Hot Chocolate Cinnamon Rolls with chocolate glaze are filled with cinnamon sugar, marshmallows, and chocolate chips. Life just got sweeter and cozier with them in it.
I have been baking for a longgg time and I have only made cinnamon buns probably 3 times, this one being the third! I think from this one and my beautifully purple Ube Cinnamon Buns, I am becoming quite familiar with the process and love creating fun, trendy, beautiful rolls!
It was my friend who told me about wanting to make hot chocolate cinnamon rolls she had seen online! We did not have the recipes so we both created our own! They were both incredibly yummy-looking. My friend reminded me about ‘blooming’ the chocolate, meaning to use a hot liquid to mix with cocoa powder to let the fragrance of the cocoa to cook and come out! I honestly wished you could have smelled my kitchen/most of my home that day. It smelled like chocolate heaven! 😛
Hot Chocolate Cinnamon Rolls
Ingredients
Hot Chocolate Cinnamon Rolls
- 3/4 cup milk warmed up 45 seconds in the microwave
- 1/4 cup sugar
- 8 grams active dry yeast 1/4 oz packet
- 1/4 cup butter softened
- 1 egg room temperature
- 1/3 cup hot water
- 1 tsp espresso powder or instant coffee I used VIA Sbux
- 1/2 cup cocoa powder
- 1/8 tsp salt
- 3 1/4 cup flour
Filling
- 1/4 cup unsalted butter, softened
- 2/3 cup brown sugar
- 2 tsps ground cinnamon
- 1/3 cup chocolate chips semi-sweet
- 1/2 cup mini marshmallows
Chocolate Glaze
- 1 Tbsp cocoa powder
- 3/4 cup icing sugar
- 1/4 cup milk
Instructions
Hot Chocolate Cinnamon Rolls
- In a mixing bowl, add heated milk, sugar, and sprinkle active dry yeast over. Add butter, egg. Mix until blended.
- In a separate bowl, bloom the cocoa powder by mixing hot water, espresso powder and cocoa powder. Add to the batter.
- Add salt and flour, mix until fully combined and dough is forming together and becoming stiff.
- Attach the dough hook, and kneed the dough on low speed for 9 minutes. Reposition the dough during if needed. Dough should be slightly sticky, but if it’s sticking to your hand, add more flour. (Kneed by hand instead of using a dough hook on a mixer, place dough on a floured surface and kneed for 9 minutes.)
- Place dough in a large bowl, cover with plastic wrap or a warm towel. Let it rise for 1 hour or doubled in size.
- Punch out the air in the dough and roll dough out on a floured surface into 16”x12” by 1/2” in thickness. spread filling evenly. Roll up the dough and cut off the ends 1/2” that doesn’t have enough filling. Cut into 12 pieces.
- In a large rectangular pan, lined with parchment paper and lightly greased with butter, place 12 pieces. Set aside and let rise for 30-45 minutes.
- Bake at 350 F for 20 minutes or until edges are starting to brown. Drizzle chocolate glaze over it!
Filling
- In a small bowl, mix butter, brown sugar, and cinnamon until fully blended and sprinkle chocolate chips and marshmallows over.
Chocolate Glaze
- In a mixing bowl, use an electric mixer to mix all ingredients until smooth and glossy.
Since these cinnamon rolls are chocolate in colour so make sure you do not over-bake as it’s harder to see if the edges are starting to brown!
My goodness! Look at these cinnamon rolls with slightly golden cinnamon sugar filling and gooey marshmallow and chocolate chips! Right out of the oven!
Absolutely gorgeous and delicious! Have an amazing day 🙂 <3
