Cinnamon Cocoa Breakfast Rolls
Ingredients
- 4 cup flour, divided
- 0.5 cup granulated sugar
- 1 each (1/4 ounce) envelope fast-acting dry yeast
- 1 tsp salt
- 0.3 cup water
- 0.3 cup milk
- 0.5 cup butter
- 0.5 cup cooked, mashed potatoes
- 2 each eggs
- 1 each extra tablespoon butter, melted
- 0.3 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- 0.5 tsp cinnamon
Instructions
- 1
In a large bowl, combine 1 1/3 cups flour, 1/2 cup sugar, undissolved yeast and salt.
- 2
Combine and heat water, milk, butter and the mashed potatoes until very warm (120 to 130 degrees F).
- 3
Gradually add to flour mixture.
- 4
Beat 2 minutes at medium speed of electric mixer, scraping bowl often.
- 5
Add eggs and 1 cup flour; beat 2 minutes at high speed.
- 6
Stir in enough remaining flour to make a soft dough.
- 7
Knead on a lightly floured surface until smooth and elastic, about 10 minutes.
- 8
Cover; let rest 10 minutes.
- 9
Roll dough to an 18 x 12-inch rectangle.
- 10
Brush with the melted butter.
- 11
Sprinkle with the filling made by mixing the 1/4 cup sugar, cocoa powder and cinnamon (spice fans might want more cinnamon; if so, dribble on more melted butter, then sprinkle with additional sugar and cinnamon).
- 12
Beginning at long end of dough rectangle, roll up tightly.
- 13
Pinch seam to seal.
- 14
Cut into 12 pieces.
- 15
Place, cut sides up, into 12 greased muffin cups.
- 16
Cover; let rise in a warm place until doubled, about 1 hour.
- 17
Bake at 375 degrees F for 15 to 20 minutes or until done.
- 18
Remove from cups and cool on wire racks.
- 19
Sift confectioners' sugar over the tops.