Cinnamon Cocoa Breakfast Rolls Recipe

Ingredients:

4 c of flour
1/2 c of sugar (granulated)
1/4 oz of yeast (fast-acting, dry)
1 tsp of salt
1/4 c of water
1/4 c of milk
1/2 c of butter
1/2 c of cooked potatoes (mashed)
2 pcs of eggs
1 Tbsp of melted butter

For the Filling:
1/4 c of sugar (granulated)
1 Tbsp of powdered cocoa (unsweetened)
1/2 tsp of cinnamon
Powdered sugar

Instructions:

Combine (1-1/3 cups) flour, sugar, salt, and yeast inside a mixing bowl. Heat milk, potatoes, water, and butter till heated through (120-130 degrees F) and slowly add onto the mixture of flour.

Using a mixer, beat moderately for two mins then add (1 cup) flour and eggs; beat for two mins on high. Add enough amount of flour for the dough to form and soften.

Knead the dough on slightly floured board till elastic and smooth, at about ten mins. Cover then allow to rise for ten mins. Roll into an 18×12 inch rectangle then brush (melted) butter on top.

Combine its filling, sugar, cinnamon, and powdered cocoa; sprinkle evenly on top.

Roll the dough tightly, jellyroll fashion starting on longer side. Seal the seam by pinching. Slice equally to 12 slices. Lay them onto a greased 12-muffin cups then cover. Allow to rise till the size has doubled, at about an hour.

Place inside the oven and bake (375 degrees F) for 15-20 mins or till done. Take out from the cups; allow to cool. Dust powdered sugar on top.

>> Cinnamon Cocoa Breakfast Rolls Recipe