Hot Chocolate Cinnamon Rolls: 12 Chocolatey Delights

Hot Chocolate Cinnamon Rolls with Marshmallow Icing are soft and fluffy with a rich chocolate filling. They make a great breakfast or dessert.

Scale

Cook Mode Prevent your screen from going dark

In a stand mixer, combine warmed milk, melted butter, egg, and instant yeast. Add flour, sugar, and salt. Mix for 10–11 minutes until dough is soft and tacky. Place in a buttered bowl, cover, and let rise for 1 hour.
Mix softened butter, light brown sugar, and dark cocoa powder in a small bowl. Set aside.
Roll dough into an 18-by-12-inch rectangle. Spread filling evenly, leaving a margin at the top. Sprinkle chopped chocolate and press lightly.
Roll dough from the long edge, sealing the bottom edge. Cut into 12 rolls, each about 1½ inches thick.
Line a baking dish with parchment and place rolls swirl-side up. Cover and let rise for 30–60 minutes.
Pour heavy cream over rolls before baking. Bake at 350°F for 25–30 minutes or until golden brown. Let cool completely.
Whisk egg whites and sugar over a double boiler until sugar dissolves. Beat until firm peaks form, about 7–10 minutes. Whisk in vanilla.
Spread marshmallow icing over cooled rolls. Optionally dust with cocoa powder. Serve warm or at room temperature.