Hot Chocolate Rolls
These hot chocolate rolls have a chocolate dough, with a hot chocolate filling and chocolate chips and mini marshmallows. It is topped with a hot chocolate icing.
Servings: 12 rolls
Calories: 619kcal
Ingredients
Chocolate Dough
- 1 cup Milk warmed to 110℉
- 2 1/4 tsp Active dry yeast 7g
- Sprinkle of sugar
- 4 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1/4 cup White granulated sugar
- 1 tsp Salt
- 2 Large eggs room temperature
- 10 TBSP Unsalted butter room temperature, cubed
Hot Chocolate Filling
- 1/2 cup Unsalted butter room temperature
- 3/4 cup Light brown sugar packed
- 2 TBSP Unsweetened cocoa powder
- 1/4 cup Hot chocolate mix
- 1 cup Semi-sweet chocolate chips
- 1 cup Mini marshmallows
- 1/2 cup Heavy cream
Hot Chocolate Icing
- 1/4 cup Unsalted butter room temperature
- 4 oz Cream cheese room temperature
- 1 cup Powdered sugar sifted
- 2 TBSP Unsweetened cocoa powder
- 2 TBSP Hot cocoa mix
- 1 tsp Pure vanilla extract
Instructions
Chocolate Dough
- In a microwave safe bowl, heat the milk in the microwave for 1 minute until heated to 110℉. Add the yeast and sprinkle of sugar to the top. This helps to bloom the yeast to start the activation process. Let it sit for 10 minutes it will look frothy on top.1 cup Milk, 2 1/4 tsp Active dry yeast, Sprinkle of sugar
- These instructions are for a stand mixer with a dough hook, for making by hand instructions see notes. In a large bowl, sift the flour and cocoa powder together. Add in sugar, salt, lightly beaten eggs, milk/yeast mixture, and cubed butter.4 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1/4 cup White granulated sugar, 1 tsp Salt, 2 Large eggs, 10 TBSP Unsalted butter
- Using a mixer and mix on low speed until a dough starts to form. Switch to medium speed and knead for 5 minutes. The dough will feel tacky but not stick to your hands. It is ready when you pull a small piece of dough thinly with your hands. If you see light through it, then the gluten has been formed enough.
- Preheat the oven to 200℉. Spray a large bowl lightly with nonstick spray. Place the dough ball into the bowl. Add a clean kitchen towel. Place in the oven, turn off the oven, crack open the door, and let rise for 1 hour. It will double in size.
Hot Chocolate Filling
- In a small bowl, beat the butter, brown sugar, cocoa powder, and hot chocolate mix on high speed for 2 minutes. It will be fluffy and smooth in texture.1/2 cup Unsalted butter, 3/4 cup Light brown sugar, 2 TBSP Unsweetened cocoa powder, 1/4 cup Hot chocolate mix
- Use a rolling pin to roll the dough out to a 15X19 inch rectangle. Use a knife to trim the uneven sides.
- Spread the hot chocolate filling over the dough using an offset icing spatula. Spread to the edges. Sprinkle the chocolate chips and mini marshmallows over evenly. Roll the dough starting on the short side, roll it up tightly into a log.1 cup Semi-sweet chocolate chips, 1 cup Mini marshmallows
- Use a knife to cut off the uneven ends. Use a serrated knife to cut into 12 rolls by doing light sawing motions.
- Spray a 9X13 inch baking pan with baking nonstick spray. Place the 12 rolls into the pan evenly spaced. Cover with a kitchen towel and let rise for 20 minutes.
- Preheat the oven to 375℉, while the dough rises. Pour the heavy cream around the edges of the rolls.1/2 cup Heavy cream
- Bake for 28-30 minutes. The best way to tell chocolate rolls are done is using thermometer and they need to be 190℉.
Hot Chocolate Icing
- Start the icing right after you pull the rolls from the oven. In a small bowl using a hand mixer, beat the butter and cream cheese on high speed for 1 minute until creamy.1/4 cup Unsalted butter, 4 oz Cream cheese
- Sift the powdered sugar and cocoa powder. Add in the hot chocolate mix and vanilla. Mix on high speed until creamy.1 cup Powdered sugar, 2 TBSP Unsweetened cocoa powder, 2 TBSP Hot cocoa mix, 1 tsp Pure vanilla extract
- Use a spoon to scoop the icing evenly onto each roll. Spread the icing. Add chocolate chips and mini marshmallows *optional.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Overnight Instructions
Follow instructions until you have cut the rolls and placed in a pan. Cover with foil and place in the fridge.
The next morning/day. Pull the rolls out of the fridge while the oven preheats.
Nutrition
Calories: 619kcal | Carbohydrates: 80g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 290mg | Potassium: 293mg | Fiber: 5g | Sugar: 30g | Vitamin A: 960IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 4mg