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Overnight Hot Chocolate Sweet Rolls

Looking for a twist on a traditional cinnamon roll? This easy overnight hot chocolate roll recipe has a sweet marshmallow icing that brings all the comfort of hot cocoa in a soft, gooey roll. Make it the night before and bake in the morning for the ultimate cozy treat any time of year.

Overnight Hot Chocolate Sweet Rolls

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Yield

12 rolls 12 rolls

Difficulty

Beginner Beginner

Prep Time

45 minutes 45 minutes

Bake Time

30 minutes 30 minutes

Proof Time

8 hours, overnight 8 hours, overnight

Total Time

1-1.5 hours 1-1.5 hours

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Ingredients

For the dough

  • 4–4½ cups all-purpose flour
  • 1 packet Fleischmann’s® RapidRise® Instant Yeast
  • ½ cup Dutch processed cocoa powder
  • ½ cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup warm milk (110–115°F)
  • ½ cup canola oil
  • 2 eggs
  • 2 tablespoons unsalted butter, softened

For the filling

  • 1 cup dark brown sugar
  • 3 tablespoons Dutch processed cocoa powder
  • ½ cup unsalted softened butter for spreading
  • 1 teaspoon vanilla extract

For the marshmallow icing

  • ¼ cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract or mint extract
  • 2 cups mini marshmallow
  • ½ teaspoon kosher salt
  • 2 cups powdered sugar

Directions

For the dough & filling

  1. In a stand-mixer bowl, whisk together warm milk, canola oil, eggs, and sugar. Add all- purpose flour, 1 packet of Fleischmann’s® RapidRise® Instant Yeast, Dutch processed cocoa powder, and salt.
  2. With a dough-hook attachment, mix on low speed until a dough forms. Then add in the softened butter and beat on medium-high speed until the dough is elastic and starts clinging to the dough hook (about 7–8 minutes).
  3. Transfer the dough to a greased bowl and cover with plastic wrap or a damp towel. Let the dough rise in a warm spot (ideally 80–85°F ) until it doubles in size, about 1–1.5 hours.
  4. To make the filling, combine ingredients in a large bowl and mix well with a spatula; set aside.
  5. Once risen, punch the air out of the dough and transfer it onto a floured surface; start rolling the dough out into a 24x14-inch. rectangle. (If the dough is too soft to work with, freeze for about 30 minutes.)
  6. Spread the filling evenly over the dough and start rolling tightly from top to bottom. Then cut it into 12 equal pieces.
  7. Transfer the rolls into a greased standard 13x9-inch. baking dish, cover with plastic wrap, and let proof in the refrigerator overnight.
  8. When ready to bake, cover rolls with aluminium foil and preheat the oven to 350°F. Bake for 20 minutes, remove the foil, and continue baking for another 10–15 minutes. (Optional: pour half of the heavy cream over the rolls and bake—this will give the rolls a gooey bottom.)

For the marshmallow icing

  1. To make the marshmallow icing, melt cream and butter in a small pot over low-medium heat. Add mini marshmallows and stir continuously until the marshmallows are melted.
  2. Remove the mixture from heat and whisk in the vanilla (or mint) extract and powdered sugar. Mix well until the icing is smooth.
  3. Remove the rolls from the oven. Once cooled (about 10 minutes), spread icing in an even layer across the top.

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