Recipe: Cinnamon Cocoa Breakfast Rolls (electric mixer)

CINNAMON COCOA BREAKFAST ROLLS


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
Chocolate Glaze, optional (recipe follows)

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 mashed potato until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 18 x 12-inch rectangle; brush with 1 tablespoon melted butter. Sprinkle with Cinnamon Cocoa Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; cut into 12 equal pieces. Place, cut sides up, into prepared muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Preheat oven to 375 degrees F.

Bake for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops or if desired, drizzle with Chocolate Glaze.

CINNAMON COCOA FILLING

Combine 1/4 cup sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon.

Stir ingredients for the filling together to blend.

CHOCOLATE GLAZE

1 (1-ounce) square semi-sweet chocolate
1 tablespoon butter or margarine

Melt chocolate and butter together, stir until smooth.

Makes 12 Rolls
Source: Fleischmann's