Gather all your ingredients ensuring your milk is warm.

In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.

Add the warm milk, melted butter, and egg, stirring until a sticky dough forms.

Knead the dough for about 6 to 8 minutes until it becomes smooth and elastic.

Transfer the kneaded dough to a greased bowl, cover, and let it rise in a warm place for about 1 hour.

In a small bowl, mix together the brown sugar, cocoa powder, and ground cinnamon.

Once risen, punch the dough down and roll it into a 16x10-inch rectangle.

Spread softened butter over the rolled-out dough and sprinkle the filling mixture evenly.

Add mini chocolate chips and crushed peppermint candies.

Starting from the long side, roll the dough tightly into a log and slice into 12 equal pieces.

Arrange rolls in a greased baking dish.

Cover the rolls and let them rise for another 30 to 40 minutes until puffy.

Preheat oven to 350°F (175°C) and bake for 22 to 25 minutes until golden.

Beat together cream cheese and butter until smooth, add powdered sugar and peppermint extract.

Stir in milk to achieve desired consistency.

Drizzle the glaze over baked rolls and sprinkle with crushed peppermint bark.