Chocolate Cinnamon Buns Recipe

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Chocolate Cinnamon Buns Recipe

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Chocolate lovers will rejoice when you put out a platter of these fresh-from-the-oven rolls dripping with icing. Eat them by themselves for a real sweet treat or serve them as a finale to your breakfast feast.
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.

Ingredients

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

Directions

Dissolve yeast in warm water; set aside. In a mixing bowl, combine flour, 1/2 cup sugar, cocoa, shortening, salt and egg. Add yeast mixture to form a soft dough. Knead five to ten times. place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch down. Turn onto a floured board and roll out to a 15-in. x 9-in. rectangle. Spread butter over dough. Mix cinnamon and remaining sugar; sprinkle over butter. Roll up jelly-roll style. Slice into 1-in. rolls. Place in a greased 11-in. x 7-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 20-25 minutes. Combine icing ingredients; drizzle over warm rolls. Serve immediately. Yield: 15 rolls.
Originally published as Chocolate Cinnamon Buns in Cookin' Up Country Breakfasts Cookbook 1994, p60

Nutritional Facts

1 each: 176 calories, 5g fat (1g saturated fat), 16mg cholesterol, 171mg sodium, 31g carbohydrate (15g sugars, 1g fiber), 3g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 2-1/4 cups all-purpose flour
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 1/3 cup baking cocoa
  • 1/4 cup shortening
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoon butter or margarine, softened
  • 1-1/2 teaspoons ground cinnamon
  • ICING:
  • 3/4 cups confectioners' sugar
  • 1 to 2 tablespoons milk
  1. Dissolve yeast in warm water; set aside. In a mixing bowl, combine flour, 1/2 cup sugar, cocoa, shortening, salt and egg. Add yeast mixture to form a soft dough. Knead five to ten times. place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch down. Turn onto a floured board and roll out to a 15-in. x 9-in. rectangle. Spread butter over dough. Mix cinnamon and remaining sugar; sprinkle over butter. Roll up jelly-roll style. Slice into 1-in. rolls. Place in a greased 11-in. x 7-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 20-25 minutes. Combine icing ingredients; drizzle over warm rolls. Serve immediately. Yield: 15 rolls.
Originally published as Chocolate Cinnamon Buns in Cookin' Up Country Breakfasts Cookbook 1994, p60

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