I’m writing this in the middle of a thunderstorm. Sky-opening levels of down-pouring rain. Which has always been some of my favorite weather. So, despite being in the throngs of summer, I’ve been thinking about cozy bakes and hot chocolate. This weather reminds me of a few years ago when I set up an art booth at a local craft fair. It was rainy, humid, and cold, and my dad brought me hot chocolate to warm me up. So I’ve been thinking about how far I’ve come. I’m feeling good. And I decided to make hot chocolate cinnamon rolls.

Dreaming of Cinnamon Rolls

Last year I made triple coffee cinnamon rolls. I’ve always loved cinnamon rolls and I often crave them on grey, cold mornings. Sometimes I wake up and have a voracious craving for sweets, and I like that cinnamon buns are a normal breakfast despite being a rich, sugar-filled treat. The key to a good recipe is a tender, buttery, and soft dough. A rich, flavorful cinnamon sugar filling with a little salt. And a sugary glaze topping. My coffee buns were so damn good, but had so much coffee (and caffeine) in them that I couldn’t eat too much at once. 

I’ve been wanting to make another unique cinnamon roll recipe. I was thinking, too, about how I wanted to make babka for Easter. The timing didn’t work out. But I was craving that rich, buttery bread filled with intense chocolate filling. So in the midst of thinking about hot chocolate, I realized I could make hot chocolate cinnamon rolls with a really rich and chocolatey filling using a traditional babka recipe. With melted chocolate, butter, cocoa powder, and powdered sugar. I added salt, too, and a little cinnamon, which I always put in hot chocolate. 

Recipe Development

For the topping I wanted to make homemade marshmallow fluff. My back up plan was to just melt a bag of marshmallows with some brown butter. But I was worried it would seize and get too hard after a day or two. So, I did some heavy research on a few things. How cocoa powder affects the texture of cinnamon roll dough. Different techniques and ratios for babka filling. And how to make a simple homemade meringue that is stable enough to use as a “fluff” frosting. I started my hot chocolate cinnamon rolls a couple days early because I had plans to go out of town Friday. And I wanted to watch as much French Open tennis as possible. 

I began by studying my own cinnamon roll recipe. One of the first recipes I made for my Happy Cooking Cards. It’s a simple and quick version that is rich and delicious. My favorite sticky buns, which I make every Christmas, are gorgeous, but they use a rich brioche dough that takes 2 days to make. This dough is a simpler enriched bread dough with active dry yeast and a couple hours of rise time. They proof again after you roll and cut your rolls. The addition of cocoa powder in the dough changes the texture slightly, so I adjusted the recipe accordingly. And I added espresso powder to bring out the chocolate flavor.

Chocolate Cinnamon Roll Dough

On Wednesday I woke up early after not sleeping well. But I was excited to make my hot chocolate cinnamon rolls. I started with my chocolate cinnamon roll dough, using my favorite black cocoa powder. I brought out the KitchenAid stand mixer to give my arms a break from kneading my weekly pizza dough. Then I threw together the dry ingredients and sugar in the bowl and separately measured the melted butter, milk, and egg. I thought about replacing some of the liquid with coffee, but wanted to focus my recipe more on chocolate and cinnamon. My goal was to make these taste like a rich, thick, homemade hot chocolate. 

Once the dough kneaded for a bit in the stand mixer, I was delighted to see it was springy, elastic, and cohesive. It was also a beautiful, deep chocolate brown color. So I took it off the base and covered it with plastic. And I placed it in a warm spot to proof for about 2 hours. I’ve been trying to get back into healthier eating and fitness this week, so I made a nutritious homemade lunch and did some weightlifting while I waited. Which felt so good on my body and mind. I was buzzing with joy and calm. I also watched a lot of Survivor, my favorite show. 

Dark Chocolate Babka Filling

Before the dough was fully proofed, I started to make my chocolate babka filling. It’s pretty simple to make, but temperature is the most important thing to get right. I started by melting down brown butter. And then I added cream and stirred it together. If you don’t add cream the mixture is way too thick and hard to spread. Next I chopped up a chocolate bar and got the end of a bag of chocolate chips and took my mixture off the heat. I added my chocolate and loved watching it swirl into a luscious, glossy hot fudge sauce. To turn it into babka filling, I added both cocoa powder and powdered sugar, which thickens the texture like cookie dough.

I also added a pinch of salt to bring out the flavor, and a bit of cinnamon to reinforce the classic cinnamon roll flavor in my hot chocolate cinnamon rolls. Then, I checked on my chocolate dough and poked it to see how much air was in it. It was about doubled in size, so it was good to go. I enjoyed rolling it out on my counter with my new-ish French rolling pin. A birthday or Christmas gift from a couple years ago. The dough consistency is so malleable and soft, so you barely need any flour to keep it from sticking. I let it rest a little before I added the filling because it started to spring back against the tension of the rolling pin.. 

