Get ready to transform your holiday mornings with the most festive treat imaginable: Peppermint Bark Cinnamon Rolls. This recipe combines the warm, gooey comfort of classic cinnamon rolls with the joyful, minty crunch of peppermint bark. Imagine the incredible aroma of sweet cinnamon and fresh peppermint filling your home—it’s the perfect way to start a celebration or simply make a weekend breakfast feel special. We’ve designed this recipe to be straightforward and utterly delicious, ensuring you get bakery-quality results right in your own kitchen.
Whether you’re planning a Christmas brunch or just craving a decadent dessert, these rolls are a guaranteed showstopper. Let’s get baking!
Why You’ll Love These Peppermint Bark Cinnamon Rolls
- Perfectly Festive: The combination of warm cinnamon, cool peppermint, and rich chocolate is the ultimate holiday flavor profile.
- Soft and Fluffy: We use a simple, enriched dough that bakes up incredibly soft, tender, and gooey every single time.
- Stunning Presentation: The bright white cream cheese icing, drizzled chocolate, and crushed candy canes make these rolls look as good as they taste.
- Easy to Make Ahead: You can prepare these rolls the night before for a stress-free holiday morning. Just pop them in the oven and enjoy!
Key Ingredients You’ll Need
To create these incredible holiday treats, we’ll break down the ingredients into three simple components: the dough, the filling, and the iconic peppermint bark topping.
For the Dough
- Milk: Use whole milk for the richest flavor and softest texture.
- Granulated Sugar: Just a little to activate the yeast and add a touch of sweetness.
- Active Dry Yeast: The magic ingredient that makes our rolls rise and become fluffy.
- Butter: Unsalted and melted, this adds essential fat and flavor.
- Egg: One large egg helps bind the dough and enriches it.
- All-Purpose Flour: The structural foundation of our rolls.
- Salt: Balances all the flavors.
For the Filling
- Butter: Softened, not melted, for easy spreading.
- Brown Sugar: Provides that classic, caramel-like cinnamon roll flavor.
- Ground Cinnamon: The essential warm spice.
For the Cream Cheese Icing & Topping
- Cream Cheese: The block-style, full-fat kind, softened to room temperature.
- Butter: Softened, for a smooth and creamy icing.
- Powdered Sugar: To sweeten and thicken the icing.
- Peppermint Extract: A crucial ingredient for that cool, festive flavor.
- Milk or Cream: To thin the icing to the perfect consistency.
- Peppermint Bark or Candy Canes: Crushed for that signature crunch and minty finish. For a truly decadent treat, check out our favorite Christmas Bark recipe to make your own.
- Chocolate Sauce: For an extra drizzle of chocolatey goodness.
How to Make Peppermint Bark Cinnamon Rolls (Step-by-Step)
Making these Peppermint Bark Cinnamon Rolls from scratch is easier than you think. Follow these simple steps for perfect, gooey rolls every time.
Step 1: Prepare the Dough
Start by warming the milk to about 110°F—warm to the touch but not hot. Stir in the sugar and yeast and let it sit for 5-10 minutes until it becomes foamy. In a large bowl, combine the yeast mixture with the melted butter and egg. Gradually add the flour and salt, mixing until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Step 2: Make the Filling and Assemble the Rolls
Once the dough has risen, punch it down and roll it out into a large rectangle (about 12×18 inches). Spread the softened butter evenly over the surface. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle it evenly over the butter. Tightly roll the dough into a log, starting from the long edge. Cut the log into 12 equal-sized rolls and place them in a greased 9×13 inch baking dish.
Step 3: The Second Rise and Baking
Cover the baking dish and let the rolls rise for another 30-45 minutes until they look puffy. While they rise, preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. If you love easy baked goods, you should try these Cheesy Breakfast Rolls next!
Step 4: Whip Up the Peppermint Icing and Decorate
While the rolls are cooling slightly, prepare the icing. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, peppermint extract, and a tablespoon of milk. Mix until smooth, adding more milk if needed to reach your desired consistency. Spread the icing generously over the warm rolls. Drizzle with chocolate sauce and sprinkle with the crushed peppermint bark or candy canes. For a fun twist on holiday treats, these Grinch Cookies are always a huge hit.
