What do you love most about the cooler weather? Is it the warm meals and casseroles? Is it the the sign of the upcoming Holidays and family get-togethers? Or, if you’re like me, cooler weather can mean only one thing – Hot Cocoa!

Hot Cocoa season is nearly upon us, and truthfully, we couldn’t be happier! With 9 different flavors, you could say that we definitely have a thing for hot cocoa here at Honeyville! That’s probably what led to today’s recipe! We took two cool weather treats, hot cocoa and cinnamon rolls, and combined them into one delicious, mouth-watering dish you won’t be able to pass up. Grab your scarf and mittens, it’s time for Hot Cocoa Cinnamon Rolls!

1/2 cup + 1/2 Tbsp Honeyville Buttermilk Powder + 3 Cups Hot Water
1/4 cup Butter, melted
1/3 cup Sugar
5 Tbsp Honeyville French Vanilla Hot Cocoa Mix
2 Eggs
1 Tbsp Salt
8-10 cups Honeyville Alta Artisan Bread Flour
1/4 cup SAF Yeast

1/4 cup Butter, melted
1/4 cup Sugar
1/4 cup Honeyville French Vanilla Hot Cocoa Mix
2 tsp Cinnamon

Hot Cocoa Cream Cheese Frosting:
6 oz Cream Cheese
4 Tbsp Butter, softened
1 tsp Vanilla
2 Tbsp Heavy Cream
1/4 cup Honeyville French Vanilla Hot Cocoa Mix
1 cup Powdered Sugar

I chose our French Vanilla Hot Cocoa for this recipe, but you can use any of your favorite Honeyville Hot Cocoa flavors. First, mix your dough.


In your BOSCH Universal Mixer, add ingredients in the following order: Buttermilk, butter, sugar, hot cocoa mix, eggs, salt, 4 cups flour, yeast. Turn mixer to #2 setting and while dough is mixing, slowly add remaining flour 1 cup at a time until the dough begins to pull away from the sides. Knead in machine for 3-4 minutes.


Take dough out and place in a greased bowl, cover, and let rise for 30 minutes.


After rise, punch down dough, remove, and divide into two pieces.

Preheat oven to 400 degrees.


Roll out each piece and slice in a rectangle shape with a pizza slicer.


Mix your filling by combining sugar, hot cocoa, and cinnamon, and whisking together.


Brush the top of the dough with your melted butter, then sprinkle cinnamon/sugar/hot cocoa mix on top.


Starting from the top, roll dough tightly.


Using a knife our bench scraper, cut out rolls from large dough roll. Place in a greased pan. Repeat this process for the other dough ball. The recipe should yield 14-16 cinnamon rolls.


Place rolls in preheated 400 degree oven, knock temperature down to 350, and bake for 12-15 minutes. Remove and allow to cool in pan.


While cooling, make your frosting by combining cream cheese, butter, vanilla, heavy cream, hot cocoa, and powdered sugar in a large bowl and mixing with an electric hand mixer until a creamy, light frosting appears. Frost rolls and serve.


These rolls are exactly what you’ve been hoping for on a cool morning. Light, fluffy, and full of flavor, these treats ring with the aroma and taste of a warm mug of hot cocoa. The cream cheese frosting is the perfect topping for these already over-the-top creations. Serve them up for the perfect breakfast meal, after-school treat, or late-night craving. Whatever time of day, you’ll never be disappointed!


Who doesn’t love Hot Cocoa? Thanks to this recipe, you can have your Hot Cocoa and eat it too!