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Fluffy 90 minute hot cocoa cinnamon rolls with chocolate drizzle whipped cream marshmallows and cocoa powder

Hot Cocoa Cinnamon Rolls

Fluffy indulgent hot cocoa cinnamon rolls featuring soft yeast dough rolled with butter, brown sugar, cocoa powder, and cinnamon filling. Baked until golden and topped with chocolate drizzle, whipped cream, mini marshmallows, and a dusting of cocoa powder. Perfect hot chocolate-inspired breakfast treat for holidays or cozy winter mornings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 rolls
Course: Breakfast, brunch, Dessert
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For Dough
  • 4 cups all purpose flour
  • 2.25 teaspoon active dry yeast 1 packet
  • 1 cup whole milk Warmed to 110°F
  • 0.33 cup butter Melted
  • 0.25 cup granulated sugar
  • 2 eggs Large
  • 1 teaspoon salt
For Filling
  • 0.5 cup butter Softened
  • 1 cup brown sugar Packed
  • 0.33 cup cocoa powder
  • 1 tablespoon ground cinnamon
For Toppings
  • 1 cup chocolate chips Melted
  • 2 cups whipped cream
  • 1 cup mini marshmallows
  • cocoa powder For dusting

Equipment

  • Large mixing bowl
  • Stand mixer
  • Rolling Pin
  • 9x13 baking pan
  • Sharp knife
  • Kitchen thermometer
  • Fine mesh sieve

Method
 

  1. Drizzle chocolate, add whipped cream, marshmallows, dust cocoa.
  2. First Rise – Place in greased bowl, cover, let rise 1 hour until doubled.
  3. Make Filling – Mix softened butter, brown sugar, cocoa, cinnamon until smooth.
  4. Roll Out – Roll dough into 15x20 inch rectangle.
  5. Fill – Spread filling evenly, leaving border.
  6. Roll Up – Roll tightly from long side, pinch seam.
  7. Cut – Slice into 12 rolls, place in greased pan.
  8. Second Rise – Cover, let rise 30 minutes until puffy.
  9. Bake – Bake at 375°F for 25 to 30 minutes until golden.
  10. Top – Drizzle chocolate, add whipped cream, marshmallows, dust cocoa.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.