New? Register Here    Lost your Password?

Morning Cocoa Rolls

Submitted by: suzanne-mcminn on July 14, 2011
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Loading ... Loading ...
Morning Cocoa Rolls

Crazy delicious chocolate breakfast rolls! Second rise can be done overnight in the fridge for make-ahead overnight rolls.

Featured on CITR

Difficulty: Easy

Servings: 12

Prep Time: 2 hours (includes rise times)   Cook Time: 20-30 minutes  

Ingredients

1 1/2 cups warm water
1 teaspoon yeast
1/3 cup sugar
1/2 teaspoon salt
1/3 cup oil
1/2 cup unsweetened cocoa powder
3 1/2 cups flour

Directions

In a large bowl, combine water, yeast, sugar, and salt, along with oil. Let sit five minutes. Stir in the half cup of cocoa powder and the first cup and a half of flour with a heavy spoon. Add more flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. Roll out onto a floured surface into an approximately 9 x 12 rectangle.

Filling:
3 tablespoons butter, melted
1/2 cup sugar
2 teaspoons unsweetened cocoa powder

Brush dough with melted butter. Combine sugar and cocoa powder; generously spoon onto dough, taking care to get right up to the edges. Roll dough up and seal seams. How many rolls you get will depend on how you cut the slices. I cut them about an inch thick to get 12 rolls. Place rolls in a large greased pan. Let rise 30 minutes to an hour, until doubled. Bake in a preheated 350-degree oven for approximately 20-30 minutes. (How thick you cut your slices will vary your baking time, so keep an eye on ‘em!)

Powdered Sugar Icing:
Combine 1 cup sifted powdered sugar, 1/2 teaspoon vanilla, and enough milk (two to four teaspoons) for drizzling consistency. Drizzle over baked rolls.

Sprinkle chocolate chips and/or nuts before rolling and/or on top before baking for extra luscious, lavish extravagance! You could also drizzle the tops with a chocolate glaze if you prefer.

Categories: Breads, Breakfast, Pastries, Yeast Breads

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:



Reviews

No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

If searching multiple ingredients, separate each with a comma (xx, xx).






If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You



Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes,
we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials


Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




  • Thanks for being part of our community!