Chocolate Cinnamon Rolls Recipe




 Skim milk1⁄2 Cup (8 tbs)
 Dry yeast1 Tablespoon (1 Package)
 Warm water1⁄4 Cup (4 tbs)
 Granulated sugar replacement2⁄3 Cup (10.67 tbs)
 Solid shortening1⁄4 Cup (4 tbs)
 Granulated fructose1 Teaspoon
 Salt1⁄2 Teaspoon
 Baking unsweetened cocoa1⁄3 Cup (5.33 tbs)
 All purpose flour2 1⁄2 Cup (40 tbs)
 Margarine2 Teaspoon, melted
 Granulated sugar replacement3 Teaspoon
 Ground cinnamon2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2156 Calories from Fat 678

% Daily Value*

Total Fat 83 g128.1%

Saturated Fat 16.5 g82.6%

Trans Fat 6.7 g

Cholesterol 213.8 mg

Sodium 1122 mg46.7%

Total Carbohydrates 307 g102.4%

Dietary Fiber 46.8 g187.2%

Sugars 8.7 g

Protein 64 g127.3%

Vitamin A 12.8% Vitamin C 2.7%

Calcium 32.9% Iron 104.6%

*Based on a 2000 Calorie diet


Pour skim milk in small saucepan.
Bring to a boil, remove from heat, and allow to cool.
Dissolve the yeast in the warm water.
Combine skim milk, yeast mixture, sweetener, fructose, shortening, egg, and salt in a large mixing bowl.
Combine the cocoa with 1 1/4 c. (310 mL) of flour in another bowl.
Stir to mix.
Add to liquid mixture in bowl.
Beat on low until mixture is blended and smooth.
Add remaining flour and stir until all the flour is incorporated into the dough.
Turn out onto a lightly floured surface; then knead for 4 to 5 minutes until dough is smooth and elastic.
Place in a greased bowl, turn dough over, cover, and allow to rise until double in size (about 1 1/2 hours).
Punch dough down and roll into a 12 x 9 in. (30 x 23 cm) rectangle.
Spread with melted margarine.
Combine the 3 T. (45 mL) sugar replacement and cinnamon in a bowl.
Stir to mix.
Sprinkle over surface of dough.
Roll up, beginning at the 12 in. (30 cm) side.
Tuck end of dough into the roll to seal.
Cut into 18 slices.
Place slices slightly apart in a 13 x 9 in. (33 x 23 cm) well-greased pan.
Cover, and allow to rise until double in size (about 45 to 60 minutes).
Bake at 375°F (190°C) for 25 to 30 minutes or until done.