Hot Chocolate Cinnamon Rolls with Marshmallow Glaze


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Serves 12 | Prep Time 30 minutes plus rising | Cook Time 25-30 minutes

Why I Love This Recipe

This month's Improv Challenge: Chocolate and Marshmallows. Who wouldn't want this combo in a cinnamon roll?


Ingredients You'll Need

1 cup milk
1/4 cup butter
1/4 cup sugar
3-3 1/2 cups all purpose flour
1/3 cup dark cocoa
1/2 teaspoon salt
1 (2.5 oz) package instant yeast (2 1/4 teaspoons)
1 egg, room temperature, slightly beaten
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup walnuts
1/4 cup cold butter, cut into 4-5 pieces
1 cup mini-chocolate chips
1/2 cup marshmallow creme
2-3 tablespoons half/half, divided
1/2 cup chocolate chips


Directions

Heat the milk,1/4 cup butter and 1/4 cup sugar in a small saucepan until butter is melted and sugar is dissolved. Remove from heat. Let cool until temperature is about 110 degrees F (like bathwater warm).


In a medium bowl, whisk together 3 cups of the flour, salt, and cocoa.


In a large mixing bowl, combine milk mixture with yeast, egg, and 2 cups of the flour mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 5 minutes. (Alternately, just use the dough hook on your mixer and let the mixer knead the dough for about five minutes)


Place the dough in a greased bowl and cover with a clean damp towel. Allow dough to rise until double, about 1 hour. In the mean time, process the brown sugar, walnuts, and cinnamon in a food processor until the mixture is well blended and the walnuts are chopped. Add the cold butter and pulse until incorporated.


Roll out the dough into a 12X9 inch rectangle (I like to do this on my Silpat). Sprinkle the walnut mixture evenly over the dough, leaving a 1/2 inch edge. Roll up the dough from the long side and pinch seam to seal. Cut into 12 equal sized pieces and place into a greased 9X13 inch pan. Cover and let rise until doubled (or refrigerate overnight).


Bake at 375 degrees for 25 to 30 minutes or until browned. Remove from oven and glaze while warm.


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