Chocolate Cinnamon Buns
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||3⁄4 Cup (12 tbs) (110Â° To 115Â°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)|
|Butter/Margarine||1 Tablespoon, softened|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Confectionery sugar||3⁄4 Cup (12 tbs)|
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.
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.