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Peppermint Bark Cinnamon Rolls

Peppermint Bark Cinnamon Rolls

Soft cinnamon rolls infused with peppermint and chocolate flavors, topped with a creamy peppermint glaze and crushed peppermint bark for a festive holiday treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course baking, Dessert
Cuisine American
Servings 12 people
Calories 250 kcal

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.