Cinnamon Cocoa Breakfast Rolls

Cinnamon Cocoa Breakfast Rolls

Print Recipe

Yield

12 Rolls

Difficulty

Intermediate

Prep Time

1:00

Bake Time

15 to 20 minutes

Rise Time

1 hour

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Ingredients

Dough
4-3/4 to 5-1/4 cups all-purpose flour
1/2 cup sugar
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
1 teaspoon salt
1/4 cup water
1/4 cup milk
1/2 cup butter or margarine
1/2 cup cooked, mashed potato
2 eggs
1 tablespoon butter OR margarine, melted
Cinnamon Cocoa Filling
1/4 cup sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon ground cinnamon
Powdered Sugar
Chocolate Glaze
2 (-ounce) squares semi-sweet chocolate
2 tablespoons butter or margarine

Directions

Combine 1-1/3 cups flour, sugar, undissolved yeast, and salt in larger mixer bowl. Heat water, milk, butter, and mashed potato until very warm (120^° to 130^°F). 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 375^°F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops; drizzle with Chocolate Glaze. Cinnamon Cocoa Filling: Combine all ingredients in small bowl; stir to blend. Chocolate Glaze: Melt chocolate and butter; stir until smooth.

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