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Hot Chocolate Cinnamon Rolls

Hot chocolate cinnamon rolls are filled with cocoa, cinnamon, and mini chocolate chips, then baked until golden with set centers. A fluffy marshmallow cream cheese icing melts over the warm rolls for a cozy chocolate-and-marshmallow finish.
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Prep Time 35 minutes
Cook Time 30 minutes
Rising and cooling 2 hours 25 minutes
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 1 nonstick cooking spray for coating the bowl and baking dish
  • 1 cup whole milk
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar
  • 1 egg large, at room temperature
  • 10 tbsp unsalted butter divided: 5 tablespoons melted and cooled for the dough; 5 tablespoons softened for the filling
  • 4 cup all-purpose flour plus up to 2 tablespoons for dusting
  • 2 tbsp all-purpose flour up to, for dusting
  • 1.25 tsp fine salt divided: 1 teaspoon for the dough; 1/4 teaspoon for the filling
  • 0.75 cup light brown sugar packed
  • 6 tbsp unsweetened cocoa powder divided: 4 tablespoons for the filling; 2 tablespoons for the icing
  • 1 tbsp ground cinnamon
  • 0.5 cup mini chocolate chips
For the icing
  • 4 oz cream cheese softened
  • 0.5 cup marshmallow creme
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 2 tbsp heavy cream

Equipment

  • 1 9x13-inch baking dish
  • 1 stand mixer with dough hook

Method
 

Make the dough
  1. Lightly coat a large bowl and a 9x13-inch baking dish with nonstick cooking spray.
  2. Warm the milk to 105–110°F in a small saucepan or microwave.
  3. Stir the yeast and granulated sugar into the warm milk and let stand for 5–10 minutes, until foamy.
  4. Whisk the egg and 5 tablespoons melted butter into the yeast mixture.
  5. Add the flour and 1 teaspoon salt.
  6. Mix with a dough hook on low until combined, then knead on medium-low for 6–8 minutes, or knead by hand for 8–10 minutes, until smooth and slightly tacky.
  7. Transfer the dough to the greased bowl, cover, and let rise at room temperature for 1–1 1/2 hours, until doubled in size.
Fill and bake the rolls
  1. Turn the dough onto a lightly floured work surface and roll it into a 12x18-inch rectangle, using up to 2 tablespoons of the measured flour as needed.
  2. Spread the remaining 5 tablespoons softened butter over the dough.
  3. Mix the brown sugar, 4 tablespoons cocoa, cinnamon, and 1/4 teaspoon salt.
  4. Sprinkle the cocoa-sugar mixture evenly over the dough.
  5. Scatter the chocolate chips on top.
  6. Roll the dough tightly from a long edge and pinch the seam closed.
  7. Cut the dough into 12 equal slices and arrange them cut-side up in the prepared dish.
  8. Cover and let rise for 30–45 minutes, until puffy.
  9. During this rise, heat the oven to 350°F.
  10. Bake for 25–30 minutes, until the tops are golden and the center rolls are set.
Make the icing
  1. Beat the cream cheese and marshmallow creme in a medium bowl until smooth.
  2. Beat in the powdered sugar, remaining 2 tablespoons cocoa, vanilla, and heavy cream until spreadable.
  3. Let the rolls cool in the pan for 10 minutes.
  4. Spread the icing over the warm rolls.

Notes

For the softest rolls, avoid adding more flour than needed while shaping; the dough should remain slightly tacky. Store covered in the refrigerator for up to 3 days; freeze baked, uniced rolls yes, then thaw and ice before serving. For a dairy-free swap, use plant-based milk, butter, cream cheese, and cream.