If you’ve been a reader for a while, you know I love my sweet rolls. I also love hot chocolate so it seemed only proper that as part of this year’s Christmas sweets, I give a nod to both. These warm, sticky rolls are an ode to my favorite winter drink.

Chocolate dough is wrapped around swirls of melty chocolate chips and toasty marshmallows – and it’s all topped off with even more marshmallow cream. This is a perfect treat for brunch on Christmas day – or all winter long!

Jump to:

• Ingredients
• Directions
• More Christmas Sweets Recipes
• Recipe

Ingredients

For the dough:

• 2 cups whole milk
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 1/4 teaspoons yeast (1 packet)
• 4 1/2 cups flour, divided
• 2/3 cup cocoa powder
• 1/2 teaspoon. baking powder
• 1/2 teaspoon baking soda
• 1/2 Tablespoon salt

For the filling:

• 4 Tablespoons melted butter
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows

For the marshmallow drizzle:

• 1/2 cup marshmallow crème
• 2 Tablespoons hot water

This recipe may seem complicated, but this dough is pretty fool-proof. I’ve made this over and over and it’s never failed me!

If you want it a little less sweet, skip the extra drizzle.

Directions

• In a saucepan, combine the milk, vegetable oil and sugar. Scald and then let cool for 45 minutes.
• Sprinkle yeast over the warm milk mixture and let stand for 5 minutes.
• Whisk together 4 cups of the flour and the cocoa powder until evenly combined. Stir in into the saucepan with the milk mixture. Transfer to a large bowl. Cover and let rise in a warm place for an hour, until doubled in size.
• Stir in the additional 1/2 cup of flour, baking powder, baking soda and salt.
• Sprinkle your work area generously with flour and roll the dough into a large rectangle.
• Spread melted butter over the dough, then sprinkle evenly with the chocolate chips and marshmallows. Roll up from the long side and pinch the seams together to seal up the rolls. Cut the log into 12 equal pieces and place in a greased 9×12″ baking pan.
• Let the rolls rest for 20-30 minutes, then preheat the oven to 375 degrees. Bake for about 15 minutes until dough is set throughout and the tops of the marshmallows are toasty.
• Let cool for a few minutes then make the icing.
• Add the marshmallow crème and water and stir together to make a drizzle consistency. If too thick, microwave for 15-20 seconds and stir again.
• Drizzle over the sweet rolls, then serve.

If you want to make these ahead, they’re freezer friendly. You can freeze before baking and thaw overnight in the refrigerator and bring to room temperature before baking. You can also freeze after baking and thaw on the counter and re-warm in the oven.

More Christmas Sweets Inspiration

Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Beverage Recipes
Homemade Dark Hot Chocolate Mix by Bear & Bug Eats

Breakfast and Baked Goods Recipes
Cherry Croissant Breakfast Bake by Making Miracles
Classic Cinnamon Rolls by The Nifty Foodie
Cranberry Eggnog French Toast Bake by The Redhead Baker
Spiced Pear Quick Bread by Simply Inspired Meals
Star Bread by House of Nash Eats

Candy and Fudge Recipes
3 Ingredient Old Fashioned Potato Candy by Blogghetti
Bourbon Caramels with Chocolate and Vanilla by Christmas Tree Lane
Chocolate Peppermint Graham Crackers by Kathryn’s Kitchen Blog
Spiced Sugared Pecans by Love & Confections

Pastry and Dessert Recipes
Banana Cake by Palatable Pastime
Blue Curaco Velvet Cake by Magical Ingredients
Cranberry Orange Sugar Cookie Bars by Sweet Beginnings
Egg Nog Ice Cream by A Day in the Life on the Farm
Hazelnut & Raspberry Balsamic Brownie Cookies by The Spiffy Cookie
Hot Chocolate Sweet Rolls by Kate’s Recipe Box
Lemon Ricotta Cookies by A Little Fish in the Kitchen Lemon
Peanut Butter Cut Outs by A Kitchen Hoor’s Adventures
Pecan Crusted Pecan Pie by The Mandatory Mooch
Peppermint Dipped Chocolate Chip Cookies by An Affair from the Heart
Pioneer Woman’s Nantucket Cranberry Pecan Pie by For the Love of Food

Recipe

Hot Chocolate Sweet Rolls

Yield: 1 Dozen

Prep Time: 2 hours 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours 45 minutes

Print

Ingredients

For the dough:

• 2 cups whole milk
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 1/4 teaspoons yeast (1 packet)
• 4 1/2 cups flour, divided
• 2/3 cup cocoa powder
• 1/2 teaspoon. baking powder
• 1/2 teaspoon baking soda
• 1/2 Tablespoon salt

For the filling:

• 4 Tablespoons melted butter
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows

For the marshmallow drizzle:

• 1/2 cup marshmallow crème
• 2 Tablespoons hot water

Instructions

1. In a saucepan, combine the milk, vegetable oil and sugar. Scald and then let cool for 45 minutes.
2. Sprinkle yeast over the warm milk mixture and let stand for 5 minutes.
3. Whisk together 4 cups of the flour and the cocoa powder until evenly combined. Stir in into the saucepan with the milk mixture. Transfer to a large bowl. Cover and let rise in a warm place for an hour, until doubled in size.
4. Stir in the additional 1/2 cup of flour, baking powder, baking soda and salt.
5. Sprinkle your work area generously with flour and roll the dough into a large rectangle.
6. Spread melted butter over the dough, then sprinkle evenly with the chocolate chips and marshmallows. Roll up from the long side and pinch the seams together to seal up the rolls. Cut the log into 12 equal pieces and place in a greased 9x12" baking pan.
7. Let the rolls rest for 20-30 minutes, then preheat the oven to 375 degrees. Bake for about 15 minutes until dough is set throughout and the tops of the marshmallows are toasty.
8. Let cool for a few minutes then make the icing.
9. Add the marshmallow crème and water and stir together to make a drizzle consistency. If too thick, microwave for 15-20 seconds and stir again.
10. Drizzle over the sweet rolls, then serve.