Rolling My Cinnamon Roll Log

So I stirred my chocolate filling and cleaned a little. Then, when my dough relaxed, I shaped it into a large rectangle and spooned dollops of chocolate babka filling onto the dough. I spread it around with my new favorite tool (a small offset spatula) until my chocolate dough was fully covered with dark chocolate filling. I could smell how intensely chocolatey it was, and it instantly reminded me of hot chocolate. Especially with the cinnamon. Then, the best part – rolling the hot chocolate cinnamon rolls. I like to start on the short end rather than the long end so that I have more spirals in my dough. If you do it the long way you get more buns but smaller ones. No fun. 

I had a thick chocolate dough ready to slice. I trimmed the ends first. The ends barely have filling and won’t taste as good. But – they’re great if you flatten them down, kind of like scallion pancakes, and cook them in a pan with butter. Like chocolate pancakes. I sliced 8 even buns with the trimmed log and decided to be a hypocrite and add one of my offcuts to the pan to have an even grid of 9 buns. I delighted in the subtle contrast between the swirled dark black babka filling and the softer brown dough. All that was left to do was place them in the greased pan and proof them again before baking.

Overnight Proof + Bake

I left them overnight this time, which slows down the process of the yeast eating sugar and releasing gas. In other words, they don’t over-proof. They didn’t proof at all, which was great. Thursday was day 2, which is farmer’s market day. So I sprung out of bed after another rough night of sleep and put my hot chocolate cinnamon rolls in a warm spot. I drove downtown to the thick grassy lot and visited my favorite stands. I couldn’t believe they had strawberries already. In those beautiful turquoise cardboard boxes, which look so good against the vibrant red berries. I held off for the time being so I didn’t inundate myself with too many recipes.

When I got home, the buns were ready to bake. They proofed for about an hour. So I removed the plastic wrap and poked them a little. They were nice and puffy and light, and the chocolate babka filling had begun to melt. But thankfully the cocoa powder and powdered sugar prevent it from melting fully and running out of the buns as they bake. I preheated the oven and couldn’t wait to taste one. I popped them in, set a timer, and took them out 25 minutes later. You know when cinnamon rolls grow to the perfect size where they just barely hug in a perfectly-shaped baking pan? It’s the best. And that’s just what happened. 

Whipping Egg Whites

I cooked them about a minute or two less than my test recipe to keep them nice and gooey and soft. Which worked perfectly. And I quickly took the scrap bun, from the end piece, out of my pan and tasted it. Even the one with less filling was so deliciously chocolatey. And I got so excited. Everything went so well. All I had left to do was make the homemade marshmallow fluff topping. I researched it a lot, and coincidentally had a couple extra egg whites in the fridge from another recipe. I decided on an Italian meringue style frosting with whipped egg whites, cream of tartar, and hot sugar syrup. 

This was the final test. If you’ve read all of my blog posts carefully, you’ll remember I couldn’t whip egg whites to save my life this winter. I still don’t know why. Probably the temperature. So I took a big nervous gulp and began by whisking water and sugar and cream of tartar together in a sauce pot over high heat. In my stand mixer I whipped up 2 egg whites with vanilla. I ignored it while I washed dishes and hoped that it worked. And it did! When I came back to check, they were nice and stiff, glossy, and white. My whip attachment held onto them like shaving cream. I was so relieved. 

Homemade Marshmallow Frosting

When my sugar syrup mixture started to boil and bubble I carefully poured it into my egg whites with the mixer still humming. They only grew bigger, fluffier, and more cloud-like with the addition. So I did a double take, wondering why I could suddenly whip egg whites like a pro. The frosting came out glossy, thick, and creamy. And it tasted so much like melted marshmallows. I prepped my blow torch, too, to add a s’mores-like caramelized flavor to my hot chocolate cinnamon rolls. And I got to work on frosting. I had too much of it, honestly, so I adjusted my recipe. But each bun was covered in a generous hat of white marshmallow cloud. 

When that was done I torched them lightly. Mostly because I ran out of butane. But everything went so right. The frosting crisped and caramelized and it was almost identical to my favorite broiled marshmallow topping on Thanksgiving sweet potatoes. I was filled with energy and joy on a hot, sunny day. But still I couldn’t wait to eat my buttery, chocolate-filled hot chocolate cinnamon rolls. With marshmallow frosting and a touch of cinnamon and salt. 

Hot Chocolate Cinnamon Rolls

I put one on a plate and took a few good photos. Then, I readied my fork and “opened” the cinnamon roll, spiraling it from the end to reveal the scroll filled with rich chocolate filling. It smelled so delightfully chocolatey and the frosting stuck to my fingers. My first bite was delightful. A little more chocolate than my test roll from the end piece. Tender, flaky cinnamon roll dough filled with cocoa flavor. The babka filling is nostalgic and rich and sweet, tempered by the cinnamon and salt. And the frosting was light as a cloud. Slightly caramelized. Just like a gourmet cup of hot cocoa. 

