Cocoa Cinnamon Rolls

Today I made Cocoa Cinnamon Rolls!

1C milk, 4T butter, 1/2C sugar, 1t salt, 1 envelope dry yeast, 1/4C water, 5-6C flour, 2 eggs, 8 oz strawberry cream cheese or plain cream cheese, Filling: 1/4C unsweetened cocoa powder, 1/4C sugar, 1T cinnamon

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.

Cocoa Cin Rolls

Cocoa Cin Rolls

Cocoa Cin Rolls

Stir in a few tablespoons of flour.

Cocoa Cin Rolls

Cocoa Cin Rolls

Add 1/2C sugar.

Cocoa Cin Rolls

Stir in milk, 2C flour and salt.

Cocoa Cin Rolls

Cocoa Cin Rolls

Work in eggs, then butter and cream cheese.

Cocoa Cin Rolls

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Cocoa Cin Rolls

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Remove from fridge. Let stand 10 minutes to soften.

Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/4″ thick. Cut or stretch into rectangles approximately 2″ X 3″ (rolls will expand while baking). Mix filling ingredients.

Spread about 2T filling on top of dough rectangle.

Cocoa Cin Rolls

Roll up. Pinch ends. Place on greased cookie sheets. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350.

Cocoa Cin Rolls

Remove plastic wrap. Bake on greased cookie sheets 15-20 minutes or until lightly browned.

Cocoa Cin Rolls