Serves 1
Directions
- 1Combine 230 grams of active bubbly starter, 170 grams of lukewarm milk, one room temperature egg, 60 grams of softened unsalted butter, 330 grams of all-purpose unbleached flour, 60 grams of unbleached bread flour, 50 grams of white granulated sugar, and 9 grams of salt in a standing mixer with a paddle attachment.
- 2Mix for about 2 minutes until everything is combined.
- 3Switch to the dough hook attachment and knead for about 2 to 3 minutes until the dough is smooth and slightly tacky.
- 4Cover the dough with a plastic cover and let it bulk ferment until it doubles in size (this may take several hours, around 5-6 hours).
- 5Lightly flour your surface and dump the bulk-fermented dough out.
- 6Gently get the dough into a nice rectangle shape.
- 7Spread the filling (1.5 packets hot cocoa powder, 4 tablespoons softened butter, 1/8 cup sugar, 1/8 cup flour) over the dough.
- 8Roll up the dough.
- 9Trim the edges off the rolled dough with a dough scraper.
- 10Cut the dough in half, then cut each half in half, and then cut each quarter in half to get eight pieces.
- 11Place the dough pieces in a greased 9x9 baking dish, arranging them close together.
- 12Optionally, roll each piece in your hand to make it more circular.
- 13Cover the rolls and let them sit for a second rise for 1 to 2 hours.
- 14To make the frosting, combine 3 tablespoons softened butter, 3 ounces softened cream cheese, and 1/4 to 1/2 cup marshmallow fluff in a standing mixer and mix until fluffy. Set aside.
- 15To make the hot cocoa cream, combine about 3/4 to 1 cup of cream with a whole packet of hot cocoa powder and mix gently.
- 16After the second rise, pour the hot cocoa cream around the hot cocoa rolls in the pan, almost using the entire cup.
- 17Bake in a 375 degree oven for about 18 to 22 minutes, or until the internal temperature reaches 190 degrees Fahrenheit.
- 18Remove from oven and let cool for 10 to 15 minutes.
- 19Frost the cooled rolls with the marshmallow cream cheese frosting.
- 20Optionally, add mini marshmallows on top after frosting.
Ingredients
- 230 grams active bubbly starter
- 170 grams lukewarm milk
- 1 egg
- 60 grams softened unsalted butter
- 330 grams all purpose unbleached flour
- 60 grams unbleached bread flour
- 50 grams white granulated sugar
- 9 grams salt
- 1.5 packets hot cocoa powder
- 4 tablespoons softened butter
- 0.125 cup sugar
- 0.125 cup flour
- 3 tablespoons softened butter
- 3 ounces softened cream cheese
- 0.25 cup marshmallow fluff
- 0.75 cup cream
- mini jet puffed marshmallows
Equipment
standing mixerpaddle attachmentdough hook attachmentplastic coverdough scrapergreased baking dish (9x9)
Tips
- For a hot cocoa flavor, sprinkle mini jet puffed marshmallows in the center of the dough before rolling it up.
- The dough should be tacky but not too sticky.
- Roll the cut dough pieces in your hand to get a more circular shape.
- Let the rolls cool for 10 to 15 minutes before frosting.
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