There is no better time for a cup of hot cocoa during the cold winter months. These hot cocoa rolls with marshmallow frosting transform your warm cup of cocoa to a soft, cozy and delicious bun.

Everybody loves a good sweet bun, and this is exactly that. I've taken my perfected sweet bun recipe and added a warm winter twist, who doesn't love a good mug of hot chocolate.

These were inspired by Pillsbury's Limited Edition Hot Chocolate Rolls, and I guess you can say these are the fancy version with a whipped cream cheese marshmallow frosting. Living in Australia I have never tried a Pillsbury roll, let alone these ones, but they aren't too difficult to recreate! My sweet bun dough is tender and soft, and with a few tips you'll be making all kinds of different buns and rolls.

Hot chocolate rolls with marshmallow cream cheese frosting

Tips on creating the perfect sweet bun dough

Kneading the dough enough

How much you knead the dough is one of the hardest things to gage when you haven't baked much bread before. Kneading the dough is important as it helps form the gluten networks needed for bread to rise. But when is enough?

We can check this after the softened butter has been added to the dough. At this point the dough should be soft and supple with great elasticity. To check the gluten formation we do the 'windowpane' test!

Simply take a small portion of dough and stretch it out with a couple of fingers to form a thin sheet of dough. The sheet of dough should be thin enough to appear like a 'window' when held up to the light, but not tear or rip in the process. If large holes and tears appear, then the dough has not been kneaded enough, but if it is a nice thin windowpane you are ready to go!

Warm heavy cream

This is a pretty well known secret when baking rolls and buns to keep them soft and delicious during the baking time. Before baking the buns pour a little warm thickened/heavy cream over them. This ensures that the rolls don't dry out while baking and keeps them moist!

Let' bake some hot chocolate rolls!

Bread can be a little intimidating to make if you haven't made much before, but it is a lot easier than you think. Most of the time is waiting for the rolls to proof anyway!

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.

Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!

Hot Cocoa Rolls with Marshmallow Frosting

Hot chocolate sweet rolls with marshmallow cream cheese frosting

Print Recipe

★★★★★

5 from 2 reviews

There is no better time for a cup of hot cocoa during the cold winter months. These hot cocoa rolls with marshmallow frosting transform your warm cup of cocoa to a soft, cozy and delicious bun.

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 65 minutes
Yield: 12 1x

Ingredients

Scale

Sweet Roll Dough

240 g Milk (1 cup)
105 g White sugar (½ cup)
2 ¼ tsp Instant Yeast
1 Egg
1 Egg Yolk
500 g Plain flour (3 cups)
105 g Unsalted butter, softened (½ cup)

Chocolate Filling

50 g Icing/Confectioners sugar (⅓ cup)
30 g Cocoa powder (3 tbsp)
130 g Semi-sweet chocolate, melted (4.5 oz)
120 g Butter, softened (½ cup)
60 g Thickened/Heavy cream (¼ cup)

Marshmallow Frosting

75 g White marshmallows (15 marshmallows)
100 g Unsalted butter (7 tbsp)
125 g Cream cheese, room temperature (½ cup)

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Instructions

Sweet Bun Dough

In jug add the warm milk, yeast and sugar, leave aside and allow to foam
In the bowl of a stand mixer fitted with a hook attachment add the flour, milk mixture, egg and egg yolk
Mix on low until the dough comes together into a rough ball
Turn up to medium and continue kneading for 1 minute
Add the softened butter one tablespoon at a time, kneading between each addition
Once all the butter has been added continuing kneading the dough on medium speed for 5- 10 minutes, the dough should be super smooth and soft
Place the dough in an oiled bowl and allow to proof in a warm place for 60 Minutes or until doubled in size

Chocolate Filling

Combine cocoa powder, melted chocolate and butter together in a medium sized bowl, stir until smooth
Add icing sugar and mix until a smooth, spreadable paste
Transfer the proofed dough onto a bench top and roll it out into a large rectangle, about 5mm thick
Using a palette knife spread the chocolate filling over the dough in a thin and even layer
With the longer side of the rectangle facing you, roll the dough into a tight log
Cut the log into 12 even slices and place evenly spaced in a 9 x 12 inch pan*
Cover loosely with cling wrap and place in a warm place to proof for 30-60 minutes, or until doubled in size
Preheat the oven to 170°C
Warm the thickened cream (warm not hot!) and drizzle over the top of the proofed rolls**
Bake for 15-20 minutes, or until golden brown
Remove from oven and cool

Marshmallow Frosting

Melt the marshmallows in a heatproof bowl over a waterbath or in the microwave at 10 second intervals
Combine the butter and cream cheese a bowl and beat with an electric mixer until light and fluffy
Add the melted marshmallows and continue to beat until completely incorporated and smooth
Spread over the warm rolls and enjoy!

Hot Cocoa Rolls with Marshmallow Frosting

There is no better time for a cup of hot cocoa during the cold winter months. These hot cocoa rolls with marshmallow frosting transform your warm cup of cocoa to a soft, cozy and delicious bun.