Peppermint Bark Cinnamon Rolls have become my absolute favorite way to usher in the holiday season, and I can’t wait for you to try them too! The moment I first whipped up a batch, the aroma of warm cinnamon, rich chocolate, and that unmistakable cool peppermint filled my kitchen, instantly making it feel like Christmas. It’s such a joy to share these festive treats with loved ones, and learning how to make peppermint bark cinnamon rolls is surprisingly simple. These holiday peppermint cinnamon rolls are guaranteed to bring smiles and warm fuzzies to your breakfast table or dessert spread. Let’s get cooking!
Why You’ll Love These Peppermint Bark Cinnamon Rolls
These festive treats are a holiday showstopper for so many reasons! I know you’ll adore them because:
- The taste is pure holiday magic – a perfect blend of rich chocolate, warm cinnamon, and cool peppermint.
- They’re surprisingly easy peppermint bark cinnamon rolls to make, even for beginners.
- The sweet, fluffy dough with its gooey filling is incredibly satisfying.
- You can whip them up relatively quickly, making them perfect for a special weekend breakfast or dessert.
- They offer a delightful visual appeal that screams “Christmas!”
- These easy peppermint bark cinnamon rolls are also quite budget-friendly to make from scratch.
- They’re a guaranteed crowd-pleaser for the whole family.
- The combination of cinnamon, chocolate, and peppermint is simply irresistible during the holidays.
Ingredients for Homemade Peppermint Bark Cinnamon Rolls
Gathering these ingredients is the first step toward creating the most delicious homemade peppermint bark cinnamon rolls. The magic really happens with the combination of simple pantry staples and festive flavors. For the perfect peppermint bark cinnamon roll dough, you’ll need:
- 3 1/4 cups all-purpose flour – the foundation for our soft dough
- 1 packet (2 1/4 tsp) instant yeast – makes the dough delightfully fluffy
- 1/4 cup granulated sugar – feeds the yeast and adds sweetness
- 1/2 tsp salt – balances the sweetness and enhances flavor
- 1 cup warm milk (about 100°F/38°C) – crucial for activating the yeast
- 1/4 cup unsalted butter, melted – adds richness and tenderness to the dough
- 1 large egg – binds everything together and adds richness
- 3/4 cup brown sugar, packed – creates that gooey, caramelized filling
- 2 tbsp unsweetened cocoa powder – for a hint of chocolate in the swirl
- 2 tsp ground cinnamon – the classic warm spice that pairs perfectly
- 1/3 cup unsalted butter, softened – for spreading on the dough before adding the filling
- 1/2 cup mini chocolate chips – melt into pockets of chocolatey goodness
- 1/3 cup crushed peppermint candies – for that signature peppermint crunch
And for the creamy peppermint glaze:
- 4 oz cream cheese, softened – the base for our tangy, creamy frosting
- 1/4 cup unsalted butter, softened – adds to the smooth texture of the glaze
- 1 1/2 cups powdered sugar – for sweetness and a smooth, pourable consistency
- 1/4 tsp peppermint extract – the star flavor for our peppermint swirl cinnamon rolls
- 2 – 3 tbsp milk – to thin the glaze to your desired drizzling consistency
- 1/2 cup crushed peppermint bark – the final festive topping!
How to Make Peppermint Bark Cinnamon Rolls
Get ready to create some holiday magic with these simple peppermint bark cinnamon roll instructions. They’re a fun way to bring festive cheer into your kitchen!
- Step 1: Let’s start by preheating your oven to 350°F (175°C). While that warms up, grab a large bowl and whisk together 3 1/4 cups all-purpose flour, 1 packet (2 1/4 tsp) instant yeast, 1/4 cup granulated sugar, and 1/2 tsp salt. Pour in 1 cup warm milk, 1/4 cup melted butter, and 1 large egg. Mix everything until a slightly sticky dough forms.
- Step 2: Now it’s time to knead! Turn the dough out onto a lightly floured surface and knead by hand or using a dough hook for about 6–8 minutes. You’re looking for a smooth, elastic dough that springs back when gently poked. Place it in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until it’s doubled in size.
- Step 3: While the dough is rising, mix together 3/4 cup packed brown sugar, 2 tbsp unsweetened cocoa powder, and 2 tsp ground cinnamon in a small bowl. This is your delicious filling mixture!
- Step 4: Once the dough has risen, gently punch it down. On a lightly floured surface, roll the dough into a 16×10-inch rectangle – it should look like a big cinnamon roll canvas! Spread 1/3 cup softened butter evenly over the surface, right to the edges. Sprinkle the reserved brown sugar-cinnamon-cocoa mixture over the butter. Then, scatter 1/2 cup mini chocolate chips and 1/3 cup crushed peppermint candies over the top.
