it ensures the rolls become fluffy and soft rather than dense and heavy.
Peppermint Bark Cinnamon Rolls
Equipment
- 1 large bowl
- 1 dough hook or hands for kneading
- 1 9x13-inch baking dish greased
- 1 mixing bowl
- 1 rolling surface
Ingredients
- 3 1/4 cups all-purpose flour
- 1 packet 2 1/4 tsp instant yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 cup warm milk about 100°F
- 1/4 cup unsalted butter melted
- 1 large egg
- 3/4 cup brown sugar packed
- 2 tbsp unsweetened cocoa powder
- 2 tsp ground cinnamon
- 1/3 cup unsalted butter softened
- 1/2 cup mini chocolate chips
- 1/3 cup crushed peppermint candies
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1/4 tsp peppermint extract
- 2 to 3 tbsp milk
- 1/2 cup crushed peppermint bark
Instructions
- In a large bowl, mix flour, yeast, sugar, and salt. Add warm milk, melted butter, and egg. Stir until a sticky dough forms.
- Knead the dough by hand or with a dough hook for 6 to 8 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
- In a small bowl, combine brown sugar, cocoa powder, and cinnamon.
- On a floured surface, roll dough to a 16x10-inch rectangle. Spread softened butter evenly over dough.
- Sprinkle the brown sugar mixture evenly, then add chocolate chips and crushed peppermint candies on top.
- Roll the dough tightly from the long side and slice into 12 equal rolls. Arrange rolls in a greased 9x13-inch baking dish, cover, and let rise for 30 to 40 minutes until puffy.
- Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden and cooked through.
- Beat cream cheese and butter until smooth. Add powdered sugar and peppermint extract; mix well. Gradually add milk to reach desired glaze consistency.
- Spread glaze over warm rolls and sprinkle with crushed peppermint bark. Serve warm.
Notes
- Use warm, not hot, milk for best yeast activation.
- Prepare rolls a day ahead and let rise overnight in the fridge.
- Vanilla extract can replace peppermint extract if preferred.