I couldn’t help but eat an entire roll for lunch. The rest of the bounty of large, chocolatey, marshmallow-topped buns called to me as I cleaned. I wanted to eat more, but decided to put them in the fridge for another day. But I couldn’t stop thinking about them. And the next day I had one for dessert. These hot chocolate cinnamon rolls are seriously so delicious, rich, and light from the frosting. The best part is that they taste strongly of hot chocolate. The filling is nearly identical to the taste of a thick ganache-like cup of gourmet hot cocoa. 

Warm, Hot, Chocolate Buns

You have to serve them warm. Piping hot. Like a good cup of hot chocolate. And put a generous amount of frosting onto each one. Don’t be afraid to caramelize them more, too, if you have a blowtorch. You can also just frost them and throw them under the broiler for a few minutes. The memories of summers around fireplaces with s’mores and hot chocolate came flooding back to me. And although it’s hot out, I’m so glad I made these. I can’t imagine how good they’d be in the winter with peppermint or gingerbread flavor.

Until next time! Thank you so much for reading. If you enjoy my paintings and recipes, check out my Etsy store for 100’s of recipe cards and art prints. Use code THEFORKEDRING for 25% off. 

Print Pin

Hot Chocolate Cinnamon Rolls

Rich chocolate cinnamon rolls with a dark chocolate filling and homemade fluff frosting

Course Breakfast, Dessert

Cuisine American

Keyword chocolate, chocolate cinnamon rolls, cinnamon roll, hot chocolate

Prep Time 4 hours hours

Cook Time 25 minutes minutes

Servings 8

Author theforkedring

Ingredients

• 10 tbsp unsalted butter
• 3/4 cup whole milk
• 2 tsp active dry yeast
• 2 1/2 cups AP flour
• 1/3 cup + 1/4 cup black cocoa powder
• 1 tsp espresso powder
• 1 1/4 cup granulated sugar
• 1 tsp kosher salt
• 1 large whole egg + 1 egg white
• 1/2 cup light cream
• 10 oz 70-80% dark chocolate chopped
• 1/2 tsp ground cinnamon
• 1/2 tsp sea salt
• 1/3 cup powdered sugar
• 1/4 tsp cream of tartar
• 1/4 cup water

Instructions

• Melt 5 tbsp butter in a saucepan over medium-high heat. Once melted, remove from heat and whisk in 3/4 cup cold milk.
• In the bowl of a stand mixer, combine flour, 1/2 cup granulated sugar, 1/3 cup black cocoa powder, active dry yeast, espresso powder, and 1 tsp kosher salt.
• Place bowl on stand mixer and fit with the dough hook attachment. Mix flour mixture to combine, then add your melted butter and milk mixture and 1 large egg.
• Mix for 5-7 minutes on medium-high speed until the dough forms a strong, elastic ball. Remove from bowl and knead by hand for another 5 minutes.
• Place back in bowl and cover with plastic wrap. Proof in a warm spot for 2-3 hours, or until doubled in size.
• In the meantime, heat 5 tbsp butter in a medium saucepan until fully melted and beginning to brown. Add your light cream and stir to combine, cooking for another 2-3 minutes.
• Remove from heat and add your chopped dark chocolate, ground cinnamon, and sea salt. Then, add 1/4 cup black cocoa powder, powdered sugar, and whisk to combine.
• When your chocolate dough has doubled in size, remove from bowl and pat into a disc. Roll into a large rectangle, about 18” x 36”.
• Spread your chocolate mixture evenly over the top with an offset spatula. Then, roll your cinnamon rolls into a tight log, starting at the short end of the dough.
• Trim the edges of the dough log to remove the imperfect offcuts. Then, cut your log into 8 equal buns.
• Butter or grease a 9×9” square baking pan and place your buns inside, spaced evenly. Cover with plastic wrap and proof for another 1-2 hours until puffy and slightly larger in size.
• Preheat oven to 350°F. Remove plastic cover and bake buns for 22-26 minutes until fully risen and firm to the touch.
• Combine 3/4 cup granulated sugar with 1/4 cup water and cream of tartar in a medium saucepan. Cook over medium high heat until bubbly and lightly boiling.
• Meanwhile, whip your egg whites and vanilla in a stand mixer or by hand until soft peaks form. Then, carefully pour your hot sugar syrup into the egg whites while whisking on high speed until it holds stiff peaks.
• Frost your cinnamon rolls with a generous amount of the marshmallow fluff. Gently brûlée with a blow torch.

Notes

• Your chocolate filling should be thick and spreadable. If it’s too thin, place in the fridge to thicken slightly. If it’s too thick, leave at room temperature until butter softens.
• If you want to make a Christmas version of these cinnamon rolls, feel free to add 1 tsp peppermint extract to the fluff frosting (with the vanilla)
• Reserve end cuts for snacks. Flatten them into a thin disc and crisp them in a pan of butter, like pancakes.