Chocolate cinnamon rolls
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Chocolate cinnamon rolls
  Chocolate    Cinnamon    Rolls  
Last updated 6/12/2012 1:15:22 AM. Recipe ID 44722. Report a problem with this recipe.
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      Title: Chocolate cinnamon rolls
 Categories: Breads
      Yield: 4 Servings
 
      1 pk Active dry yeast OR;
      1 tb Active dry yeast, bulk
    1/4 c  Warm water (110-115F)
    1/2 c  Milk, lukewarm (scald, then
           -cool to lukewarm)
    1/4 c  Sugar
    1/4 c  Shortening
      1    Egg, large
    1/2 ts Salt
    1/3 c  Cocoa
  2 1/4 c  Flour, unbleached
      2 tb Margarine or butter,
           -softened
    1/4 c  Sugar
  1 1/2 ts Cinnamon, ground

MMMMM------------------POWDERED SUGAR FROSTING-----------------------
      1 c  Powdered sugar, sifted
      1 tb Milk
    1/2 ts Vanilla
 
  Dissolve the yeast in the warm water in a large bowl. Stir in the
  milk, 1/4 c. of the sugar, the shortening, egg and salt. Mix the
  cocoa with the one and one quarter cup of the flour and add to the y
  east mixture. Mix with a spoon until smooth.  Mix in enough of the
  remaining flour to make the dough easy to handle, but still slightly
  sticky and soft. Turn out on a lightly floured board and knead until
  smooth and elastic, about 8-10 minutes. Let the dough rest while you
  wash the mixing bowl, dry and grease it with shortening.  Put the
  dough into the bowl, turning to grease the top. (At this point, the
  dough can be covered and refrigerated 3-4 days, punching it down when
  it gets too big for the bowl.) Cover and let rise in a warm place
  until double, about 1-1/2 hrs. (Dough is ready when an indentation
  remains when touched.) Punch the dough down and roll into a rectangle
  12/9 inches. Spread the rectangle with the softened margarine and mix
  the 1/4 c. of sugar and the cinnamon together, sprinkling it over the
  buttered dough when done.  Rull up, beginning at the 12-in. side and
  when fully rolled up, pinch the seam to seal.  Cut the roll into 12
  slices and place slightly apart in a baking pan 9x9x2 inches. (For
  larger rolls, place in 13x9x2 in. pan and let rise until it fills the
  pan.) Cover and let rise until double, about 40 minutes.  Heat the
  oven to 375F. Bake 25-30 minutes. Spread with powdered sugar frosting
  while still warm. Mix frosting ingredients together until reaching a
  spreading consistency. Makes enough frosting for 12 rolls. (Increase
  amounts for larger rolls.)
  




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Recipe ID 44722 (Apr 03, 2005)

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