Crazy delicious chocolate breakfast rolls! Second rise can be done overnight in the fridge for make-ahead overnight rolls.
Servings: 12Prep Time: 2 hours (includes rise times) Cook Time: 20-30 minutes
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
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.
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.
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