Your New Christmas Morning Breakfast :: Hot Cocoa Rolls
Last year, I saw someone on Facebook post about these delicious hot cocoa rolls they’d found at the grocery store. I could not find them anywhere, so I decided to try making my own version.
Since I wasn’t able to find the original, I’m not entirely sure how mine compares, but they’re decadent and gooey and my kids couldn’t get enough!
If you’re looking for other great breakfast options, try this sausage, egg & cheese breakfast bake or this easy way to take canned cinnamon rolls to the next level.
Hot Cocoa Rolls
- 1 loaf Bridgford Frozen Ready-Dough, thawed (the dough comes in a pack of 3 loaves, so feel free to double or triple this recipe)
- 4 tablespoons butter, softened
- 1/8 cup powdered hot cocoa mix (about half of a standard-sized packet) – feel free to use any flavor you’d like
- 1/2 cup heavy cream, optional
- Marshmallow Cream Cheese Frosting, recipe follows
- Optional toppings: mini marshmallows, chocolate chips, sprinkles, crushed candy canes, whatever your heart desires!
On a lightly floured surface, roll thawed dough out to a large rectangle as best you can. Spread dough with the softened butter. Sprinkle hot cocoa mix over dough (you can also add chocolate chips here if you’d like!). Beginning with the longer side, roll up like a jellyroll. Be careful not to roll too tightly or you’ll squeeze out your filling. Cut rolled dough into 12 equal slices (use unflavored dental floss or thread to make slicing easier). Place slices in lightly greased 13×9 pan. Cover loosely with plastic wrap and let rise in a warm place for about 30 minutes.
(For breakfast, rolls may be assembled the evening before, then loosely covered with plastic wrap, and placed in the refrigerator to rise over night. Let them sit on the counter as your oven heats up the next morning.)
Slightly warm the heavy cream and pour over the rolls evenly. (You may omit this step, but rolls won’t be quite as ooey gooey.)
Bake uncovered in a preheated 350° for 25-30 minutes or until lightly brown. Cool for about 10 minutes and top with Marshmallow Cream Cheese Frosting and any toppings you wish. Serve warm.
Marshmallow Cream Cheese Frosting
Makes enough to *very generously* frost 1 13×9 pan of rolls
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 7-oz jar of marshmallow creme
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups powdered sugar, sifted
Beat softened butter, cream cheese, marshmallow fluff, salt, and vanilla. Slowly add in powdered sugar and beat until uniform. Keep covered until ready to frost the rolls.
