Yield: makes 12 rolls
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 1/3 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 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.
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.
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