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.