Cinnamon Cocoa Breakfast Rolls Submitted by: Sharon M.
(Image from the Internet)
Ingredients:
3 1/2 to 4 cups all-purpose flour, divided use 1/2 cup sugar 1 envelope Fleischmann's RapidRise Yeast 1 teaspoon salt 1/4 cup water 1/4 cup milk 1/2 cup butter or margarine 1/2 cup cooked, mashed potato 2 eggs, large 1 tablespoon butter or margarine, melted Cinnamon Cocoa Filling (recipe follows) Powdered Sugar
Directions:
Grease 12 muffin pan cups.
In a large bowl, combine 1 1/3 cups flour, sugar, undissolved yeast, and salt. Set aside.
Heat
water, milk, butter, and the mashed potato until 120 to 130
degrees F. Beat 2 minutes at medium
speed of electric mixer, gradually adding the liquid mixture to the dry mixture, scraping bowl occasionally.
Add the eggs and 1 cup
flour, beat 2 minutes at high speed.
Stir in enough remaining flour to
make a soft dough and knead the dough on lightly floured surface until smooth and
elastic, about 8 to 10 minutes. Cover the dough and let rest 10 minutes.
Roll
the dough into 18 x 12-inch rectangle and brush with 1 tablespoon melted butter.
Sprinkle the dough with the Cinnamon Cocoa Filling.
Beginning at long end, roll up
tightly as you would for making a jelly roll. Pinch the seam to seal it and cut into 12 equal pieces.
Place the slices into prepared muffin cups, cut sides up. Cover and let rise in
warm, draft-free place for about 1 hour, until doubled in size.
Preheat oven to 375 degrees F.
Bake
for 15 to 20 minutes or until done. Remove from cups and let cool on wire
racks.
Lightly sift powdered sugar over tops or if desired, drizzle with
Chocolate Glaze.
