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If you have leftover candy canes, hot cocoa mix, and marshmallows from the holid…

2 min read

If you have leftover candy canes, hot cocoa mix, and marshmallows from the holidays, try these TOASTED COCONUT PEPPERMINT HOT COCOA CINNAMON ROLLS 🥥❤️🤍🍫 The flavor combo is incredible and keeps the holiday vibes rolling! Recipe down below⬇️

Toasted Coconut Peppermint Hot Cocoa Cinnamon Rolls:
Dough:
– 1/4 cup olive oil
– 1/2 cup nonfat plain Greek yogurt
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 teaspoon baking soda
– 2 teaspoons baking powder
– 1 teaspoon cinnamon
– 2 teaspoons maple syrup or honey
– 2 tablespoons apple cider vinegar
– 1 1/4 cups flour
Spread:
– 1/4 cup hot cocoa mix
– 2 tablespoons water
– 2 tablespoons almond flour
– 1 teaspoon cinnamon
Add-ins:
– All-natural marshmallows
– Crushed candy cane
– Unsweetened shredded coconut
– Dark chocolate chips
Glaze:
– Melted white chocolate
– Melted coconut oil
– Almond milk
– Powdered sugar
Topping:
– Toasted coconut
– Crushed candy cane
– Mini hot cocoa marshmallows
Preheat the oven to 350 °F. Mix together the ingredients for the dough in a large bowl and knead the dough for 1 minute. Add more flour if it’s too sticky. Sprinkle flour on a clean countertop and place the dough on the floured surface. Roll flat with a rolling pin until about 1 cm thick. Combine the ingredients for the filling into a paste. Spread it over the flattened dough. Sprinkle the add-ins over the spread. Roll up the dough tightly and cut into 1 1/2 inch pieces. Place in a greased round cake pan or pie dish, allowing some spacing between the rolls for the dough to expand when baking. Bake for 18-20 minutes or until golden brown and the dough is cooked. Make the glaze and drizzle over the rolls. Toast some extra coconut in the oven and add the toppings. They’re best served warm while the chocolate is still melty! Enjoy!!😋

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