- Step 5: Carefully roll up the dough tightly, starting from one of the long sides. Pinch the seam to seal it. Using a sharp knife or dental floss, slice the log into 12 equal rolls. These peppermint bark cinnamon roll instructions are easy to follow!
- Step 6: Arrange the sliced rolls cut-side up in a greased 9×13-inch baking dish. They should fit snugly. Cover the dish again and let them rise for another 30–40 minutes until they look nice and puffy. This second rise is key for fluffy rolls!
- Step 7: Bake the rolls in your preheated oven for 22–25 minutes, or until they’re beautifully golden brown and cooked through. The smell will be incredible!
- Step 8: While the rolls are baking, whip up the glaze. Beat 4 oz softened cream cheese and 1/4 cup softened butter until smooth and creamy. Add 1 1/2 cups powdered sugar and 1/4 tsp peppermint extract, mixing well. Gradually add 2–3 tbsp milk until the glaze reaches your desired drizzling consistency.
- Step 9: Once the rolls are out of the oven, let them cool slightly for a few minutes. Then, spread that luscious peppermint glaze over the warm rolls. Finish by sprinkling the 1/2 cup crushed peppermint bark over the top for that extra sparkle and crunch. Enjoy your amazing homemade peppermint bark cinnamon rolls!
Pro Tips for the Best Chocolate Peppermint Cinnamon Rolls
I’ve learned a few tricks over the years to make these chocolate peppermint cinnamon rolls absolutely perfect. Follow these tips for guaranteed success!
- Don’t overbake them! Keep an eye on the color; they should be golden brown, not dark. Overbaking is the enemy of soft cinnamon rolls.
- Ensure your yeast is active. Test it in a little warm water with a pinch of sugar before mixing it into the dough.
- For the creamiest frosting, make sure your cream cheese and butter are truly softened to room temperature. This prevents lumps.
- If you don’t have crushed peppermint candies, you can use candy canes! Just place them in a bag and give them a good whack with a rolling pin.
What’s the secret to perfect Peppermint Bark Cinnamon Rolls?
The secret to truly perfect Peppermint Bark Cinnamon Rolls lies in the dough’s rise and not overworking it. A gentle touch and proper proofing create that incredibly soft, airy texture you crave. It’s what makes these the best peppermint bark cinnamon rolls. For more baking tips, check out this guide on achieving the perfect bread texture.
Can I make Peppermint Bark Cinnamon Rolls ahead of time?
Yes, you absolutely can! Assemble the rolls and place them in the baking dish, cover them tightly, and refrigerate them overnight. Just let them sit at room temperature for about 30 minutes before baking as usual. This is a great way to prep for holiday mornings. You might also enjoy making pumpkin cinnamon rolls ahead of time for a different seasonal flavor.
How do I avoid common mistakes with Peppermint Bark Cinnamon Rolls?
A common pitfall is using milk that’s too hot, which can kill the yeast. Always check the temperature! Also, don’t over-knead the dough; stop once it’s smooth and elastic. Lastly, resist the urge to overbake them for that perfect soft texture. Understanding yeast activation is key, as explained in this guide to yeast.
Best Ways to Serve Peppermint Bark Cinnamon Rolls
These festive treats are absolutely divine served warm, right after the glaze and peppermint bark have been added. The gooey centers and melted chocolate chips are pure bliss! For a truly indulgent holiday breakfast or brunch, I love pairing these cinnamon rolls with peppermint and chocolate alongside a hot cup of coffee or a creamy mug of hot cocoa. They also make a wonderful dessert, perhaps served with a scoop of vanilla bean ice cream.
Another fantastic way to enjoy them is as a sweet treat with a glass of cold milk, letting the cool peppermint and rich chocolate flavors shine. Don’t be afraid to get creative with your serving suggestions!
Nutrition Facts for Peppermint Bark Cinnamon Rolls
Each of these delightful peppermint bark cinnamon rolls is a festive indulgence. Here’s a breakdown of what you can expect per serving, so you know what you’re diving into:
- Calories: 320
- Fat: 15g
- Saturated Fat: 9g
- Protein: 4g
- Carbohydrates: 41g
- Fiber: 2g
- Sugar: 20g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients used in your homemade peppermint bark cinnamon rolls.
How to Store and Reheat Peppermint Bark Cinnamon Rolls
Once your delicious peppermint bark cinnamon rolls have cooled down, proper storage is key to keeping them tasting fresh. I like to let them cool completely in the baking dish or on a wire rack before storing. For short-term keeping, up to 3-4 days, place them in an airtight container. You can also explore different storage peppermint bark cinnamon roll variations by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag. This way, they can stay frozen for up to 3 months!
