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Hot cocoa cinnamon rolls topped with mini marshmallows, chocolate drizzle, and cocoa dusting on a plate with a warm mug in the background.
Hannah Cooking

Hot Cocoa Cinnamon Rolls

Hot Cocoa Cinnamon Rolls are soft chocolate cinnamon rolls with cocoa dough, a gooey chocolate-chip filling, and fluffy marshmallow cream cheese frosting. Perfect for a cozy holiday breakfast or dessert-style brunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 2 hours 15 minutes
Total Time 3 hours 10 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method

Ingredients
  

Chocolate Dough
  • 1 cup whole milk warm, about 110°F
  • 2 ¼ teaspoons active dry yeast 1 packet
  • ¼ cup granulated sugar
  • 4 tablespoons butter melted
  • ¼ cup cocoa powder
  • 1 large egg
  • 3 ½ cups all-purpose flour
  • 1 teaspoon salt
Chocolate Filling
  • ½ cup butter softened
  • ½ cup brown sugar
  • 3 tablespoons cocoa powder
  • 1 cup mini chocolate chips
  • 1 teaspoon vanilla extract
Marshmallow Frosting
  • 8 oz cream cheese softened
  • ½ cup marshmallow fluff
  • ¼ cup butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
Topping
  • mini marshmallows as needed
  • chocolate shavings (or cocoa powder) as needed
  • chocolate syrup for drizzling

Equipment

  • 1 9x13 baking dish greased
  • 1 Stand mixer (or mixing bowl) dough hook optional
  • 1 Rolling Pin for shaping dough
  • 1 Mixing bowls for filling + frosting
  • 1 Hand mixer for frosting
  • 1 Dental floss or sharp knife for clean slices

Method
 

  1. Warm milk to 110°F. Stir in yeast + 1 tablespoon of the sugar. Rest 5 minutes until foamy.
  2. Add remaining sugar, melted butter, cocoa powder, and egg. Mix until combined.
  3. Mix in flour and salt until a dough forms. Knead 8 minutes until smooth and elastic.
  4. Place in greased bowl, cover, and rise 60–90 minutes until doubled.
  5. Beat softened butter, brown sugar, cocoa powder, and vanilla until spreadable.
  6. Roll into a 12x18-inch rectangle on a lightly floured surface.
  7. Spread filling evenly, leaving a 1-inch border. Sprinkle mini chocolate chips over the top.
  8. Roll into a tight log from the long side. Cut into 12 rolls using floss or a sharp knife.
  9. Arrange rolls in greased 9x13 dish. Cover and rise 45–60 minutes until puffy.
  10. Bake at 350°F for 20–25 minutes until set and lightly golden.
  11. Beat cream cheese, marshmallow fluff, and butter until smooth. Add powdered sugar, then vanilla + milk to a thick, spreadable texture.
  12. Spread frosting over warm rolls. Top with mini marshmallows, chocolate shavings, and drizzle with chocolate syrup.