Mexican Hot Chocolate Cinnamon Rolls:
Soft spirals of dough with a delicious cinnamon filling and Nutella nestled inside, are topped with melty marshmallows for this fun take on a seasonal drink.
If you follow my Instagram or Facebook account, you may perhaps remember this post from Halloween – allow me to quote one sentence in particular:
“My day includes making chili (this somehow has become a tradition), dirt graveyards by request of the nieces, and these mummy brownies.”
Sounds like a pretty planned day, right? Ha, ha. This is what is known as a lesson in speaking too soon; planning a day that has its own plans for you (children, listen up).
Let’s see, my day actually started with coming out to the joyous news of a broken water heater – totally not cool, but it should be fixed in time… should no person say ever. It wasn’t fixed, which only caused the day to escalate into a hectic jumble of stacked up dishes.
Sparing you the details, I will just say that the chili did not get made, but a thousand cheers to brothers and sister-in-law’s who save the day by making chili (while we’re at it, another thousand cheers for Instant Pots) and picking up special jack-o-lantern pizzas. The dirt graveyard dessert did get made (another thousand cheers to brothers who will go through extended lengths to wash out the serving bowl for said dirt) and the mummy brownies, thankfully, were made the day before, so my nieces were still able to decorate them – and what was a few more dirty dishes?
All ended up being good, but lesson learned: you can plan out your day down to the last hour, but always be prepared for the unexpected.
In a way, these Mexican Hot Chocolate Cinnamon Rolls were a bit unexpected themselves.
I finally gave up on the apple cinnamon rolls I had been trying to perfect since October – perhaps I’ll pick up the experimenting again next year – and decided on the safer route of Nutella filled cinnamon rolls. However, as I kept developing the idea, it became less about being the safer option and more about being a really exciting and actually preferable one. Yes, in the end, I am very happy about posting these instead of the apple – and can you blame me? Chocolate nestled inside layers of soft dough, topped with melty, gooey marshmallows? The lover of decadence completely won out here.
I was debating between calling these just Mexican Chocolate Cinnamon Rolls or Mexican Hot Chocolate (Cinnamon Rolls), when the idea of topping them with marshmallows hit me and sealed the deal. I am actually not the biggest fan of Mexican hot chocolate itself, but I will totally accept it in cinnamon roll form.
This is a fun, seasonal take on your classic cinnamon rolls and are pretty easy to make. Or maybe I only think that due to the fact that after a million batches, I feel like a complete cinnamon roll master… just kidding, kind of, but seriously, the hardest part of making these is in the waiting… and dealing with super sticky fingers.
Soft dough with layers of buttery, cinnamon goodness, Nutella heaven, and topped with toasty marshmallows – I dare you to eat one and not be happy!
Something to note: When preparing these, I just dropped the Nutella by spoonfuls on top of the cinnamon/butter mixture and barely spread to flatten. This, of course, is going to provide spots more filled with chocolate than others, which I am fine with. But, next time (and you might try this too, if you want more even coverage), I will probably try spreading the Nutella on first, then the cinnamon/butter mixture.
I hope you enjoy my twist on Mexican hot chocolate and would love to know if you try the recipe – comment, message, tag me on social media (#sempredolceblog), and tell me how you liked them!
- 1 C. whole milk
- 1/2 C. unsalted butter
- 1/3 C. granulated sugar
- 1 (¼ oz) packet active dry yeast
- 2 large eggs
- 4 ½ C. all-purpose flour
- 1 ½ tsp. kosher salt (table salt is fine, too)
- 1/2 C. unsalted butter, softened
- 1 C. dark brown sugar (I like to use dark, but light is fine too), packed
- 2 tbsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- ¾ C. Nutella
- 4 C. mini marshmallows
Cut the butter into thinn(ish) slices and place in the bowl of a stand mixer; set aside.
- Place the milk in a small saucepan and set over moderately high heat. Bring to a boil, then immediately remove from heat. Pour the milk into the bowl with the butter and whisk until butter is completely melted.
- Whisk in sugar until combined.
- If mixture is still above lukewarm (which it most likely will be), whisk in ½ C. of the flour until combined.
- Sprinkle in yeast and briefly whisk. Let mixture sit for 10 minutes, until foamy.
Attach bowl to stand mixer and using the dough hook on low speed (the speed I used was around level 3), add the eggs, salt, and remaining 4 C. flour (if you did not add the ½ C. earlier to cool down milk/butter mixture, go ahead and add it here).
- Knead dough for about 10 minutes, or until dough pulls away from sides of bowl.
- Once done kneading, turn mixer off and cover bowl with plastic wrap. Place bowl in a warm area (I like to use a slightly warm oven) and allow dough to rise for about 1 hour, or until doubled in size.
- To a small bowl, add the butter, brown sugar, cinnamon, and nutmeg and stir until thoroughly combined.
- Spray two 10” round pans (you can also use a 9x13” baking dish) with cooking spray and set aside. (And yes, in the photos you see parchment paper in my pans (I clearly wasn’t thinking properly…), but if you plan on torching/broiling your marshmallow topping, don’t use it.)
- Flour a clean work surface and turn dough onto surface.
- Fold the dough in thirds; turn, and fold into thirds once more, then gently press into a rectangle.
- Roll dough into a 16x20” rectangle.
- Use an offset spatula (or a similar tool) to gently spread cinnamon filling over dough, leaving 1 ½” on one side uncovered.
- Drop Nutella by spoonfuls over cinnamon filling and lightly spread to flatten each mound (see note in post).
- Starting at the long edge that is covered with filling, roll the dough into a log as tightly as you can toward the bare edge.
- Use a bench scraper to cut dough into 12 rolls.
- Set 6 rolls, slightly spaced apart in each prepared pan
- Set pans in a warm area to rise for 30 minutes.
- Preheat oven to 350° F.
- Bake cinnamon rolls for 20-23 minutes, or until golden brown on top.
- Remove from oven and place 2 heaping cups of mini marshmallows over the tops of each pan of rolls and return to oven for 1 ½ minutes, or until marshmallows are very soft and melty.
- Remove from oven and if desired, torch tops of marshmallows or place under broiler for about 30 seconds, or until marshmallows are browned.
Adapted from A Spicy Perspective.