Pro-Tips for the Best Holiday Cinnamon Rolls
- Don’t Overheat the Milk: Milk that is too hot can kill the yeast. Use a thermometer or test it on your wrist to ensure it’s just lukewarm.
- Use Room Temperature Ingredients: For the smoothest dough and icing, make sure your egg, butter, and cream cheese are at room temperature.
- Roll Tightly: A tight roll ensures the filling stays inside and creates those beautiful, distinct spirals.
- Don’t Overbake: Pull the rolls from the oven when they are lightly golden brown to keep them soft and gooey. They will continue to cook slightly in the hot pan.
Make-Ahead and Storage Instructions
These Peppermint Bark Cinnamon Rolls are perfect for preparing in advance. To make ahead, assemble the rolls in the baking dish, cover tightly with plastic wrap, and refrigerate overnight (up to 18 hours). The next morning, let them sit at room temperature for 45-60 minutes before baking as directed. Store any leftover rolls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds for a fresh-from-the-oven taste.
Frequently Asked Questions
Absolutely! You can assemble the rolls, place them in the baking dish, cover, and refrigerate overnight. The next morning, let them sit at room temperature for about 45-60 minutes before baking as directed. It’s a perfect way to prep for a stress-free holiday morning.
While homemade dough provides the best flavor and texture, you can use store-bought pizza dough or refrigerated cinnamon roll dough in a pinch. If using pre-made cinnamon roll dough, you may only need to add the peppermint extract to the included icing and add the crushed peppermint topping.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For best results, reheat a single roll in the microwave for about 15-20 seconds to restore its soft, gooey texture.
The easiest way is to unwrap the candy canes, place them in a zip-top plastic bag, and use a rolling pin or meat mallet to gently crush them into small pieces. This contains the pieces and makes for easy cleanup.
You can use either crushed candy canes or pre-made peppermint bark. Crushed candy canes provide a stronger, crunchier mint flavor, while chopped peppermint bark often includes layers of white and dark chocolate for extra richness.
More Festive Recipes to Try
If you’re in the holiday baking spirit, don’t miss our delicious Peppermint Macarons or these easy and fun Christmas Sprinkle Cookies. They are perfect additions to any celebration!
Share Your Festive Creations!
We are so excited for you to try this amazing Peppermint Bark Cinnamon Rolls recipe! They are truly the perfect treat to share with loved ones during the holidays. If you make them, please leave a comment below and let us know what you think. And don’t forget to share a picture of your beautiful rolls on Pinterest!
Peppermint Bark Cinnamon Rolls Recipe
Peppermint Bark Cinnamon Rolls: The Ultimate Holiday Breakfast
Ingredients
Equipment
Method
- In a small bowl or the bowl of a stand mixer, combine the warm milk, granulated sugar, and yeast. Let it sit for 5-10 minutes until the mixture is foamy.
- Add the melted butter and egg to the yeast mixture and stir to combine. Gradually add the flour and salt, mixing on low speed until a shaggy dough forms.
- Knead the dough on a lightly floured surface (or with the dough hook attachment) for 5-7 minutes until it becomes smooth and elastic. Form it into a ball.
- Place the dough in a lightly greased bowl, cover with a clean cloth, and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
- Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a 12x18-inch rectangle.
- Spread the softened butter evenly over the dough. In a separate bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the butter.
- Starting from the long edge, roll the dough up tightly into a log. Cut the log into 12 equal-sized rolls. Place the rolls cut-side up in a greased 9x13 inch baking dish.
- Cover the baking dish and let the rolls rise for another 30-45 minutes until puffy.
- Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, until golden brown. Let them cool for about 10 minutes before icing.
- While the rolls cool, prepare the icing. In a medium bowl, beat the softened cream cheese and butter until light and fluffy. Gradually add the powdered sugar, then mix in the peppermint extract and 1 tablespoon of milk.
- Add more milk as needed to reach a smooth, spreadable consistency. Spread the icing over the warm rolls.
- Drizzle with chocolate sauce and generously sprinkle with the crushed peppermint bark or candy canes. Serve warm and enjoy!
Notes
Storage Tip: Store leftovers in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 15-20 seconds.
