Categories: Breakfast
Ingredients
- Dough:
- 16 oz. box hot roll mix
- 3 tbsp. sugar
- 1 tsp ground cinnamon
- 1 cup warm water
- 2 tbsp. unsalted butter, softened
- 1 large egg, room temp
- Filling:
- 1/2 cup sugar
- 2 tbsp. unsweetened cocoa powder
- 1 1/2 tsp ground cinnamon
- 3 tbsp. unsalted butter, softened
- Cinnamon Frosting (see recipe)
- Garnish: ground cinnamon
Directions
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Spray a 13×9-inch baking dish with cooking spray.
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For dough: In a large bowl, stir together hot roll mix, sugar, and cinnamon. Add 1 cup warm water, butter, and egg, stirring until combined. On a heavily floured surface, knead dough until smooth and elastic, about 5 minutes, dusting with flour as needed to reduce stickiness. Cover and let rest for 5 minutes.
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For filling: In a small bowl, stir together sugar, cocoa, and cinnamon. On a lightly floured surface, roll dough into an 18×10-inch rectangle. Spread butter onto dough, and sprinkle with sugar mixture. Starting at one long side, roll up dough into a log; pinch seam to seal. Using a serrated knife, cut log into 12 slices. Place slices, cut side down, in prepared dish. Cover with plastic wrap, and let rise in a warm, draft-free place until doubled in size, 30-45 minutes.
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Preheat oven to 375.
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Bake until golden, 15-20 minutes. Let cool for 10 minutes. Top with Cinnamon Frosting. Garnish with cinnamon. Serve warm or at room temp.