Introduction

These Hot Chocolate Cinnamon Rolls with Marshmallow Icing combine the comforting flavors of rich chocolate and warm cinnamon in a soft, fluffy roll. Topped with a glossy marshmallow-style icing, they make a decadent treat perfect for breakfast or dessert.

A white round baking dish lined with crumpled parchment paper holds seven cinnamon rolls arranged tightly in a circle; each roll shows a golden-brown crust with dark cinnamon swirls creating a spiral pattern from the outside to the center. Four of the rolls on one side have a thick layer of white whipped frosting, two of which are smooth and glossy while the other two have a slightly textured surface and are dusted with cocoa powder. The dish sits on a white marbled surface, and to the right of it, two white mugs hold hot cocoa topped with large white marshmallows. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups whole milk, warmed to 110 F
6 tablespoons unsalted butter, melted
1 egg, room temperature
2¼ teaspoons instant yeast
4 cups all-purpose flour
⅓ cup sugar
1 teaspoon salt
¼ cup unsalted butter, softened (for filling)
⅔ cup light brown sugar, packed (for filling)
2 tablespoons dark cocoa powder (for filling)
¾ cup semi-sweet chocolate bar, chopped
½ cup heavy cream, room temperature
2 large egg whites (for icing)
½ cup sugar (for icing)
1 teaspoon vanilla extract (for icing)

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, combine warmed milk, melted butter, egg, and instant yeast. Add flour, sugar, and salt. Mix for 10–11 minutes until the dough is soft and tacky, forming a single ball with only the bottom sticking slightly to the bowl. If too sticky, add flour 1 tablespoon at a time until tacky.
Step 2: Place the dough ball in a lightly buttered large bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Step 3: While dough rises, mix softened butter, light brown sugar, and cocoa powder in a small bowl for the filling.
Step 4: On a lightly floured surface, roll the dough into an 18-by-12-inch rectangle, about ¼-inch thick. Spread the filling evenly over the dough, leaving a ¼-inch margin at the top edge. Sprinkle chopped chocolate over the filling, pressing lightly to secure.
Step 5: Roll the dough tightly from the long edge, away from you, and pinch the seam to seal. Cut the roll into twelve 1½-inch pieces using a sharp knife or unflavored dental floss.
Step 6: Line a 9-by-13-inch baking dish with parchment paper. Place the rolls swirl-side up inside the dish. Cover with plastic wrap and let rise in a warm spot until doubled, 30–60 minutes.
Step 7: Preheat the oven to 350 F. Before baking, pour room temperature heavy cream evenly over the rolls. Bake for 25–30 minutes until golden brown. Remove and let cool completely.
Step 8: For the icing, whisk egg whites and sugar over a double boiler until sugar dissolves, about 3–5 minutes. Transfer to a stand mixer and beat on medium-high until firm and glossy, 7–10 minutes. Fold in vanilla extract.
Step 9: Once rolls are cool, spoon the marshmallow icing over the tops. Optionally, dust with cocoa powder before serving.

Tips & Variations

Use room temperature ingredients for a smoother dough and better rise.
Substitute semi-sweet chocolate with dark or milk chocolate according to your taste.
For extra gooey rolls, add more chopped chocolate or a drizzle of chocolate sauce after baking.
To make the icing vegan, substitute with a store-bought marshmallow fluff or meringue made from aquafaba.

Storage

Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. Reheat gently in a microwave or oven before serving. Add fresh icing after reheating for the best texture.

How to Serve

A white bowl lined with brown parchment paper holds eight cinnamon rolls arranged close together in two rows, with visible swirls of dark brown cinnamon filling inside light golden dough. Four cinnamon rolls on the right side are topped with fluffy white frosting sprinkled with cocoa powder, while the four on the left remain plain, showing their baked smooth tops. The bowl sits on a white marbled surface, with scattered chocolate shavings nearby. In the top right corner, there is a white cup of hot chocolate with three large marshmallows floating on top, and another white cup partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a stand mixer?

Yes, you can knead the dough by hand for about 12-15 minutes until it becomes soft and elastic. It may take a little longer than using a mixer but will yield great results.

Why is it important to let the rolls cool completely before icing?

Allowing the rolls to cool prevents the marshmallow icing from melting and sliding off. Cooling helps the icing set nicely and keeps the texture fluffy and glossy.