The Little Epicurean

Dec 01 2016

Peppermint Bark Rolls

Peppermint Bark Rolls: soft bread rolls filled with cocoa-sugar and Peppermint Bark, glazed with cream cheese frosting, and topped with chopped Peppermint Bark!

Peppermint Bark Rolls

It happened one weekend during winter break in high school. I was browsing through Williams-Sonoma wandering through all the baking gadgets when I was handed a sample of Peppermint Bark. One taste and I fell in love. Fast forward some 15 years later and every holiday season I need my box of minty chocolate cheer.

When Williams-Sonoma and TheFeedFeed asked me to create a recipe featuring my love (Peppermint Bark), I knew exactly what to make: Peppermint Bark Rolls. #BarkYeah! They’re like cinnamon rolls, but better. No cinnamon. All chocolate.

Peppermint Bark Rolls

This recipe starts off like my favorite confetti cinnamon rolls. The dough is a straight forward yeasted mixture. However, during the final stages of mixing, half a cup of chopped Peppermint Bark is kneaded into the dough. Can you see the little specks of peppermint and chocolate studded throughout the soft, fluffy dough?!

Peppermint Bark Rolls

Peppermint Bark Rolls

The dough is rolled out into a large rectangle and coated with a layer of soft butter. Then comes the good stuff. Instead of cinnamon sugar, a cocoa-sugar mixture is dusted on top of the butter. And finally, the part we’ve all been waiting for- finely chopped Peppermint Bark is sprinkled on top before the dough is rolled and cut into 12 slices.

Peppermint Bark Rolls

After much anticipation, once the rolls are baked and slightly cooled, it’s time to spread on the cream cheese frosting. If you’re feeling super festive, you can add a tiny amount of peppermint extract to make the frosting even more fun and tasty. Otherwise, leave it as is so you can let the Peppermint Bark shine on top.

Peppermint Bark Rolls

Peppermint Bark Rolls

Peppermint Bark Rolls

And there you have it. Peppermint Bark Rolls! In my opinion, the BEST way to enjoy bread and chocolate together during the holiday season (let’s be honest: all year long!).

These soft, fluffy, and super tasty Peppermint Bark rolls are excellent way to kick off December and say farewell to another year. Whether you enjoy them for breakfast, snack, or dessert, it’ll definitely end with a satisfied belly and a big smile. Be sure to share these babies with family and friends. It’s a little dangerous to keep them all to yourself!

Print Recipe

Peppermint Bark Rolls

Yield: makes 12 rolls

Ingredients:

Dough:

  • 1 1/2 cup warm water, 110 degrees F
  • 2 1/4 tsp (7 g) active dry yeast
  • 1/4 cup (49 g) granulated sugar
  • 1/2 cup whole milk, room temperature
  • 1 large egg, room temperature
  • 1 large yolk, room temperature
  • 4 cups ( 480 g) all-purpose flour
  • 1/2 tsp fine sea salt
  • 5 Tbsp (73 g) unsalted butter, softened
  • 1/2 cup (80 g) Peppermint Bark, chopped

Chocolate Filling:

  • 1/3 cup (73 g) unsalted butter, softened
  • 1 Tbsp (6 g) unsweetened cocoa powder, sifted
  • 2 Tbsp (30 g) granulated sugar
  • 3/4 cup (120 g) Peppermint Bark, chopped

Cream Cheese Frosting:

  • 4 oz cream cheese, room temperature, softened
  • 1/4 cup (2 oz) unsalted butter, softened
  • 1/2 tsp vanilla extract
  • pinch fine sea salt
  • 1 1/2 cup (171 g) powdered sugar
  • chopped Peppermint Bark, as needed to garnish

Directions:

