Description
These Hot Cocoa Cinnamon Rolls are soft, gooey rolls filled with chocolate, cocoa, and a hint of cinnamon, topped with a marshmallow glaze and optional garnishes like mini marshmallows or chocolate drizzle. They’re like a cozy mug of hot chocolate rolled into a sweet breakfast treat.
Ingredients
- 3¼ cups all-purpose flour, plus extra for dusting
- ¼ cup granulated sugar
- 2¼ teaspoons instant yeast (1 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
- 4 tablespoons unsalted butter, softened (for filling)
- ½ cup packed light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons instant hot cocoa mix (with or without mini marshmallows)
- 1 teaspoon ground cinnamon
- ¼ cup mini chocolate chips (optional)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons marshmallow fluff
- 2 to 3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract (for glaze)
- Optional garnishes: mini marshmallows, chocolate drizzle, dusting of cocoa powder
Instructions
- **Make the dough**: In a large bowl, mix warm milk, granulated sugar, and yeast. Let it sit ~5 minutes until foamy. Add melted butter, egg, and vanilla; stir to combine.
- Add flour and salt gradually, mixing until a soft dough forms. Knead ~5–7 minutes on a floured surface until smooth and elastic. Place in a greased bowl, cover, and let rise ~1 hour or until doubled in size.
- **Prepare the filling**: In a small bowl, combine softened butter, brown sugar, granulated sugar, cocoa powder, hot cocoa mix, and cinnamon. Optionally stir in mini chocolate chips.
- After dough has risen, roll it out into ~12 × 16 inch rectangle. Spread filling mixture evenly over dough surface.
- Roll the dough tightly from long side into a log. Slice into 12 even rolls. Place rolls in a greased 9×13-inch pan, leaving small gaps.
- Cover rolls and let them rise another 30–40 minutes, until puffy.
- Preheat oven to 350 °F (175 °C). Bake rolls for 20–25 minutes until golden and cooked through. Let cool slightly in pan.
- **Make the marshmallow glaze**: Whisk powdered sugar, marshmallow fluff, milk (or cream), and vanilla until smooth and glaze‑pourable. Adjust consistency by adding more milk or fluff.
- Drizzle glaze over warm rolls. Top with optional mini marshmallows, a chocolate drizzle, or a light dusting of cocoa powder. Serve warm.
Notes
- You can add a few mini marshmallows in the filling for extra gooey pockets.
- For deeper chocolate flavor, you can replace 1 tablespoon of flour in the dough with cocoa powder (but adjust moisture).
- You may prepare the rolls up to the second rise, then refrigerate overnight and bake in the morning.
- If you don’t have marshmallow fluff, you can make a simple glaze of powdered sugar, milk, and vanilla (though it won’t have the same toasted marshmallow flavor).
- Freeze baked rolls individually wrapped and thaw/warm before serving; glaze fresh when serving.
- Prep Time: 25 minutes
- Cook Time: undefined
- Category: Breakfast / Brunch
- Method: Yeast baking
- Cuisine: American / bakery-style
Nutrition
- Serving Size: 1 roll (with glaze)
- Calories: ≈ 380 kcal
- Sugar: ≈ 22 g
- Sodium: ≈ 210 mg
- Fat: ≈ 14 g
- Saturated Fat: ≈ 8 g
- Unsaturated Fat: ≈ 5 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 54 g
- Fiber: ≈ 2 g
- Protein: ≈ 5 g
- Cholesterol: ≈ 55 mg
