No-Yeast Chocolate Peppermint Cinnamon Rolls
There’s just something about cinnamon rolls that instantly makes everything feel cozy — but during the holidays, I want them extra special. These No-Yeast Chocolate Peppermint Cinnamon Rolls are soft, fluffy, perfectly spiced, and topped with a rich chocolate buttercream instead of the usual cream cheese icing. Add a sprinkle of crushed candy canes on top and suddenly you have a Christmas morning–worthy treat that feels festive, indulgent, and nostalgic all at once.
The best part?
No yeast. No waiting for dough to rise. No stress.
These are the cinnamon rolls you make when you want something homemade and impressive, but also realistic for busy holiday mornings (or random December baking cravings). They come together quickly, bake up beautifully, and taste like something straight out of a bakery — with a peppermint-chocolate twist that screams Christmas.
Why You’ll Love These Rolls
- No yeast required — ready start to finish in under an hour
- Soft, fluffy, and tender thanks to buttermilk
- Rich cinnamon-brown sugar filling
- Finished with chocolate buttercream instead of cream cheese icing
- Crushed candy canes add crunch, sweetness, and holiday magic
- Perfect for Christmas morning, holiday brunch, or dessert
Ingredients
For the No-Yeast Cinnamon Roll Dough
- 2 ¾ cups (345 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- 1 large egg, at room temperature
- ¾ cup cold buttermilk
- 5 tablespoons unsalted butter, melted and cooled slightly
For the Cinnamon Filling
- 3 tablespoons unsalted butter, very soft
- ¾ cup packed light brown sugar
- 1 tablespoon ground cinnamon
For the Chocolate Buttercream Frosting
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 ¾ to 2 cups powdered sugar, sifted
- ¼ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1–2 tablespoons milk or heavy cream, as needed for consistency
For the Topping
- ⅓ cup crushed candy canes or peppermint candies
How to Make No-Yeast Chocolate Peppermint Cinnamon Rolls
1. Prep
Preheat your oven to 375°F. Grease a baking dish or line it with parchment paper and set aside.
2. Make the Dough
In a large bowl, whisk together:
- Flour
- Sugar
- Salt
- Baking soda
- Baking powder
In a separate bowl, whisk together the egg, cold buttermilk, and melted butter.
Pour the wet ingredients into the dry ingredients and gently mix until a soft dough forms. The dough should be slightly sticky but manageable — don’t overmix.
3. Roll It Out
Turn the dough out onto a lightly floured surface and gently knead a few times until smooth. Roll into a rectangle, about ¼-inch thick.
4. Add the Filling
Spread the softened butter evenly over the dough. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.
Starting from the long edge, tightly roll the dough into a log. Slice into even rolls using a sharp knife or unflavored dental floss.
5. Bake
Place the rolls into your prepared baking dish and bake for 20–25 minutes, or until lightly golden on top and cooked through.
Let them cool slightly while you make the frosting.
Chocolate Buttercream Frosting
In a large bowl, beat the room-temperature butter until smooth and creamy. Add the powdered sugar, cocoa powder, vanilla extract, and salt.
Beat until thick and fluffy, adding milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
This frosting is rich, chocolatey, and the perfect contrast to the warm cinnamon rolls.
Final Touches
Spread the chocolate buttercream generously over the warm (not hot) cinnamon rolls. Immediately sprinkle with crushed candy canes so they stick to the frosting.
The candy canes add crunch, sweetness, and just the right amount of peppermint to balance the chocolate.
Serving & Storage Tips
- Best enjoyed warm, fresh from the oven
- Store leftovers covered at room temperature for up to 1 day, or refrigerated for 2–3 days
- Reheat gently in the microwave for 10–15 seconds
- You can crush candy canes ahead of time and store them in an airtight container
A Little Holiday Note
These rolls feel like Christmas to me. They’re cozy, festive, chocolatey, and just a little extra — without being complicated. Whether you’re making them for Christmas morning, a holiday brunch, or just because it’s December and you deserve something sweet, I hope they bring as much joy to your kitchen as they did to mine.
If you make them, I’d absolutely love to see them 💗
Happy baking & happy holidays ✨🎄🍫🍬