Peppermint Bark Cinnamon Rolls (Print Version)

Soft cinnamon rolls filled with chocolate, peppermint, and topped with a creamy peppermint glaze.

# Components:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) instant yeast
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 1 cup warm milk (approximately 100°F)
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg

→ Filling

08 - 3/4 cup packed brown sugar
09 - 2 tablespoons unsweetened cocoa powder
10 - 2 teaspoons ground cinnamon
11 - 1/3 cup unsalted butter, softened
12 - 1/2 cup mini chocolate chips
13 - 1/3 cup crushed peppermint candies

→ Peppermint Cream Cheese Glaze

14 - 4 ounces cream cheese, softened
15 - 1/4 cup unsalted butter, softened
16 - 1 1/2 cups powdered sugar
17 - 1/4 teaspoon peppermint extract
18 - 2 to 3 tablespoons milk

→ Topping

19 - 1/2 cup crushed peppermint bark

# Directions:

01 - Combine all-purpose flour, instant yeast, granulated sugar, and salt in a large mixing bowl. Add warm milk, melted unsalted butter, and egg. Mix until a sticky dough forms. Knead by hand or with a dough hook for 6 to 8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm location for about 1 hour or until doubled in volume.
02 - In a small bowl, blend packed brown sugar, unsweetened cocoa powder, and ground cinnamon.
03 - On a lightly floured surface, roll out the dough to a 16 by 10 inch rectangle. Spread softened unsalted butter over the surface. Evenly sprinkle with the brown sugar-cocoa mixture, mini chocolate chips, and crushed peppermint candies.
04 - Tightly roll the dough from the long edge. Cut into 12 even rolls using a serrated knife or dental floss. Position rolls cut-side up in a greased 9 by 13 inch baking dish. Cover and allow to rise for 30 to 40 minutes, until puffy.
05 - Preheat oven to 350°F. Bake on the center rack for 22 to 25 minutes, or until golden and baked through.
06 - Beat softened cream cheese and unsalted butter until smooth. Blend in powdered sugar and peppermint extract. Gradually whisk in milk to achieve a pourable consistency.
07 - Spread glaze over the warm rolls. Sprinkle with crushed peppermint bark and serve immediately.

# Expert Advice:

01 -
  • Perfect for holiday mornings or gifts
  • Simple dough uses pantry basics you probably have on hand
  • Ultra gooey chocolate swirl plus a refreshing peppermint kick
  • Every part can be made ahead for less holiday stress
02 -
  • High in comfort factor for both taste and nostalgia
  • Flexibility to prep ahead for festive mornings
03 -
  • Let the butter and cream cheese reach room temperature for the smoothest glaze possible
  • Use dental floss for slicing the rolls if you want those perfect bakery style swirls. I learned this after squishing my first batch with a knife
  • Do not skip the slow first rise. It gives the rolls a soft and feathery texture you just cannot fake with shortcuts
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