Home · Recipes Peppermint Bark Rolls Author: Maryanne CabreraPublished: Dec 1, 2016Updated: Oct 16, 2023 View Recipe12 ReviewsThis 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! 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?! 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. 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. 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 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 minutesCook Time: 30 minutes minutesDough Rest: 1 hour hour 30 minutes minutesTotal Time: 2 hours hours 30 minutes minutes Servings: 12 Print Recipe Pin Recipe Rate Recipe IngredientsDough:1 ½ cup warm water, 110 degrees F2 ¼ teaspoon (7 grams) active dry yeast¼ cup (49 grams) granulated sugar½ cup whole milk, room temperature1 large egg, room temperature1 large yolk4 cups (480 grams) all-purpose flour½ teaspoon fine sea salt5 Tablespoons (73 grams) unsalted butter, softened½ cup (80 grams) Peppermint Bark, choppedChocolate Filling:⅓ cup (73 grams) unsalted butter, softened1 Tablespoon (6 grams) unsweetened cocoa powder, sifted2 Tablespoons (30 grams) granulated sugar¾ cup (120 grams) Peppermint Bark, choppedCream Cheese Frosting:4 oz cream cheese, softened¼ cup (2 oz) unsalted butter, softened½ teaspoon vanilla extractpinch fine sea salt1 ½ cups (171 grams) powdered sugarchopped 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: DessertCuisine: AmericanKeyword: 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. This sponsored post was created in partnership with Williams-Sonoma and Feedfeed. All opinions are my own.
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
Michelle @ The Complete Savorist says: December 1, 2016 You combine two of my favorite things in one. Reply
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
Cathy Trochelman says: December 1, 2016 Ooooh these are some decadent rolls! SO perfect for Christmas morning! Reply
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
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
Amy Stafford says: December 3, 2016 Holy Moly these have to be the best looking breakfast rolls. Absolutely holiday perfection! Reply
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!
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