Time 55m Yield 20 rolls. Number Of Ingredients 18 Steps:
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. , 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., 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. , 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., 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.
Time 1h10m Yield 4 dozen. Number Of Ingredients 18 Steps:
In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 3 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl, turning once. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into 4 pieces. Roll each into a 14x8-in. rectangle; spread with butter. Combine the brown sugar, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in 4 greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. , For glaze, in a large bowl, combine the confectioners’ sugar, butter, vanilla and enough milk to reach desired consistency; drizzle over warm rolls.
Time 2h27m Yield 12 rolls, 12 serving(s) Number Of Ingredients 14 Steps:
In medium bowl,dissolve yeast in water. Stir in shortening, salt, sugar, egg, cocoa, and 1 cup flour. Beat 2 minutes on medium speed of mixer, or 300 vigorous strokes by hand. Scrape side of bowl, stir in remaining flour; blend well. Cover and let rise in warm place until double (about 1 hour). Stir dough down by beating 25 strokes. Turn soft dough into well floured surface; roll into 8x12-inch rectangle. Spread with softened butter and sprinkle with cinnamon-sugar mixture. Roll up beginning with wide edge. Pinch edges together. Cut into 12 pieces. Place in greased 9x13-inch pan. Let rise until doubled (about 40 minutes) Bake at 375°F for 25 minutes. Combine icing ingredients, adding enough cream for good spreading consistency. Spread on rolls immediately and then sprinkle with nuts if desired. Serve warm. Can also use favorite cream cheese icing to frost.
Time 1h Yield 8 servings, 1 roll each Number Of Ingredients 6 Steps:
Heat oven to 350°F. Unroll crescent dough onto lightly floured cutting board; firmly press perforations and seams together to form 12x8-inch rectangle. Reserve 2 Tbsp. sugar for later use. Mix 4 oz. cream cheese with remaining sugar until blended; spread onto dough, completely covering dough with cream cheese mixture. Reserve 1 Tbsp. chocolate for later use. Top cream cheese mixture evenly with cinnamon and remaining chocolate. Roll up, jelly roll style, starting at one long end. Cut into 8 slices. Place, cut sides down, in 8-inch round pan sprayed with cooking spray. Bake 30 min. or until golden brown; cool 10 min. Mix remaining cream cheese with milk and reserved sugar until blended; drizzle over rolls. Sprinkle with reserved chocolate. Serve warm.
More about “chocolate cinnamon rolls recipes”
Time 50m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Grease two 9-inch round baking pans. Roll one bread loaf into 16 x 10-inch rectangle on lightly floured surface. Combine sugar and cinnamon in small bowl. Sprinkle 2 tablespoons sugar/cinnamon mixture over dough, leaving 1/2-inch border around sides. Sprinkle with 1 cup chocolate morsels and 1/2 cups chopped pecans. Roll up dough starting at short end and seal edges. Cut into 6 slices. Place cut side up in prepared baking pan. Repeat with remaining bread loaf, sugar mixture, morsels and nuts. Place in second prepared baking pan. Cover and let rise in warm place until dough almost fills pans. Preheat oven to 350 degrees. Bake for 25 to 30 minutes or until deep golden brown. Cool slightly and drizzle with Glaze. For Glaze: Combine powdered sugar and milk to make a siff glaze.
