Chocolate cinnamon rolls (bulas)

12 servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast or 1 scant tb. bulk yeast
¼ cup Tepid water
½ cup Milk, lukewarm (scald then cool to lukewarm)
2 tablespoons Butter
⅓ cup Cocoa (scant)
¼ cup Sugar
1 tablespoon Milk
½ teaspoon Vanilla
¼ cup Sugar
¼ cup Shortening or butter
1 Egg, large
½ teaspoon Salt
1½ teaspoon Cinnamon
2 tablespoons Finely chopped pecans (opt)
1 cup Powdered sugar

Directions

FILLING

FROSTING

Disolve the yeast in the warm water in a large bowl. Stir in the milk, ¼ cup of the sugar, the shortening, egg and salt. Mix with a spoon till smooth. Mix in enough of the flour to make the dough easy to handle, but still slightly sticky and soft. . Turn out onto a lightly floured board and knead till smooth and elastic, about 8 to 10 minutes. Let the dough rest while you while you wash the mixing bowl, dry and grease it with shortening. Put the dough into the bowl, turning to grease the top. (At this point, the dough can be covered and refrigerated 3-4 days, punching it down when it gets too big for the bowl.) Cover and let rise in a warm place until double, about 1½ hours. (Dough is ready when an indentation remains when touched.) Punch the dough down and roll it into a rectangle 12x9 inches. Spread the rectangle with the softened butter and mix the ¼ cup sugar, the cocoa, and the cinnamon together (also the optional pecans) sprinkling it over the buttered dough when done. Roll up, beginning at the 12" side and when fully rolled up, pinch the seam to seal. cut the roll into 12 even slices and place in a lightly greased baking pan 9x9x2". Cover and let rise until double (about 40 minutes). Heat the oven to 375 degrees. Bake for 25 to 30 minutes (checking after 20 minutes to see if the rolls are getting too dark at which time you could cover lightly with a piece of foil till finished baking. Spread with powdered sugar frosting while still warm.

Basic recipe from Pat Stockett with adaptation by Mary Riemerman Submitted By MARY RIEMERMAN On 02-11-95

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