Description
A festive treat combining the flavors of peppermint bark and cinnamon rolls, perfect for holiday celebrations.
Ingredients
Scale
- 3 1/4 cups (400 g) all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp salt
- 1 cup (240 ml) warm milk (about 100°F/38°C)
- 1/4 cup (60 g) unsalted butter, melted
- 1 large egg
- 3/4 cup (150 g) brown sugar, packed
- 2 tbsp (15 g) unsweetened cocoa powder
- 2 tsp ground cinnamon
- 1/3 cup (75 g) unsalted butter, softened
- 1/2 cup (80 g) mini chocolate chips
- 1/3 cup (40 g) crushed peppermint candies
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (30 g) unsalted butter, softened
- 1 1/2 cups (180 g) powdered sugar
- 1/4 tsp peppermint extract
- 2–3 tbsp (30–45 ml) milk
- 1/2 cup (60 g) crushed peppermint bark
Instructions
- Prepare the Dough: In a large bowl, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, and egg. Mix until a sticky dough forms. Knead by hand or with a dough hook for 6–8 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Make the Filling: In a small bowl, mix brown sugar, cocoa powder, and cinnamon.
- Shape the Rolls: On a lightly floured surface, roll dough into a 16×10-inch rectangle. Spread softened butter over dough. Sprinkle evenly with the brown sugar-cocoa mixture, then with chocolate chips and crushed peppermint candies.
- Roll & Cut: Roll up tightly from the long side. Slice into 12 equal rolls. Arrange in a greased 9×13-inch baking dish. Cover and let rise 30–40 minutes, until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls 22–25 minutes, until golden and cooked through.
- Make the Glaze: Beat cream cheese and butter until smooth. Add powdered sugar and peppermint extract, mixing well. Add milk gradually until desired consistency is reached.
- Finish: Spread glaze over warm rolls. Sprinkle with crushed peppermint bark. Serve warm.
Notes
- For best results, ensure the milk is warm but not too hot to avoid killing the yeast.
- You can substitute the mini chocolate chips with white chocolate chips for a different flavor.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg