Hot Cocoa Cinnamon Roll French Toast Bake

Description:
This Hot Cocoa Cinnamon Roll French Toast Bake features a perfectly balanced custard-to-roll ratio. Topped with marshmallow fluff torched to golden perfection and drizzled with frosting, it’s a decadent holiday treat.

Why you’ll love it:

This Hot Cocoa Cinnamon Roll French Toast Bake is a holiday favorite because it’s both indulgent and incredibly simple to make. Using pre-made Pillsbury Hot Cocoa Grand Cinnamon Rolls means less time prepping and more time enjoying the rich chocolate custard, gooey marshmallow fluff, and warm cinnamon flavors. The ease of assembly, paired with the show-stopping torched marshmallow topping, makes this the perfect treat for brunch or dessert that’s guaranteed to impress your family and friends!

Tips for Success:

1. Room Temperature Ingredients: Use room temperature eggs and cream for a smoother custard. Cold ingredients can cause the custard to mix unevenly.
2. Watch the Marshmallows: When torching the marshmallow fluff, keep the flame moving to avoid burning any one spot. If broiling, don’t leave the oven unattended—it toasts quickly!
3. Custard Consistency: Make sure the custard is evenly poured over the rolls so all pieces absorb the rich flavor.
4. Let It Rest: Allow the bake to cool for at least 10 minutes after baking to let the custard set fully. This makes slicing easier and prevents it from falling apart.

Substitutions:

1. Granulated Sugar:
   • Replace with brown sugar for a deeper, caramel-like sweetness.
   • Use coconut sugar for a subtle molasses flavor.
2. Heavy Whipping Cream:
   • Substitute half-and-half for a lighter custard.
   • For a dairy-free option, use coconut cream or cashew milk (but expect a slight change in texture).
3. Chocolate Chips:
   • Swap for white chocolate, dark chocolate, or even caramel chips for a twist.
   • Add crushed peppermint candies for a festive flavor.
4. Marshmallow Fluff:
   • Use mini marshmallows instead of fluff for a chunkier topping.
   • Swap with whipped cream for a less sweet alternative.
5. Vanilla Extract:
   • Replace with almond extract or a splash of coffee liqueur for a different flavor profile.
6. Cinnamon Rolls:
   • If you can’t find the limited edition hot cocoa rolls, you can substitute with any cinnamon rolls.

These tips and substitutions ensure you can customize the dish while achieving perfect results every time!

Recipe

Ingredients:

• 1 can Pillsbury Hot Cocoa Grand Cinnamon Rolls (5 rolls)
• 3 large eggs
• ⅓ cup heavy whipping cream
• 2 tbsp granulated sugar or light brown sugar
• 2 tbsp unsweetened cocoa powder (plus extra for garnish)
• ½ tsp vanilla extract
• ½ cup semi-sweet chocolate chips
• 3 tbsp melted butter (for the pan)
• 1 jar marshmallow fluff (or 1 cup)
• Reserved frosting from the cinnamon rolls

Instructions:

Prep Time: 15 minutes | Cook Time: 40 minutes | Servings: 6

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Pan: Pour the melted butter into the bottom of a 9×13-inch baking dish and spread it evenly.
3. Prepare the Cinnamon Rolls: Open the can of Pillsbury Hot Cocoa Grand Cinnamon Rolls. Set the icing aside for later. Cut each cinnamon roll into quarters and arrange the pieces evenly over the melted butter in the pan.
4. Make the Cocoa Custard: In a medium mixing bowl, whisk together the eggs, heavy whipping cream, granulated sugar, cocoa powder, and vanilla extract until smooth.
5. Assemble the Bake: Pour the custard mixture evenly over the cinnamon roll pieces, ensuring they are well-soaked. Sprinkle the chocolate chips on top.
6. Bake: Bake uncovered for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the custard is fully set.
7. Cool and Drizzle Frosting: Let the bake cool for 10 minutes. Drizzle the reserved frosting evenly over the top.
8. Top with Marshmallow Fluff and Torch: Spread a generous layer of marshmallow fluff over the frosting. Use a kitchen torch to lightly toast the marshmallow fluff until golden brown and slightly charred in spots. If you don’t have a torch, place the dish under the broiler for 1–2 minutes, keeping a close eye to avoid burning.
9. Serve: Dust the toasted marshmallow fluff with cocoa powder for a final chocolatey touch. Slice and serve warm!

Enjoy!

Pro Tips:

• Prep Ahead: Assemble the bake the night before (excluding the marshmallow fluff), cover, and refrigerate. Bake fresh in the morning and add the fluff right before serving.
• Extra Toppings: Sprinkle crushed graham crackers, chocolate curls, or peppermint candy for more texture and flavor.

Hot Cocoa Cinnamon Roll French Toast Bake

This Hot Cocoa Cinnamon Roll French Toast Bake features a perfectly balanced custard-to-roll ratio. Topped with marshmallow fluff torched to golden perfection and drizzled with frosting

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Breakfast, brunch, Dessert

Cuisine American

Servings 4

Equipment

• 1 9×5 baking loaf pan
• 1 medium mixing bowl
• 1 whisk
• 1 kitchen torch
• 1 piping bag or spoon for marshmallow creme
• aluminum foil
• knife

Ingredients

  

• 1 can Pillsbury Hot Cocoa Grand Cinnamon Rolls 5 rolls
• 3 large eggs
• ⅓ cup heavy whipping cream
• 2 tbsp granulated sugar or light brown sugar
• 2 tbsp unsweetened cocoa powder plus extra for garnish
• ½ tsp vanilla extract
• ½ cup semi-sweet chocolate chips
• 3 tbsp melted butter for the pan
• 1 jar marshmallow fluff or 1 cup
• Reserved frosting from the cinnamon rolls

Instructions

 

• Preheat the Oven: Preheat your oven to 375°F (190°C).
• Prepare the Pan: Pour the melted butter into the bottom of a 9×13-inch baking dish and spread it evenly.
• Prepare the Cinnamon Rolls: Open the can of Pillsbury Hot Cocoa Grand Cinnamon Rolls. Set the icing aside for later. Cut each cinnamon roll into quarters and arrange the pieces evenly over the melted butter in the pan.
• Make the Cocoa Custard: In a medium mixing bowl, whisk together the eggs, heavy whipping cream, granulated sugar, cocoa powder, and vanilla extract until smooth.
• Assemble the Bake: Pour the custard mixture evenly over the cinnamon roll pieces, ensuring they are well-soaked. Sprinkle the chocolate chips on top.
• Bake: Bake uncovered for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the custard is fully set.
• Cool and Drizzle Frosting: Let the bake cool for 10 minutes. Drizzle the reserved frosting evenly over the top.
• Top with Marshmallow Fluff and Torch: Spread a generous layer of marshmallow fluff over the frosting. Use a kitchen torch to lightly toast the marshmallow fluff until golden brown and slightly charred in spots. If you don’t have a torch, place the dish under the broiler for 1–2 minutes, keeping a close eye to avoid burning.
• Serve: Dust the toasted marshmallow fluff with cocoa powder for a final chocolatey touch. Slice and serve warm!

Keyword cinnamon roll french toast, french toast bake, hot cocoa cinnamon roll french toast bake recipe, hot cocoa cinnamon roll recipe