Hot Chocolate Sweet Rolls
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Soft and pillowy dough made with hot cocoa, these Hot Chocolate Sweet Rolls are filled with a hot cocoa filling and topped with marshmallow crème for a cozy breakfast! With only one rise, these chocolate breakfast rolls are a must bake this holiday season!
If you’re looking for more sweet rolls, be sure to check out some of my other favorites like Nostalgic Cinnamon Rolls, Chocolate Peanut Butter Sweet Rolls, or Healthy Whole Wheat Cinnamon Rolls with Maple Cream Cheese Icing.
Table of Contents
Sweet rolls are a holiday tradition for me, something we always had on Christmas morning among the smorgasbord of brunch items. So, when my friends at Lake Champlain Chocolates asked me to create a holiday recipe using their hot chocolate mix, I just knew these Hot Chocolate Sweet Rolls would be a hit!
I use Lake Champlain Organic Hot Chocolate Mix in the dough and also in the filling so you’re sure to taste that nostalgic hot cocoa flavor in every bite. Then I top these chocolate breakfast rolls with marshmallow creme and shavings of dark chocolate for that perfect cup of hot cocoa and marshmallows in a light, softy, and fluffy roll!
Why You’ll Love This Recipe
Holiday Spin: This recipe for Hot Chocolate Sweet Rolls puts a holiday spin on the classic cinnamon roll.
Chocolate for Breakfast: These chocolate breakfast rolls are the best way to indulge on a special occasion!
Cozy: Combine the cozy flavors of hot chocolate with comforting pillow sweet rolls in this winter recipe!
One Rise: While most sweet rolls have two rise times, my recipe just has one. This makes them easy to make the day of and enjoy or even easier to prep ahead.
Prep Ahead: This is a great recipe to prep ahead of time for Christmas morning. You can make the whole recipe to the step of placing the rolls in the dish. Instead of baking just cover with plastic wrap and refrigerate. Remove the rolls from the fridge while the oven preheats and you can bake them off the next morning. They may take a few extra minutes.
Ingredients
- Yeast: I use organic active dry yeast. You can also use instant yeast if you’re short on time!
- Cane Sugar: I use organic cane sugar.
- Butter: I use Organic Valley Salted Butter.
- Milk: Be sure to use organic whole milk. I prefer to use grassfed milk as it has more nutrients than any other milk!
- All Purpose Flour: My favorite is Cairnspring Mills.
- Hot Chocolate Mix: I use Lake Champlain Organic Hot Chocolate Mix.
- Salt: I use fine sea salt in the dough for some added flavor.
- Egg: I use large eggs.
- Marshmallow Creme: I top these sweet rolls with organic marshmallow creme in place of traditional icing. This makes them not as sweet and also evokes that hot chocolate vibe!
- Dark Chocolate: I shave a little bit of Lake Champlain Organic Dark Chocolate on top as it melts into the marshmallow which makes an extra chocolatey topping!
Tools Needed
- Scale: I always use a digital food scale for ease and it yields the best results whenever baking!
- Small Pot: You'll need a small pot to melt the butter and and milk together. Alternatively, you can do this in the microwave if you prefer.
- Stand Mixer: I use my stand mixer here, but you can easily make this without a mixer if you want to knead by hand.
- Mixing Bowl: I use a large mixing bowl to let the dough rise and a small one for mixing up the filling.
- Rolling Pin: You’ll need a rolling pin to roll out the dough.
- Baking Dish: You’ll need a baking dish for the sweet rolls. I use a ceramic baking dish, but you could also use a cast iron skillet as well.
- Chocolate Shaver: This is optional, but I use a chocolate shaver to shave chocolate on top of the finished rolls.
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Step by Step Instructions
Step 1
To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir to combine and let sit for 3 to 5 minutes or until bubbly.
In a medium pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.
Add the flour, hot chocolate mix, and salt to the mixing bowl in that order. Add the egg and milk mixture and knead on speed 2 to 4 for 5 minutes.
Place the dough in a greased bowl, add cover the bowl with plastic wrap and let rise for 1 to 3 hours or until doubled in size.
Step 2
Preheat the oven to 350°F.
Step 3
To make the filling: In a bowl, add the butter, cane sugar, and hot chocolate mix and stir to combine completely.
Step 4
Generously flour your work surface, roll out the dough to a rectangle that is about 12 x 16-inches. Using a spatula spread the butter and cocoa mixture all over the rolled out dough.
Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 8 cinnamon rolls. Place in a greased baking dish.
Step 5
Bake for 35 minutes or until golden brown. Allow the rolls to cool for about 10 minutes.
Step 6
Spread the marshmallow creme on top of the rolls. Using a chocolate shaver, shave the dark chocolate bar on top of the rolls.
Baker’s Tips
- Make sure to bloom the yeast to ensure it is bubbly before beginning the next step.
- Always use warm water when blooming yeast because water that’s too hot can kill the yeast.
- I melt the butter and milk over the stovetop, but you could do this in the microwave if you prefer.
- Always be sure the dough has doubled in size before rolling it out. The visual sign is what you need to look for, no matter the time. The time is just an estimate.
- You can make these ahead of time by prepping everything the day before. Cover the cut rolls with plastic wrap to prevent drying out and store in the fridge overnight. Remove from the fridge while you preheat the oven, they may take a few extra minutes.
FAQ’s
Yes, you can use instant yeast in place of active dry yeast here. Your rolls will rise a bit faster too!
Yes, you can make the entire recipe the day before. Just cover the baking dish with the rolls with plastic wrap (to ensure they do not dry out). Place in the fridge overnight. Remove the rolls while the oven preheats the next day, then bake them off. You may need a few extra minutes in the oven as the dough may be a bit cool still when you put them in.
Craving More?
Hot Chocolate Sweet Rolls
Equipment
- Chocolate Shaver (optional)
Ingredients
Dough
- ¼ cup warm water
- 7 grams active dry yeast
- ½ teaspoon cane sugar
- 57 grams salted butter
- 1 cup milk
- 446 grams all purpose flour
- 43 grams Lake Champlain Organic Hot Chocolate Mix
- 57 grams cane sugar
- 1 teaspoon fine sea salt
- 1 large egg
Filling
- 113 grams salted butter (softened)
- 85 grams cane sugar
- 28 grams Lake Champlain Organic Hot Chocolate Mix
Topping
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir to combine and let sit for 3 to 5 minutes or until bubbly.
- In a medium pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.
- Add the flour, hot chocolate mix, and salt to the mixing bowl in that order. Add the egg and milk mixture and knead on speed 2 to 4 for 5 minutes.
- Place the dough in a greased bowl, add cover the bowl with plastic wrap and let rise for 1 to 3 hours or until doubled in size.
- Preheat the oven to 350°F.
- To make the filling: In a bowl, add the butter, cane sugar, and hot chocolate mix and stir to combine completely.
- Generously flour your work surface, roll out the dough to a rectangle that is about 12 x 16-inches. Using a spatula spread the butter and cocoa mixture all over the rolled out dough.
- Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 8 cinnamon rolls. Place in a greased baking dish.
- Bake for 35 minutes or until golden brown. Allow the rolls to cool for about 10 minutes.
- Spread the marshmallow creme on top of the rolls.
- Using a chocolate shaver, shave the dark chocolate bar on top of the rolls.
- Store in the fridge for up to 3 days.
Video
Notes
Nutrition
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