Hot Cocoa Cinnamon Rolls

Why make this recipe

Hot Cocoa Cinnamon Rolls are a delightful treat that combines two beloved comfort foods: hot cocoa and cinnamon rolls. This recipe is perfect for cozy mornings or as a sweet surprise for family and friends. The rich cocoa flavor, paired with warm cinnamon and chocolate chips, creates a delicious aroma that fills your kitchen. These rolls are not only tasty but also fun to make. You get to enjoy the process of rolling and cutting the dough, making them a joy to bake together with loved ones.

How to make Hot Cocoa Cinnamon Rolls

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 packet instant yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/4 cup cocoa powder
• 1/2 cup chocolate chips
• 1 tablespoon ground cinnamon
• 1/2 cup powdered sugar (for glaze)
• 2-3 tablespoons milk (for glaze)

Directions:

1. In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. Add the melted butter, egg, and cocoa powder to the mixture. Stir until combined.
3. Gradually add flour and salt, mixing until a dough forms.
4. Knead the dough for about 5 minutes until smooth.
5. Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Roll out the dough on a floured surface into a rectangle.
7. Spread melted butter on top and sprinkle cinnamon and chocolate chips evenly.
8. Roll the dough tightly and cut it into rolls.
9. Place the rolls in a greased baking dish. Let them rise for another 30 minutes.
10. Preheat the oven to 350°F (175°C) and bake for 20-25 minutes.
11. For the glaze, mix powdered sugar with milk to achieve the desired consistency.
12. Drizzle the glaze over the warm rolls and serve.

How to serve Hot Cocoa Cinnamon Rolls

Serve Hot Cocoa Cinnamon Rolls warm, drizzled with the sweet glaze on top. They are perfect for breakfast, brunch, or as a snack with a cup of milk or coffee. You can also add a dollop of whipped cream or a scoop of ice cream for an extra treat.

How to store Hot Cocoa Cinnamon Rolls

To store leftover rolls, let them cool completely. Then, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or aluminum foil before freezing.

Tips to make Hot Cocoa Cinnamon Rolls

1. Make sure your milk is warm, but not hot, to activate the yeast properly.
2. If the dough feels too sticky, add a little more flour until it is manageable.
3. For gooier rolls, try adding more chocolate chips or even mini marshmallows for a true hot cocoa experience.

Variation

You can customize these rolls by adding different mix-ins, such as nuts, dried fruits, or flavored extracts. Try using white chocolate chips or adding a hint of peppermint extract for a fun twist!

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute part or all of the all-purpose flour with whole wheat flour. This may change the texture slightly but will add extra fiber.

2. How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size and feels airy to the touch. You can gently poke it; if it springs back slowly, it is ready.

3. Can I make these rolls ahead of time?
Yes! You can prepare the rolls up to the point of the second rise. Cover them tightly in the refrigerator overnight. On baking day, let them come to room temperature and finish the second rise before baking.

Hot Cocoa Cinnamon Rolls

A delightful treat that combines hot cocoa and cinnamon rolls, perfect for cozy mornings or as a sweet surprise.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 rolls

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 packet instant yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk Make sure it’s warm, not hot, to activate the yeast.
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/4 cup cocoa powder

Filling Ingredients

• 1/2 cup chocolate chips Add more for gooier rolls.
• 1 tablespoon ground cinnamon

Glaze Ingredients

• 1/2 cup powdered sugar For glaze.
• 2-3 tablespoons milk For glaze, adjust for desired consistency.

Method

 

Preparing the Dough

1. In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. Add the melted butter, egg, and cocoa powder to the mixture. Stir until combined.
3. Gradually add flour and salt, mixing until a dough forms.
4. Knead the dough for about 5 minutes until smooth.
5. Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Rolling and Cutting

1. Roll out the dough on a floured surface into a rectangle.
2. Spread melted butter on top and sprinkle cinnamon and chocolate chips evenly.
3. Roll the dough tightly and cut it into rolls.
4. Place the rolls in a greased baking dish. Let them rise for another 30 minutes.

Baking

1. Preheat the oven to 350°F (175°C) and bake for 20-25 minutes.
2. For the glaze, mix powdered sugar with milk to achieve the desired consistency.
3. Drizzle the glaze over the warm rolls and serve.

Notes

Store leftover rolls in an airtight container at room temperature for up to 2 days. Refrigerate for about a week or freeze for up to 3 months. Wrap tightly before freezing. Customize with mix-ins like nuts or flavored extracts.