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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 20 |
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These rolls are different from the regular cinnamon rolls. When I take them to my morning bowling league, they are quickly scarfed up.Myrna Sippel, Thompson, Illinois Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1-1/2 cups warm water (110° to 115°), divided |
1/2 cup butter, softened |
1/2 cup sugar |
1 teaspoon salt |
4-1/2 to 4-3/4 cups king arthur unbleached all-purpose flour |
2/3 cup baking cocoa |
filling: |
2 tablespoons butter, melted |
1/3 cup sugar |
1/2 teaspoon ground cinnamon |
1 cup miniature semisweet chocolate chips |
2/3 cup finely chopped nuts, optional |
icing: |
2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
2 to 3 tablespoons milk |
additional miniature semisweet chocolate chips, optional |
Directions:
1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add the butter, sugar, salt and remaining water. Stir in 2-1/2 cups flour and cocoa. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and nuts if desired; sprinkle over dough to within 1/2 in. of edges.
4. Roll up each jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 10 slices. Place cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 45 minutes.
5. Bake at 375° for 25-30 minutes or until lightly browned. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over rolls while slightly warm; sprinkle with additional chocolate chips if desired. Yield: 20 rolls.
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