Hot Chocolate Sweet Rolls
Indulge in the ultimate holiday breakfast with hot chocolate sweet rolls. Soft, chocolatey, and topped with marshmallow crème, these rolls are a must-have for the season.
Equipment
- Digital Food Scale
- Small Pot
- Stand Mixer
- Mixing Bowl
- Rolling Pin
- Baking Dish
- 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
- ½ cup marshmallow creme
- 1 Lake Champlain Organic Dark Chocolate Bar
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, until it's smooth.
- 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
Tips
- Always use a digital food scale for the best results.
- 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. Water warmer than 120°F can kill yeast, so just use lukewarm water from the sink and skip your hot water faucet!
- 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 just take a few extra minutes when baking!
- If you don't want to top these with marshmallow, you can also do something a bit more savory like my Maple Cream Cheese Spread. Or you can go more traditional with my Vanilla Bean Buttercream Frosting.
- High Altitude — Bake at 350°F for 30 minutes or until golden brown.
Nutrition
Calories: 534kcalCarbohydrates: 77gProtein: 8gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 524mgPotassium: 151mgFiber: 2gSugar: 31gVitamin A: 612IUVitamin C: 0.003mgCalcium: 66mgIron: 3mg
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