Name: Irresistible Peppermint Bark Cinnamon Rolls in 12 Steps
Prep time: 25 min
Cook time: 25 min
Total time: 2 h
Cuisine: American
Ingredients: 3 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1 packet instant yeast (2 1/4 tsp); 1/2 tsp salt; 3/4 cup warm milk; 1/4 cup unsalted butter, melted; 1 large egg; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 2 tbsp ground cinnamon; 1/2 cup mini chocolate chips; 1/3 cup crushed peppermint candies; 1 1/2 cups powdered sugar; 2–3 tbsp milk or cream; 1/2 tsp peppermint extract (optional); Extra crushed candy canes; Extra mini chocolate chips

Jump to Recipe

Nothing says “holiday magic” quite like waking up to the smell of warm cinnamon rolls baking in the oven – unless those cinnamon rolls are packed with peppermint bark goodness! My Peppermint Bark Cinnamon Rolls have become our family’s must-have Christmas morning tradition ever since I first experimented with combining these two festive flavors.

I’ll never forget that first batch – the way the chocolate chips melted into swirls of cinnamon sugar, how the crushed candy canes sparkled like edible snowflakes on top. My husband took one bite and declared “This is what Christmas tastes like!” Now I make them every December without fail, sometimes doubling the recipe because neighbors always seem to “drop by” when they catch the scent drifting through our kitchen window.

What makes these rolls so special? Imagine your favorite soft, pillowy cinnamon roll – but with pockets of melted chocolate and bursts of cool peppermint tucked inside every spiral. The glaze gets a hint of peppermint extract (just enough to be festive without tasting like toothpaste!), and that final sprinkle of crushed candy canes? Pure holiday joy in every bite.

Why You’ll Love These Peppermint Bark Cinnamon Rolls

Trust me, once you try these rolls, you’ll understand why they’ve become my most-requested holiday recipe. Here’s what makes them irresistible:

Festive flavors that actually work: The peppermint-chocolate combo might sound unusual in cinnamon rolls, but the balance is perfect – just enough minty freshness to feel special without overpowering the warm cinnamon.
Easier than they look: Don’t let the fancy appearance fool you! If you can make regular cinnamon rolls, you can make these – I promise.
Instant holiday vibes: That first bite transports you straight to Christmas morning, complete with twinkling lights and cozy pajamas.
Crowd-pleasing magic: Kids go wild for the candy cane topping, while adults appreciate the sophisticated twist on a classic.
Makes your house smell amazing: The aroma of cinnamon and peppermint baking together? Pure December happiness.

Ingredients for Peppermint Bark Cinnamon Rolls

Gathering the right ingredients is half the magic! Here’s everything you’ll need to create these festive rolls:

For the Dough:

3 1/4 cups all-purpose flour (plus extra for dusting)
1/4 cup granulated sugar
1 packet instant yeast (2 1/4 tsp) – make sure it’s fresh!
1/2 tsp salt
3/4 cup warm milk (about 110°F)
1/4 cup unsalted butter, melted
1 large egg, room temperature

For the Filling:

1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
2 tbsp ground cinnamon
1/2 cup mini chocolate chips
1/3 cup crushed peppermint candies

For the Glaze:

1 1/2 cups powdered sugar
2–3 tbsp milk or cream
1/2 tsp peppermint extract (optional but recommended)
Extra crushed candy canes for topping
Extra mini chocolate chips for topping

Ingredient Notes & Substitutions

Don’t stress if you need to make swaps! Here’s how to adapt:

Milk: Any milk works – I’ve used almond milk with great results
Peppermint extract: Start with 1/4 tsp if you’re unsure – you can always add more
Chocolate chips: Dark chocolate adds lovely depth
Candy canes: Starlight mints work in a pinch
Yeast: Active dry yeast works too – just activate it in warm milk first

Pro tip: Measure your flour correctly! Spoon it into the cup and level it off – packing it down gives you too much.

How to Make Peppermint Bark Cinnamon Rolls

Okay, let’s get to the fun part – turning these ingredients into holiday magic! I’ll walk you through each step just like I would if we were baking together in my kitchen. Don’t worry – it’s easier than it looks, and the results are SO worth it.

Preparing the Dough

First, whisk together your flour, sugar, yeast, and salt in a big bowl. Now here’s my secret – warm the milk just until it feels like a cozy bath (about 110°F). Too hot and you’ll kill the yeast! Pour in the milk, melted butter, and egg, then mix until a shaggy dough forms.

Turn it out onto a lightly floured surface and knead for 5-7 minutes. You’ll know it’s ready when the dough springs back when poked. Pop it in a greased bowl, cover with a towel, and let it rise in a warm spot (I use my oven with just the light on). In about an hour, it should double in size – don’t peek too often!

