Hot Cocoa Cinnamon-less Rolls

It’s time to do Christmas stuff now, right? Hot Cocoa Cinnamon-less Rolls are so so good!

I can’t even tell you how much my kids liked these in words. Other than Grey told me I’m a good maker and ‘almost’ as good as his cute sitter. Biggest compliment ever received from Greyson.

Also the fact that they asked for 2nds and 3rds, I had to cut them off. I was afraid they were going to get sick from breakfast overload.

Hot Cocoa Cinnamon-less Rolls

Ingredients 

Roll Dough

• 1/4 cup warm water
• 1/2 tablespoon instant yeast
• 1 cup milk, scalded then cooled to room temperature
• 2 Tbsp. melted butter, slightly cooled
• 1/4 cup sugar
• 3.5 – 4.5 cups flour
• 1 egg
• 1 tsp. salt
• 1/4 cup honey

Filling

• 6 tablespoons butter, softened
• 2 hot Cocoa packs of Swiss miss

Marshmallow Frosting

• 4 tablespoons butter
• 4 oz. mini marshmallows
• 4 oz. cream cheese
• 2/3 cup powdered sugar

Hot Cocoa Cinnamon-less Rolls

Directions

1. In a mixing bowl, combine yeast, warm water, and 1 Tbsp. sugar. Let the yeast get bubbly. 
2. Place milk in a saucepan over medium heat. Bring to a boil and remove from heat. Allow cooling slightly.
3. Melt the butter in the microwave and set aside.
4. Add the sugar, honey, milk, and 3 1/2 c. flour to the yeast mixture. Beat together for two minutes.
5. Add butter, eggs, and salt. Stir well.
6. Add the rest of the flour a half a cup at a time until the dough begins to separate from the sides of the bowl. Let it rest for 3-5 minutes.
7. Knead the dough in the bowl for 5 minutes. If the dough seems sticky to you add a tablespoon of flour at a time until it reaches a good consistency.
8. Remove dough from the bowl and grease the inside of the bowl.
9. Place the dough back in the bowl and flip it around till the entire outside is nice and shiny with the oil.
10. Loosely cover the bowl with plastic wrap and allow the dough to double in size, which takes a little over an hour and sometimes longer in my cold house.
11. Once the dough has doubled, smash it down with your fists for about a minute. 
12. Roll the dough out to about a 1/4 inch thick. Into about a 14×16 inch rectangle. 
13. Spread the softened butter on the dough leaving 1/2 inch on each side. Then sprinkle the hot Cocoa on the dough and roll the dough up tight. 
14. Then cut into even rolls. Makes about 12 or 13. Since I’m still working on my cinnamon roll skills. Place in a buttered 9×12 inch pan.
15. Cover with plastic and let rise in the fridge over night. You can skip this step but they just taste better when they sit in the fridge overnight.
16. Next morning, pull the rolls out and let them rise for 2 hours at room temperature. Meanwhile, preheat the oven to 375.
17. Bake at 375 degrees for 25 minutes,
    or until golden brown. 
18. While the rolls bake, make the frosting. Put the marshmallows in a bowl greased with butter, and 1 teaspoon of water. Cook in the microwave for 30 secs at a time until marshmallows are melted. Mine took 45 secs total. Let cool for a minute.
19. Then put the remaining frosting ingredients in the bowl and mix until smooth.
20. Once rolls are done top immediately with the yummy frosting and then devour.

Did you try our Hot Cocoa Cinnamon-less Rolls recipe? What did you think? Did you love it? We would love to hear from you! Please leave a comment below or tag us on Instagram! 

Hot Cocoa Cinnamon-less Rolls

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