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.
Stir in a few tablespoons of flour.
Add 1/2C sugar.
Stir in milk, 2C flour and salt.
Work in eggs, then butter and cream cheese.
Add enough flour to form dough into an elastic ball that is still slightly sticky.
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.
Roll up. Pinch ends. Place on greased cookie sheets. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350.
Remove plastic wrap. Bake on greased cookie sheets 15-20 minutes or until lightly browned.