Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 1-1/2 cups warm water (110 to 115 ), divided

  3. 1/2 cup butter, softened

  4. 1/2 cup sugar

  5. 1 teaspoon salt

  6. 4-1/2 to 4-3/4 cups all-purpose flour

  7. 2/3 cup baking cocoa FILLING:

  8. 2 tablespoons butter, melted

  9. 1/3 cup sugar

  10. 1/2 teaspoon ground cinnamon

  11. 1 cup miniature semisweet chocolate chips

  12. 2/3 cup finely chopped nuts, optional ICING:

  13. 2 cups confectioners' sugar

  14. 1/2 teaspoon vanilla extract

  15. 2 to 3 tablespoons milk Additional miniature semisweet chocolate chips, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add the butter, sugar, salt and remaining water. Stir in 2-1/2 cups flour and cocoa. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and nuts if desired; sprinkle over each rectangle to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 10 slices. Place cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-30 minutes or until lightly browned. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over rolls while slightly warm; sprinkle with additional chocolate chips if desired. Yield: 20 rolls.


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