Chocolate Cinnamon Rolls

Instructions

1. 1

   Vegetable cooking spray 1 large egg white, lightly beaten 1/4 cup sugar 1 teaspoon cinnamon Glaze 1 cup sifted powdered sugar 2 tablespoons skim milk 1 teaspoon vanilla extract Dissolve yeast and 2 tablespoons sugar in 1 1/4 cups skim milk in a large bowl; let stand 5 minutes.

2. 2

   Add margarine, 1/2 teaspoon vanilla extract, and egg; stir well.

3. 3

   Stir in 3 1/2 cups flour, cocoa, and salt to form a soft dough.

4. 4

   Turn dough out onto a lightly floured surface and knead till smooth and elastic (about 10 minutes).

5. 5

   Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

6. 6

   Place dough in a large bowl coated with cooking spray, turning top to coat.

7. 7

   Cover and let rise in a warm place (85 degrees F), free from drafts, 45 minutes or till doubled in bulk.

8. 8

   Punch dough down.

9. 9

   Turn out onto a lightly floured surface.

10. 10

    Roll into a 16 x 8- inch rectangle.

11. 11

    Brush egg white over entire surface.

12. 12

    Combine 1/4 cup sugar and cinnamon; sprinkle evenly over dough.

13. 13

    Starting at long side, roll up dough tightly, jellyroll fashion; pinch seam to seal (do not seal ends of roll).

14. 14

    Cut roll into 16 (1-inch) slices, using string or dental floss.

15. 15

    Arrange slices, cut sides up, in a 13 x 9 x 2-inch baking pan coated with vegetable cooking spray.

16. 16

    Cover and let rise 30 minutes or till doubled in bulk.

17. 17

    OVEN: Bake rolls at 350 degrees F for 20 minutes.

18. 18

    GLAZE: Combine powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla extract; stir well.

19. 19

    Drizzle over rolls.