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+ servings

Hot Cocoa “Cinnamon” Rolls With Marshmallow Frosting

Deliciously soft cinnamon rolls infused with hot cocoa flavors and topped with a fluffy marshmallow frosting.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 350

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • 1 packet instant yeast
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk warm
  • 1/4 cup unsalted butter melted
  • 1 large egg
Filling
  • 1/4 cup cocoa powder
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter softened
Frosting
  • 1 cup marshmallow fluff
  • 1/4 cup cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Prepare the Dough
  1. In a mixing bowl, combine flour, yeast, sugar, and salt.
  2. Add warm milk, melted butter, and egg. Mix until a dough forms.
  3. Knead the dough on a floured surface for about 5 minutes until smooth.
  4. Place the dough in a greased bowl, cover, and let rise for 1 hour.
Make the Filling
  1. In a small bowl, mix cocoa powder, brown sugar, and cinnamon.
  2. Spread softened butter on the rolled-out dough, then sprinkle the cocoa mixture evenly.
Shape the Rolls
  1. Roll the dough tightly into a log and cut into 12 equal pieces.
  2. Place the rolls in a greased baking sheet and let rise for another 30 minutes.
Bake the Rolls
  1. Preheat the oven to 350°F (175°C).
  2. Bake the rolls for 20-25 minutes until golden brown.
Prepare the Frosting
  1. In a mixing bowl, combine marshmallow fluff, cream cheese, powdered sugar, and vanilla extract.
  2. Beat until smooth and creamy.
Serve
  1. Once rolls are baked, let them cool slightly before frosting.
  2. Spread the marshmallow frosting on top of the warm rolls and serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gFiber: 2gSugar: 20g

Notes

For an extra touch, sprinkle mini marshmallows on top of the frosting.

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