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chocolate cinnamon rolls


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Serves | Prep Time | Cook Time

Ingredients

Dough:
1 package active dry yeast
1/2 stick butter
1/4 cup cocoa
1/4 cup sugar
1 egg
1/2 tsp salt
2 1/4 cups flour
3/4 cup warm water

Filling
3 tablespoons soft butter
2 heaping tbs brown sugar
1 1/2 tsp cinnamon
1/2 cup miniature chocolate chips ( I know you're excited about these now!)
1/3 cup finely chopped walnuts or pecans
dash of vanilla

Glaze
2 tbs soft butter
3/4 cup powdered sugar
cream or milk


Butter a 9 inch round cake pan. Stir the yeast into 3/4 cup warm water and set aside.


In the large bowl of an electric mixer (Kitchen Aid) beat together butter, cocoa, sugar, egg, salt and 1 cup of the flour and dash of vanilla. Stir in the yeast mixture and continue beating 2 minutes at medium speed. Remove the beaters and mix in 1 1/4 cups more flour with a wooden spoon or your hands. Turn out onto a floured counter top and knead for a few minutes until smooth. Return to the bowl, cover with a damp towel and let rise in a warm spot for one hour or until it has doubled in size.


Punch the heck and get all the air out of the dough and place on buttered foil. Roll into a 12x9 inch rectangle dish. Spread soft butter over the dough and sprinkle with cinnamon, chocolate chips, walnuts and or pecans. Roll up lenghtwise. Cut into 10 equal slices and arrange cut side down with the sides touching each other in the pan. AGAIN cover with a adamp towel and allow to rise in a warm place for about 30 minutes until doubled in size. Meanwhile, preheat the oven to 375 degrees.


Bake rolls for 25 minutes, or until lightly browned. Remove from oven and spread tops with 2 tbs soft butter. Combine powdered sugar and enough cream or milk to make a glaze. spread over the rolls. Serve warm.


Pairs Well With


Notes

This recipe takes a little time but well worth your efforts.

Makes 10 rolls, recipe adapted from celebrations cookbook by Diana and Paul von Welanetz

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