Have you ever wondered if a classic cinnamon roll could taste even better with a holiday twist? What if you could take the warm, gooey roll you already love and mix it with the sweet crunch of peppermint bark? This recipe proves that you can. Peppermint Bark Cinnamon Rolls bring the joy of the holidays into every bite, and they’re much easier to make than you might think. In this post, you’ll learn how to prepare them step-by-step, how to store them, and how to make simple variations so you can enjoy them all season long.

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Peppermint Bark Cinnamon Rolls are soft, fluffy cinnamon rolls filled with chocolate, crushed peppermint, and warm spices. They are topped with a creamy icing and a sprinkle of peppermint pieces for extra flavor and crunch. This recipe blends holiday candy and a classic breakfast treat, making it special enough for Christmas morning but easy enough for a weekend bake.

These rolls take about 20 minutes of hands-on prep time and 1 to 1.5 hours of rising and baking time. The difficulty level is medium, but even beginners can follow along because the steps are simple and clear. The recipe uses basic pantry ingredients, and most steps can be done ahead of time.

Essential Ingredients

Here are the basic items you need to make Peppermint Bark Cinnamon Rolls. Each one plays an important role, but you can also adjust them to match your taste or pantry.

For the Dough

Flour
Warm milk
Sugar
Butter
Salt
Yeast
Eggs

Dough Substitutions

Use almond milk or oat milk instead of cow’s milk.
Use a vegan butter alternative if needed.
Swap part of the flour for whole wheat flour for a heartier roll.

For the Filling

Softened butter
Brown sugar
Cinnamon
Crushed peppermint bark or crushed candy canes
Mini chocolate chips (optional)

Filling Variations

Use white chocolate chips instead of dark or milk chocolate.
Add a little cocoa powder for a chocolate swirl.
Use crushed peppermint patties instead of bark.

For the Icing

Powdered sugar
Cream cheese
Butter
Milk or cream
Vanilla extract
Crushed peppermint for topping

Icing Swaps

Add a small amount of cocoa powder for chocolate icing.
Use peppermint extract for a stronger mint taste.
Thin the icing with extra milk to make it more glaze-like.

Step-by-Step Instructions

These steps will guide you from start to finish so your cinnamon rolls come out soft, sweet, and full of peppermint flavor.

1. Make the Dough

Warm the milk until it feels like warm bath water. Add the yeast and a little sugar. Let it sit for 5 minutes until it becomes foamy. This shows the yeast is active.
Mix the rest of the sugar, salt, butter, and eggs in a bowl. Stir until combined.
Add flour slowly and mix until a soft dough forms.
Knead the dough by hand or with a mixer for about 5 minutes. The dough should be smooth and stretchy.
Place the dough in a greased bowl. Cover it with a towel and let it rise until it doubles in size, which takes about 1 hour.

Tips for Great Dough

Warm milk helps the dough rise faster.
If the dough feels sticky, add a little flour.
If the dough feels dry, add a spoonful of milk.

2. Make the Filling

Mix the brown sugar and cinnamon in a small bowl.
Crush the peppermint bark or candy canes until the pieces are small but still crunchy.
Set out the softened butter so you can spread it easily.

3. Roll Out the Dough

Once the dough has doubled, press it down to release air.
Place it on a lightly floured surface.
Roll it into a rectangle. It should be about ¼-inch thick.

Spread the softened butter over the dough.
Sprinkle the cinnamon sugar evenly across the surface.
Add the crushed peppermint bark and chocolate chips.

4. Shape the Rolls

Starting on the long side of the dough, roll it tightly into a log.
Use a sharp knife or string to cut the log into even slices. You should get 10–12 rolls.
Place the rolls in a greased baking pan, leaving a little space between each one.

5. Second Rise

Cover the rolls and let them rise again for 20–30 minutes. They should look puffy.

6. Bake the Rolls

Heat your oven to 350°F (175°C).
Bake the rolls for 20–25 minutes or until golden brown on top.

Baking Tips

If the tops brown too fast, cover the pan with foil.
Bake until the center of the rolls feel soft but not doughy.

7. Make the Icing

Mix the cream cheese, butter, powdered sugar, milk, and vanilla until smooth.
Spread the icing on the warm rolls so it melts slightly.
Sprinkle crushed peppermint on top.

Assembly

Creating Peppermint Bark Cinnamon Rolls is all about layering flavor. Here’s how to build the perfect roll:

Roll the dough evenly so every bite has the same amount of filling.
Spread the filling all the way to the edges. This prevents gaps and empty bites.
Sprinkle peppermint bark generously so each slice has some crunch.
Place the rolls in the baking pan with space to rise.
Add icing while the rolls are warm to help it melt and soak into the spirals.

Presentation Tips

Serve the rolls on a white platter to highlight the red peppermint pieces.
Add a few whole candy canes next to the rolls for a festive look.
Sprinkle extra crushed peppermint on top just before serving for added sparkle.

Storage and Make-Ahead Tips

Peppermint Bark Cinnamon Rolls stay soft and tasty if stored correctly.

Storing

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Lasts up to 5 days.
Freezer: Freeze baked rolls (without icing) for up to 2 months. Thaw and frost later.

Reheating

Microwave each roll for 10–15 seconds.
Warm in the oven at 300°F (150°C) for 5–7 minutes.
Add extra icing after reheating if needed.

Make-Ahead Options

Prepare the dough the night before. Keep it in the fridge and roll it out the next day.
Cut the rolls and place them in the baking pan. Cover and refrigerate overnight. Bake in the morning.
Freeze the unbaked rolls and bake when needed.

Recipe Variations

There are many ways to change Peppermint Bark Cinnamon Rolls to match your taste.

Chocolate Peppermint Rolls: Add cocoa powder to the filling.
White Chocolate Rolls: Use white chocolate chips and white chocolate icing.
Extra Peppermint Rolls: Add peppermint extract to the icing.
Mocha Peppermint Rolls: Add a little instant coffee to the filling for a coffee-flavored swirl.
Gingerbread Peppermint Rolls: Replace the cinnamon with gingerbread spice.

Conclusion

Peppermint Bark Cinnamon Rolls are the perfect mix of holiday flavor and classic comfort. They are warm, sweet, and full of the minty crunch everyone loves during winter. The steps are simple, the ingredients are flexible, and you can prepare many parts ahead of time. Once you try them, you’ll want to make them again for holiday breakfasts, parties, or slow cozy mornings at home. Enjoy the recipe, try a variation, and make it your own.

FAQs

Why add peppermint bark to cinnamon rolls?

Peppermint bark adds crunch, sweetness, and a fresh mint flavor. It turns a classic roll into a festive treat.

Can I make these rolls without peppermint?

Yes. Leave out the peppermint and add more chocolate or nuts.

How do I keep the rolls soft?

Do not overbake them. Cover with foil if the tops brown too quickly.

Can I freeze the dough?

Yes. Freeze after shaping the rolls. Thaw overnight and bake the next day.

Is there a healthier version?

Use whole wheat flour, reduce the sugar, or skip the chocolate chips.

Can I make the icing lighter?

Yes. Use less butter or replace some with Greek yogurt.