Peppermint Bark Cinnamon Rolls take the cozy, yeasty comfort of classic cinnamon rolls and lift them into festive territory with shards of peppermint bark and a bright white chocolate glaze. I’ve made these several holiday seasons and love how the cool peppermint and rich chocolate cut through the buttery, soft roll — they’re a crowd-pleaser every time. If you’re wondering whether cinnamon rolls are breakfast or dessert, this twist definitely belongs at both ends of the table; see a quick take on that here: are cinnamon rolls breakfast or dessert?.
Why Make This Recipe
- Flavor contrast: warm, spiced dough paired with crunchy peppermint bark and sweet white chocolate delivers a lively texture and holiday flavor.
- Entertaining-friendly: visual appeal and bold flavor make these perfect for brunches, cookie swaps, or dessert trays.
- Make-ahead convenience: you can roll and refrigerate the unbaked rolls overnight, then bake fresh in the morning.
- Flexible: swap fillings or glazes to fit dietary needs or available ingredients — for a quick yeast-free treat try ideas like this 3-ingredient cinnamon roll variation.
- Personal insight: I love making these when I host because the kitchen smells like cinnamon and chocolate while the candy-cane crunch gives a festive finish.
Recipe Overview
Prep time: 30–45 minutes active (plus 1–1.5 hours rising or overnight chill).
Cook time: 20–25 minutes at 350°F (175°C).
Total time: 1.5–2 hours active-to-ready (longer if you proof twice).
Servings: 8–12 rolls depending on pan size.
Difficulty: Medium — basic dough/rolling skills and timing for rising are the main hurdles.
Method: Enriched yeast dough (bread machine or stand mixer optional), roll out, spread filling, roll into a log, slice, proof, then bake and finish with white chocolate/cream-cheese glaze and crushed peppermint bark.
My Experience Making This Recipe
On my first test I overfilled the rolls and the centers didn’t cook through, so I dialed back the filling to a thin even layer and increased baking time slightly for consistent doneness. I also learned that folding in the peppermint bark toward the end of assembly preserves the crunchy texture rather than melting it all into the dough. Using a stand mixer with a dough hook made the kneading predictable and reduced overworking.
How to Make Peppermint Bark Cinnamon Rolls
You’ll start with an enriched dough (milk, butter, egg, sugar, yeast and about 3–4 cups flour); mix and knead until smooth and slightly tacky, then let it rise until doubled at about 75–80°F (a warm oven with just the light on works well). Roll the dough into a roughly 12×18-inch rectangle, brush with 4 tablespoons softened butter, and evenly sprinkle a filling of 1/2 cup brown sugar, 2 tablespoons ground cinnamon, and 1/2 cup finely chopped peppermint bark. Roll tightly into a log, cut into 8–12 slices with a sharp serrated knife or dental floss, place in a greased 9×13-inch pan, proof briefly, then bake at 350°F for 20–25 minutes until golden. Finish with a glaze made from 4 oz cream cheese, 2 tablespoons butter, 1 1/2 cups powdered sugar and 1–2 tablespoons milk, stirring in 2–3 tablespoons melted white chocolate if you like extra sheen, and top with more crushed peppermint bark.
Expert Tips for Success
- Dough temperature: aim for dough temperature around 75–78°F during proofing; too cold slows yeast dramatically and too hot can kill it. A proofing box or warm oven (turned off) helps.
- Even rolling: roll to a uniform thickness (about 1/4 inch) so the rolls bake evenly; use a ruler if you want precision.
- Clean cuts: use unflavored dental floss or a sharp serrated knife to slice the log; cut in a sawing motion or wrap floss under and cross to avoid squashing.
- Preserve crunch: add most of the crushed peppermint bark on top after baking and reserve a smaller amount inside so you get both melted chocolate pockets and crunchy topping. Also use chilled peppermint bark in the filling to reduce melting.
- Equipment: a stand mixer with dough hook saves time for kneading, and a 9×13-inch pan yields nicely sized rolls; line with parchment for easy removal and cleanup.
(For ideas about chocolate-peppermint tempering and cookies that use similar ingredients, you might like this reference on chocolate-peppermint bark techniques: chocolate peppermint bark cookies tips.)
How to Serve Peppermint Bark Cinnamon Rolls
- Brunch centerpiece: serve warm straight from the oven on a platter, letting the white glaze drip over for a show-stopping look.
- Dessert plate: pair a single roll with a scoop of vanilla ice cream and a drizzle of warmed chocolate sauce for an indulgent holiday dessert.
- Coffee pairing: the mint and chocolate play great with medium roast coffee, espresso, or a peppermint mocha. See pairing ideas inspired by other cinnamon roll variations like these apple pie cinnamon rolls.
- Presentation tip: sprinkle finely crushed candy cane last minute so it keeps its color and crunch, and serve on a warm plate.
Storage and Reheating Guide
Store cooled rolls in an airtight container at room temperature for up to 2 days; refrigerate for up to 5 days to keep the cream-cheese glaze fresh. For freezing, place baked rolls on a baking sheet until firm then wrap individually in plastic and freeze in a freezer bag for up to 3 months; thaw in the fridge overnight. To reheat, unwrap and warm single rolls at 325°F for 8–12 minutes, or microwave 25–35 seconds (watch to avoid sogginess); if frozen, reheat at 350°F for 12–18 minutes covered with foil until warmed through. For best texture, reheat at low oven temperature to revive the interior without overbrowning the top.
