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Chocolate Cinnamon Rolls with Icing

 Chocolate Cinnamon Rolls with Icing
These are a change from ordinary cinnamon rolls...and great for coffee breaks.
12 ServingsPrep: 30 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/4 cup shortening
  • 1 teaspoon salt
  • 1/4 cup plus 3 tablespoons sugar, divided
  • 1 egg
  • 1/3 cup baking cocoa
  • 2-1/4 cups all-purpose flour, divided
  • 1 tablespoon butter, softened
  • 1-1/2 teaspoons ground cinnamon
  • QUICK WHITE ICING:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 tablespoons milk

Directions

  • In a large bowl, dissolve yeast in warm water; let stand for 5
  • minutes. Add shortening, salt, 1/4 cup sugar, egg, cocoa and 1 cup
  • flour; beat for 2 minutes. Stir in remaining flour and blend with a
  • spoon until smooth. Cover and let rise in a warm place until
  • doubled, about 1 hour. Stir dough down and turn onto a well-floured
  • surface (dough will be soft). Roll in a 12-in. x 9-in. rectangle.

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Chocolate Cinnamon Rolls with Icing (continued)

Directions (continued)

  • Carefully spread with butter.
  • Combine cinnamon and remaining sugar; sprinkle over butter. Roll up
  • gently, beginning at wide end. Cut into 12 pieces and place in a
  • greased 9-in. square baking pan. Cover and let rise in a warm place
  • until doubled, about 45 minutes. Bake at 375° for 25 minutes.
  • Meanwhile, for icing, cream all ingredients together in a small bowl
  • until mixture is desired spreading consistency. Frost rolls while
  • still warm. Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 214 calories, 6 g fat (2 g saturated fat), 21 mg cholesterol, 214 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.