Soft Hot Cocoa Rolls with Mini Marshmallows 🍫❤️ For the Dough: ⬇️ - 3 ½ cups (440 g) all-purpose flour - 1 cup (240 ml) warm milk - 2 ¼ tsp active dry yeast (1 packet) - ¼ cup (50 g) granulated sugar - ½ cup (40g) unsweetened cocoa powder - 1 large egg - ⅓ cup (75 g) unsalted butter, softened - ½ tsp salt For the Hot Cocoa Filling: ⬇️ - ½ cup (110 g) unsalted butter, softened - ½ cup (100 g) brown sugar - ¼ cup (25 g) unsweetened cocoa powder - 2–3 tbsp hot cocoa mix (optional, for extra chocolate flavor) - 1 ½ cups mini marshmallows For the Chocolate Glaze: ⬇️ - 1 cup (120 g) powdered sugar - 2 tbsp cocoa powder - 2–3 tbsp milk - 1 tsp vanilla extract - Pinch of salt ✨ Instructions ✨ 1. Make the Dough: ⬇️ 1. Warm the milk until it’s about body temperature (not hot). 2. Add the yeast and a teaspoon of sugar. Let rest 5–10 minutes until foamy. 3. In a large bowl, mix together sugar, egg and softened butter. 4. Pour in the yeast mixture and stir. 5. Add flour and salt. Mix until a soft dough forms. 6. Knead 8–10 minutes (by hand or mixer) until smooth. 7. Place in an oiled bowl, cover, and let rise 1–1.5 hours until doubled. 2. Prepare the Filling 1. In a bowl, mix butter, brown sugar, cocoa powder, hot cocoa mix into a smooth paste. 3. Assemble the Rolls: ⬇️ 1. Roll the dough out into a large rectangle (about 14×18 inches / 35×45 cm). 2. Spread the cocoa- filling evenly on the dough. 3. Sprinkle mini marshmallows on top — try pressing them slightly into the filling so they stay in place. 4. Roll the dough tightly from the long side into a log. 5. Slice into 12 rolls. 6. Place rolls in a greased baking dish. 7. Cover and let rise 30–45 minutes. 4. Bake: ⬇️ - 1. Preheat oven to 350°F (175°C). - 2. Bake rolls for 20–25 minutes, until lightly golden and soft. 5. Make the Chocolate Glaze:⬇️ - 1. Mix powdered sugar, cocoa, vanilla, salt, and milk until smooth. - 2. Drizzle over warm rolls. #hotcocoa #cinnamonroll #christmasbaking #Recipe #fyp - @yume.bakery