HealthyHappyLife.com

  • recipes
  • cookbooks
  • about
  • subscribe
  • mom life
  • travel
  • blogging
  • videos
  • free gift!
  • shop
menu icon
go to homepage
  • recipes
  • cookbooks
  • about
  • subscribe
  • mom life
  • travel
  • blogging
  • videos
  • free gift!
  • shop
search icon
Homepage link
  • recipes
  • cookbooks
  • about
  • subscribe
  • mom life
  • travel
  • blogging
  • videos
  • free gift!
  • shop
×
  • Plant-Based Recipes for Hot Summer Days
  • Simple Vegan Cacio e Pepe Pasta - One-Pot Meal
  • Summer Dress Try-On: My Favorite Twirl-Tested, Celebration-Worthy Picks
  • Face: What Our Skincare Routines Say About Modern Motherhood
  • Still Obsessed: My Rothy’s Code + Review (2025)
  • My Pandemic Baby Is Graduating Preschool
  • 5 Comfy-Cute, One Piece Swimsuits - Long Torso Edit
  • Spring Fling: Best Garden & Outdoor Finds for Your Home & Kids
  • Plant-Based Protein Sources: The Ultimate Guide // Back to Basics Series
  • Overthinking Won't Save You — But This Might
  • Creative Mom Working From Home: Glitter, Chaos, & On-Brand Post-its
  • The Ultimate Copenhagen with Kids Guide: Where to Stay, Eat & Play
Home » recipes » dessert

Vegan Hot Cocoa Cinna-Buns. Toasty Marshmallow Swirled.

by Kathy Patalsky · updated: Mar 23, 2020 · published: Nov 25, 2012 · About 4 minutes to read this article. Leave a Comment


These Hot Cocoa, Toasty Marshmallow Swirled Cinna-Buns have all the cozy-sweet flavor of rich, steamy, hot cocoa with marshmallows, wrapped into each tender, swirled bite. Rich chocolate spirals are slathered in vegan agave-sweetened cream-cheese frosting and oven-baked, toasted vegan marshmallows. This recipe makes a fun splurge-worthy treat for your holiday season.

And every single bite is vegan. Stay inside and cozy up to these homemade "cinnamon bun" style treats..

Before adding frosting..

frosting..

"Is that hot cocoa with marshmallows?" Boy says.
"Yes." Girl replies. Boy smiles.
"I just sat down to sip it.." Girl replies.
"Oh." Boy says, disappointment on his face.
"I promise I will make you some next time." Girl replies. Her body melting lazily into her lounge chair.
"Alright." Sad boy exits with dramatic sadness.

(In place of hot cocoa, next time, girl made boy these toasty marshmallow, cocoa-infused treats as a peace offering.)

I love making a special cinnamon-style roll on holiday season weekends. Like this recipe: Pumpkin Pecan Cinna Rolls.

This "Hot Cocoa Buns" recipe puts a chocolate-spin on things. These buns are pretty fun and delicious as a morning bite or as an afternoon pairing with coffee or hot tea.

Made with spelt flour, agave syrup, rich cocoa powder, a subtle hint of coffee and velvetly tropical virgin coconut oil, these tender buns really do taste like hot, lovely, cocoa and marshmallows...

Hot Cocoa Toasty Marshmallow Swirl Cinna-Buns
vegan, makes 6-7 large buns

1 packet yeast + 1 cup warm water
2 ¼ cups spelt flour*
½ cup agave syrup
1 tablespoon baking powder
2 teaspoon lemon juice or apple cider vinegar (helps activate baking powder)
1 teaspoon salt
3 tablespoon raw coconut flour**
1 teaspoon instant coffee
1 teaspoon vanilla extract
3-4 tablespoon dark chocolate cocoa powder
½ cup virgin coconut oil, melted

* any flour can be used. A mix of white and wheat would be a good substitute for spelt.
**you could substitute the coconut flour with either shredded coconut, nut meal (any variety or processed whole raw nuts) or just add more flour.

