Get ready to transform your holiday mornings with the ultimate festive treat: Peppermint Bark Cinnamon Rolls. Imagine a soft, fluffy cinnamon roll, gooey on the inside, topped with a rich cream cheese icing, and sprinkled with crunchy, festive peppermint bark. This recipe combines the comforting warmth of a classic cinnamon roll with the bright, cheerful flavor of peppermint, creating a breakfast that’s truly unforgettable. Whether you’re planning a special Christmas morning surprise or just want to treat yourself, these rolls are the perfect solution.
We’re making these from scratch, but don’t let that intimidate you. This guide breaks down every step to ensure you get perfect, bakery-quality results right in your own kitchen. Let’s get baking!
Why You’ll Love This Peppermint Bark Cinnamon Rolls Recipe
- Perfectly Soft & Fluffy: The dough recipe is specifically designed to create a tender, rich crumb that stays soft for days.
- Festive Flavor Fusion: The classic cinnamon-sugar filling gets a holiday upgrade with a luscious cream cheese icing and a crunchy peppermint bark topping.
- Make-Ahead Friendly: This recipe includes instructions for preparing the rolls the night before, so all you have to do is bake them in the morning for a stress-free holiday breakfast.
- Impressive & Delicious: These rolls look as good as they taste, making them a show-stopping centerpiece for any brunch or dessert table. If you enjoy impressive holiday treats, you might also love this Cranberry Brie Wreath.
Key Ingredients for Perfect Peppermint Rolls
Achieving the perfect texture and flavor comes down to using the right ingredients. Here’s what you’ll need and why it matters.
For the Dough
- All-Purpose Flour: Provides the structure for our soft, fluffy rolls.
- Granulated Sugar: Feeds the yeast and adds a touch of sweetness to the dough.
- Instant Yeast: Allows for a quicker rise compared to active dry yeast.
- Whole Milk: The fat content in whole milk creates a richer, more tender dough.
- Unsalted Butter: Adds flavor and contributes to the soft texture.
- Eggs: Bind the ingredients and add richness.
For the Filling
- Unsalted Butter: Melted butter helps the cinnamon and sugar mixture adhere to the dough.
- Brown Sugar: Provides a deep, caramel-like flavor that pairs perfectly with cinnamon.
- Ground Cinnamon: The classic warm spice that makes a cinnamon roll a cinnamon roll!
For the Cream Cheese Icing & Topping
- Cream Cheese: Use a full-fat, block-style cream cheese for the best texture.
- Powdered Sugar: Sweetens and thickens the icing.
- Peppermint Extract: A little goes a long way to infuse the icing with festive flavor.
- Peppermint Bark: The star of the show! Use your favorite store-bought kind or make your own by layering melted dark and white chocolate and sprinkling with crushed candy canes.
How to Make Peppermint Bark Cinnamon Rolls (Step-by-Step)
Follow these simple steps for flawless, festive cinnamon rolls. We’ll walk you through making the dough, assembling the rolls, and finishing them with the perfect peppermint topping.
Step 1: Prepare the Dough
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, and yeast. In a separate microwave-safe bowl, gently warm the milk and butter until the butter is mostly melted (the temperature should be between 110-115°F). Pour the warm milk mixture into the dry ingredients, add the eggs, and mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes, until the dough is smooth and elastic. The dough should pull away from the sides of the bowl. Transfer to a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 2: Make the Filling and Assemble the Rolls
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 18×12 inches. Brush the surface with the melted butter, leaving a small border along one long edge. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the butter. Starting from the long edge opposite the clean border, roll the dough up tightly into a log. Pinch the seam to seal it.
Step 3: Cut & Rise
Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal-sized rolls. Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover the dish and let the rolls rise for another 30-45 minutes, until they are puffy and have filled the dish.
Step 4: Bake to Perfection
Preheat your oven to 375°F (190°C). Once the rolls have risen, bake for 20-25 minutes, or until they are golden brown and cooked through. If they start to brown too quickly, you can tent the dish with foil for the last 5-10 minutes of baking.
