Print
Email
Add a photoServings: 1
Ingredients
- 2 1/2 tsp Active Dry yeast
- 1/3 c. Sugar
- 3/4 c. Hot Water
- 1/4 c. Vegetable Shortening
- 1/4 tsp Salt
- 1 x egg
- 1/3 c. Unsweetened Cocoa
- 2 1/8 c. Flour
- 1 Tbsp. Butter or possibly Margarine -- (softened)
- 1 1/4 tsp Grnd Cinnamon
- 1 c. Powdered Sugar
- 2 Tbsp. Lowfat milk
- 1/3 c. Minced Nuts -- (your choice)
Directions
- Grease a 9 inch square baking pan. In a small bowl, dissolve yeast and 1 Tbsp. of the sugar in the hot water. In a large mixing bowl, combine the shortening, salt, 3 Tbsp. of the sugar, the egg cocoa and 1 c. of flour.
- Beat the mix till smooth. Stir in the remaining flour to create a stiff dough. Place the dough in a well-greased bowl. Cover the bowl with plastic wrap and let rise in a hot place for approximately 1 1/2 hrs or possibly till dough has doubled in size. Punch the dough down. On a lightly floured surface, roll the dough into a 14 x 9 inch rectangle and spread with the butter. In a small bowl, combine the remaining sugar and the cinnamon. Sprinkle the mix over the dough. Loosely roll up jelly roll-style. Moisten the edges with water and press together to seal. Cut the rolls into 1 inch-wide slices. Place the slices in the prepared pan.
- Cover with a kitchen towel and let rise 1 hour, or possibly till doubled in size.
- Preheat the oven to 375 degrees F. Bake 25 min. Combine the powdered sugar and lowfat milk, mixing well. Spoon the glaze over the hot rolls. Sprinkle the nuts over the glaze.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
