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Cocoa Cinnamon Rolls




Source of Recipe


recipecircus/merilee manson


List of Ingredients




3 1 / 2 to 4 cups all-purpose flour
1 / 2 cup sugar
1 envelope RapidRise Yeast
1 teaspoon salt
1/4 cup water
1/4 cup milk
1/2 cup butter or mararine
1/2 cup cooked, mashed potato
2 eggs, large
1 tablespoon butter or margarine, melted
Cinnamon Cocoa Filling (recipe follows)
Powdered Sugar
Chocolate Glaze, optional






Recipe



In a large bowl, combine 1 1/3 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, butter, and mashed potato until very warm (120 to 130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.



Roll dough to 18 x 12-inch rectangle; brush with 1 tablespoon melted butter. Sprinkle with Cinnamon Cocoa Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; cut into 12 equal pieces. Place, cut sides up, into 12 (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.



Bake at 375ºF for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops or if desired, drizzle with Chocolate Glaze.



Cinnamon Cocoa Filling: Combine 1/4 cup sugar, 1 tablespoon unsweetened cocoa, and 1/2 teaspoon ground cinnamon. Stir to blend.
Chocolate Glaze: Melt 1 (1-ounce) square semi-sweet chocolate and 1 tablespoon butter or margarine. Stir until smooth.