Cinnamon cocoa breakfast rolls recipe

Recipe for cinnamon cocoa breakfast rolls in our easy yeast bread recipes collection.

Recipe ingredients

• 4 cups flour, divided
• 1/2 cup granulated sugar
• 1, 1/4 ounce, envelope fast acting dry yeast
• 1 teaspoon salt
• 1/4 cup water
• 1/4 cup milk
• 1/2 cup butter
• 1/2 cup cooked, mashed potatoes
• 2 eggs
• 1 extra tablespoon butter, melted
• Filling:
  • 1/4 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • Confectioners sugar

How to make cinnamon cocoa breakfast rolls

• In a large bowl, combine 1 1/3 cups flour, 1/2 cup sugar, undissolved yeast and salt.
• Combine and heat water, milk, butter and the mashed potatoes until very warm.
• Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl often.
• Add eggs and 1 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.
• Knead on a lightly floured surface until smooth and elastic, about 10 minutes. Cover. Let rest 10 minutes.
• Roll dough to an 18 x 12 inch rectangle. Brush with the melted butter.
• Sprinkle with the filling made by mixing the 1/4 cup sugar, cocoa powder and cinnamon.
• Beginning at long end of dough rectangle, roll up tightly. Pinch seam to seal. Cut into 12 pieces.
• Place, cut sides up, into 12 greased muffin cups. Cover. Let rise in a warm place until doubled, about 1 hour.
• Bake at 375 degrees F for 15 to 20 minutes or until done.
• Remove from cups and cool on wire racks. Sift confectioners sugar over the tops.

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