Hot Cocoa Cinnamon Rolls With Chocolate Marshmallow Recipe posted by Ashton on June 22, 2026 Pin Share Tweet Email Jump to RecipeOkay you guys, can we talk about the most dreamy, most melt-in-your-mouth winter breakfast situation I have ever pulled out of my oven?! These hot cocoa cinnamon rolls are literally everything — rich, gooey, chocolatey, and topped with the fluffiest sweet marshmallow icing you have ever seen in your life. Be still my heart. I first made these on one of those cold winter days when all I wanted was a cozy mug of hot cocoa and a big warm roll, and honestly? This recipe is BOTH at the same time. Best thing ever. If you’re a big fan of chocolate and you love a good cozy sweet roll, you are so going to want to bookmark this one right now. I am not even kidding. These are a delectable take on classic cinnamon rolls, and I have a feeling they’re about to become your new cold-weather obsession. Let’s get into it! Why Hot Cocoa Cinnamon Rolls Are the Best Winter Treat So here’s the thing — I am a HUGE fan of classic sweet roll dough, but sometimes the classic cinnamon rolls feel a little, I don’t know, expected? These hot cocoa rolls take everything you love about a gooey cinnamon roll and layer in that deep chocolate flavor we all go absolutely wild for on cold winter days. Think of them as a cup of hot cocoa in roll form. The chocolate filling is rich and dreamy, the dough is pillowy and soft, and that marshmallow frosting on top?! I literally can’t even. These are honestly in the same league as my Red Velvet Cinnamon Rolls Recipe and my Cinnamon Roll Monkey Bread Easy Recipe — which is saying A LOT. Whether it’s Christmas morning or just a random Tuesday when you need something ridiculously good, these are always a good choice. Make them. Have to make this. You’ll thank me, I promise! How to Make the Classic Sweet Roll Dough Okay, the challenging part of any cinnamon buns recipe is the dough — but I promise it’s super foolproof once you know what you’re doing! Start by combining warm milk (about 110°F — not too hot, not too cold) with instant yeast or active dry yeast in the bowl of a stand mixer. Let that sit a few minutes until foamy. Add whole eggs, a large egg yolk, softened butter, and a cup sugar. Mix with the dough hook on medium heat — I mean medium speed, ha — then slowly add cups of the flour, or all-purpose flour, until a slightly sticky dough forms. It should be just a little sticky to the touch, which is totally normal! Transfer to a greased bowl, cover, and let the dough rise in a warm place until doubled. While you wait, if you need a yeast dough refresher, my Quick Bread Dough Recipe has great tips for beginners! Making the Chocolate Filling and Rolling the Dough Now for the best part — the chocolate filling! In a medium bowl or small bowl, mix together softened unsalted butter, brown sugar, cup cocoa powder, sweet hot cocoa mix (I love using a limited edition hot chocolate mix for something extra special — check out Mom’s Famous Hot Chocolate Mix Recipe for an amazing homemade version!), and chopped chocolate. Stir everything together with a wooden spoon or sturdy spatula until creamy and spreadable. Once your dough is ready, turn it out onto a lightly floured surface and roll it into a large rectangle. Spread that gorgeous chocolate filling all the way to the edges — plenty of chocolate, please, we’re not holding back! Then, starting from the long side, roll it up tightly. Use dental floss (yes, really — the real thing and the tricky part of this whole process!) to slice into even rolls. Place them on parchment paper in your baking dish. Baking the Fluffiest Sweet Rolls to Golden Brown Perfection After slicing, let the rolls rest in the baking dish — covered — in a warm place for their second rise. This step is so important for getting those fluffy rolls with that gorgeous tender crumb texture I am absolutely obsessed with. In the mean time, preheat your oven! Pour a little heavy cream over the rolls right before they go in — this is basically the secret to the most melt-in-your-mouth, gooey situation imaginable, courtesy of Jessica Costantino who inspired this little technique. Bake until the rolls are golden brown and your whole house smells like a hot chocolate dream. Baking time will vary based on your oven, but watch for that deep golden top! They should look like the fluffiest sweet rolls you’ve ever seen. The first time I pulled these out, I may have done a little happy dance in my kitchen. No shame. These hot chocolate cinnamon rolls are WORTH it, you guys! Making the Chocolate Marshmallow Frosting Okay so the marshmallow frosting is where these rolls go from amazing to next-level incredible, and I need you to pay attention here! You can do this two little ways — either use marshmallow fluff straight from the jar (easiest, no judgment!) or make a