Cinnamon Roll Hot Chocolate Bomb Recipe
I get commissions for purchases made through links in this post.
Join me as I break down how to make this hot chocolate bomb taste just like a cinnamon roll!
Let’s Get Started
To get started melt down the chocolate using a mix of white chocolate and just a pinch of cinnamon.
Pour it in the mold and coat it. Once the mold is coated, pop it into the freezer for just a few seconds. When it's done, take it out and gently pop them out. Using the hot pan method, melt down the edges. Make sure that they're even and then fill. To get that good rich cinnamon roll flavor I used the cinnamon bun mix from Lollicup Store. Add in the cinnamon bun mix and top it off with a pile of marshmallows.
Hot Chocolate Bomb Mold Option
2.5” Molds 3-pack
We’re on a Roll!
Once we have our bomb filled, melt down the top half and place it on top, making sure that your seams are closed. If there are any holes or any parts that are off, then that will cause your hot chocolate bomb to expire much quicker than if it were sealed properly.
After sealing the hot chocolate bomb, decorate as you please.
You can check out my many other videos to see what are some other ways that you are able to decorate these hot chocolate bombs. The sky is literally the limit on your creations!
Recipe Ingredients
Makes 3 2.5” Cinnamon Roll Hot Chocolate Bombs
6 oz. white chocolate
2 pinches of cinnamon
6 tablespoons cinnamon roll mix
Marshmallows (optional)
Instructions
Microwave chocolate, stir in cinnamon
Coat mold with first layer of chocolate, chill until solid (a few seconds)
Apply second coat focusing on thin spots and the edges and chill
Melt edges of bottom halves using a warm surface
Fill each half with 3 tablespoons of cinnamon roll mix
Add marshmallows
Melt top halves and adhere to bottom
Use finger or palette knife to smooth and remove any extra chocolate
Drizzle leftover white chocolate and top as desired
Notes
Thick edges prevent breaking and making seams smooth.
Edges must be even all the way around to ensure even edges with no holes.
If you encounter holes, use cool chocolate and finger to fill and smooth holes.
Drizzle chocolate should be cool not hot to prevent melting.
Use cupcake liners to minimize fingertips.
Any imperfections can be covered with decorations.
Packaging Ideas
More Recipes
