This Pillsbury Hot Cocoa Cinnamon Roll Breakfast Casserole is a fun twist on a classic breakfast bake made with the new refrigerated hot cocoa–flavored rolls, a creamy custard, and sweet marshmallows.
You're going to love how easy it is to make and guaranteed to be a hit with kids and adults alike, especially during the holiday season.
Be sure to check out the rest of our cinnamon roll recipes for even more sweet breakfast inspiration.
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Recipe at a Glance
Prep: 10 min | Cook/Bake: 35 min | Difficulty: Easy
What it is: A French toast–style breakfast casserole made with the new refrigerated Pillsbury hot cocoa–flavored rolls shaped like cinnamon rolls, eggs, hot chocolate mix and topped with mini marshmallows and chocolate chips for a warm, hot-cocoa-inspired flavor.
Why you’ll love it: It’s easy to throw together and feels extra special for holidays and winter mornings. Kids and adults will both love the chocolatey, gooey finish.
How to make it: Cut the hot cocoa rolls, whisk together the eggs, heavy cream, hot cocoa mix, and pour it over the rolls. Then bake until set, spread the icing on top and sprinkle with marshmallows and chocolate chips.
👉 Click HERE to grab my Cinnamon Rolls eBook—packed with easy, mouthwatering recipes that transform simple rolls into irresistible treats!
Table of Contents
- Recipe at a Glance
- Why I Love This Recipe (and You Will Too!)
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- More Breakfast Casserole Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Why I Love This Recipe (and You Will Too!)
I love this recipe because the Grands! chocolate-flavored rolls bring that cozy hot cocoa flavor to a breakfast favorite everyone already loves.
The method is very similar to my number one recipe on the blog, Cinnamon Roll Breakfast Casserole, so if you’ve made that one before, this version will feel just as easy and delicious with a chocolatey upgrade I know you’re going to love too.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You’ll Need
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Egg-Free Option: To make this casserole without eggs, follow the same method used in my Cinnamon Roll Recipe without Eggs.
Chocolate Options: Swap the mini chocolate chips for dark chocolate, white chocolate, or peppermint chips to change up the flavor.
Festive Toppings: Sprinkle crushed peppermint candies over the top after baking for a holiday twist.
Marshmallow Swap: Replace the traditional mini marshmallows with peppermint-flavored marshmallows for a festive twist and extra holiday flavor.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Preheat the oven to 350°F. Cut the hot cocoa rolls into one-inch pieces.
Step 2: Arrange the hot cocoa roll pieces into a 9x13 baking dish. Don't forget to spray it with nonstick cooking spray.
Step 3: In a bowl, combine the eggs, heavy cream and hot cocoa mix until smooth. I like to use a wire whisk for this step or my Danish dough hook whisk!
Step 4: Pour the mixture over the top of the hot cocoa roll pieces. Make sure it covers all the pieces.
Step 5: Bake for 30-35 minutes. You want the edges to be golden brown and the center is set.
Step 6: Allow the casserole to cool for a few minutes, then spread the icing that comes with the rolls over the top. Sprinkle with the mini marshmallows and mini chocolate chips. Drizzle with chocolate syrup right before serving if you want.
Insider Tips from My Kitchen to Yours
✔️ DO cut the hot cocoa rolls into even pieces so they bake evenly and soak up the custard just right.
❌ DO NOT overbake the casserole, or the rolls can dry out and lose that gooey, hot-cocoa texture.
Storage & Serving Tips
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Freezing is not recommended due to the custard and marshmallows, which can change texture after thawing.
Reheat: You can reheat individual portions in the microwave for 20–30 seconds until warmed through, or cover and reheat in the oven at 300°F until heated.
Serving Tips: Drizzle with chocolate syrup on top, or finish with a light dusting of powdered sugar before serving.
Prep Ahead Tips: Assemble everything as directed, cover the dish tightly with plastic wrap or foil, and refrigerate overnight. In the morning, let the dish sit at room temperature for about 20 minutes while the oven preheats, then bake as directed.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, you can absolutely make this casserole the night before and bake it in the morning. Assemble everything as directed, cover the dish tightly with plastic wrap or foil, and refrigerate overnight. In the morning, let the dish sit at room temperature for about 20 minutes while the oven preheats, then bake as directed. This helps ensure even baking and the best texture.
The center is fully baked when it looks set and no longer jiggly when you gently shake the pan. A knife inserted into the middle should come out mostly clean with just a little melted chocolate or marshmallow, not liquid custard. The top should be lightly golden, and the edges will be puffed and firm.
More Breakfast Casserole Recipes You'll Love!
Looking for more Breakfast Ideas or maybe Christmas Breakfast Ideas? Try my family's favorite Breakfast Casserole with Tater Tots or my Christmas Tree Cream Cheese Danish.
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📖 Recipe Card
Pillsbury Hot Cocoa Cinnamon Roll Breakfast Casserole
Video
Ingredients
- 2 17.5 ounce each Pillsbury Grands! Hot Cocoa Rolls
- 4 eggs
- ½ cup heavy cream
- 1 1.38 ounce packet hot cocoa mix
- 1 cup mini marshmallows
- 1 cup mini chocolate chips
Equipment
- 9x13 Casserole Dish for Oven
Method
- Heat the oven to 350°F and lightly coat a 9x13 baking dish with nonstick spray.
- Take the rolls out of the cans, cut each one into bite-sized pieces, and spread them evenly in the prepared dish.
- In a mixing bowl, whisk together the eggs, heavy cream, and hot cocoa mix until the mixture is smooth.
- Slowly pour the chocolate custard over the roll pieces, making sure everything is well coated.
- Bake for 30–35 minutes, until the top is lightly golden and the center is fully set.
- Once baked, spread the icing over the warm casserole, then top with mini marshmallows and mini chocolate chips. Let it rest for about 10 minutes before slicing and serving. Finish with a drizzle of chocolate syrup if desired.
Nutrition
Notes
Tips
- Cut the rolls into evenly sized pieces so they bake at the same rate and soak up the custard evenly.
- Whisk the cocoa mix thoroughly into the eggs and cream to prevent any dry pockets of mix in the casserole.
- Add the marshmallows during the last few minutes of baking if you prefer them lightly toasted instead of fully melted.
Storage & Make Ahead
- Store leftovers covered in the refrigerator for up to 3 days.
- To reheat, warm individual portions in the microwave for 20–30 seconds until heated through.
- The casserole can be assembled the night before, covered tightly, and baked fresh in the morning for best texture.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Baked goods are done when they reach their recommended internal temperature—usually between 190–210°F (88–99°C), depending on the type. Always check the recipe for exact guidance.
- Avoid cross-contamination by using separate utensils for raw meat and cooked foods.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Always wash your hands thoroughly after handling raw meat.
- Refrigerate or consume food promptly; don’t leave it at room temperature for extended periods.
- Keep a close eye on food while cooking to prevent accidents.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Maintain good ventilation when using a gas stove to ensure safety and comfort.
Kerryanne says
Sounds absolutely delicious, Lois... wish we could get these ingredients in Australia.
Thank you for sharing this recipe at Create, Bake, Grow & Gather this week. I'm delighted to be featuring your Pillsbury Hot Cocoa Cinnamon Roll breakfast casserole recipe at today's party and pinning too.
Merry Christmas ~ Kerryanne