Frosted Chocolate Rolls
|Butter/Margarine||3 Tablespoon, softened|
|Confectioner's sugar||1 1⁄2 Cup (24 tbs)|
|Quick buttermilk sweet dough||1⁄2 Cup (8 tbs)|
Beat cocoa, butter, milk and confectioners' sugar until creamy and smooth.
Roll dough into rectangle, 12x7 inches.
Spread half the chocolate filling on dough.
Roll up, beginning at long side.
Pinch edge of dough into roll to seal securely.
Stretch roll to make even; cut into 12 slices.
Place slices slightly apart in greased layer pan, 9x1 1/2 inches.
Let rise until double.
Heat oven to 375Â°.
Bake 25 to 30 minutes.
Spread remaining filling on warm rolls.
(Can be served immediately.) Cool rolls 1 hour.
Freeze uncovered until completely frozen, at least 2 hours.
Wrap in heavy duty aluminum foil, label and return to freezer.
50 minutes before serving, remove Frosted Chocolate Rolls from freezer and place wrapped rolls on oven rack.
Heat in 350Â° oven until warm, about 45 minutes.