Filling:
15-20 vegan Dandies marshmallows
1 teaspoon cinnamon
½+ cup vegan cream cheese frosting (recipe below)

Toasted Marshmallow Cream Cheese Frosting/Filling/Topping

6 ounces vegan cream cheese (any brand, plain flavor)
!/4 cup agave syrup
a few drops vanilla extract (optional)
¼ - ½ cup powdered sugar (to thicken)
⅛ teaspoon salt
0-2 tablespoon virgin coconut oil (also to thicken)

Directions:

1. Combine the yeast and water in a large bowl. Swirl to mix.

2. Add in the salt, baking powder, spelt flour, agave syrup, coffee, coconut flour, cocoa powder, melted coconut oil, vanilla extract and lemon juice. Fold into a ball of kneadable dough. It should be quite moist, yet just firm enough to form into a ball. Knead a few times, adding extra flour if needed to handle.

3. Place the dough in a greased mixing bowl and cover. Allow to rise for about 30-60 minutes. 30 minutes for quick rise yeast.

4. While the dough is rising, mix up the frosting. Add the cold cream cheese, sugar, agave and salt to a bowl. Blend until smooth using a hand mixer.

5. Gently knead the risen dough. Turn oven to 400 degrees.

6. Roll out the dough on a floured surface. If the dough feels too oily or sticky to knead, place in the freezer for about ten minutes. This will help firm it a bit. Otherwise, roll out to about ¼ inch thickness.

7. Add about 15 vegan marshmallows to the dough and spread about ½ cup or so of the frosting on the inside of the dough - around the marshmallows. You want the entire surface of the rolled out dough to be covered in frosting and marshmallows. Sprinkle the cinnamon over top. Place leftover frosting in fridge to be used upon serving buns.

8. Roll the dough from one end, into a tight spiral. Cup the dough into rounds and place in a greased baking dish. And circle dish will work - even a pie dish could work. 7"-10" round in size. A smaller dish will allow for more plumped up buns, as the press together as they bake. A larger dish allows the buns to spread out a bit more. Add a few extra marshmallows on top if you'd like.

9. Bake at 400 degrees, uncovered, for about 35-38 minutes.

10. Remove from oven and cool before serving.

11. Serve with a dollop of the frosting on top.

Store on the counter if consuming same-day. Store in the freezer or fridge if serving int next day. You will need to warm / reheat these buns before serving since they firm up quite a bit in the fridge.

*Process pics..

More All Posts

  • Back to Basics: The Ultimate Guide to Vegan Egg Replacers
  • kathy patalsky hbd 44 joy
    I Bought Myself a Cameo for My Birthday - And No, I Haven't Watched it Yet
  • Easy English Muffin Pizzas for Kids (Vegan & Kid-Approved!)
  • 44. birthday post.

About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

More about me →

my cookbooks
my books

Latest Posts

  • 7 Foods for Lung Health During Wildfire Pollution
  • Letter from the Editor: Embracing the Holiday Time Glow
  • Vegan Holiday Recipe Quicklist
  • Holiday Gift Guide for 4-5-Year-Olds: Top Picks for Magic and Fun!

Trending

  • All Posts
  • appetizer
  • Mom Life
  • recipes
  • personal
  • dessert
  • holiday
  • Smoothies
  • snacks
  • kid recipes
  • kid crafts
  • salad
  • Sandwiches
  • entree
  • 101 Things I Love. Happiness Reflection.
  • 5-Minute Skillet Chickpeas
  • Vegan Dining at Disneyland - 2023 - Complete List!
  • 7 Tips for Fluffy Cinnamon Rolls
  • avocado toast with mushrooms
    Mushroom Avocado Toast
  • peanut butter chickpeas
    Easy Peanut Butter Curry Chickpeas

Footer

↑ back to top

About

  • about kathy
  • press
  • © 2024 polished dc, llc
  • Privacy Policy | Terms & Conditions

Newsletter

  • sign up..
  • subscriber gift: vegan cheat sheets!

Contact

  • work with me

Goodies

  • shop
  • cookbooks
  • finding vegan
  • videos