Alright, let’s be serious here. It is definitely time for some hot chocolate! I thought with this weather going on and only a little over a week until Christmas, it was time to try out an idea I have been toying with. Hot Chocolate Sweet Rolls. Just like the most delicious vegan cinnamon rolls you have ever had times a million. They will warm you up and put you in the mood for this amazing wintery weather. If anything can get you out from under those warm blankets in the morning, it is most assuredly these totally scrumptious, fluffy and piping hot rolls of glory!
I considered putting both a chocolate spread and some mini vegan marshmallows inside, and that wasn’t quite right. Then I thought about putting a chocolate ganache inside and marshmallow frosting on top, which was almost there, but the ganache hardens too fast. The winning idea is a hot chocolate like dry mixture inside and vegan marshmallow frosting on the outside.
While I was pondering how very holiday friendly these sweet rolls are, I realized you can make these in the summer too. Toast the top of the marshmallow and call it a s’mores sweet roll! Ha!
Have you ever made sweet rolls of any kind? Or used yeast? It is easier than it seems. When I was in culinary school yeast rolls and dough were my kryptonite. I think it just made me so nervous, I would F up every time. Until I began to practice at home. I made so many sweet rolls, breads and pizzas. I finally realized how easy it is, and when you just understand how the yeast actually works scientifically, it is hard to mess up. The yeast needs to bloom in warm liquid, but not to warm, and it feeds off sugars. So a touch of sugar to your blooming yeast and you will get a perfect rise every time! Give it a try, and let me know if you have any questions.
- 1/3 C. Warm water (110-115 degrees)
- 1 Tbsp. Dry active yeast
- 4 Tbsp. Sugar
- 1/4 C. Vegan butter, I use Earth Balance(melted)
- 1/4 C. Warm almond milk
- 1 tsp. Salt
- 2-2 1/2 C. All purpose flour
- 2 Tbsp. Vegan butter, room temperature
- 1/3 C. Brown sugar
- 2 Tbsp. Cocoa powder
- 1 C. Vegan marshmallows, I used Trader Joe's
- 1/4 C. Vegan butter
- 2 C. Powdered sugar
- 1 tsp. Vanilla
- 3-4 Tbsp. Almond milk
- 1 tsp. Salt
- Make the dough first, in a small bowl, add the warm water and sprinkle the yeast into the water. Sprinkle 1 Tbsp. of sugar on top.
- Let the yeast sit for about 5 minutes to bloom, it will start to bubble, set aside and wait until it is super bubbly.
- In the mean time, in a large mixing bowl, add the melted vegan butter the remaining 3 Tbsp. of sugar, and the warm almond milk. Add the salt and stir together.
- Start adding the flour a little at a time, after you get about a cup of flour in, add the yeast mixture, then another cup of flour, stirring to combine. You can stop at 2 cups of flour, but if it is still sticky keeping adding up to an extra half a cup.
- Once the dough is no longer sticky, turn out onto a floured surface and knead for about 2-3 minutes. Until it is a nice smooth ball.
- Spray a bowl with non stick spray and add the dough ball, cover and let rise for about an hour in a warm dry spot.
- Preheat oven to 350 degrees.
- Once the dough has risen, roll out on a floured surface to about 1/4 inch thick.
- Time to put the filling on top, spread room temperature vegan butter, then sprinkle with the brown sugar and cocoa powder.
- Roll into a log, and cut about 1 1/2-2 inch rolls.
- Place in prepared baking dish or I like to use a muffin tin to make them nice and round.
- Let rise for another 10 minutes.
- Bake at 350 for 15-18 minutes or until golden brown.
- While the rolls are baking, make the topping, melt the vegan marshmallows and vegan butter in a medium sauce pan until the marshmallows and butter are melted together, you can whisk them together so they combine well.
- Add the melted marshmallow mix to a stand mixer or large mixing bowl, and beat with the remaining topping ingredients for a few minutes until nice and fluffy.
- Once the rolls are done, let cool for a minute or town and top with marshmallow topping.
- I definitely recommend using either a hand mixer or stand mixer(ha! that rhymes) for the topping, I tried by hand and it is very difficult.