Description
Festive cinnamon rolls with peppermint bark and white chocolate glaze, perfect for breakfast or dessert.
Ingredients
Scale
- 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