Cinnamon cocoa breakfast rolls
Cinnamon cocoa breakfast rolls recipe in the yeast bread category
Recipe ingredients:
- 4 cups flour, divided
- 1/2 cup granulated sugar
- 1 (1/4 ounce) envelope fast-acting dry yeast
- 1 teaspoon salt
- 1/4 cup water
- 1/4 cup milk
- 1/2 cup butter
- 1/2 cup cooked, mashed potatoes
- 2 eggs
- 1 extra tablespoon butter, melted
- Filling:
- 1/4 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- Confectioners sugar
Recipe method:
- In a large bowl, combine 1 1/3 cups flour, 1/2 cup sugar, undissolved yeast and salt.
- Combine and heat water, milk, butter and the mashed potatoes until very warm.
- Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl often.
- Add eggs and 1 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.
- Knead on a lightly floured surface until smooth and elastic, about 10 minutes. Cover. Let rest 10 minutes.
- Roll dough to an 18 x 12-inch rectangle. Brush with the melted butter.
- Sprinkle with the filling made by mixing the 1/4 cup sugar, cocoa powder and cinnamon.
- Beginning at long end of dough rectangle, roll up tightly. Pinch seam to seal. Cut into 12 pieces.
- Place, cut sides up, into 12 greased muffin cups. Cover. Let rise in a warm place until doubled, about 1 hour.
- Bake at 375 degrees F for 15 to 20 minutes or until done.
- Remove from cups and cool on wire racks. Sift confectioners sugar over the tops.
Tags: cinnamon, cocoa, breakfast, rolls, recipe, yeast, bread, recipes, cooking