Directions
- To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir to combine and let sit for 3 to 5 minutes or until bubbly.
- In a medium pot over medium heat, add the butter and milk. Stir until completely melted, remove from the heat.
- Add the flour, hot chocolate mix, cane sugar, and salt to the mixing bowl in that order. Add the egg and milk mixture and knead on speed 2 to 4 for 5 minutes or until the dough is soft and smooth.
- Place the dough in a greased bowl, cover the bowl with plastic wrap, and let rise for 1 to 3 hours or until doubled in size.
- Preheat the oven to 350°F.
- To make the filling: In a bowl, add the butter, cane sugar, and hot chocolate mix and stir to combine completely.
- Generously flour your work surface. Roll out the dough to a rectangle that is about 12 x 16-inches. Using a spatula, spread the butter and cocoa mixture all over the rolled out dough.
- Starting at the larger side, fold the dough over and start to roll until it is in the shape of a log. Trim off each of the ends, then cut into 8 cinnamon rolls. Place in a greased baking dish.
- Bake for 35 minutes or until golden brown. Allow the rolls to cool for about 10 minutes.
- Spread the marshmallow creme on top of the rolls.
- Using a chocolate shaver, shave the dark chocolate bar on top of the rolls.
Store in the fridge for up to 3 days.
High Altitude — Bake at 350°F for 30 minutes or until golden brown.
