Chocolate Cinnamon Rolls

Name: Chocolate Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 20 rolls.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1-1/2 cups warm water (110° to 115°), divided; 1/2 cup butter, softened; 1/2 cup sugar; 1 teaspoon salt; 4-1/2 to 4-3/4 cups all-purpose flour; 2/3 cup baking cocoa; FILLING:; 2 tablespoons butter, melted; 1/3 cup sugar; 1/2 teaspoon ground cinnamon; 1 cup miniature semisweet chocolate chips; 2/3 cup finely chopped nuts, optional; ICING:; 2 cups confectioners' sugar; 1/2 teaspoon vanilla extract; 2 to 3 tablespoons 2% milk; Additional miniature semisweet chocolate chips, optional

TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. YIELD: 20 rolls.

These rolls are different from the regular cinnamon rolls. When I take them to my morning bowling league, they are quickly scarfed up.—Myrna Sippel, Thompson, Illinois

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon salt
4-1/2 to 4-3/4 cups all-purpose flour
2/3 cup baking cocoa
FILLING:
2 tablespoons butter, melted
1/3 cup sugar
1/2 teaspoon ground cinnamon
1 cup miniature semisweet chocolate chips
2/3 cup finely chopped nuts, optional
ICING:
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
Additional miniature semisweet chocolate chips, optional

Directions

1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add the butter, sugar, salt and remaining water. Stir in 2-1/2 cups flour and cocoa. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and, if desired, nuts; sprinkle over dough to within 1/2 in. of edges.
4. Roll up each jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 10 slices. Place cut side down in a greased 15x10x1-in. baking pan. Cover and let rise until doubled, about 45 minutes.
5. Bake at 375° for 25-30 minutes or until lightly browned. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over rolls while slightly warm; sprinkle with additional chocolate chips if desired.

Nutrition Facts

1 roll: 284 calories, 9g fat (5g saturated fat), 15mg cholesterol, 161mg sodium, 49g carbohydrate (25g sugars, 2g fiber), 4g protein.