Chocolate Cinnamon Buns Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 3/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 1/2 cup plus 3 tablespoons sugar, divided | ||
| Baking cocoa | 1/3 Cup (16 tbs) | |
| Shortening | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Egg | 1 | |
| Butter/Margarine | 1 Tablespoon, softened | |
| Ground cinnamon | 1/2 Teaspoon | |
| Confectioner’s sugar | 3/4 Cup (16 tbs) (ICING:) | |
| Milk | 2 Tablespoon (ICING:) | |
Directions
Dissolve yeast in warm water; set aside.
In a mixing bowl, combine flour, 1/2 cup sugar, cocoa, shortening, salt and egg.
Add yeast mixture to form a soft dough.
Knead five to 10 times.
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 1 hour.
Punch down.
Turn onto a floured board and roll out to a 15-in.x 9-in.rectangle.
Spread butter over dough.
Mix cinnamon and remaining sugar; sprinkle over butter.
Roll up jelly-roll style.
Slice into 1 in.rolls.
Place in a greased 11-in.x 7-in.x 2-in.baking pan.
Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes.; Combine icing ingredients; drizzle over warm rolls.
In a mixing bowl, combine flour, 1/2 cup sugar, cocoa, shortening, salt and egg.
Add yeast mixture to form a soft dough.
Knead five to 10 times.
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 1 hour.
Punch down.
Turn onto a floured board and roll out to a 15-in.x 9-in.rectangle.
Spread butter over dough.
Mix cinnamon and remaining sugar; sprinkle over butter.
Roll up jelly-roll style.
Slice into 1 in.rolls.
Place in a greased 11-in.x 7-in.x 2-in.baking pan.
Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes.; Combine icing ingredients; drizzle over warm rolls.
Chef
