Warmest Wishes

Winter weather advisories are in effect, sounding the alarm about snow, sleet, freezing rain, black ice, and pretty much any other blizzard conditions that might strike terror in the heart of any warm blooded mammal. Accumulation could range from bad to worse with no end in sight.

Scrolling through these dire reports, squinting at the sun-drenched screen, I squirm uncomfortably in my t-shirt and shorts. It’s February, historically known as the coldest, harshest month of the year, and yet I’m still too hot. Sub-zero winds may be howling through the Midwest and East Coast, but here in California, it feels like we’ve skipped right into late spring. The golden state, the place that winter forgot, is erupting with early flowers, perfuming the air with delicate scents of jasmine and lavender. Kids frolic home with a carefree easy typically reserved for vacations, peeling out of over-protective jackets the minute the school bell rings.

But no, it is winter. Firmly, definitely, still winter. Sorry for the remaining 49 states, to say nothing of the rest of the world.

My heart goes out to all of you out there in the brutal frozen tundra. You’re made of stronger stuff than me, so averse to the barest chill that 60 degrees sounds like sweater weather. While I can’t say I know how you feel, toughing it out in the elements like that, I can offer a bit of solace- Or perhaps more accurately, a bite of solace.

Nothing warms the heart and the house quite like lighting up the oven. Stay inside, get cozy in thick thermal underwear and floppy slipper socks; you’ve got everything you need right here.

Classic cinnamon rolls are hard to beat, slowly rising as the yeast comes alive, becoming lighter, more tender and softer by the minute. Buttery pockets of gentle spice and brown sugar spiral hypnotically in the pan, all shades of golden brown and delicious. Well, let’s take that same concept and simply apply a touch of chocolate instead, shall we?

Digging into the pantry for inspiration, an open bag of Rodelle Organic Hot Cocoa Mix seemed to be purposefully poised, ready to infuse this classic comfort food with an extra dose of warmth. With pure vanilla, dark Dutch-processed cocoa, and sugar all in one, the only thing you need to add are the marshmallows. Easy to drink, bake, and simply fall in love with.

As if it wasn’t enough to wrap springy cylinders of mini mallows right inside that swirling dough, sticky melted marshmallow glaze seals the deal with a sweet, juicy kiss.

For those of you facing single digit temperatures or worse, just stay inside. Keep warm from the inside out. You aren’t missing anything when a fresh batch of hot cocoa rolls rises to the occasion.

Yield: Makes 9 - 12 Servings

Marshmallow Hot Cocoa Rolls

Marshmallow Hot Cocoa Rolls

Tender, buttery yeast dough wraps itself around spirals of sweet hot cocoa in this divine baked bun. Sticky marshmallow glaze seals the deal with a warm, sweet kiss.

Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 2 hours
Total Time 3 hours 15 minutes



  • 1/2 Cup Warm Water
  • 1/2 Cup Aquafaba
  • 1/4 Cup Olive Oil
  • 1/4 Cup Granulated Sugar
  • 1 Packet (2 1/4 Teaspoons) Active Dry Yeast
  • 3 1/2 - 3 3/4 Cups Bread Flour
  • 1 Teaspoon Salt

Hot Cocoa Filling:

  • 3 Tablespoons Vegan Butter, Melted
  • 1/3 Cup Rodelle Organic Hot Cocoa Mix
  • 3 Ounces (About 1 1/2 Cups) Vegan Mini Marshmallows, or Standard Size Marshmallows Cut into Quarters

Marshmallow Glaze:

  • 3 Tablespoons Vegan Butter
  • 3 Ounces (About 1 1/2 Cups) Vegan Mini Marshmallows, or Standard Size Marshmallows Cut into Quarters
  • 1/2 Teaspoon Vanilla Extract


    1. Combine the warm water and aquafaba in small bowl. Sprinkle in the yeast and let is sit for about 5 minutes until frothy and active. Once re-awakened, pour the yeast mixture into your stand mixer, along with the olive oil and sugar. Mix to combine.
    2. In a separate bowl, whisk together the first 3 1/2 cups of flour and salt. Make sure that all the dry goods are thoroughly distributed before adding them into the liquid mixture. Beginning at the lowest speed, use the dough hook to slowly combine. Scrape down the sides of the bowl as needed to keep everything incorporated, until the dough forms a cohesive ball. If it still seems excessively wet, add up to 1/2 cup of flour.
    3. Let the mixer continue to knead the dough for about 10 minutes, until smooth and elastic. You could also knead it by hand; just take 15 – 20 minutes to do so instead. Place the dough into a lightly greased bowl, cover with plastic, and let rest in a warm area for about 1 - 1 1/2 hours, until doubled in size.
    4. Punch down the dough and turn it out onto a well-floured surface. Roll it out into a rectangle of about 14 x 18 inches. Brush evenly with the melted vegan butter before sprinkling the hot cocoa mix over the entire surface. Distribute the marshmallows on top as evenly as possible.
    5. Starting from one of the shorter ends, roll the rectangle up as tightly as you can, pinching the seam shut when you reach the other end.
    6. Use a very sharp knife to cut the roll into approximately 1 1/2-inch pieces. You can either bake them individually in lightly greased muffin tins or together in a 9x9-inch baking pan. If baking them in groups, try spacing them as evenly as possible. You can begin preheating your oven to 350 degrees at this point, and allow the rolls to rise for 45 – 60 minutes before baking.
    7. Once rolls are doubled in size, bake them in the preheated oven until golden brown; about 30 - 40 minutes.
    8. Finally, prepare the glaze by melting the vegan butter in a small saucepan over medium-low heat. Add the marshmallows and cook gently, stirring well, until the mixture is completely smooth, and very sticky. Pour liberally all over the warm cocoa rolls, and enjoy.


To really double down on the cocoa quotient, try glazing the rolls with a simple chocolate ganache instead of the marshmallow glaze.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 714Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 15mgSodium: 292mgCarbohydrates: 127gFiber: 4gSugar: 16gProtein: 19g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

9 thoughts on “Warmest Wishes

  1. I love cinnamon rolls and the chocolate sounds like a good addition, but marshmallows not so much, at least for me. My husband to me a cinnamon roll at a local bakery for Valentine’s Day and some homemade marshmallows. The marshmallows were awesome. The cinnamon roll, enough for four people, was so over-the-top sweet that I had a hard time eating my two quarters. I have a delicious recipe where the dough preps in the bread machine and I think I’ll get that out soon and make my own. :-)

    Have a delicious weekend!


    1. It does tend to be difficult balancing out marshmallows with anything else, since they add so much sweetness all by themselves. Hopefully this formula manages to keep the sugar bombs in the right proportion… I’d love to hear what you think!

      1. Totally understandable. I have a hard enough time tackling other people’s recipes even when I have a completely clear schedule!

  2. I have made these several times, all come out delicious, do you think you could make the dough the night before and just roll out in the a.m.?

    1. I’m so happy to hear that! Yes, that’s a great idea; I think it would work beautifully if you let the dough rise overnight. Just make sure you stash it in the fridge, covered with plastic wrap, and let it come back to room temperature before rolling. Enjoy!

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