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Chocolate Cinnamon Rolls





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  1. Dissolve yeast and 2 tablespoons sugar in 1 1/4 cups skim milk in a large bowl; let stand 5 minutes. Add margarine, 1/2 teaspoon vanilla extract, and egg; stir well.
  2. Stir in 3 1/2 cups flour, cocoa, and salt to form a soft dough.
  3. Turn dough out onto a lightly floured surface and knead till smooth and elastic (about 10 minutes). Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  4. Place dough in a large bowl coated with cooking spray, turning top to coat. Cover and let rise in a warm place (85 degrees F), free from drafts, 45 minutes or till doubled in bulk.
  5. Punch dough down. Turn out onto a lightly floured surface. Roll into a 16 x 8- inch rectangle. Brush egg white over entire surface.
  6. Combine 1/4 cup sugar and cinnamon; sprinkle evenly over dough. Starting at long side, roll up dough tightly, jellyroll fashion; pinch seam to seal (do not seal ends of roll).
  7. Cut roll into 16 (1-inch) slices, using string or dental floss. Arrange slices, cut sides up, in a 13 x 9 x 2-inch baking pan coated with vegetable cooking spray.
  8. Cover and let rise 30 minutes or till doubled in bulk.
  9. Oven: Bake rolls at 350 degrees F for 20 minutes.
  10. Glaze: Combine powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla extract; stir well. Drizzle over rolls.

Posted by kdipaolo at Recipe Goldmine 7/10/01 5:30:28 pm.

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