Prep 20 mins
Cook 40 mins
I love to make this in the morning for my kids.
- 1⁄4 ounce dry yeast
- 2 tablespoons sugar
- 1 1⁄4 cups skim milk, warmed (105 To 115F)
- 1⁄4 cup margarine, melted
- 1⁄2 teaspoon vanilla extract
- 1 egg, lightly beaten
- 4 cups bread flour, divided
- 1⁄3 cup unsweetened cocoa
- 1⁄2 teaspoon salt
- vegetable oil cooking spray
- 1 egg white, lightly beaten
- 1⁄4 cup sugar
- 1 teaspoon ground cinnamon
- 1 cup sifted powdered sugar
- 2 tablespoons skim milk
- 1 teaspoon vanilla extract
- Dissolve yeast and 2 tablespoons sugar in 1 1/4 cups warm milk in a large bowl; let stand 5 minutes.
- Add margarine, 1/2 teaspoon vanilla, 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 until 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 to coat top.
- Cover and let rise in a warm place (85F), free from drafts, 45 minutes or until 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, jelly-roll fashion; pinch seam to seal (do not seal ends of roll).
- Cut roll into 16 (1-inch) slices, using string or dental floss.
- Arrange slices, cut sides up, in a 13 x 9 inch baking pan coated with cooking spray.
- Cover and let rise 30 minutes or until doubled in bulk.
- Preheat oven to 350F; bake rolls at 350F for 20 minutes.
- Combine powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla; stir well.
- Drizzle over rolls.
This review is based on the cinnamon rolls being something worth eating, without regard for health benefits. That was my intention in making them. They are not awful. They are just not very good. I'd say three and a half stars, rounded down in this case for disappointment. I was concerned, when I realized how little sugar is used in the dough, but I decided to follow the recipe exactly this time. Although yeast doughs tend to be less sweet than quick doughs, this is too extreme, especially when considering the cocoa. Live and learn, I guess.