The Pioneer Woman Tasty Kitchen
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Mexican Hot Chocolate Cinnamon Rolls

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Level: Intermediate

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Description

Soft spirals of dough with a delicious cinnamon filling and Nutella nestled inside, are topped with melty marshmallows for this fun take on a seasonal drink.

Ingredients

  • FOR THE ROLLS:
  • ½ cups Unsalted Butter
  • 1 cup Whole Milk
  • ⅓ cups Granulated Sugar
  • 4-½ cups All-purpose Flour
  • 1 envelope (1/4 Oz. Packet) Active Dry Yeast
  • 2  Large Eggs
  • 1-½ teaspoon Kosher Salt
  • FOR THE CINNAMON FILLING:
  • 1-½ cup Unsalted Butter, Softened
  • 1 cup Dark Brown Sugar (I Like To Use Dark, But Light Is Fine Too), Packed
  • 2 Tablespoons Ground Cinnamon
  • ¾ teaspoons Ground Nutmeg
  • ¾ cups Nutella
  • FOR THE TOPPING:
  • 4 cups Mini Marshmallows

Preparation

For the rolls:
Cut butter into thinn(ish) slices and place in the bowl of a stand mixer; set aside.

Place milk in a small saucepan and set over moderately high heat. Bring to a boil, then immediately remove from heat. Pour milk into the bowl with the butter and whisk until butter is completely melted. Whisk in sugar until combined.

If mixture is still above lukewarm (which it most likely will be), whisk in ½ cup of the flour until combined.
Sprinkle in yeast and briefly whisk. Let mixture sit for 10 minutes, until foamy.

Attach bowl to stand mixer and using the dough hook on low speed (the speed I used was around level 3), add eggs, salt, and remaining flour (if you did not add the ½ cup flour earlier to cool down the milk and butter mixture, go ahead and add it here).

Knead dough for about 10 minutes, or until dough pulls away from sides of bowl. Once done kneading, turn mixer off and cover bowl with plastic wrap. Place bowl in a warm area (I like to use a slightly warm oven) and allow dough to rise for about 1 hour, or until doubled in size.

When ready to assemble, make the cinnamon filling.

For the cinnamon filling:
To a small bowl, add butter, brown sugar, cinnamon, and nutmeg and stir until thoroughly combined.

To assemble, spray two 10-inch round pans (you can also use a 9×13 baking dish) with cooking spray and set aside.

Flour a clean work surface and turn dough onto surface. Fold the dough in thirds; turn, and fold into thirds once more, then gently press into a rectangle. Roll dough into a 16×20 rectangle.

Use an offset spatula (or a similar tool) to gently spread cinnamon filling over dough, leaving 1 ½ inches on one side uncovered. Drop Nutella by spoonfuls over cinnamon filling and lightly spread to flatten each mound (see note in post).

Starting at the long edge that is covered with filling, roll the dough into a log as tightly as you can toward the bare edge. Use a bench scraper to cut dough into 12 rolls. Set 6 rolls, slightly spaced apart, in each prepared pan. Set pans in a warm area to rise for 30 minutes.

Preheat oven to 350°F. Bake cinnamon rolls for 20–23 minutes, or until golden brown on top.

Remove from oven and place 2 heaping cups of mini marshmallows over the tops of each pan of rolls and return to oven for 1 ½ minutes, or until marshmallows are very soft and melty. Remove from oven and if desired, torch tops of marshmallows or place under broiler for about 30 seconds, or until marshmallows are browned.

Serve warm and enjoy with a cup of hot chocolate, for good measure.

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