Recipe Variations
- Gluten-free: use a 1:1 gluten-free flour blend designed for yeast breads and let the dough rest longer (30–60 minutes) to hydrate; xanthan gum in the blend helps structure.
- Dairy-free: substitute plant-based butter and a vegan cream-cheese or make a powdered-sugar + almond milk glaze; check the peppermint bark — many commercial varieties contain dairy, so use dairy-free chocolate or crushed peppermint candies instead.
- Less-sweet option: reduce brown sugar in the filling by half and use unsweetened dark chocolate chunks in the bark for a deeper, less sweet profile.
- Chocolate-forward: swirl in 2–3 tablespoons cocoa powder into the filling and add a ganache drizzle (2 oz dark chocolate melted with 2 tablespoons cream) for extra chocolate intensity.
Nutritional Highlights
- Key benefits: these rolls provide satisfying energy from complex carbohydrates and a moderate amount of protein from the enriched dough (egg/milk). The peppermint offers a refreshing bite that can reduce perceived sweetness, allowing smaller portions to feel indulgent.
- Allergen information: contains wheat (gluten), dairy, and eggs; may contain soy or tree-nuts depending on the peppermint bark you use. Always check labels or use alternatives for allergies.
- Portion guidance: one roll is typically 350–500 calories depending on size and glaze — serve smaller portions with coffee or fruit to balance the meal.
Troubleshooting Common Issues
- Rolls are doughy in the center: bake a few minutes longer at the same temperature or reduce slice thickness; ensure the oven is fully preheated and check with an instant-read thermometer — interior should be around 190°F when done.
- Filling leaks and makes rolls flat: avoid overfilling and spread filling to within 1/2 inch of the edge; chill the log 10–15 minutes before slicing to firm it up.
- Peppermint bark melts and becomes gooey: use larger chop of bark and fold most of it on top after baking, or use chilled bark when assembling to reduce melting during baking.
Frequently Asked Questions
Q: Can I make these ahead and bake in the morning?
A: Yes — assemble the rolls, place them in the pan, cover tightly with plastic, and refrigerate overnight. Take them out 30–45 minutes before baking to come closer to room temperature, then bake at 350°F for 20–25 minutes. This overnight method often improves flavor as the dough develops.
Q: How do I stop the glaze from running off hot rolls?
A: Let rolls cool 10–15 minutes after baking so the glaze adheres without sliding off. For a thicker glaze, reduce milk and whisk in 1–2 tablespoons melted white chocolate; a slightly thicker glaze sets faster and gives glossy coverage.
Q: Can I use store-bought dough or crescent roll dough?
A: You can use store-bought pizza or crescent dough in a pinch — reduce filling moisture (less butter) and monitor baking time closely. Fresh yeast dough yields the best texture, but pre-made dough shortens prep time.
Q: How finely should I crush the peppermint bark?
A: For interior texture, chop into roughly 1/4-inch pieces so they melt partially but still give texture. For topping, crush to 1–2 mm shards to create visual sparkle and a satisfying crunch. Reserve the finer pieces for garnish and larger ones for inside the rolls.
Conclusion
If you want a festive cinnamon-roll spin with chocolate and mint that’s easy to master with a few technique tips, this Peppermint Bark Cinnamon Rolls concept is a holiday winner; for a recipe inspiration that closely matches this idea, check out Peppermint Bark Rolls (cinnamon roll variation)-The Little Epicurean: Peppermint Bark Rolls (cinnamon roll variation)-The Little Epicurean.
For more sweet peppermint-chocolate inspiration and cookie ideas you can pair with these rolls, explore recipes and tips in the rest of my holiday lineup.
Peppermint Bark Cinnamon Rolls
- Total Time: 100 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Festive cinnamon rolls with peppermint bark and white chocolate glaze, perfect for breakfast or dessert.
Ingredients
- 3–4 cups all-purpose flour
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 4 tablespoons softened butter
- 1 egg
- 1 cup milk
- 2 tablespoons active dry yeast
- 1/2 cup finely chopped peppermint bark
- 4 oz cream cheese
- 2 tablespoons butter (for glaze)
- 1 1/2 cups powdered sugar
- 1–2 tablespoons milk (for glaze)
- 2–3 tablespoons melted white chocolate (optional)
Instructions
- Mix flour, brown sugar, cinnamon, and yeast in a bowl. In another bowl, combine milk, butter, and egg; mix well.
- Gradually combine wet ingredients into dry ingredients until a dough forms. Knead until smooth and slightly tacky.
- Let dough rise in a warm place until doubled in size, about 1–1.5 hours.
- Roll the dough into a 12×18-inch rectangle. Brush with softened butter and sprinkle with brown sugar, cinnamon, and crushed peppermint bark.
- Roll tightly into a log and slice into 8–12 rolls.
- Place in a greased 9×13-inch pan and proof briefly.
- Bake at 350°F (175°C) for 20–25 minutes until golden brown.
- Prepare glaze by mixing cream cheese, butter, powdered sugar, and milk. Drizzle over warm rolls and top with additional peppermint bark.
Notes
Store rolls in an airtight container for up to 2 days; can be refrigerated for 5 days or frozen for 3 months.
- Prep Time: 75 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg