Chocolate Cinnamon Rolls
Ingredients
- 1 cup milk
- 1/4 cup water
- 1 envelope Fleischmann's® Traditional Yeast
- 4 to 5 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/4 cup sugar
- 1 teaspoon salt
- 1/3 cup butter OR margarine, melted
- 3 eggs
- 1 tablespoon pure vanilla extract
Filling
- 1/4 cup butter OR margarine, softened
- 1/3 cup sugar
- 1/4 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 cup milk chocolate chips
Icing
- 3 cups powdered sugar
- 3 tablespoons butter OR margarine, softened
- 3 to 4 tablespoons milk
- 1 teaspoon pure vanilla extract
PRODUCTS
Instructions
- Heat milk and water until warm (100° to 110°F). Add yeast and allow to rest for 5 minutes.
- Combine 2 cups flour, cocoa, sugar and salt in a large mixer bowl. Add yeast mixture, butter, eggs and vanilla. Beat for 2 minutes on medium speed. Add enough remaining flour to form a soft dough.
- Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to coat. Cover bowl with plastic wrap that has been sprayed with nonstick spray. Refridgerate for at least 4 hours or over night.
- Punch dough down. Roll dough into a 16 x 12-inch rectangle. Spread butter evenly over dough. Whisk together sugar, brown sugar and cinnamon. Sprinkle mixture evenly over butter followed by chocolate chips.
- Roll dough up tightly, starting with the short end. Pinch seam to seal. Cut dough into 18 equal sized rolls. Place rolls in one greased 13 X 9-inch and one greased 8 x 8-inch baking pan. Cover and let rise until doubled, about 1 hour.
- Bake 20 to 25 minutes in a preheated 375°F oven. Cool pans on wire rack.
- Mix powdered sugar, butter, milk and vanilla in a medium bowl until smooth. Spread over warm rolls.
Recipe Note: Dough will be rather soft and sticky, and will take a little extra time for rolling and cutting rolls.
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