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Home ·  Recipes

Peppermint Bark Rolls

Author: Maryanne CabreraPublished: Dec 1, 2016Updated: Oct 16, 2023
View Recipe12 Reviews
This post may contain affiliate links. Read our disclosure policy.

Peppermint Bark Rolls are 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

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!

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!
Yield: makes 12 rolls
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Dough Rest: 1 hour hour 30 minutes minutes
Total Time: 2 hours hours 30 minutes minutes
Servings: 12
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Ingredients

Dough:

  • 1 ½ cup warm water, 110 degrees F
  • 2 ¼ teaspoon (7 grams) active dry yeast
  • ¼ cup (49 grams) granulated sugar
  • ½ cup whole milk, room temperature
  • 1 large egg, room temperature
  • 1 large yolk
  • 4 cups (480 grams) all-purpose flour
  • ½ teaspoon fine sea salt
  • 5 Tablespoons (73 grams) unsalted butter, softened
  • ½ cup (80 grams) Peppermint Bark, chopped

Chocolate Filling:

  • ⅓ cup (73 grams) unsalted butter, softened
  • 1 Tablespoon (6 grams) unsweetened cocoa powder, sifted
  • 2 Tablespoons (30 grams) granulated sugar
  • ¾ cup (120 grams) Peppermint Bark, chopped

Cream Cheese Frosting:

  • 4 oz cream cheese, softened
  • ¼ cup (2 oz) unsalted butter, softened
  • ½ teaspoon vanilla extract
  • pinch fine sea salt
  • 1 ½ cups (171 grams) powdered sugar
  • chopped Peppermint Bark, as needed to garnish

Instructions
 

  • 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.
  • In the bowl of a stand mixer, whisk together yeast mixture, remaining sugar, milk, egg, and egg yolk. Attach dough hook to mixer.
  • 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.
  • 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.
  •  Punch dough raised dough. Transfer to a lightly floured working surface. Roll dough into a 20 x 14-inch rectangle. Spread ⅓ cup softened butter over dough.
  • Chocolate Filling: In a small bowl, mix together cocoa powder and sugar. Distribute cocoa sugar mixture over dough. Sprinkle chopped Peppermint Bark on top.
  • 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.
  • Preheat oven to 350°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° F. Allow rolls to rest in pan for 5 minutes to slightly cool.
  • 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.
    All images and text ©The Little Epicurean
Author: Maryanne Cabrera
Course: Dessert
Cuisine: American
Keyword: holiday rolls, peppermint bark, peppermint bread rolls, peppermint chocolate, christmas breakfast
Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Peppermint Bark Rolls

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

12 Reviews
Filed in:
Breakfast & Brunch · Yeast BreadsChocolate · Christmas · Cream Cheese · Fall + Winter · Mint · Sweet

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Reader Questions and Reviews

  1. heather (delicious not gorgeous) says:
    December 1, 2016

    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…).

    Reply
  2. Michelle @ The Complete Savorist says:
    December 1, 2016

    You combine two of my favorite things in one.

    Reply
  3. Erin @ The Speckled Palate says:
    December 1, 2016

    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!

    Reply
  4. Cathy Trochelman says:
    December 1, 2016

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

    Reply
  5. Amanda | The Chunky Chef says:
    December 2, 2016

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

    Reply
  6. Jenny | Honey and Birch says:
    December 2, 2016

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

    Reply
  7. Karly says:
    December 2, 2016

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

    Reply
  8. Amy Stafford says:
    December 3, 2016

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

    Reply
  9. Lauren Hall says:
    December 5, 2016

    This is what dreams are made of!

    Reply
  10. Karii says:
    December 21, 2016

    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!

    Reply
    • Maryanne Cabrera says:
      December 21, 2016

      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!

  11. Sara F says:
    December 5, 2021

    I’m so looking forward to trying this! Can I let the already rolled rolls rise overnight in the fridge instead so I can pop them in in the morning?

    Reply
Maryanne Cabrera

Meet the Author

Maryanne Cabrera is a classically trained pastry chef, baker, cake maker, and cocktail shaker.
Read more about me

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