Chocolate Cinnamon Rolls with Icing Recipe

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Chocolate Cinnamon Rolls with Icing Recipe

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These are a change from ordinary cinnamon rolls...and great for coffee breaks.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 or margarine, softened
  • 1-1/2 teaspoons ground cinnamon
  • QUICK WHITE ICING:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1-1/2 tablespoons milk

Directions

In a large mixing 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 board (dough will be soft). Roll in a 12-in. x 9-in. rectangle. 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 mixing bowl until mixture is desired spreading consistency. Frost rolls while still warm. Yield: 1 dozen.
Originally published as Chocolate Cinnamon Rolls in Sweet and Scrumptious Chocolate 1994, p47

Nutritional Facts

1 each: 214 calories, 6g fat (2g saturated fat), 21mg cholesterol, 214mg sodium, 37g carbohydrate (17g sugars, 1g fiber), 4g protein.

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  • 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 or margarine, softened
  • 1-1/2 teaspoons ground cinnamon
  • QUICK WHITE ICING:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1-1/2 tablespoons milk
  1. In a large mixing 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 board (dough will be soft). Roll in a 12-in. x 9-in. rectangle. 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 mixing bowl until mixture is desired spreading consistency. Frost rolls while still warm. Yield: 1 dozen.
Originally published as Chocolate Cinnamon Rolls in Sweet and Scrumptious Chocolate 1994, p47

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