Why You’ll Love This Recipe

I love this recipe because it transforms a classic comfort food into something fun, seasonal, and delightfully unique. The combination of chocolate-hazelnut spread and peppermint is a perfect match—it feels indulgent without being too heavy. The dough is soft, buttery, and easy to work with, and the candy cane bits add a festive sparkle and crunch. Whether I’m baking them for family or as a special weekend treat, these rolls always make the house smell amazing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dough

▢ 1 cup warm milk (95 to 100°F)
▢ 2 ½ teaspoons active dry yeast (1 packet)
▢ 2 tablespoons granulated sugar
▢ ¼ cup unsalted butter, room temperature (½ stick)
▢ 1 large egg
▢ 3 ½ cups unbleached all-purpose flour
▢ ½ teaspoon salt

Filling

▢ 2 tablespoons unsalted butter, room temperature
▢ ½ cup Nutella
▢ ½ cup finely crushed candy cane
▢ 2 teaspoons ground cinnamon

Simple Glaze

▢ ½ cup powdered sugar
▢ 3 teaspoons milk
▢ ¼ cup finely crushed candy cane

Topping

▢ powdered sugar (optional)

Directions

I begin by preparing the dough. In the bowl of my stand mixer fitted with the dough hook, I pour in the warm milk, yeast, and granulated sugar. I let it sit for about 4–5 minutes until the yeast blooms and becomes frothy. This step is essential because it ensures the yeast is active and ready to make the dough rise.

Once the yeast has bloomed, I add the butter and egg, mixing for about 15 seconds. I then add the salt and begin incorporating the flour in thirds—adding a bit at a time and mixing until each portion is almost absorbed before adding the next. Doing it this way keeps the flour from flying everywhere and helps the dough come together evenly.

After all the flour is added, I mix on medium speed for about 5 minutes, until the dough forms a smooth ball that pulls away from the bowl. When I press it lightly with my finger, it should bounce back without sticking. If it’s too sticky, I mix another minute or add a tablespoon or two of flour until it reaches the right texture.

Next, I transfer the dough to an oiled bowl, cover it with plastic wrap, and let it rise in a warm, draft-free spot for about an hour, or until it doubles in size.

Once the dough has risen, I lightly flour my surface and roll it out into a 13×17-inch rectangle. I spread the softened butter evenly over the dough, leaving about a ½-inch border. Then I spread a generous layer of Nutella over the butter, sprinkle the crushed candy canes, and dust everything with ground cinnamon.

Starting from the long edge farthest from me, I carefully roll the dough into a tight log. If the dough starts slipping, I press the edge nearest to me down to anchor it. Once rolled, I cut the log into 12 equal pieces using a serrated knife or unflavored dental floss for clean cuts.

I arrange the rolls in a buttered 9×13-inch baking dish, cover them with plastic wrap, and let them rise again for 30 minutes. During this time, I preheat the oven to 350°F.

I bake the rolls for 20–22 minutes, until they’re golden brown and the centers are cooked through. Once they’re out of the oven, I decide whether to dust them with powdered sugar or drizzle them with a glaze. For the glaze, I mix powdered sugar and milk until smooth, then stir in crushed candy canes and drizzle it over the warm rolls.

I serve them fresh and warm, enjoying how the Nutella melts and the peppermint adds that refreshing holiday touch.

Servings and Timing

This recipe makes 12 cinnamon rolls (about 4 large servings).
Prep time: 20 minutes
Rise time: 1 hour 30 minutes
Cook time: 20 minutes
Total time: 2 hours 10 minutes

Variations

Sometimes I switch out the Nutella for white chocolate spread or add mini chocolate chips to the filling for extra richness. If I want a stronger peppermint flavor, I add a few drops of peppermint extract to the glaze. For a more classic version, I skip the candy cane and just use cinnamon and brown sugar in the filling. These rolls can also be shaped into festive wreaths or heart shapes for special occasions.

Storage/Reheating

I keep the rolls covered on the counter for up to 3 days or in the refrigerator for up to 5 days. To reheat, I warm them in the microwave for about 20–30 seconds—they taste freshly baked again. If I’m planning ahead, I sometimes let them do the second rise overnight in the fridge. In the morning, I bring them to room temperature while preheating the oven and bake as usual.

FAQs

Can I make the dough ahead of time?

Yes! I prepare the dough and refrigerate it overnight. In the morning, I let it come to room temperature before rolling and baking.

Can I freeze these rolls?

Yes, I freeze them baked or unbaked. If baked, I let them cool, wrap tightly, and thaw before reheating.

Can I use store-bought dough?

Yes, if I’m short on time, I use pre-made bread or pizza dough to simplify the process.

How do I crush candy canes easily?

I place them in a zip-top bag and crush them with a rolling pin or mallet.

Can I use a different filling?

Definitely! Peanut butter, cookie butter, or even cream cheese frosting inside the rolls works beautifully.

What’s the best way to cut the rolls evenly?

I use unflavored dental floss—it slices through the dough cleanly without squishing it.

Can I skip the glaze?

Yes, but I love how it enhances the sweetness and holiday look. A simple dusting of powdered sugar works too.

Can I make these dairy-free?

Yes, I use plant-based milk, butter, and chocolate spread alternatives.

How can I keep them soft?

I store them covered tightly to prevent drying out and reheat briefly before serving.

Can I double the recipe?

Absolutely! I use two 9×13-inch pans or one large sheet pan for a bigger batch.

Conclusion

I love how these Candy Cane Cinnamon Rolls bring a touch of magic to holiday mornings. The soft, buttery dough, sweet Nutella filling, and peppermint crunch make every bite festive and comforting. Whether I’m serving them on Christmas morning or gifting a tray to friends, these rolls always fill the kitchen with warmth, sweetness, and cheer.