When you’re ready to enjoy them again, reheating is simple. For a quick warm-up, place a roll on a microwave-safe plate and heat for about 15-20 seconds. If you’re reheating from frozen, allow them to thaw in the refrigerator overnight first. For a more oven-fresh experience, you can warm them in a 300°F (150°C) oven for about 5-10 minutes until heated through. This method really brings back that soft, gooey texture. If you enjoy baking, you might also like these maple bacon cinnamon rolls.
Frequently Asked Questions About Peppermint Bark Cinnamon Rolls
What makes these Peppermint Bark Cinnamon Rolls so special for the holidays?
These Peppermint Bark Cinnamon Rolls are special because they perfectly capture the festive flavors of the season. The combination of rich chocolate, warm cinnamon, and cool peppermint, all topped with a creamy peppermint glaze and crunchy peppermint bark, is pure holiday magic. They’re a delightful way to celebrate Christmas morning or any winter gathering.
Can I customize the Peppermint Bark Cinnamon Rolls?
Absolutely! You can easily adapt these homemade peppermint bark cinnamon rolls. For a different texture, try using crushed candy canes instead of peppermint bark for the topping. You can also experiment with different types of chocolate chips, like dark or milk chocolate, for a varied flavor profile. The possibilities for peppermint flavor cinnamon rolls are endless! Consider trying our strawberry shortcake cheesecake rolls for another unique flavor.
What is the best way to achieve the perfect Peppermint Bark Cinnamon Rolls frosting?
The key to a perfect Peppermint Bark Cinnamon Rolls frosting is the balance of cream cheese, butter, powdered sugar, and peppermint extract. Make sure your cream cheese and butter are fully softened to room temperature to ensure a smooth, lump-free consistency. Gradually adding the milk allows you to control the thickness, ensuring it’s perfect for drizzling over your warm cinnamon rolls.
Are there any gluten-free or vegan Peppermint Bark Cinnamon Rolls variations?
While this recipe isn’t specifically designed to be gluten-free or vegan, you can certainly adapt it! For gluten-free peppermint bark cinnamon roll variations, you’d need to experiment with a good gluten-free all-purpose flour blend. For vegan versions, substitute the milk with a plant-based milk like almond or soy, use vegan butter, and replace the egg with a flax egg or applesauce. The peppermint and chocolate flavors will still shine through! You might also find inspiration in our vegan berry crisp recipe.
Variations of Peppermint Bark Cinnamon Rolls You Can Try
While these Peppermint Bark Cinnamon Rolls are pretty perfect as is, I love experimenting with different twists! If you’re looking for new peppermint flavor cinnamon rolls, here are a few ideas I’ve tried and loved. First, for a dairy-free option, simply swap out the milk and butter for their plant-based alternatives. Almond milk and vegan butter work beautifully, and you can even use a dairy-free cream cheese for the frosting. It’s a fantastic way to enjoy these festive treats without the dairy!
Another fun variation is to incorporate a bit of orange zest into the dough or the filling – it adds a subtle, sophisticated citrus note that complements the peppermint and chocolate wonderfully. For a quicker baking method, you could try baking them in muffin tins, which helps them keep their shape and creates a slightly different texture. These peppermint bark cinnamon roll variations are all about making them your own! For other breakfast ideas, check out our banana muffins.
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Peppermint Bark Cinnamon Rolls: 1 Must-Try Treat
- Total Time: 1 hour 55 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
These Peppermint Bark Cinnamon Rolls are a festive and delicious holiday treat. They feature a soft, sweet dough filled with chocolate and peppermint, all topped with a creamy peppermint glaze and crushed peppermint bark.
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/38°C)
- 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 – 3 tbsp milk
- 1/2 cup crushed peppermint bark
Instructions
- In a large bowl, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, and egg. Mix until a sticky dough forms. Knead by hand or with a dough hook for 6–8 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- In a small bowl, mix brown sugar, cocoa powder, and cinnamon.
- On a lightly floured surface, roll dough into a 16×10-inch rectangle. Spread softened butter over dough. Sprinkle evenly with the brown sugar-cocoa mixture, then with chocolate chips and crushed peppermint candies.
- Roll up tightly from the long side. Slice into 12 equal rolls. Arrange in a greased 9×13-inch baking dish. Cover and let rise 30–40 minutes, until puffy.
- Preheat oven to 350°F (175°C). Bake rolls 22–25 minutes, until golden and cooked through.
- Beat cream cheese and butter until smooth. Add powdered sugar and peppermint extract, mixing well. Add milk gradually until desired consistency is reached.
- Spread glaze over warm rolls. Sprinkle with crushed peppermint bark. Serve warm.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- Store leftovers in an airtight container for up to 2 days.
- These rolls can also be frozen before baking; just thaw and bake as needed.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg