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Hot Cocoa Rolls

Prep Time15 mins
Cook Time20 mins
Total Time2 hrs 35 mins
Servings: 10 rolls



  • 1 cup milk
  • 1/2 stick butter
  • 1 package dry active yeast 2 1/4 teaspoons
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt Diamond Crystal
  • 2-2.5 cups flour
  • 2 tablespoons butter melted, set aside


  • 1/4 cup hot cocoa powder
  • 1/2 stick butter very softened, but not melted


  • 2 tablespoons butter melted
  • 2 cups powdered sugar
  • 1/4 cup hot cocoa prepared and cooled



  • Heat the milk, butter, till butter is melted and milk is hot but not boiling. Remove from heat, transfer to a heat-proof mixing bowl, and let cool till lukewarm.
  • Once lukewarm (if too hot, the yeast won't activate) sprinkle the yeast onto the mixture. Let it foam for about 10 minutes. Then stir in sugar and salt.
  • With the dough hook attached. With the mixer set on stir, slowly add in flour. Continue adding flour till a ball forms and flour is fully incorporated. You want the dough to be tacky but not sticky. You may not use all the flour, or you may need a little extra.
  • Cover and let rise for about 1 hour. Your dough should double in size.


  • While dough is rising, stir together all filling ingredients.
  • When dough is ready, roll out into a large rectangle.
  • Spread filling evenly across rectangle, leaving about an inch uncovered on one of the long sides of the rectangle.
  • Starting on the opposite end from the uncovered dough, roll the dough into a log.
  • Slice dough into 10-12 equal rolls.
  • Line a 9x13 baking dish with parchment paper and place the rolls in the dish. Brush the rolls with the 2 tablespoons of melted butter.
  • Preheat the oven to 350 F and let the rolls rise for 30 minutes - 1 hour on top of the preheating oven.
  • Bake for 20-25 minutes.
  • Cool slightly if eating immediately, cool completely if serving later.


  • While rolls are cooling, whisk together all glaze ingredients.
  • Pour over top of warm rolls and enjoy!