I love a holiday bake that feels festive without being fussy — these Peppermint Bark Cinnamon Rolls fit the bill. They combine soft, fluffy yeasted rolls with layers of cinnamon sugar, chopped chocolate, and crunchy peppermint bark for a seasonal crunch I’ve tested several times. When I want a showstopping brunch item, this is my go-to because the assembly is straightforward and the payoff is big.

Why Make This Recipe

Big festive flavor: warm cinnamon and rich chocolate balanced by sharp peppermint make every bite memorable.
Crowd-pleaser for holidays or brunches — they look impressive but are simple to scale up.
Make-ahead friendly: you can refrigerate after shaping and bake the next morning for fresh rolls.
Relatively quick hands-on time if you use a stand mixer for the dough, and you can adapt ingredients easily.
Personal insight: I love this because the peppermint bark adds texture and a clean peppermint finish that keeps the rolls from feeling overly sweet — a trick I first experimented with after making chocolate peppermint bark cookies.

Recipe Overview

Prep time: 30–45 minutes active (plus 1–1.5 hours for rising)
Cook time: 22–28 minutes at 350°F (175°C)
Total time: about 2–3 hours including rises (or overnight when chilled)
Servings: 9–12 rolls (9-inch round or 9×13 pan)
Difficulty: Medium — basic yeast work and rolling technique required
Method: Yeasted dough, roll out, spread with butter + cinnamon sugar, layer chopped chocolate and peppermint bark, roll, slice, proof, and bake.

My Experience Making This Recipe

On my first test batch the peppermint bark softened in the oven, so I adjusted by adding larger chunks and sprinkling some on after glazing to keep crunch. I also learned that chilling the shaped rolls 30–60 minutes makes cuts neater and keeps swirl integrity when transferring to the pan. Using a bench scraper and unflavored dental floss for cutting produced the cleanest rounds.

How to Make Peppermint Bark Cinnamon Rolls

You’ll mix a yeasted enriched dough (flour, milk, butter, sugar, egg), knead until smooth (about 6–8 minutes in a stand mixer on low), and let it double at a warm spot (ideally 75–80°F). Roll the dough to roughly 16×12 inches, brush with softened butter, and sprinkle a cinnamon-sugar layer plus a generous scattering of chopped dark and white chocolate and crushed peppermint bark. Roll tightly, seal the seam, cut into 9–12 rolls, place in a greased pan, proof until puffy, then bake at 350°F for 22–28 minutes until golden. Finish with a cream-cheese or vanilla glaze and additional peppermint pieces for texture.

Expert Tips for Success

Use a thermometer: keep milk at about 105–115°F when activating yeast. Too-hot liquid kills yeast and too-cool slows proofing.
Choose chocolate intentionally: a mix of high-quality dark chocolate and chopped white chocolate melts beautifully; chop into 1/4-inch pieces so they don’t puddle out.
Cut with dental floss or a sharp serrated knife: unflavored floss gives the cleanest swirls without compressing the rolls.
Control steam in the oven: put a small oven-safe pan of hot water on the rack below the rolls for soft crusts, or omit for a slightly crisper exterior.
Equipment: a stand mixer with dough hook speeds kneading; use a 9-inch round or 9×13-inch pan depending on desired roll size and thickness.

(If you like other enriched-roll ideas I often pair a savory batch like cheesy garlic bread cinnamon rolls for holiday brunch spreads.)

How to Serve Peppermint Bark Cinnamon Rolls

Serve warm with a drizzle of cream cheese glaze and an extra sprinkle of crushed peppermint for contrast.
Pair with coffee, hot chocolate, or a peppermint mocha for a themed brunch table.
For parties, set up a “glaze bar” with white chocolate, cream cheese glaze, and crushed candy so guests can customize.
Presentation tip: place rolls on a parchment-lined 9×13 and garnish with whole mint leaves and extra bark shards for a festive look — similar presentation ideas work well with baked goods like no-bake peppermint bark snowballs.

Storage and Reheating Guide

Room temp: Keep in an airtight container for up to 24 hours to preserve the peppermint crunch.
Refrigerator: Store covered for up to 3 days; bring to room temp then reheat.
Freezing: Freeze unbaked, wrapped tightly with plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight, let come to room temp and proof, then bake as directed. You can also freeze baked rolls for up to 2 months.
Reheating: Warm individual rolls at 300°F for 8–10 minutes covered with foil, or microwave for 20–30 seconds wrapped in a damp paper towel (use low power to avoid melting the bark too much). For best texture, reheat in a preheated oven rather than the microwave.

Recipe Variations

Gluten-free: Use a tested 1:1 gluten-free baking flour with xanthan gum and increase hydration slightly (add 1–2 tbsp extra milk); expect a slightly denser crumb.
Dairy-free: Replace butter with vegan butter and use a plant-based milk; substitute cream-cheese glaze with a simple powdered sugar glaze made with almond milk.
Chocolate-forward: Fold 1/4 cup cocoa into the dough and double the chopped dark chocolate for a richer roll.
Lighter peppermint: Reduce added sugar in the filling by 25% and use finely chopped freeze-dried peppermint instead of candy for a milder, crisper finish.

(If you enjoy cinnamon-baked favorites, techniques here translate well to recipes like apple cinnamon bread.)

Nutritional Highlights

These rolls are an indulgent treat: they are higher in calories and sugar due to butter, sugar, and chocolate, so enjoy in portions (1 roll per person) as part of a balanced meal.
Allergen info: contains wheat (gluten), dairy, and egg unless modified. Make clear swaps for guests with allergies.
Portion guidance: serve one standard roll (about 1/9 of the pan) with a protein-rich side (eggs or yogurt) to balance a holiday brunch.

Troubleshooting Common Issues

Dough too sticky: add flour gradually, 1 tbsp at a time, until slightly tacky but not dry; overflouring makes rolls heavy.
Rolls collapse or spread: this usually means over-proofing or too-thin rolling; proof until puffy but still jiggly, and keep roll thickness to about 1/2 inch before cutting.
Peppermint bark melts into the roll: use larger bark shards and sprinkle some on after glazing to retain crunch; reserve a small portion (about 1/4 cup) to add post-bake.

Frequently Asked Questions

Q: Can I use store-bought cinnamon-roll dough and still get good peppermint bark texture?
A: Yes — simply unroll the pre-made dough, layer with softened butter, cinnamon sugar, chopped chocolate, and peppermint bark, then roll and bake. Store-bought dough reduces proofing time but follow package instructions for best results.

Q: How long should I proof the shaped rolls at room temperature?
A: Proof shaped rolls at 75–80°F for about 45–60 minutes until noticeably puffy and just about doubled. If your kitchen is cool, give them 60–90 minutes or proof in a slightly warmed (but turned off) oven with the light on.

Q: Will the peppermint make the rolls too sweet or overpowering?
A: No — the key is balance. Use crushed peppermint bark sparingly in the filling and reserve some for topping. I use about 3/4 cup total chopped bark for a 9–12 roll batch to keep the flavor bright without overwhelming the cinnamon.

Q: Can I prepare these the night before?
A: Absolutely. After shaping, cover the pan tightly and refrigerate overnight. In the morning, let the rolls sit at room temp for 30–60 minutes to take the chill off and finish proofing, then bake at 350°F for the usual time.

Conclusion

For inspiration and a similar cinnamon-roll twist that emphasizes peppermint bark, see this variation on Peppermint Bark Rolls (cinnamon roll variation)-The Little Epicurean.

Peppermint Bark Cinnamon Rolls