glossy chocolate glaze using a double boiler with chopped chocolate and brown butter for the most luxurious topping. I like doing a swirl of both, because why choose?! In a large mixing bowl or large bowl, beat together marshmallow fluff, egg whites, and a little cup milk until light and fluffy. Spread that sweet marshmallow icing generously over the warm rolls while they’re still in the baking dish. The warmth makes it all melt and swirl in the most dreamy, gooey way. Want more frosted roll ideas? My Crescent Roll Cinnamon Rolls and Big Fat One-Hour Cinnamon Rolls Recipe both have amazing frosting situations too! Serving Tips, Product Information, and Final Thoughts These hot cocoa cinnamon rolls are honestly the best thing to serve on cold winter mornings alongside an actual cozy mug of hot cocoa — yes, the real thing, double the chocolate, zero regrets! A quick note on product information and nutritional information: I always recommend using high-quality cocoa powder and real unsalted butter here for the deepest flavor. You could also shortcut with Pillsbury Grands if you’re in a time crunch — no shame in that either, they’re a good choice in a pinch! If you make these, snap a photo and zoom in on that glossy chocolate glaze because I want to SEE it. These hot cocoa rolls would also make the best lot-of-my-gifts situation — bake a batch, wrap up the baking dish, and deliver to neighbors or teachers. Pure joy. Seriously, these hot chocolate cinnamon rolls are a good cozy sweet roll that belongs on every winter table. Now go make them and eat them warm. You deserve it! 🍫☕🤍 Continue to Content Hot Cocoa Cinnamon Rolls Recipe Yield: 12 Servings Prep Time: 1 hour 30 minutes Active Time: 45 minutes Bake Time: 26 minutes Total Time: 2 hours 41 minutes These Hot Cocoa Cinnamon Rolls combine everything you love about a warm mug of hot cocoa with the soft, pillowy comfort of a classic cinnamon roll. Filled with a rich chocolate-cinnamon swirl and topped with a dreamy marshmallow cream cheese frosting, they are the ultimate cozy winter treat. Print Ingredients For the Dough 1 cup whole milk, warmed to about 110°F 2¼ tsp active dry yeast (one standard packet) ¼ cup granulated sugar, divided 3½ cups all-purpose flour, plus more for dusting ¼ cup unsweetened cocoa powder 1 tsp salt 2 large eggs, room temperature ⅓ cup unsalted butter, softened For the Filling ½ cup unsalted butter, softened ¾ cup brown sugar, packed 2 tbsp unsweetened cocoa powder 2 tsp cinnamon ½ tsp espresso powder 1 cup mini chocolate chips For the Marshmallow Cream Cheese Frosting 6 oz cream cheese, softened 1½ cups powdered sugar 1 cup marshmallow fluff 3–4 tbsp heavy cream 1 tsp vanilla extract Pinch of salt For Topping Mini marshmallows Cocoa powder for dusting Crushed candy cane or chocolate shavings Instructions In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5–10 minutes until foamy and fragrant.In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, cocoa powder, salt, and remaining sugar.Add the yeast mixture, eggs, and softened butter to the dry ingredients. Mix on low speed for 2 minutes, then increase to medium and knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.In a small bowl, mix together the softened butter, brown sugar, cocoa powder, cinnamon, and espresso powder until a thick paste forms. Set aside.Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 16 inches by 12 inches.Spread the filling evenly over the dough all the way to the edges, leaving a ½-inch border along one long side. Sprinkle the mini chocolate chips over the filling.Starting from the long side opposite your clean border, roll the dough tightly into a log. Pinch the seam to seal.Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, each about 1½ inches thick.Arrange the rolls cut-side up in a greased 9x13-inch baking dish. Cover and let rise again for 45 minutes to 1 hour, until puffy and filling the pan.Preheat your oven to 350°F. Bake the rolls for 22–26 minutes, until set in the center and the tops look just done. Let cool for about 10 minutes before frosting.Beat the cream cheese until smooth. Add the powdered sugar, marshmallow fluff, vanilla, and salt. Beat until fluffy, adding heavy cream one tablespoon at a time until spreadable.Spread the frosting generously over the warm rolls. Top with mini marshmallows, optionally toast under the broiler for 60–90 seconds, and finish with a dusting of cocoa powder. Notes Make-ahead option: After assembling the rolls in the pan, cover tightly and refrigerate overnight. Pull them out 30–45 minutes before baking to take the chill off, then bake as directed. Storage: Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Warm briefly in the microwave before serving. No stand mixer? Knead by hand for about 12–15 minutes — resist the urge to add too much flour, as the dough should be slightly tacky.
