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 x 12-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.