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An extreme close-up of a warm, freshly-baked peppermint bark cinnamon roll. The cream cheese icing is melting perfectly over the soft roll, with vibrant pieces of crushed peppermint.

Peppermint Bark Cinnamon Rolls: The Ultimate Holiday Breakfast

The ultimate holiday breakfast! These soft, fluffy homemade cinnamon rolls are topped with a decadent peppermint cream cheese icing and crunchy peppermint bark. A festive, make-ahead-friendly recipe perfect for Christmas morning.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 4.5 cups All-Purpose Flour plus more for dusting
  • 0.5 cup Granulated Sugar
  • 2.25 tsp Instant Yeast 1 packet
  • 1 cup Whole Milk warmed to 110-115°F
  • 0.5 cup Unsalted Butter melted
  • 2 Large Eggs room temperature
For the Filling
  • 0.5 cup Unsalted Butter melted
  • 1 cup Brown Sugar packed
  • 2 tbsp Ground Cinnamon
For the Icing & Topping
  • 4 oz Cream Cheese softened
  • 2 cups Powdered Sugar
  • 0.5 tsp Peppermint Extract
  • 1-2 tbsp Milk as needed
  • 1 cup Peppermint Bark crushed or chopped

Equipment

  • 1 Stand Mixer
  • 1 9x13 inch Baking Dish
  • 1 Rolling Pin

Instructions
 

Make the Dough
  1. In a stand mixer bowl, whisk together flour, sugar, and yeast. In a separate bowl, warm the milk and butter (110-115°F).
  2. 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.
  3. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
Assemble the Rolls
  1. Punch down the risen dough and roll it into an 18x12 inch rectangle on a floured surface.
  2. Brush with melted butter. Mix brown sugar and cinnamon, then sprinkle over the butter.
  3. 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.
  4. Cover and let rise for 30-45 minutes until puffy.
Bake and Finish
  1. Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown.
  2. While baking, beat the cream cheese until smooth. Mix in powdered sugar, peppermint extract, and milk until you have a smooth icing.
  3. Let rolls cool for 5-10 minutes, then spread with icing and sprinkle with crushed peppermint bark. Serve warm.

Notes

For the cleanest cuts, use unflavored dental floss to slice the dough log.
For an overnight option, refrigerate the assembled rolls before the second rise and bake in the morning.
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