Chocolate & Cinnamon Rolls

Ingredients

    Rolls:

    5 lb (full box) Krusteaz Professional® All Purpose Yeast Roll Mix 734-0460

    4, 7 gram packets yeast (included in box)

    32 oz (4 cups) warm water (105˚-115˚F)

    8 oz (1 cup) melted butter

    Filling:

    32 oz (4 cups) fine white sugar

    8 oz (1 cup) cocoa

    2 oz (1/4 cup) ground cinnamon

 

Yield

48, 2.7 oz rolls

Method

    1. Place water in mixer bowl. Add Krusteaz Professional All Purpose Yeast Roll Mix then yeast. Using a dough hook, mix on low speed 1 minute. Scrape bowl.

    2. Change to medium speed and mix 4 minutes.

    3. Place dough on floured surface, cover and rest for 10 minutes.

    4. Scale dough into 28 oz pieces and roll into 20 x12-inch rectangles.

    5. Spread 2 oz butter over each piece then sprinkle each rectangle with 8 oz sugar, 2 oz cocoa and 1 Tbsp cinnamon.

    6. Roll into 12-inch logs. Seal the edge and cut into 1-inch slices.

    7. Place 1 inch apart on greased or paper-lined pans.

    8. Proof for 1 hour or until double in size.

    9. For convection oven, bake at bake at 325˚F 8-13 minutes; for standard oven, bake at 375˚F 10-15 minutes.

    10.Top with icing and cherries, if desired

 

WHEAT