why make this recipe
Peppermint Bark Cinnamon Rolls combine the warmth of fresh cinnamon rolls with the cool, festive flavor of peppermint. Perfect for holiday breakfasts or cozy gatherings, these rolls are not only delicious but also visually appealing. The layers of chocolate, cinnamon, and peppermint create a delightful treat that will impress your family and friends.
how to make Peppermint Bark Cinnamon Rolls
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 – ensure milk is warm, not hot)
- 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 (adjust for desired consistency)
- 1/2 cup (60 g) crushed peppermint bark (for topping)
Directions:
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Preparation: Gather all your ingredients before starting. Preheat your oven to 375°F (190°C).
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Mix the Dough: In a large bowl, combine the flour, instant yeast, granulated sugar, and salt. Pour in the warm milk and melted butter. Add the egg and mix until a soft dough forms.
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Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until it is smooth and elastic.
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Let It Rise: Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
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Make the Filling: In a separate bowl, mix the brown sugar, cocoa powder, ground cinnamon, softened butter, mini chocolate chips, and crushed peppermint candies until well combined.
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Roll Out the Dough: Once the dough has risen, roll it out into a large rectangle on a floured surface.
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Add the Filling: Spread the filling evenly over the rolled-out dough.
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Roll & Cut: Roll the dough tightly from the long side into a log. Slice the log into 12 equal pieces.
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Second Rise: Place the rolls in a greased baking dish. Cover and let them rise for another 30 minutes.
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Bake: Bake the rolls in the preheated oven for 20-25 minutes, until they are golden brown.
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Prepare the Glaze: In a bowl, beat together the cream cheese, softened butter, powdered sugar, peppermint extract, and milk until smooth.
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Finish and Serve: Drizzle the glaze over the warm cinnamon rolls. Top with crushed peppermint bark for an extra festive touch.
how to serve Peppermint Bark Cinnamon Rolls
These rolls are best served warm. You can enjoy them fresh out of the oven or slightly reheated. They make a great addition to any holiday breakfast or brunch table.
how to store Peppermint Bark Cinnamon Rolls
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week. You can also freeze the baked rolls for up to 3 months. Just thaw and reheat before serving.
tips to make Peppermint Bark Cinnamon Rolls
- Make sure your milk is warm, not hot, to help the yeast activate properly.
- Feel free to adjust the amount of peppermint candies to your taste.
- If you like a stronger peppermint flavor, add a bit more peppermint extract in the glaze.
variation
You can switch out the peppermint for other flavors, like orange zest or almond extract, to create a different seasonal roll. Consider adding nuts for added texture.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it overnight. Just let it come to room temperature before rolling it out.
What can I use instead of instant yeast?
You can substitute active dry yeast, but you will need to proof it in warm milk with sugar for about 5-10 minutes before using it.
Can I use a different candy instead of peppermint bark?
Absolutely! You can substitute with crushed candy canes or even chocolate chips for a different taste.
Peppermint Bark Cinnamon Rolls
Ingredients
Method
- Gather all your ingredients before starting. Preheat your oven to 375°F (190°C).
- In a large bowl, combine the flour, instant yeast, granulated sugar, and salt. Pour in the warm milk and melted butter. Add the egg and mix until a soft dough forms.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until it is smooth and elastic.
- Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- In a separate bowl, mix the brown sugar, cocoa powder, ground cinnamon, softened butter, mini chocolate chips, and crushed peppermint candies until well combined.
- Once the dough has risen, roll it out into a large rectangle on a floured surface.
- Spread the filling evenly over the rolled-out dough.
- Roll the dough tightly from the long side into a log. Slice the log into 12 equal pieces.
- Place the rolls in a greased baking dish. Cover and let them rise for another 30 minutes.
- Bake the rolls in the preheated oven for 20-25 minutes, until they are golden brown.
- In a bowl, beat together the cream cheese, softened butter, powdered sugar, peppermint extract, and milk until smooth.
- Drizzle the glaze over the warm cinnamon rolls. Top with crushed peppermint bark for an extra festive touch.