Rolling & Filling the Dough

Now for the fun part! Punch down the dough and roll it into a big rectangle (about 16×12 inches). Spread that softened butter all the way to the edges – no skimping! Then sprinkle evenly with brown sugar, cinnamon, chocolate chips, and crushed peppermint.

Starting from the long side, roll it up tightly like a jelly roll. Use dental floss (yes, really!) to slice into 12 even rolls – just slide it underneath and pull the ends crosswise. Arrange them in a greased 9×13 dish, cover, and let rise again until puffy (about 30-45 minutes).

Baking & Glazing

Bake at 350°F for 22-25 minutes until golden brown. Your kitchen will smell AMAZING! While they’re baking, whisk together the powdered sugar, milk, and peppermint extract for the glaze. The second those rolls come out of the oven, drizzle the glaze over them while they’re still warm so it soaks in beautifully.

Finish with a generous sprinkle of extra crushed candy canes and chocolate chips – the more the merrier! Let them cool just enough so you don’t burn your tongue, then dig in. That first bite of warm, gooey, minty-chocolatey perfection? Pure holiday happiness.

Tips for Perfect Peppermint Bark Cinnamon Rolls

After making these rolls more times than I can count, I’ve picked up some tricks that guarantee success every time:

Test your yeast first: Mix it with warm milk and a pinch of sugar – if it doesn’t foam after 5 minutes, toss it and start fresh.
Crush candies finely: Big chunks look pretty but can be too crunchy – I put mine in a ziplock bag and roll with a rolling pin.
Peppermint control: The extract can be strong – start with 1/4 tsp, taste the glaze, then add more if needed.
Roll tight, slice clean: Use unflavored dental floss for perfect cuts without squishing your beautiful spirals.
Watch the bake: Ovens vary – start checking at 20 minutes. You want golden tops but still soft centers.

Remember, even “imperfect” rolls taste incredible – the holidays are about joy, not perfection!

Serving & Storing Peppermint Bark Cinnamon Rolls

Nothing beats serving these rolls warm from the oven when the chocolate is still gooey and the candy canes are just starting to melt into the glaze! I always brew a big pot of coffee or hot cocoa to go with them – the perfect pairing for Christmas morning. If you’re feeling fancy, add a scoop of vanilla ice cream for an over-the-top dessert.

Leftovers? (As if!) Store any extra rolls in an airtight container at room temperature for up to 2 days. To reheat, pop them in the microwave for 15 seconds or warm in a 300°F oven for 5 minutes. You can also freeze unbaked rolls after slicing – just thaw overnight in the fridge, then let rise and bake as usual. Trust me, having a batch ready to bake makes Christmas morning so much sweeter!

Peppermint Bark Cinnamon Rolls FAQs

Over the years, I’ve gotten so many questions about these holiday rolls – here are the answers to the ones I hear most often!

Can I make these ahead for Christmas morning?

Absolutely! My favorite trick is preparing them the night before. Just follow all the steps through slicing and arranging in the pan, then cover tightly and refrigerate overnight. In the morning, let them sit at room temp for 30 minutes while your oven preheats, then bake as usual. The smell will wake everyone up better than any alarm clock!

How do I prevent dry dough?

The key is keeping that dough nice and soft – don’t add too much extra flour when kneading! The dough should be slightly sticky but manageable. If it feels dry, add a teaspoon of warm milk at a time until it comes together. And always cover it with a damp towel while rising to prevent drying out.

Can I freeze these festive Christmas morning treats?

You bet! Freeze the unbaked rolls after slicing (before the second rise) in an airtight container for up to 2 months. When ready to bake, thaw overnight in the fridge, then let rise at room temp for about an hour before baking. The glaze is best made fresh, though!

What if I can’t find candy canes?

No worries! Starlight mints or any peppermint candies work great. Just crush them up fine so they blend nicely into the filling. The chocolate-peppermint combo is what makes these winter baking crowd-pleasers special, so don’t skip it!

How do I know when they’re done baking?

Look for golden brown tops and slightly puffy centers. The edges should pull away from the pan slightly. Give one a gentle poke – it should spring back when done. And trust your nose – when your kitchen smells like a peppermint-chocolate heaven, they’re usually ready!

Nutritional Information

Just so you know what you’re indulging in (because let’s be real – nobody’s counting calories on Christmas morning!), here’s the scoop per roll:

Calories: 370
Sugar: 30g
Fat: 15g
Carbs: 55g

Remember, these are estimates – your exact amounts may vary slightly based on ingredient brands and how generously you apply that glaze! But honestly? Some things are worth every delicious bite.

Share Your Holiday Baking Success

I’d love to see your Peppermint Bark Cinnamon Rolls in action! Snap a photo of your holiday baking masterpiece and tag me on Pinterest – nothing makes me happier than seeing families enjoying this recipe. Leave a comment below with your tweaks or questions too. Happy baking, and may your Christmas morning be as sweet as these rolls!

Irresistible Peppermint Bark Cinnamon Rolls in 12 Steps