After a week like this one, these Cinnamon and Cocoa Rolls were definitely in order. Late yesterday I decided to make my Chocolate Cinnamon Rolls. Even though I was up late finishing them, I’m glad I did it.
For this post I decided to rename these Cinnamon and Cocoa Rolls. Even though the filling uses cocoa powder, the rolls themselves are not really chocolate.
They are super easy to make and you can go to my original post to find more photos.
Cinnamon and Cocoa Rolls
Start off by making your favorite cinnamon roll dough (here is mine) or do like I sometimes do and thaw out a loaf of frozen bread dough.
Cinnamon Roll Dough…
1 Milk, warmed slightly
1/4 cup Sugar
2 1/2 teaspoons Active Dry Yeast
4 tablespoons Butter, melted
1/2 teaspoon Salt
3 1/2 – 4 cups Flour
Slightly warm the milk, then add the sugar and yeast to it. Let the yeast mixture set for a couple of minutes until it starts to bubble.
In a large bowl beat the eggs. Add the melted butter and yeast mixture. Mix well. Add the salt and gradually start adding the flour. I add about 2 cups and give the mixture a stir, add more flour and stir, etc… Add enough flour until you get a nice dough that you can knead without it being too sticky, but not so much that the dough gets dry. The last time I made these I needed about 3 3/4 cups of flour.
Knead the dough for 3 – 4 minutes. You can do this on a floured surface or try it like I do and knead it in the mixing bowl. I use a large bowl and set it on the kitchen table so it is easy to reach. Add small amounts of flour as needed. Place dough in a greased bowl and let rest and double in size. This will probably take about 30 minutes to an hour.
1/4 cup Butter or Margarine, softened
1/3 cup Sugar
1-2 tablespoon Cocoa Powder
2 teaspoons Cinnamon
Roll out the dough into a rectangle, approximately 16″ x 12″. Spread 1/4 cup of softened butter over the dough. Mix together 1/3 cup of sugar, 1- 2 tablespoon cocoa powder, and 2 teaspoons cinnamon. Sprinkle the sugar mixture over the dough.
Roll up the dough and slice into 12 pieces. Place rolls into a 13″ x 9″ pan that has been coated with non-stick spray.
Let raise until double in size.
Bake in a 350 degree oven for 20 – 25 minutes, until golden brown.
While still warm, flip rolls out of dish onto a piece of foil to cool. (Or you can start to eat them while they are still warm!)