Hot Chocolate Cinnamon Rolls With Marshmallow Icing

Inspired by a warm cup of creamy hot cocoa, these decadent hot chocolate cinnamon rolls are soft, fluffy and completely irresistible.

Layered with rich, dark chocolate and brown sugar and glazed with a homemade vanilla marshmallow frosting, this is a cinnamon roll filling idea everyone will enjoy that works for breakfast or dessert (or both).

What sets our hot chocolate cinnamon rolls apart is the difference real, fresh dairy makes in the filling. The melty bits of the chocolate bar, the butter and the heavy cream make the rolls delightfully moist and decadent — especially if you eat the hot cocoa cinnamon rolls when they’re still warm.

If you’re looking for even more cinnamon roll fillings, try our Eggnog Cinnamon Rolls with Eggnog Icing or Tiramisu Cinnamon Rolls with Espresso Mascarpone Icing.

—

Hot Chocolate Cinnamon Rolls with Marshmallow Icing  
Start to finish: Active: 1 hour | Inactive: 2 hours
Makes: 12 rolls

Ingredients
For the dough:
1½ cups whole milk, warmed to 110 F 
6 tablespoons unsalted butter, melted
1 egg, room temperature
2¼ teaspoons instant yeast
4 cups all-purpose flour
⅓ cup sugar
1 teaspoon salt

For the filling:
¼ cup unsalted butter, softened
⅔ cup light brown sugar, packed
2 tablespoons dark cocoa powder
¾ cup semi-sweet chocolate bar, chopped
½ cup heavy cream, room temperature

For the icing:
2 large egg whites
½ cup sugar
1 teaspoon vanilla extract

Method

For the dough:
In the bowl of a stand mixer fitted with the dough hook attachment, combine milk, butter, egg and yeast. Add flour, sugar and salt. Mix 10–11 minutes until the dough is soft, tacky and forms a single ball with just the bottom of the ball sticking to the bottom of the bowl. If it’s too sticky, add flour 1 tablespoon at a time until the dough feels tacky. Place the ball of dough in a large, lightly buttered bowl. Cover it tightly with plastic wrap and place it in a warm place to rise until doubled, about 1 hour.

For the filling:
In a small bowl, combine butter, light brown sugar and cocoa powder. Set aside until ready to use.

On a lightly floured surface, roll the dough into an 18-by-12-inch rectangle (about ¼-inch thick). Spread the filling all the way to the edges, leaving a ¼-inch margin at the top edge of the dough. Sprinkle the chopped chocolate evenly across the butter and sugar, lightly pressing it into the dough to secure it. Roll the dough from the long end away from you. Seal the bottom edge by pinching the dough together. Use a sharp knife or unflavored dental floss to cut the log into 12, 1½-inch rolls.

Line a 9-by-13-inch baking dish with parchment paper and place the rolls swirl-side up inside the dish. Cover with plastic wrap. Allow to rise in a warm spot for 30–60 minutes, or until doubled in size.

Before baking, pour heavy cream over the rolls. Bake at 350 F for 25–30 minutes, or until golden brown. Remove from oven and let cool completely.

For the icing:
Over a double boiler, whisk together egg whites and sugar until the sugar has dissolved, about 3–5 minutes. Transfer egg whites to the bowl of a stand mixer. Beat on medium-high until firm and glossy, about 7–10 minutes. Whisk in vanilla extract until just combined. When the hot chocolate cinnamon rolls are cool, spoon the icing over the tops and dust with cocoa powder, if desired, and enjoy.