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Hot Cocoa Cinnamon Rolls

Indulge in these delightful Hot Cocoa Cinnamon Rolls, a cozy fusion of hot cocoa and traditional cinnamon rolls, perfect for any occasion.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American, Holiday
Calories: 220
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour Go for unbleached for a softer texture.
  • 1/4 cup cocoa powder Use unsweetened for a rich, deep chocolate flavor.
  • 1/4 cup sugar Regular granulated sugar works perfectly.
  • 1 teaspoon salt Enhances flavor.
  • 2 1/4 teaspoons instant yeast Ensure your yeast is fresh for proper rising.
  • 1/2 cup warm milk Use whole milk for a richer dough; it should feel warm to the touch.
  • 1/4 cup unsalted butter, melted Always opt for unsalted to control salt.
  • 1 large egg Bring to room temperature for better mixing.
  • 1 teaspoon vanilla extract Choose pure vanilla for the best flavor.
Filling Ingredients
  • 1/2 cup chocolate chips Semi-sweet or dark chocolate adds delicious pockets.
  • 1/4 cup brown sugar Use packed brown sugar for a deeper flavor.
  • 1 tablespoon ground cinnamon Freshly ground gives the best aroma.
Glaze Ingredients
  • 1/2 cup powdered sugar For the glaze.
  • 1-2 tablespoons milk Adjust for your desired glaze consistency.

Method
 

Preparation
  1. Combine Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, salt, and yeast until well blended.
  2. Mix Wet Ingredients: In another bowl, mix warm milk, melted butter, egg, and vanilla extract until combined.
  3. Combine Wet and Dry: Gradually add the wet mixture into the dry ingredients and mix until a shaggy dough forms.
  4. Knead the Dough: Transfer to a floured surface and knead for about 5-7 minutes until smooth and elastic.
  5. First Rise: Place in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  6. Roll Out: Punch down the dough and roll it out into a rectangle on a floured surface.
  7. Spread Butter and Filling: Brush dough with melted butter and sprinkle with brown sugar, cinnamon, and chocolate chips.
  8. Roll It Up: Starting from an edge, tightly roll the dough into a log and pinch the seam to seal.
  9. Cut into Rolls: Slice the log into 12 equal pieces and place in a greased baking dish.
  10. Second Rise: Cover and let rise for an additional 30 minutes while preheating the oven to 350°F (175°C).
  11. Bake: Bake for 20-25 minutes until puffed and lightly golden.
  12. Make the Glaze: Mix powdered sugar with milk until smooth and drizzle over warm rolls.

Notes

Ensure your butter is at room temperature for easy mixing. Store leftovers in an airtight container for up to 2 days or in the fridge for up to 5 days.