Step 5: Whip Up the Icing and Add the Topping
While the rolls are baking, prepare the icing. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, followed by the peppermint extract and a splash of milk to reach your desired consistency. Once the rolls are out of the oven, let them cool for 5-10 minutes before spreading the icing over the top. Immediately sprinkle with the crushed peppermint bark. Serve warm and enjoy the festive deliciousness!
Tips for the Best-Ever Holiday Rolls
- Don’t Overheat Your Milk: Milk that is too hot can kill the yeast. Use a thermometer to ensure it’s in the 110-115°F range.
- Room Temperature Ingredients: For the dough and icing, using room temperature eggs and cream cheese will help everything mix together smoothly.
- Use Dental Floss for Clean Cuts: For perfectly clean cuts without squishing your rolls, slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull.
- Don’t Overbake: Keep an eye on the rolls. Overbaking can lead to dry, tough cinnamon rolls. They are done when the internal temperature reaches 190°F. For another fantastic from-scratch baked good, try these Blueberry Cheesecake Brioche Buns.
Make-Ahead & Storage Instructions
Overnight Instructions
Want fresh-baked rolls on Christmas morning without the early start? You can prepare these Peppermint Bark Cinnamon Rolls the night before. Follow the recipe through Step 3 (placing the cut rolls in the baking dish). Tightly cover the dish with plastic wrap and refrigerate overnight. In the morning, remove the dish from the fridge and let it sit at room temperature for about 45-60 minutes to take the chill off while your oven preheats. Then, bake as directed.
Storing Leftovers
Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can reheat individual rolls in the microwave for 15-20 seconds for a warm, gooey treat. These are just as delightful as our Fudgy Cherry Brownies when you need a sweet treat.
Frequently Asked Questions
Absolutely! You can prepare the rolls the night before. Assemble them in the baking dish, cover tightly, and refrigerate. The next morning, let them sit at room temperature while the oven preheats, then bake as directed for a fresh, warm breakfast.
Yes, for a quicker version you can use a can of refrigerated cinnamon roll dough. Prepare and bake the dough according to package directions, then top with the homemade peppermint cream cheese icing and crushed peppermint bark.
The key to a soft dough is not adding too much flour, ensuring your yeast is fresh, and allowing the dough to rise properly in a warm, draft-free spot until it has doubled in size. Using whole milk and butter also adds fat, which contributes to a tender texture.
A combination of high-quality semi-sweet or dark chocolate for the base and white chocolate for the top layer works best. This provides a balanced flavor that isn’t overly sweet and complements the peppermint perfectly.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For a just-baked taste, gently reheat a roll in the microwave for 15-20 seconds before serving.
The Ultimate Peppermint Bark Cinnamon Rolls Recipe
Peppermint Bark Cinnamon Rolls: The Ultimate Holiday Breakfast
Ingredients
Equipment
Instructions
- In a stand mixer bowl, whisk together flour, sugar, and yeast. In a separate bowl, warm the milk and butter (110-115°F).
- Pour the warm milk mixture and eggs into the dry ingredients. Mix with the dough hook on low until a shaggy dough forms. Increase speed to medium and knead for 5-7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
- Punch down the risen dough and roll it into an 18x12 inch rectangle on a floured surface.
- Brush with melted butter. Mix brown sugar and cinnamon, then sprinkle over the butter.
- Roll the dough into a tight log and pinch the seam to seal. Cut into 12 rolls and place in a greased 9x13 inch baking dish.
- Cover and let rise for 30-45 minutes until puffy.
- Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown.
- While baking, beat the cream cheese until smooth. Mix in powdered sugar, peppermint extract, and milk until you have a smooth icing.
- Let rolls cool for 5-10 minutes, then spread with icing and sprinkle with crushed peppermint bark. Serve warm.
Notes
For an overnight option, refrigerate the assembled rolls before the second rise and bake in the morning.
Share Your Creation!
If you make these Peppermint Bark Cinnamon Rolls, I’d love to see them! Tag me in your photos and share your creations on Pinterest. There’s nothing better than seeing your holiday baking come to life. Happy holidays and happy baking!
