Hot Chocolate Cinnamon Rolls Recipe

Introduction

Indulge in the rich, gooey goodness of Hot Chocolate Cinnamon Rolls, a delightful twist on classic cinnamon rolls with chocolate and marshmallow flavors. These sweet rolls combine the warmth of cinnamon with the decadence of triple chocolate for a perfect treat any time of day.

Ingredients

• 1 box Triple Chocolate cake mix
• 2 1/2 cups flour
• 2 cups warm water
• 2 1/2 teaspoons active dry yeast
• 1 tablespoon canola oil
• 1/2 cup unsalted sweet cream butter (melted)
• 1 cup Mallo Bits plus more for topping
• 1 1/2 – 2 cups mini chocolate chips plus more for topping
• 1 container of Marshmallow creme
• 1 container of chocolate sauce

Instructions

1. Step 1: In a large mixing bowl, combine the cake mix, flour, warm water, and yeast.
2. Step 2: Mix until the ingredients are slightly combined.
3. Step 3: Transfer the dough to a floured surface and knead until smooth and elastic, until it bounces back when touched.
4. Step 4: Place the dough in a large glass bowl, then brush the top of the dough and sides of the bowl with canola oil.
5. Step 5: Cover the bowl with a kitchen towel and let the dough rise for one hour, or until it has doubled in size.
6. Step 6: Turn the dough onto a floured surface and roll it out to about 1/8 inch thickness.
7. Step 7: Brush the dough with melted butter and evenly sprinkle 1 cup of Mallo Bits and 1 1/2 cups of mini chocolate chips over it.
8. Step 8: Carefully roll the dough into a log shape.
9. Step 9: Cut the log into 1 1/2 inch thick rolls.
10. Step 10: Arrange the rolls in a baking dish, cover, and let them rise for another hour.
11. Step 11: Preheat the oven to 350°F (175°C).
12. Step 12: Bake the rolls for 30 minutes until set and golden on top.
13. Step 13: Remove from the oven and let the rolls cool for about 20 minutes.
14. Step 14: Drizzle chocolate sauce generously over the warm rolls.
15. Step 15: Soften marshmallow creme by microwaving it in a small bowl for 10-15 second intervals until soft.
16. Step 16: Spoon the softened marshmallow creme into a piping bag and cut off the tip.
17. Step 17: Drizzle marshmallow creme over the cinnamon rolls.
18. Step 18: Sprinkle extra mini chocolate chips and Mallo Bits on top for added texture and flavor.
19. Step 19: Let the rolls set for about 10 minutes before serving to allow the toppings to settle.

Tips & Variations

• For extra flavor, add a teaspoon of cinnamon to the dough mix before kneading.
• Use cream cheese frosting instead of marshmallow creme for a tangy contrast.
• Substitute canola oil with melted coconut oil for a subtle tropical note.
• Adding chopped nuts like pecans or walnuts gives a nice crunch.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped rolls for up to 2 months. Reheat in the microwave for 20-30 seconds or warm in the oven at 300°F until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it after the first rise. Let it come to room temperature and rise again before rolling and baking.

What can I use if I don’t have Mallo Bits?

If you don’t have Mallo Bits, mini marshmallows or marshmallow fluff can be a good substitute to maintain the sweet, gooey texture.

Hot Chocolate Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.6 from 108 reviews

Delight in these Hot Chocolate Cinnamon Rolls, a decadent twist on a classic treat featuring a rich triple chocolate cake mix dough filled with marshmallow creme, chocolate chips, and Mallo Bits. Perfectly soft and sweet, topped with drizzles of chocolate sauce and marshmallow, these rolls are an irresistible indulgence for chocolate lovers.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 10 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 box Triple Chocolate cake mix
• 2 1/2 cups all-purpose flour
• 2 cups warm water
• 2 1/2 teaspoons active dry yeast
• 1 tablespoon canola oil

Filling and Topping

• 1/2 cup unsalted sweet cream butter, melted
• 1 cup Mallo Bits, plus extra for topping
• 1 1/2 to 2 cups mini chocolate chips, plus extra for topping
• 1 container marshmallow creme
• 1 container chocolate sauce

Instructions

1. Mix Dough: In a large mixing bowl, combine the triple chocolate cake mix, flour, warm water, and active dry yeast. Stir together until the ingredients are slightly combined.
2. Knead Dough: Transfer the dough onto a floured surface and knead thoroughly until the dough is smooth and springs back when touched, indicating proper gluten development.
3. First Rise: Place the dough in a large glass bowl, brush the top and sides of the dough with 1 tablespoon of canola oil to prevent drying, and cover it with a kitchen towel. Allow the dough to rise for about one hour or until it has doubled in size.
4. Roll Out Dough: After rising, place the dough back onto a floured surface and roll it out into a thin rectangle about 1/8 inch thick.
5. Add Filling: Brush the rolled dough evenly with the melted butter, then sprinkle 1 cup of Mallo Bits and 1 1/2 cups of mini chocolate chips evenly over the surface.
6. Form Rolls: Carefully roll the dough into a log shape, then slice the log into 1 1/2 inch thick individual rolls.
7. Second Rise: Arrange the rolls in a baking dish, cover again with a towel, and let them rise for another hour to puff up.
8. Preheat Oven: While the rolls are undergoing their second rise, preheat your oven to 350°F (175°C).
9. Bake Rolls: Bake the cinnamon rolls in the preheated oven for 30 minutes or until golden brown and cooked through.
10. Cool: Remove the rolls from the oven and allow them to cool for about 20 minutes to set.
11. Drizzle Chocolate Sauce: Drizzle chocolate sauce generously over the warm rolls using a spoon or squeeze bottle.
12. Prepare Marshmallow Drizzle: Place marshmallow creme in a small microwave-safe bowl, heating it in 10-15 second intervals until it softens enough to pipe.
13. Pipe Marshmallow Creme: Transfer the softened marshmallow creme into a piping bag, cut off the tip, and drizzle it over the chocolate sauce-covered rolls.
14. Add Final Toppings: Sprinkle additional mini chocolate chips and Mallo Bits on top of the drizzled marshmallow creme for extra texture and flavor.
15. Rest Before Serving: Let the rolls sit about 10 minutes before enjoying to allow the toppings to set slightly.

Notes

• Ensure the water is warm (not hot) to properly activate the yeast without killing it.
• Rolling the dough thin ensures the rolls bake evenly and hold a good amount of filling.
• Use a sharp knife or dental floss to slice the dough log to prevent squashing the rolls.
• Do not skip the resting times, as they are essential for light, fluffy rolls.
• Use a piping bag with a small tip for better control when drizzling marshmallow creme.
• These rolls are best enjoyed fresh but can be reheated gently in the microwave before serving.

Keywords: hot chocolate cinnamon rolls, chocolate cinnamon rolls, dessert rolls, chocolate pastry, sweet rolls, holiday desserts