Ingredients

Dough:

• 1/2 Cup Warm Water
• 1/2 Cup Aquafaba
• 1/4 Cup Olive Oil
• 1/4 Cup Granulated Sugar
• 1 Packet (2 1/4 Teaspoons) Active Dry Yeast
• 3 1/2 - 3 3/4 Cups Bread Flour
• 1 Teaspoon Salt

Hot Cocoa Filling:

• 3 Tablespoons Vegan Butter, Melted
• 1/3 Cup Rodelle Organic Hot Cocoa Mix
• 3 Ounces (About 1 1/2 Cups) Vegan Mini Marshmallows, or Standard Size Marshmallows Cut into Quarters

Marshmallow Glaze:

• 3 Tablespoons Vegan Butter
• 3 Ounces (About 1 1/2 Cups) Vegan Mini Marshmallows, or Standard Size Marshmallows Cut into Quarters
• 1/2 Teaspoon Vanilla Extract

Instructions

1. Combine the warm water and aquafaba in small bowl. Sprinkle in the yeast and let is sit for about 5 minutes until frothy and active. Once re-awakened, pour the yeast mixture into your stand mixer, along with the olive oil and sugar. Mix to combine.
2. In a separate bowl, whisk together the first 3 1/2 cups of flour and salt. Make sure that all the dry goods are thoroughly distributed before adding them into the liquid mixture. Beginning at the lowest speed, use the dough hook to slowly combine. Scrape down the sides of the bowl as needed to keep everything incorporated, until the dough forms a cohesive ball. If it still seems excessively wet, add up to 1/2 cup of flour.
3. Let the mixer continue to knead the dough for about 10 minutes, until smooth and elastic. You could also knead it by hand; just take 15 – 20 minutes to do so instead. Place the dough into a lightly greased bowl, cover with plastic, and let rest in a warm area for about 1 - 1 1/2 hours, until doubled in size.
4. Punch down the dough and turn it out onto a well-floured surface. Roll it out into a rectangle of about 14 x 18 inches. Brush evenly with the melted vegan butter before sprinkling the hot cocoa mix over the entire surface. Distribute the marshmallows on top as evenly as possible.
5. Starting from one of the shorter ends, roll the rectangle up as tightly as you can, pinching the seam shut when you reach the other end.
6. Use a very sharp knife to cut the roll into approximately 1 1/2-inch pieces. You can either bake them individually in lightly greased muffin tins or together in a 9x9-inch baking pan. If baking them in groups, try spacing them as evenly as possible. You can begin preheating your oven to 350 degrees at this point, and allow the rolls to rise for 45 – 60 minutes before baking.
7. Once rolls are doubled in size, bake them in the preheated oven until golden brown; about 30 - 40 minutes.
8. Finally, prepare the glaze by melting the vegan butter in a small saucepan over medium-low heat. Add the marshmallows and cook gently, stirring well, until the mixture is completely smooth, and very sticky. Pour liberally all over the warm cocoa rolls, and enjoy.

Notes

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Rodelle Organic Hot Cocoa Mix
• 
  Dandies - All Natural Mini Marshmallows Vanilla - 10 oz.
• 
  Rodelle Reserve Pure Vanilla Extract, 6.75 Ounce

Nutrition Information:

Yield:

Serving Size: