Description
Festive cinnamon rolls with layers of cinnamon sugar, chopped chocolate, and crunchy peppermint bark, perfect for holiday brunches.
Ingredients
- 2 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1/2 cup milk, warmed to 105–115°F
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup chopped dark chocolate
- 1/2 cup chopped white chocolate
- 3/4 cup crushed peppermint bark
- 1/2 cup cream cheese (for glaze)
- 1/2 cup powdered sugar (for glaze)
- Additional peppermint for topping
Instructions
- In a stand mixer, combine warm milk and yeast. Let it bloom for about 5 minutes.
- Add flour, sugar, butter, and egg. Knead on low speed until smooth, about 6–8 minutes.
- Transfer dough to a greased bowl, cover, and let it rise in a warm place until doubled, about 1–1.5 hours.
- Roll out the dough into a 16×12-inch rectangle and brush with softened butter.
- Sprinkle the cinnamon-sugar mixture evenly over the dough and layer with chopped chocolates and peppermint bark.
- Roll the dough tightly, seal the seam, and cut into 9–12 rolls.
- Place rolls in a greased pan and proof until puffy.
- Bake at 350°F for 22–28 minutes until golden.
- Finish with cream cheese glaze and sprinkle additional peppermint on top.
Notes
Chilling the shaped rolls before baking helps maintain shape and integrity.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American