Chocolate Cinnamon Rolls

Chocolate Week continues and today I'm sharing Chocolate Cinnamon Rolls. I found Rita L's recipe on the Taste of Home website and it's helped me to make another step forward in conquering my fear of yeast baking. I made no changes to the recipe but I can share a few tips in the actual process that I used.

I made sure my water was the right temp (110º to 115º) by testing it with an instant read thermometer. I rolled out dough on top of a pastry mat, the measured markings make it simple to know you've reached the right size and also to cut into 12 equal pieces.

Since the dough is dark, I tested mine with a instant read thermometer to make sure they were done (about 195 degrees). I iced mine in the pan and rather than doing all the rolls in long ribbons, I did each one individually.

It looks a little heavy handed but the ratio of roll to icing was perfect for us. I sprinkled the tops with some mini chocolate chips. Chocolate shavings would be good as well if you wanted a more "fancy" look.

You can see where the butter/cinnamon sugar swirls were. I'd probably double that mixture next time because it kind of disappeared into the roll itself.

I hope that you are enjoying #ChocolateWeek as much as I am. Be sure to go and see what the other bloggers are serving up using the links down below and thanks again to Christie from A Kitchen Hoor's Adventures for hosting!

Chocolate Cinnamon Rolls

Author: Jolene's Recipe Journal

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup shortening
1 teaspoon salt
1/4 cup plus 3 tablespoons sugar, divided
1 large egg, room temperature
1/3 cup baking cocoa
2-1/4 cups all-purpose flour
1 tablespoon butter, softened
1-1/2 teaspoons ground cinnamon

QUICK WHITE ICING:

1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1-1/2 tablespoons whole milk

Mini chocolate chips or chocolate shavings, if desired

Instructions

In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add shortening, salt, 1/4 cup sugar, egg, cocoa and 1 cup flour; beat for 2 minutes.
Stir in remaining flour and blend with a spoon until smooth. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down and turn onto a well-floured surface (dough will be soft).
Roll out into a 12x9-in. rectangle on pastry mat. Carefully spread with butter. Combine cinnamon and remaining sugar; sprinkle over butter. Roll up gently, beginning at a wide end.
Cut into 12 pieces using pastry scraper and place in a greased 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 25 minutes. (Test for doneness with instant read thermometer, should be 190º to 195º).
Meanwhile, for icing, stir all ingredients together in a small bowl until mixture is desired spreading consistency. Drizzle icing onto warm rolls. Sprinkle with mini chips, if desired.