Recipe ingredients
- 1 package yeast
- 2 tablespoons granulated sugar
- 1 1/4 cups skim milk
- 1/4 cup margarine, melted
- 1/2 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 4 cups bread flour, divided
- 1/3 cup cocoa
- 1/2 teaspoon salt
- Vegetable cooking spray
- 1 large egg white, lightly beaten
- 1/4 cup sugar
- 1 teaspoon cinnamon
- Glaze:
- 1 cup sifted powdered sugar
- 2 tablespoons skim milk
- 1 teaspoon vanilla extract
Recipe method
- Dissolve yeast and 2 tablespoons sugar in 1 1/4 cups skim milk in a large bowl. Let stand 5 minutes.
- Add margarine, 1/2 teaspoon vanilla extract and egg. Stir well.
- Stir in 3 1/2 cups flour, cocoa and salt to form a soft dough.
- Turn dough out onto a lightly floured surface and knead till smooth and elastic, about 10 minutes.
- Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning top to coat.
- Cover and let rise in a warm place, free from drafts, 45 minutes or till doubled in bulk.
- Punch dough down. Turn out onto a lightly floured surface.
- Roll into a 16 x 8- inch rectangle. Brush egg white over entire surface.
- Combine 1/4 cup sugar and cinnamon. Sprinkle evenly over dough.
- Starting at long side, roll up dough tightly, jellyroll fashion. Pinch seam to seal.
- Cut roll into 16 (1-inch) slices, using string or dental floss.
- Arrange slices, cut sides up, in a 13 x 9 x 2-inch baking pan coated with vegetable cooking spray.
- Cover and let rise 30 minutes or till doubled in bulk.
- Bake rolls at 350 degrees F for 20 minutes.
- Glaze: Combine powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla extract. Stir well. Drizzle over rolls.
Other yeast bread recipes:
Chocolate cinnamon rolls recipe
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