thepioneerwoman
Mexican Hot Chocolate Sweet Rolls
These rich, spicy Mexican hot chocolate sweet rolls are made with cocoa, cinnamon, and cayenne. They're perfect for Christmas morning or any holiday breakfast.
👥 12 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●baking dish
- ●spatula
- ●oven
- ●pan
- ●knife
- ●cutting board
📝 Preparation Steps
1
Make the dough: Combine the milk, vegetable oil and granulated sugar in a large saucepan and bring to a simmer over medium heat. Remove from the heat and set aside to cool slightly (the mixture should be about 110˚F). Sprinkle the yeast evenly over the top and set aside until the mixture begins to bubble and foam, about ⏱️ 5 minutes.
2
Transfer the yeast mixture to a large bowl. Add 3½ cups of the flour and the cocoa powder. Stir until just combined, then cover the dough with a clean kitchen towel and set aside in a warm place for about ⏱️ 1 hour.
3
At the 1-hour mark, whisk together the remaining ½ cup flour, the salt, baking powder and baking soda in a small bowl. Uncover the dough and stir in the flour mixture until thoroughly combined. Cover again with the towel or plastic wrap and refrigerate at least ⏱️ 1 hour and up to overnight. (Use plastic wrap if you’re refrigerating overnight to keep a crust from forming on the dough.)
4
Preheat the oven to 375˚F. Lightly grease a 9-by-13-inch baking dish with vegetable oil. Make the filling: Mix together the butter, granulated sugar, cocoa powder, cinnamon and cayenne in a medium bowl until combined. Turn out the dough onto a lightly floured surface. Roll out into a large rectangle, about 12 by 18 inches. Using the back of a spoon or a small offset spatula, carefully spread the filling over the dough, leaving a ½-inch border on one long side. Sprinkle with the chopped chocolate.
5
Beginning at the long side without the border, roll up the dough tightly into a log. Use both hands and work slowly, being careful to keep the roll tight. Pinch the seam together and flip the roll seam-side down on the work surface.
6
Slide a cutting board underneath the log of dough. Using a serrated knife, trim the ends and cut the log into 12 even slices (about 1½ inches thick). Transfer the rolls cut-side up to the prepared baking dish. (At this point, you can freeze the rolls in the pan: Cover tightly with plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature on the counter before baking as directed.)
7
Cover the baking dish loosely with a clean kitchen towel or plastic wrap and set aside in a warm place until puffy, about ⏱️ 20 minutes (the top of the oven is a great spot for this while it preheats). Remove the towel or plastic wrap and transfer the baking dish to the oven. Bake until the rolls are set and spring back when poked, 24 to ⏱️ 28 minutes.
8
Meanwhile, make the glaze: Whisk together the powdered sugar, cocoa powder, milk, melted butter and vanilla in a medium bowl until smooth. If needed, whisk in additional milk, 1 teaspoon at a time, until the glaze is smooth and pourable. Pour over the warm rolls.
Nutrition Facts
calories
507 Calories
fat Content
25 g
fiber Content
4 g
sugar Content
32 g
sodium Content
348 mg
protein Content
8 g
trans Fat Content
0 g
cholesterol Content
30 mg
carbohydrate Content
65 g
saturated Fat Content
10 g
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