Orange Peppermint Crunch Rolls

Servings: 10-12 rolls

Get the Pan!

Peppermint candy already crushed is in the baking aisle, or place candy canes or other hard mints between waxed paper and pound with mallet. Crushing the sticky candy with food chopping machines is not advised.




½ cup sifted powdered sugar
1 tablespoon orange juice

2 teaspoons orange zest
1 tablespoon pure vanilla extract
¼ cup brown sugar
2 teaspoons holiday spice blend:
 cinnamon, nutmeg, allspice
4 oz. whipped cream cheese
1 canister refrigerator French bread dough
2 tablespoons crushed peppermint candy plus more for dusting
1 tablespoon butter, melted


Orange Peppermint Crunch Rolls
[Click for larger image] 


Preheat oven to 375°. Whisk powdered sugar with orange juice. Set aside. Cream orange zest, vanilla, sugar, spices with the cream cheese. Unroll dough onto lightly floured surface. Spread mix to ¼-inch of edges. Sprinkle with candy. Roll up from wide side. Cut into1¼ -inch slices; place in 9-inch round cake pan with Teflon™ nonstick coating. Brush tops with butter. Bake 18-20 minutes; don’t brown. Drizzle glaze while rolls are still hot. Ready to serve.