Soft, warm, and filled with the rich flavors of cocoa and cinnamon, these Hot Cocoa Cinnamon Rolls bring a comforting twist to the classic morning treat. I take everything I love about a cozy cup of hot chocolate—chocolatey sweetness, hints of vanilla, and the creaminess of marshmallows—and roll it into a gooey, tender swirl. Finished with a marshmallow glaze and optional toppings like mini marshmallows and chocolate drizzle, these are the kind of cinnamon rolls I crave when the weather gets chilly or when I simply want something indulgent and sweet from my oven.

Why You’ll Love This Recipe

I love how this recipe transforms a favorite winter beverage into a decadent breakfast pastry. The dough is light and fluffy, the filling is rich with chocolate and spice, and the glaze adds a sweet, creamy finish that makes each bite irresistible. Whether I’m baking for a weekend brunch, holiday breakfast, or just treating myself, these rolls always impress. They’re also great for making ahead and reheating throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Dough:

• 3¼ cups all-purpose flour, plus extra for dusting

• ¼ cup granulated sugar

• 2¼ teaspoons instant yeast (one standard packet)

• ½ teaspoon salt

• ¾ cup warm milk, about 110°F (43°C)

• ¼ cup unsalted butter, melted

• 1 large egg

• 1 teaspoon vanilla extract

For The Filling:

• 4 tablespoons unsalted butter, softened

• ½ cup packed light brown sugar

• 2 tablespoons granulated sugar

• 2 tablespoons unsweetened cocoa powder

• 2 tablespoons instant hot cocoa mix (with mini marshmallows if preferred)

• 1 teaspoon ground cinnamon

• ¼ cup mini chocolate chips (optional but adds extra richness)

For The Marshmallow Glaze:

• 1 cup powdered sugar

• 2 tablespoons marshmallow fluff (add more if a thicker glaze is desired)

• 2 to 3 tablespoons milk or heavy cream

• ½ teaspoon vanilla extract

Optional Garnishes:

• Mini marshmallows

• Chocolate drizzle

• Dusting of cocoa powder

Directions

Make The Dough

I begin by combining the warm milk, granulated sugar, and instant yeast in a large mixing bowl. After letting it sit for about 5 minutes, the mixture becomes foamy, which tells me the yeast is active. I then add melted butter, the egg, and vanilla extract, stirring to combine.

Next, I gradually add in the flour and salt, mixing until a soft, sticky dough starts to form. I turn the dough out onto a lightly floured surface and knead it for 5 to 7 minutes, until it’s smooth and elastic. Once kneaded, I place it into a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare The Filling

While the dough is rising, I prepare the filling by mixing the brown sugar, granulated sugar, cocoa powder, hot cocoa mix, and cinnamon in a small bowl. After the dough has risen, I roll it out into a rectangle measuring roughly 12 by 16 inches.

I spread the softened butter evenly over the surface of the dough, then sprinkle the cocoa-sugar filling mixture evenly over the top. For a little extra indulgence, I scatter mini chocolate chips across the filling.

Roll And Cut

Starting from the long edge, I roll the dough up tightly into a log, keeping the roll firm but not too tight. Using a sharp knife or dental floss, I slice the log into 12 equal rolls. I arrange the rolls into a greased 9×13-inch baking dish, leaving just a bit of space between them.

Once placed, I cover the dish and let the rolls rise again for 30 to 40 minutes, until they appear puffy and nearly doubled in size.

Bake

I preheat the oven to 350°F (175°C) and bake the rolls for 20 to 25 minutes, until they are golden brown on top and cooked through. I allow them to cool slightly in the pan before adding the glaze.

Make The Marshmallow Glaze

To make the glaze, I whisk together powdered sugar, marshmallow fluff, milk or cream, and vanilla extract in a bowl until it’s smooth and pourable. If I want a thicker glaze, I add a little more marshmallow fluff. I drizzle the glaze generously over the warm rolls.

For an extra festive touch, I like to top the glazed rolls with mini marshmallows, a chocolate drizzle, or a light dusting of cocoa powder to enhance the hot cocoa theme.

Servings And Timing

This recipe yields 12 rolls.

Preparation time: 25 minutes
First rise time: 1 hour
Second rise time: 30–40 minutes
Baking time: 20–25 minutes
Total time: About 2 hours 30 minutes

Variations

• I add mini marshmallows to the filling layer for an extra gooey, melty center.

• For a deeper chocolate flavor, I swap 1 tablespoon of flour in the dough for 1 tablespoon of cocoa powder.

• I sometimes use dark chocolate chips or chopped chocolate in place of the mini chips for a more intense flavor.

• For a fun holiday version, I sprinkle crushed peppermint candies on top of the glaze.

• To make smaller rolls, I cut the log into 16 thinner pieces and bake in a muffin tin.

Storage/Reheating

Once cooled, I store the rolls in an airtight container at room temperature for up to 2 days. If I want them to last longer, I keep them in the refrigerator for up to 5 days.

To reheat, I microwave individual rolls for 15 to 20 seconds, which brings back the soft, gooey texture. If reheating several at once, I cover them with foil and warm them in a 300°F oven for about 10 minutes.

FAQs

How Can I Tell If The Dough Has Risen Enough?

I check if the dough has doubled in size and gently press a finger into it—if the indentation stays, it’s ready.

Can I Make These Cinnamon Rolls Ahead Of Time?

Yes. I prepare them up to the second rise, then cover and refrigerate overnight. The next morning, I let them come to room temperature and rise for about 30 to 45 minutes before baking.

What Can I Use Instead Of Marshmallow Fluff?

If I don’t have marshmallow fluff, I make a regular glaze with just powdered sugar, milk, and vanilla. It won’t have the same hot cocoa flavor, but it still tastes great.

Can I Freeze These Rolls?

Absolutely. I let the baked rolls cool completely, then freeze them in a sealed container. When I’m ready to serve, I thaw and warm them up, adding fresh glaze just before serving.

Why Did My Rolls Unroll While Baking?

To avoid this, I roll the dough tightly and place the rolls close together in the pan so they support each other as they bake and rise.

Conclusion

These Hot Cocoa Cinnamon Rolls are everything I want in a sweet, comforting bake. From the soft, pillowy dough to the rich chocolate filling and marshmallow glaze, each bite is like sipping a warm mug of cocoa on a cold morning. I love making them for breakfast gatherings, holidays, or any time I want to treat myself to something special. Once I’ve had one warm out of the oven, I’m already thinking about the next batch.