Chocolate Cinnamon Rolls Recipe

Chocolate Cinnamon Rolls Recipe

Ingredients:

1 pkg of yeast
2 Tbsps of sugar (granulated)
1-1/4 c of milk (skim, warm 105-115 degrees F)
1/4 c of melted margarine
1/2 tsp of vanilla
1 pc of egg (large); slightly beaten
4 c of flour (bread)
1/3 c of cocoa
1/2 tsp of salt
Cooking spray (vegetable)
1 pc of egg white (large); slightly beaten
1/4 c of sugar (white)
1 tsp of cinnamon (ground)

For the Glaze:
1 c of confectioner’s sugar; sifted
2 Tbsps of milk (skim)
1 tsp of vanilla extract

Instructions:

Dissolve the sugar with warm milk inside a mixing bowl then add yeast; allow to stand for five mins then add melted margarine, egg, and vanilla. Stir thoroughly then add (3-1/2 cups) flour, salt, and cocoa. Mix thoroughly till dough is formed and soft.

Turn it out on a slightly floured board; knead until elastic and smooth, at about ten mins. Gradually add just enough amount of flour to avoid making it sticky. Place the dough on a sprayed bowl; turn once then cover. Allow to rise till volume has doubled at about forty-five mins.

Punch down the dough and turn on slightly floured board. Roll to a 16×8-inch rectangle then brush the egg white evenly on top. Combine cinnamon and white sugar then sprinkle on top evenly.

Roll it up tightly, jelly roll style beginning at the longer side then seal by pinching the seam, don’t seal the ends.

Slice roll, using a string, to 16 slices. Lay them on a greased (with the spray) 13×9x2 inch pan. Cover then allow to rise till volume has doubled, at about half an hour. Bake for twenty mins at (350 degrees F)

Combine confectioner’s sugar, vanilla, and milk; stir thoroughly and drizzle onto hot rolls.

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