Hot Cocoa Cinnamon Rolls

Warm, tender cinnamon rolls infused with rich hot cocoa flavors, perfect for breakfast or dessert.

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In a bowl, combine warm milk, sugar, and yeast. Let it proof for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, salt, cocoa powder, butter, and eggs. Mix until smooth.
Knead the dough until elastic, then place in a greased bowl, cover, and let it rise until doubled (60–90 minutes).
For the filling, mix softened butter, cocoa powder, sugar, and salt.
Roll the dough into a rectangle, spread the filling evenly, and tightly roll it into a log. Cut into 12 pieces.
Place rolls in a greased pan and let them proof until puffy (about 45–60 minutes).
Preheat the oven to 350°F / 175°C and bake for 20–25 minutes until golden brown and the internal temperature reaches 190–200°F / 88–93°C.
Remove from oven and frost with cream cheese or marshmallow frosting before serving.

For a marshmallow frosting, fold in melted marshmallow for a hot-cocoa theme. You can refrigerate shaped rolls overnight for an easy morning bake.