  1. Dough: Sprinkle yeast over warm water. Add 1 teaspoon of sugar and stir to combine. Let sit for 5 minutes to allow mixture to bubble and activate.
  2. In the bowl of a stand mixer, whisk together yeast mixture, remaining sugar, milk, egg, and egg yolk. Attach dough hook to mixer.
  3. In a large bowl whisk together flour and salt. Add 2 cups of flour to mixing bowl. Mix on low speed until dough starts to come together. Add another 1 cup of flour. Continue to knead on low speed and add softened butter one tablespoon at a time. Add remaining cup of flour and knead until dough is smooth and cleans the sides of the bowl. Add chopped Peppermint Bark and mix until evenly distributed in dough.
  4. Transfer dough to a lightly greased bowl. Cover with plastic wrap and let dough rest at room temperature for one hour until dough has doubled in volume.
  5. Punch dough raised dough. Transfer to a lightly floured working surface. Roll dough into a 20 x 14-inch rectangle. Spread 1/3 cup softened butter over dough.
  6. Chocolate Filling: In a small bowl, mix together cocoa powder and sugar. Distribute cocoa sugar mixture over dough. Sprinkle chopped Peppermint Bark on top.
  7. Roll dough into a log, starting at the longer side. Slice the log into 12 equal parts. Place rolls in a greased 9 x 12-inch baking pan. Cover with plastic wrap and let rolls rest for 30-45 minutes at room temperature to allow rolls to rise.
  8. Preheat oven to 350 degrees F. Remove plastic wrap and bake rolls for 30-35 minutes until golden brown on top and the internal temperature of the rolls registers at least 185 degrees F. Allow rolls to rest in pan for 5 minutes to slightly cool.
  9. Cream Cheese Frosting: Beat together cream cheese and butter until smooth. Add powdered sugar, salt, and vanilla and continue to beat until smooth and thickened. Scrape down bowl as needed. Spread over warm rolls. Top with chopped Peppermint Bark.

The Little Epicurean

Peppermint Bark Rolls

This sponsored post was created in partnership with Williams-Sonoma and Feedfeed. All opinions are my own.

11 Responses to “Peppermint Bark Rolls”

  1. December 1, 2016
    9:39 am

    these sound so delicious! love that there’s peppermint bark in and on top :3 the cocoa sugar inside the swirl sounds like the perfect complement to all the peppermint without being too much (i had a peppermint candy coated waffle cone the other day, and all i could taste was mint…).

  2. December 1, 2016
    4:44 pm

    You combine two of my favorite things in one.

  3. December 1, 2016
    6:25 pm

    HOLY COW. I’m freaking out over these rolls because they look SO INCREDIBLE. I’m a sucker for all things Peppermint Bark (and peppermint, in general), and these look like the best combination possible for Christmas breakfast. Pinning and cannot WAIT to make these beauties!

  4. December 1, 2016
    6:29 pm

    Ooooh these are some decadent rolls! SO perfect for Christmas morning!

  5. December 2, 2016
    10:37 am

    These are SO perfect! I love that you took a favorite holiday dessert and turned it into a sweet roll :)

  6. December 2, 2016
    11:50 am

    Best use of peppermint bark I’ve ever seen!!

  7. December 2, 2016
    5:29 pm
    Karly says...

    These are Christmas morning heaven. I mean come on, does it get any better than fresh rolls AND peppermint bark? So amazing!

  8. December 3, 2016
    4:02 am
    Amy Stafford says...

    Holy Moly these have to be the best looking breakfast rolls. Absolutely holiday perfection!

  9. December 5, 2016
    12:44 pm
    Lauren Hall says...

    This is what dreams are made of!

  10. December 21, 2016
    10:06 am
    Karii says...

    Hi! I just went to make these today and realized that milk is listed in the ingredients, but not included in the directions…..I left it out so hopefully they turn out ok! Thanks!

    • Maryanne Cabrera replied...

      Hi! Thank you for pointing that out. I have updated the directions. I list all the ingredients in the order they are used in the recipe. The milk goes in with the yeast when you add the sugar and eggs. The dough should turn out fine without the milk. They may be a little on the dry side, but the dough should still be tasty!

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