Description
A festive delight, these Peppermint Bark Cinnamon Rolls combine mint and chocolate in soft, doughy rolls topped with a creamy peppermint glaze — perfect for holidays or special occasions.
Ingredients
- 3 1/4 cups (400 g) all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp salt
- 1 cup (240 ml) warm milk (about 100°F/38°C)
- 1/4 cup (60 g) unsalted butter, melted
- 1 large egg
- 3/4 cup (150 g) brown sugar, packed
- 2 tbsp (15 g) unsweetened cocoa powder
- 2 tsp ground cinnamon
- 1/3 cup (75 g) unsalted butter, softened
- 1/2 cup (80 g) mini chocolate chips
- 1/3 cup (40 g) crushed peppermint candies
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (30 g) unsalted butter, softened
- 1 1/2 cups (180 g) powdered sugar
- 1/4 tsp peppermint extract
- 2–3 tbsp (30–45 ml) milk
- 1/2 cup (60 g) crushed peppermint bark
Instructions
- Prepare the dough by combining flour, yeast, sugar, and salt. Add warm milk, melted butter, and egg. Knead 6–8 minutes until smooth and elastic. Let rise 1 hour until doubled.
- Mix brown sugar, cocoa powder, and cinnamon for the filling.
- Roll dough into 16×10-inch rectangle. Spread softened butter, sprinkle filling, chocolate chips, and crushed peppermint candies.
- Roll tightly, slice into 12 rolls, arrange in greased 9×13-inch pan. Let rise 30–40 minutes until puffy.
- Bake at 350°F (175°C) for 22–25 minutes until golden.
- Prepare glaze: beat cream cheese and butter until smooth, add powdered sugar, peppermint extract, and milk until desired consistency.
- Spread glaze on warm rolls, sprinkle crushed peppermint bark, and serve warm.
Notes
- Ensure milk is warm, not hot, before adding to dough.
- Adjust peppermint extract to taste in the glaze.
- Can be made ahead and baked fresh in the morning.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American