Breakfast and Brunch Recipes

Chocolate Cinnamon Rolls

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  • 3/4 cup warm water
  • 1 package dry yeast
  • 1/4 cup shortening
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/3 cup cocoa
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon butte, softened
  • 1 1/2 teaspoons cinnamon
  • 3 tablespoons granulated sugar
  • Chopped nuts


  1. In bowl dissolve yeast in warm water. Add shortening, salt, sugar, egg, cocoa and 1 cup flour. Beat for 2 minutes on medium speed. Scrape sides and bottom of bowl. Stir in remaining flour. Cover with cloth. Let rise in warm place until doubled in bulk (about 1 hour).
  2. Stir down by beating 25 strokes. Turn soft dough out on floured cloth covered board. Roll into a 12 x 9 inch rectangle. Spread soft butter on rectangle. Sprinkle with cinnamon and sugar mixture. Roll, beginning at wide side. Pinch edge into roll. Cut in 12 pieces.
  3. Place in greased 9 inch square pan. Let rise in warm place until doubled (40 minutes).
  4. Bake at 375 degrees F for 25 minutes. Remove from pan. Frost.
  5. Frosting: 3/4 cup sifted powdered sugar with enough cream or milk to make spreading consistency. Sprinkle with chopped nuts.


Posted by Rudy2 at Recipe Goldmine 2/18/2002 5:12 am.

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