# Hot Cocoa Sourdough Rolls

A delightful twist on traditional cinnamon rolls, these hot cocoa sourdough rolls feature a rich hot cocoa flavor in both the dough and a special cream poured over them before baking, topped with a marshmallow cream cheese frosting.

- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Combine 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.
2. Mix for about 2 minutes until everything is combined.
3. Switch to the dough hook attachment and knead for about 2 to 3 minutes until the dough is smooth and slightly tacky.
4. Cover 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).
5. Lightly flour your surface and dump the bulk-fermented dough out.
6. Gently get the dough into a nice rectangle shape.
7. Spread the filling (1.5 packets hot cocoa powder, 4 tablespoons softened butter, 1/8 cup sugar, 1/8 cup flour) over the dough.
8. Roll up the dough.
9. Trim the edges off the rolled dough with a dough scraper.
10. Cut the dough in half, then cut each half in half, and then cut each quarter in half to get eight pieces.
11. Place the dough pieces in a greased 9x9 baking dish, arranging them close together.
12. Optionally, roll each piece in your hand to make it more circular.
13. Cover the rolls and let them sit for a second rise for 1 to 2 hours.
14. To 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.
15. To 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.
16. After the second rise, pour the hot cocoa cream around the hot cocoa rolls in the pan, almost using the entire cup.
17. Bake in a 375 degree oven for about 18 to 22 minutes, or until the internal temperature reaches 190 degrees Fahrenheit.
18. Remove from oven and let cool for 10 to 15 minutes.
19. Frost the cooled rolls with the marshmallow cream cheese frosting.
20. Optionally, add mini marshmallows on top after frosting.

## Equipment

- standing mixer
- paddle attachment
- dough hook attachment
- plastic cover
- dough scraper
- greased 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.

## Source

- Original video: https://vt.tiktok.com/ZSPuSbB7b/
- Recipe page: https://www.cliprecipe.com/recipe/38203b10-948c-49bc-bbb1-372849aa63fb
- Extracted: 2025-12-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt