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Chocolate Cinnamon Buns

Canadian.Recipes's picture
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 3⁄4 Cup (12 tbs) (110° To 115°F)
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Sugar 11 Tablespoon (1/2 Cup Plus 3 Tablespoon, Divided)
  Baking cocoa 1⁄3 Cup (5.33 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Egg 1
  Butter/Margarine 1 Tablespoon, softened
  Ground cinnamon 1 1⁄2 Teaspoon
  Confectionery sugar 3⁄4 Cup (12 tbs)
  Milk 2 Tablespoon

Dissolve yeast in warm water; set aside.
In a mixing bowl, combine flour, 1/2 cup sugar, cocoa, shortening, salt and egg.
Add yeast mixture to form a soft dough.
Knead five to 10 times.
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 1 hour.
Punch down.
Turn onto a floured board and roll out to a 15-in.x 9-in.rectangle.
Spread butter over dough.
Mix cinnamon and remaining sugar; sprinkle over butter.
Roll up jelly-roll style.
Slice into 1 in.rolls.
Place in a greased 11-in.x 7-in.x 2-in.baking pan.
Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes.; Combine icing ingredients; drizzle over warm rolls.

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