Can I use leftover Mexican hot chocolate in the custard?

Absolutely. This recipe is a great way to use leftover Mexican hot chocolate if you made a big batch and have some left over. Simply start the recipe at Step 2. You will need 1 1/2 to 1 2/3 cups (about 13 ounces) of Mexican hot chocolate. Just be sure to stir it well before adding the eggs in step 3.

Can I use a different variety of cinnamon rolls?

Yes, you can substitute Pillsbury™ Cinnamon Rolls with Original Icing (8 count) for Grands! Adjust the baking time slightly if you’re using smaller rolls.

Mexican Hot Chocolate Cinnamon Roll Bake

Name: Mexican Hot Chocolate Cinnamon Roll Bake
Prep time: 20 min
Total time: 8 h 55 min
Yield: 5
Ingredients: 1 cup milk; 2/3 cup (3.17 oz) Mexican hot chocolate tablets, finely chopped; 1 teaspoon cinnamon; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper, optional; 1 can (17.5 oz) refrigerated Pillsbury™ Grands!™ Cinnamon Rolls with Original Icing (5 Count); 2 eggs; 1 teaspoon vanilla extract

Prep time:20 min
Total time:8 hr 55 min
Ingredients:8
Servings:5

Created by DaisyUpdated 06/30/2026

Mexican Hot Chocolate Cinnamon Roll Bake

Prep time:20 min
Total time:8 hr 55 min
Ingredients:8
Servings:5
Calories per serving:

Experience the ultimate make-ahead breakfast or brunch with this overnight Mexican Hot Chocolate Cinnamon Roll Bake. Crafted for ease using Pillsbury™ Grands!™ Cinnamon Rolls, these bakery-style treats are soaked overnight in a rich, spiced Mexican hot chocolate custard. Infused with Mexican chocolate, cinnamon, vanilla, and a hint of cayenne, every soft, gooey bite delivers deep flavor. Perfect for holiday mornings, special weekends, or truly, any day that needs a warm treat!

Recipe Ingredients

This Mexican Hot Chocolate Cinnamon Roll Bake recipe transforms refrigerated cinnamon rolls into a rich, custardy bake using a spiced chocolate custard. Each ingredient builds layers of warm chocolate flavor, soft texture, and bakery-style richness.

Pillsbury™ Grands!™ Cinnamon Rolls: The foundation of this shortcut breakfast bake. As the rolls soak overnight in the custard, they absorb the hot chocolate flavors, baking into a gooey, bread-pudding-meets-French-toast dish.

Whole Milk: This forms the base of the custard and provides the ideal balance of fat and liquid for a creamy, stable texture. It helps dissolve the chocolate and carry the spices evenly throughout the mixture. For best results, use whole milk. You can substitute with oat milk for a similar texture, almond milk for a lighter, slightly less-rich custard, or half-and-half or heavy cream for extra-rich, denser texture. Keep in mind that substitutions will slightly change the final texture and richness of the custard.

Mexican Hot Chocolate Tablets: The signature flavor ingredient, giving the custard its warm cinnamon-spice profile and rich, slightly textured melt that blends beautifully into the custard. Find it in the international aisle, Latin markets, or online. Mexican hot chocolate tablets can be firm, so break it into small pieces or chop it with a serrated knife using a gentle sawing motion for smooth, even melting into the milk.

Cinnamon: Adds extra warmth and enhances the spice already present in the Mexican hot chocolate, deepening the cozy flavor of the custard.

Cayenne Pepper: Cayenne pepper (optional) adds gentle heat, but the signature warmth comes from cinnamon.

Eggs: Eggs help set the custard as it bakes, giving structure and a soft, tender texture throughout the rolls. Use large eggs for consistent results.

Other Ingredients You’ll Need: Salt to balance sweetness and vanilla extract to enhance and round out the chocolate flavor.

How to Make Mexican Hot Chocolate Cinnamon Roll Bake

Here’s a quick overview of how this make-ahead breakfast comes together. Keep scrolling for the full recipe.

1. Make the Mexican Hot Chocolate Base

Heat whole milk with Mexican hot chocolate tablets, cinnamon, salt, and cayenne (if using) until smooth and fully melted. Let the mixture cool completely, so it doesn’t scramble the eggs in the next step.

2. Prepare the Cinnamon Rolls

Place the refrigerated cinnamon rolls in a greased baking dish. Keep them whole and slightly spaced or gently touching. Set the icing aside for later.

3. Build the Custard Base

Whisk eggs and vanilla together, then slowly whisk in the cooled chocolate mixture until fully combined and smooth.

4. Soak Overnight

Pour the custard evenly over the cinnamon rolls, ensuring they are well coated. Cover and refrigerate overnight, so the rolls fully absorb the spiced chocolate custard.

5. Bake

Bake at 350°F for 30 to 35 minutes or until the center is set, and the tops are golden and slightly puffed.

6. Finish and Serve

Drizzle with the reserved icing while warm. Serve gooey, soft, and chocolate-rich straight from the pan.

How to Store (and Reheat) Mexican Hot Chocolate Cinnamon Roll Bake

If you have leftovers, here’s how to store and reheat them.

Refrigerator

Transfer cooled cinnamon rolls into an airtight container, and store in the refrigerator for up to 3 days.

Freezer

We wouldn’t recommend freezing these rolls, as they’ll become too soggy and dense when thawed.

Reheating

Place 1 roll on a microwavable plate; microwave uncovered on high 30 to 45 seconds or until heated through.

Frequently Asked Questions

You certainly can, but for the very best results, we highly recommend an overnight soak. The overnight soak is truly worth it, because it allows the rolls to fully absorb the custard, creating an irresistible texture. This process also ensures that the rich chocolate and spice flavors penetrate deeply into every bite, not just remaining on the surface. Without this crucial soak, the custard tends to sit around the rolls rather than infusing them, which leads to a less flavorful and tender bake. For ultimate flavor and texture, an overnight soak of 8 to 12 hours is best. A 4-hour soak is still good and will yield delicious results—though not quite as deeply infused.