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

By | December 29, 2020

If you have leftover candy canes, hot cocoa mix, and marshmallows from the holidays, try these TOASTED COCONUT PEPPERMINT HOT COCOA CINNAMON ROLLS ๐Ÿฅฅโค๏ธ๐Ÿค๐Ÿซ The flavor combo is incredible and keeps the holiday vibes rolling! Recipe down belowโฌ‡๏ธ

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 ยฐF. Mix together the ingredients for the dough in a large bowl and knead the dough for 1 minute. Add more flour if itโ€™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. Theyโ€™re best served warm while the chocolate is still melty! Enjoy!!๐Ÿ˜‹

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