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

1. Spray a 13×9-inch baking dish with cooking spray.

2. 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.

3. 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.

4. Preheat oven to 375.

5. Bake until golden, 15-20 minutes. Let cool for 10 minutes. Top with Cinnamon Frosting. Garnish with cinnamon. Serve warm or at room temp.

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